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Microbial Community Composition Associated with Maotai Liquor Fermentation.

Qiang Wang1,2, Hongxun Zhang1,2, Xiu Liu1,2,3

  • 1College of Resources and Environment, Graduate Univ. of the Chinese Academy of Sciences, Beijing, China.

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|April 29, 2016
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Summary

Chinese Maotai liquor fermentation relies on complex microbial communities. Daqu and sorghum are key sources for bacteria and fungi, influencing the unique flavor profile.

Keywords:
Maotai-flavor liquordiversitymicrobial ecologynested PCR-denaturing gradient gel electrophoresis

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Area of Science:

  • Microbiology
  • Food Science
  • Fermentation Technology

Background:

  • Chinese Maotai liquor fermentation involves complex microbial interactions.
  • This process generates a unique flavor and aroma profile.
  • Understanding microbial sources is crucial for optimizing production.

Purpose of the Study:

  • To identify the primary microbial sources (bacteria and fungi) in Maotai liquor fermentation.
  • To analyze the distribution and abundance of microorganisms in various environmental samples.
  • To correlate microbial presence with flavor development in Maotai liquor.

Main Methods:

  • DNA extraction from fermented grains and environmental samples (Daqu, cellar mud, soil, air, sorghum).
  • Amplification of 16S (bacteria) and 18S rRNA (fungi) genes.
  • Nested PCR-denaturing gradient gel electrophoresis for microbial distribution analysis.
  • Quantitative PCR for estimating microbial abundance.

Main Results:

  • Daqu was identified as the primary source of bacteria, with air, soil, and sorghum also contributing.
  • Daqu and sorghum were the main sources of fungi involved in fermentation.
  • Highest bacterial concentrations were in fermented grains, followed by Daqu and sorghum.
  • Highest fungal concentrations were in Daqu, followed by sorghum and an external air sample.

Conclusions:

  • Daqu and sorghum play critical roles in seeding Maotai liquor fermentation with essential bacteria and fungi.
  • Microbial abundance varies significantly across different sample types, impacting fermentation dynamics.
  • This research provides insights into microbial mechanisms driving Maotai liquor flavor and offers avenues for process optimization.