Isolation and Preliminary Molecular Characterization of Novel Anaerobic Microbial Species from the Interface Between Zaopei (Fermented Grains) and the Bottom Pit Mud

DOI

10.2991/bbe-17.2017.31How to use a DOI?

Keywords

Anaerobic microbe, Liquor, Pit mud, Zaopei, Interface.

Abstract

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.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

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
BT  - Proceedings of the 2nd International Conference on Biomedical and Biological Engineering 2017 (BBE 2017)
PB  - Atlantis Press
SP  - 191
EP  - 197
SN  - 2468-5747
UR  - https://doi.org/10.2991/bbe-17.2017.31
DO  - 10.2991/bbe-17.2017.31
ID  - HAN2017/05
ER  -