Bacterial diversity in the central black component of Maotai Daqu and its flavor analysis

	Bacterial diversity in the central black component of Maotai Daqu and its flavor analysis
	Hui Li; Bin Lian; Yuanhuai Ding
	2014
发表期刊	Annals of Microbiology
卷号	64 期号:4 页码:1659-1669
摘要	Maotai Daqu (MTDQ) is a kind of microflora starter for making the distilled liquor Maotai. It mainly contains bacteria, yeasts and moulds. When it comes to its central black component, it is nearly all bacteria. This study aims to clarify the bacterial diversity of the central black component of MTDQ, to analyze the role bacteria plays in Maotai liquor brewing, and to study the flavor components produced during the mixed solid-fermentation of three of the predominant flavor-producing bacteria so as to develop their practical application in other industries. Bacterial diversity was studied using amplified ribosomal DNA restriction analysis; Actinobacteria and Firmicutes were the predominant bacteria. The three flavor-producing strains were identified as Bacillus subtilis, B. licheniformis and B. amyloliquefaciens, which are the predominant bacteria. Their fermentation products include propanoic acid, 1,3-butanediol, acetic acid, methyl ester, etc. Most of which are analogous to the main flavor components of Maotai liquor. The results imply that the sample has diverse bacterial communities. Some bacteria play a very important role in the formation of the unique wine body composition of the Maotai liquor through their biotransformation, and some could be the main origins of the flavor of Maotai-type liquor.
关键词	Central Black Component Of Maotai Daqu Bacterial Diversity Culturable Flavor-producing Bacteria Flavor Components Mixed Solid-fermentation
学科领域	环境地球化学
收录类别	SCI
语种	英语
文献类型	期刊论文
条目标识符	http://ir.gyig.ac.cn/handle/352002/5297
专题	环境地球化学国家重点实验室_环境地球化学国家重点实验室_期刊论文
推荐引用方式 GB/T 7714	Hui Li,Bin Lian,Yuanhuai Ding. Bacterial diversity in the central black component of Maotai Daqu and its flavor analysis[J]. Annals of Microbiology,2014,64(4):1659-1669.
APA	Hui Li,Bin Lian,&Yuanhuai Ding.(2014).Bacterial diversity in the central black component of Maotai Daqu and its flavor analysis.Annals of Microbiology,64(4),1659-1669.
MLA	Hui Li,et al."Bacterial diversity in the central black component of Maotai Daqu and its flavor analysis".Annals of Microbiology 64.4(2014):1659-1669.

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