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A specific and rapid method for detecting Bacillus and Acinetobacter species in Daqu
Yanwei Wei1,2, Shuyue Zhang1,2, Guikun Guan3
1State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Qilu University of Technology, Jinan, Shandong, China.
Frontiers in Bioengineering and Biotechnology
|October 11, 2023
Summary
Researchers developed a rapid method using 16S rRNA genetic analysis to detect Bacillus and Acinetobacter bacteria in Daqu, a key component in Chinese Baijiu production. This technique improves bacterial identification and typing for quality control.
Area of Science:
- Microbiology
- Fermentation Science
- Molecular Biology
Background:
- Daqu, a fermented cereal product, is crucial for Chinese Baijiu production, relying on microbial activity for saccharification.
- Bacillus and Acinetobacter are dominant genera in Daqu, influencing its quality through enzyme and organic acid production.
- Current methods for detecting these key genera are not rapid, hindering timely quality assessment.
Purpose of the Study:
- To develop and assess a rapid analytical method for detecting Bacillus and Acinetobacter in Daqu.
- To enable accurate identification of bacterial species within these genera for improved Daqu quality control.
Main Methods:
- Design of genus-specific primers for Bacillus and Acinetobacter targeting the 16S rRNA gene.
- Polymerase chain reaction (PCR) amplification using the specific primers.
- High-throughput sequencing for sensitive detection and identification of bacterial strains.
Main Results:
- Effective amplification rates for Bacillus and Acinetobacter were determined to be 86.92% and 79.75%, respectively.
- The developed method accurately identified species associated with Bacillus and Acinetobacter in Daqu samples.
- Successful detection of target genera demonstrates the method's efficacy.
Conclusions:
- A novel, rapid molecular method using 16S rRNA gene sequencing has been successfully developed and validated for detecting Bacillus and Acinetobacter in Daqu.
- This technique offers significant potential for bacterial typing and identification, enhancing quality control in Chinese Baijiu production.
- The method provides a valuable tool for researchers and industry professionals working with fermented foods and starter cultures.
