Analysis Of Brewing Microbiology Diversity Of The Sesame-lfavor Liquor

The Sesame-flavor Liquor is a new flavor which has been only developed inrecently years. The flavor style prominent, unique flavor, and the basic of technologycharacteristics and flavor components have got an initial understanding, but themicrobial variation, the formation mechanism of characteristic flavor and furtherimprovement in technology need further exploration. So it is helpful to reveal theformation mechanism of the Sesame-flavor Liquor through analysis of microorganismin high temperature Daqu, stacking fermentation and Pit Mud. In this paper, wecomprehensively used two types of culture-independent methods as PLFA and DGGEtechnology to research the biomass and the microorganism’s community structuralfeatures of high temperature Daqu, stacking fermentation and Pit Mud. Throughidentification and evaluation5yeasts of bran koji of the Sesame-flavor Liquor,References would be provided to improve the quality and yield.PLFA profiles showed Straight chain saturated fatty acids and even-carbonunsaturated fatty acids were the predominant PLFAs in high temperature Daqu andstacking fermentation, but they have differences in different Pit Mud. Besides, thepredominant microorganism was bacteria and G-was the predominant bacteria in hightemperature Daqu, stacking fermentation and Pit Mud. Bacterial and fungal biomassof different high temperature Daqu were almost the same, the ratio of bacterial/fungalbiomass was smaller when the producing temperature of high temperature Daqu islower. There were more types of bacteria PLFAs and fewer types of fungal PLFAs.The types and numbers of microorganisms PLFAs show certain variation rules duringstacking fermentation can reflect the changes in microbial community structure. Theimpacts of stack temperature and time on microbial biomass were obvious. Theanaerobic and aerobic bacteria are quite different in different samples.Bacteria community structure of high temperature Daqu, stacking fermentation andPit Mud were investigated using PCR-DGGE. The sequencing ofDGGE-distinguished bands was proceeded to obtain the dominant bacterialpopulation information. The profile of DGGE showed that bacteria community structure of high temperature Daqu was composed of Thermoactinomyces,Staphylococcus, Lactobacillus, Solitalea, Pediococcus, Acinetobacter. And thedominant bacteria were Staphylococcus xylosus and Thermoactinomyces. The hightemperature Daqu microbial diversity decreased as the craftwork temperature of Daquincreasing. The dominant bacteria were Thermoactinomyces and Bacillus duringstacking fermentation, the second dominant bacteria were Lactobacillus andAcinetobacter in the late stage of stacking fermentation. The microbial diversity in thelate stage of stacking fermentation was higher than the early stage. The bacterialcommunity structure of Pit Mud was simple, and it has differences between new PitMud and old Pit Mud.The5yeasts of bran koji belong to Wickerhamomyces and Saccharomycescerevisiae after molecular identification. PCR-SSCP fingerprinting analysis of thetype of yeasts showed the conserved and size of PCR amplified region has greaterimpact on results. Comparison of fermentation capacity and the growth curve of5yeasts indicated Saccharomyces cerevisiae growth rapidly and fermentation capacitywas higher.