Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses

The pit mud (PM), a specific fermented soil, is an essential material for the fermentation of strong aromatic liquor. The microbial diversities of PM from different ages of strong aromatic liquor fermentation pits (20-, 50-, 100-, 200- and 300-year old) were investigated using combined phospholipid...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food research international 2013-11, Vol.54 (1), p.660-666
Hauptverfasser:	Zheng, Jia, Liang, Ru, Zhang, Liqiang, Wu, Chongde, Zhou, Rongqing, Liao, Xuepin
Format:	Artikel
Sprache:	eng
Schlagworte:	Age Bacteria Banded structure Bands Biological and medical sciences biomarkers biomass Clostridiaceae Clostridiales community structure denaturing gradient gel electrophoresis Fermentation Food industries Fragmentation Fundamental and applied biological sciences. Psychology genes Kluyveromyces Lactobacillaceae microbial communities Microbial community Microorganisms Mud PCR-DGGE phospholipid fatty acids Pichia Pichia anomala Pit mud PLFA polymerase chain reaction ribosomal DNA soil Sphingomonadaceae Wickerhamomyces anomalus yeasts
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The pit mud (PM), a specific fermented soil, is an essential material for the fermentation of strong aromatic liquor. The microbial diversities of PM from different ages of strong aromatic liquor fermentation pits (20-, 50-, 100-, 200- and 300-year old) were investigated using combined phospholipid fatty acids (PLFAs) and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) methods. The total PLFA content of 20-year-PM (477.32nmol/g) was significantly higher than that of other PMs (P
ISSN:	0963-9969 1873-7145
DOI:	10.1016/j.foodres.2013.07.058