OBJECTIVE: In order to better understand the diversity of cultivable bacteria during the brewing process of the Luzhou-flavor liquor in Yibin, and to collect potential microbial resources. METHOD: The cultivable bacteria were isolated by using modified nutrient agar medium and Gogan-I medium, and then analyzed the 16S rRNA gene sequences of the 603 non-redundant isolates separated from the air of fermentation workshop, Pit mud, Zaopei, Chinese Qu and air of Qu workshop sampled from 6 luzhou-flavor liquor production enterprise in Yibin. RESULTS: Phylogenetic analysis based on 16S rRNA gene sequences showed that 599 of them belonged to 101 species of 34 genera, and 4 isolates with < 97% sequence similarities to their closely related members were presumed to be potential novel species. Bacillus is the most dominant genus with 315 strains; Streptomyces, Staphylococcus and Lysinibacillus were dominant genera, with 121, 45 and 35 strains, respectively. The number of isolates belong to the other 31 genera were less than 10 strains, furthermore, only one strain was detected in 16 genera. CONCLUSION: Bacteria during the brewing process of the Luzhou-flavor liquor in Yibin present plentiful diversity and relative stability.
OBJECTIVE: In order to better understand the diversity of cultivable bacteria during the brewing process of the Luzhou-flavor liquor in Yibin, and to collect potential microbial resources. METHOD: The cultivable bacteria were isolated by using modified nutrient agar medium and Gogan-I medium, and then analyzed the 16S rRNA gene sequences of the 603 non-redundant isolates separated from the air of fermentation workshop, Pit mud, Zaopei, Chinese Qu and air of Qu workshop sampled from 6 luzhou-flavor liquor production enterprise in Yibin. RESULTS: Phylogenetic analysis based on 16S rRNA gene sequences showed that 599 of them belonged to 101 species of 34 genera, and 4 isolates with < 97% sequence similarities to their closely related members were presumed to be potential novel species. Bacillus is the most dominant genus with 315 strains; Streptomyces, Staphylococcus and Lysinibacillus were dominant genera, with 121, 45 and 35 strains, respectively. The number of isolates belong to the other 31 genera were less than 10 strains, furthermore, only one strain was detected in 16 genera. CONCLUSION: Bacteria during the brewing process of the Luzhou-flavor liquor in Yibin present plentiful diversity and relative stability.