Table of Contents Author Guidelines Submit a Manuscript
BioMed Research International
Volume 2017 (2017), Article ID 6271358, 9 pages
https://doi.org/10.1155/2017/6271358
Research Article

Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region

1The Key Laboratory of Plant Physiology and Development in Guizhou Province, Guizhou Normal University, Guiyang, Guizhou Province 550001, China
2College of Bioscience, Guizhou Normal University, Guiyang, Guizhou Province 550001, China

Correspondence should be addressed to Yin Yi; nc.ude.unzg@rdpplkzg

Received 18 August 2016; Accepted 15 January 2017; Published 28 February 2017

Academic Editor: Xinyu Zhang

Copyright © 2017 Jing Tang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. W. Fan and M. C. Qian, “Characterization of aroma compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis,” Journal of Agricultural and Food Chemistry, vol. 54, no. 7, pp. 2695–2704, 2006. View at Publisher · View at Google Scholar · View at Scopus
  2. C.-L. Wang, D.-J. Shi, and G.-L. Gong, “Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor,” World Journal of Microbiology and Biotechnology, vol. 24, no. 10, pp. 2183–2190, 2008. View at Publisher · View at Google Scholar · View at Scopus
  3. H.-Y. Wang, X.-J. Zhang, L.-P. Zhao, and Y. Xu, “Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor,” Journal of Industrial Microbiology and Biotechnology, vol. 35, no. 6, pp. 603–609, 2008. View at Publisher · View at Google Scholar · View at Scopus
  4. C. Li, L. Mu, J. Y. Wang, Z. H. Lei, J. Y. Chen, and B. Z. Han, “Physiochemical and microbiological analysis of Fen-type Daqu,” China Brew, vol. 1, pp. 140–142, 2009 (Chinese). View at Google Scholar
  5. X.-W. Zheng, Z. Yan, M. J. R. Nout et al., “Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter,” International Journal of Food Microbiology, vol. 182-183, pp. 57–62, 2014. View at Publisher · View at Google Scholar · View at Scopus
  6. X.-W. Zheng, Z. Yan, B.-Z. Han et al., “Complex microbiota of a Chinese ‘Fen’ liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods,” Food Microbiology, vol. 31, no. 2, pp. 293–300, 2012. View at Publisher · View at Google Scholar · View at Scopus
  7. H.-Y. Wang, Y.-B. Gao, Q.-W. Fan, and Y. Xu, “Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE,” Letters in Applied Microbiology, vol. 53, no. 2, pp. 134–140, 2011. View at Publisher · View at Google Scholar · View at Scopus
  8. L. Zhang, C. Wu, X. Ding, J. Zheng, and R. Zhou, “Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE,” World Journal of Microbiology and Biotechnology, vol. 30, no. 12, pp. 3055–3063, 2014. View at Publisher · View at Google Scholar · View at Scopus
  9. Y. Zheng, X.-W. Zheng, B.-Z. Han, J.-S. Han, M. J. R. Nout, and J.-Y. Chen, “Monitoring the ecology of Bacillus during Daqu incubation, a fermentation starter, using culture-dependent and culture-independent methods,” Journal of Microbiology and Biotechnology, vol. 23, no. 5, pp. 614–622, 2013. View at Publisher · View at Google Scholar · View at Scopus
  10. L. C. Yan, S. C. Zhang, X. W. Ma, E. J. Tang, Z. X. Huang, and Y. Q. Chen, “Phylogenetic analysis of 16S rDNA sequence and PCR: RFLP of Bacillus from Fumao-flavor Daqu,” Biotechnology, vol. 22, pp. 54–58, 2012 (Chinese). View at Google Scholar
  11. X.-W. Zheng, Z. Yan, M. J. R. Nout et al., “Characterization of the microbial community in different types of Daqusamples as revealed by 16S rRNA and 26S rRNA gene clone libraries,” World journal of microbiology & biotechnology, vol. 31, no. 1, pp. 199–208, 2015. View at Publisher · View at Google Scholar · View at Scopus
  12. W. X. Zhang, Z. W. Qiao, W. L. Xiang et al., “Micro-ecological research progress of the cellar of Chinese flavour liquor,” Liquor Making, vol. 31, pp. 31–35, 2004. View at Google Scholar
  13. Q. Wu, L. Chen, and Y. Xu, “Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor,” International Journal of Food Microbiology, vol. 166, no. 2, pp. 323–330, 2013. View at Publisher · View at Google Scholar · View at Scopus
  14. Q. Wu, B. Chen, and Y. Xu, “Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of chinese maotai-flavor liquor,” International Journal of Food Microbiology, vol. 200, pp. 39–46, 2015. View at Publisher · View at Google Scholar · View at Scopus
  15. S. T. Bates, D. Berg-Lyons, J. G. Caporaso, W. A. Walters, R. Knight, and N. Fierer, “Examining the global distribution of dominant archaeal populations in soil,” The ISME Journal, vol. 5, no. 5, pp. 908–917, 2011. View at Publisher · View at Google Scholar · View at Scopus
  16. Z. Liu, C. Lozupone, M. Hamady, F. D. Bushman, and R. Knight, “Short pyrosequencing reads suffice for accurate microbial community analysis,” Nucleic Acids Research, vol. 35, no. 18, article e120, 2007. View at Publisher · View at Google Scholar · View at Scopus
  17. Q. Yan, Y. Bi, Y. Deng et al., “Impacts of the Three Gorges Dam on microbial structure and potential function,” Scientific Reports, vol. 5, article 8605, 2015. View at Publisher · View at Google Scholar · View at Scopus
  18. J. G. Caporaso, J. Kuczynski, J. Stombaugh et al., “QIIME allows analysis of high-throughput community sequencing data,” Nature Methods, vol. 7, no. 5, pp. 335–336, 2010. View at Publisher · View at Google Scholar · View at Scopus
  19. R. C. Edgar, “UPARSE: highly accurate OTU sequences from microbial amplicon reads,” Nature Methods, vol. 10, no. 10, pp. 996–998, 2013. View at Publisher · View at Google Scholar · View at Scopus
  20. J. G. Caporaso, C. L. Lauber, W. A. Walters et al., “Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample,” Proceedings of the National Academy of Sciences of the United States of America, vol. 108, S1, pp. 4516–4522, 2011. View at Publisher · View at Google Scholar · View at Scopus
  21. J.-B. Pan, S.-C. Hu, H. Wang, Q. Zou, and Z.-L. Ji, “PaGeFinder: quantitative identification of spatiotemporal pattern genes,” Bioinformatics, vol. 28, no. 11, pp. 1544–1545, 2012. View at Publisher · View at Google Scholar · View at Scopus
  22. Z. Lei, “Preliminary analysis of the change of microbes in the fermentation process of Fenjiu Daqu,” Liquor Making Science Technology, vol. 6, pp. 65–68, 2011 (Chinese). View at Google Scholar
  23. K. Katina, M. Sauri, H.-L. Alakomi, and T. Mattila-Sandholm, “Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread,” LWT—Food Science and Technology, vol. 35, no. 1, pp. 38–45, 2002. View at Publisher · View at Google Scholar · View at Scopus
  24. H. Karataş, F. Uyar, V. Tolan, and Z. Baysal, “Optimization and enhanced production of α-amylase and protease by a newly isolated Bacillus licheniformis ZB-05 under solid-state fermentation,” Annals of Microbiology, vol. 63, no. 1, pp. 45–52, 2013. View at Publisher · View at Google Scholar · View at Scopus
  25. X.-R. Li, E.-B. Ma, L.-Z. Yan et al., “Bacterial and fungal diversity in the traditional Chinese liquor fermentation process,” International Journal of Food Microbiology, vol. 146, no. 1, pp. 31–37, 2011. View at Publisher · View at Google Scholar · View at Scopus