Isolation and Preliminary Molecular Characterization of Novel Anaerobic Microbial Species from the Interface Between Zaopei (Fermented Grains) and the Bottom Pit Mud
Ying HAN, Hong-kui HE, Hang DU, Run-jie CAO, Hai-ning NING, Zhi-hui TANG, An-jun LI, Zhi-zhou ZHANG
Available Online May 2017.
- https://doi.org/10.2991/bbe-17.2017.31How to use a DOI?
- Anaerobic microbe, Liquor, Pit mud, Zaopei, Interface.
- Strong-aroma type liquor occupies over 70% of Chinese liquor market, but the namelist of key microbes responsible for liquor flavor is still vague. Lots of data indicate that the interface between the bottom pit mud and Zaopei (fermented grains) plays an important role for aroma molecule production, so isolation and characterization of anaerobic microbial species from the interface is of great importance. In this study, a specific culturing medium was prepared with the bottom pit mud and Zaopei materials to isolate over a hundred colonies, some of which were characterized mainly as Clostridia and Lactobacillus microbes using the full-length 16S rDNA sequencing; but not all of them can be classified into species at high confidence levels, suggestive of novel anaerobic species.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Ying HAN AU - Hong-kui HE AU - Hang DU AU - Run-jie CAO AU - Hai-ning NING AU - Zhi-hui TANG AU - An-jun LI AU - Zhi-zhou ZHANG PY - 2017/05 DA - 2017/05 TI - Isolation and Preliminary Molecular Characterization of Novel Anaerobic Microbial Species from the Interface Between Zaopei (Fermented Grains) and the Bottom Pit Mud PB - Atlantis Press SP - 191 EP - 197 SN - 2468-5747 UR - https://doi.org/10.2991/bbe-17.2017.31 DO - https://doi.org/10.2991/bbe-17.2017.31 ID - HAN2017/05 ER -