The Study Of The Microbial Biodiversity Of The Jiuqu Of Tibet Highland Barley Wine

Denaturing gradient gel electrophoresis (DGGE) and traditional culture-based methods were used to analyze the microbial community of Jiuqu of Tibet highland barley wine.The results are as follows:1. The microbial communities of Tibet highland barley wine. The Jiuqu is a mixed group of microorganisms, mainly formed by fungi and bacteria. The number of the isolated fungal strains was 54.4% of the total, and the number of the bacteria was 45.6%.2. The ITS sequences of excised fungal DGGE bands and pure isolated fungi were compared with those in GenBank database showed that the representative fungal species in Jiuqu of highland barley wine were Saccharomycopsis malanga, Torulaspora delbrueckii, Pichia jadinii, Rhizopus oryzae, Cryptococcus adeliensis, Mucor circinelloides, Saccharomyces cerevisiae, Rhizomucor variabilis var. regularior, Saccharomycopsis fibuligera, Rhizopus microsporus, Mastigobasidium intermedium, Brettanomyces custersianus, Rhizopus microsporus.3. The 16S rDNA gene of excised bacterial DGGE bands and pure isolated bacteria were compared with those in GenBank database showed that the representative bacterial species in Jiuqu of highland barley wine were Escherichia coli, Marine bacterium, Erwinia tasmaniensis, Pantoea agglomerans, Bacillus cereus, Lactobacillus coryniformis subsp. Torquens, Lactobacillus curvatus, Lactobacillus plantarum, Pediococcus pentosaceus, Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus acidilactici, Lactobacillus sakei, Lactobacillus casei, Leuconostoc citreum, Lactobacillus vini, Lactobacillus paraplantarum, Bacillus simplex, Bacillus pumilus, Lactobacillus rhamnosus, Lactobacillus paracasei, Acetobacter indonesiensis. This study aims to establish a proper method to gain a more comprehensive understanding of the microbial community in Jiuqu of highland barley wine.4. The harmful microbes exit in the Jiuqu of Tibet highland barley wine. Including Escherichia coli et al. which are itself harmful, and Acetobacter indonesiensis et al. which are itself harmless, but bad for the fermentation of wine.