Analysis On Microbial Communities Of Yeast In Chinese Luzhou-flavor Fermentation Pits

The production of Chinese wine is based on the liquor pit, all kinds of microorganism, especially that exist in the fermenting grain control the quality and quantity of the wine. Yeast, one of the main three microorganism not only produce ethanol but also yield flavor element, so it deserve attention.One pit in Quanxing distillery (quanxing pit) and two pits in Luzhou distillery (Luzhou pit I and Luzhou pit II) are chosen as the object analyzed. The way of sampling like this: Sample the 0-day fermented grain, 7-day fermented grain, 14-day fermented grain, 21-day fermented grain, 28-day fermented grain, 49-day fermented grain, 70-day fermented grain. We divided the pit into three layers including up-layer, mid-layer and bottom-layer, and collect two samples in the middle and the edge of every layer respectively. First, we adopt the method of CFU to analyze the change of the yeast quantity; Second, identified the isolated strains to analyze the dominant yeasts; Finally, make sure that the result achieved by the traditional identification method is credible and the phylogeny analysis is finished according to the analysis of the 18S rDNA.The result shows: The yeast quantity of quanxing pit was less than that in both of Luzhou pits, but there's no difference between two Luzhou pits basically. Maybe it's the effect of the different weather, because the rain quantity is larger in Luzhou than that in Chengdu, and the environment such as the atmosphere and the water in...