Monitoring the ecology of Bacillus during Daqu incubation, a fermentation starter, using culture-dependent and culture-independent methods

Journal of Microbiology and Biotechnology

Volumn 23, Issue 5, 2013, Pages 614-622

  Zheng, Yan ^a   Zheng, Xiao Wei ^a,b   Han, Bei Zhong ^a   Han, Jian Shu ^c   Robert Nout, M J ^b   Chen, Jing Yu ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c Shanxi Xinghuacun Fenjiu Distillery Co Ltd   (China)

Author keywords

Bacillus; Daqu; Fermentation starter; Microbial ecology; PCR DGGE

Indexed keywords

DNA 16S;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACILLUS; BACILLUS AMYLOLIQUEFACIENS; BACILLUS BENZOEVORANS; BACILLUS FORAMINIS; BACILLUS LICHENIFORMIS; BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIAL GROWTH; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; BIOLOGICAL MONITORING; CONTROLLED STUDY; CULTURE MEDIUM; DNA SEQUENCE; FERMENTATION MONITORING; MOLECULAR ECOLOGY; NONHUMAN; NUCLEOTIDE SEQUENCE; PROCESS OPTIMIZATION; SEQUENCE ALIGNMENT; SPECIES DIVERSITY;

BACILLUS; BACTERIOLOGICAL TECHNIQUES; BIODIVERSITY; CULTURE MEDIA; FERMENTATION; FOOD MICROBIOLOGY; POLYMERASE CHAIN REACTION;

EID: 84877336110     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1211.11065     Document Type: Article

References (38)

1. Baril, E., L. Coroller, O. Couvert, I. Leguérinel, F. Postollec, C. Boulais, et al. 2012. Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH. Food Microbiol. 30: 29-36
2. De Clerck, E., D. Gevers, K. De Ridder, and P. De Vos. 2004. Screening of bacterial contamination during gelatine production by means of denaturing gradient gel electrophoresis, focussed on Bacillus and related endospore-forming genera. J. Appl. Microbiol. 96: 1333-1341
3. Fernández-No, I. C., M. Guarddon, K. Böhme, A. Cepeda, P. Calo-Mata, and J. Barros-Velázquez. 2011. Detection and quantification of spoilage and pathogenic Bacillus cereus, Bacillus subtilis and Bacillus licheniformis by real-time PCR. Food Microbiol. 28: 605-610
4. Ferris, M., G. Muyzer, and D. Ward. 1996. Denaturing gradient gel electrophoresis profiles of 16S rRNA-defined populations inhabiting a hot spring microbial mat community. Appl. Environ. Microbiol. 62: 350-356
5. Garbeva, P., J. A. van Veen, and J. D. van Elsas. 2003. Predominant Bacillus spp. in agricultural soil under different management regimes detected via PCR-DGGE. Microb. Ecol. 45: 302-316
6. Guo, Y., Z. Yu, J. Xie, and R. Zhang. 2012. Identification of a new Bacillus licheniformis strain producing a bacteriocin-like substance. J. Microbiol. 50: 452-458
7. Haruta, S., S. Ueno, I. Egawa, K. Hashiguchi, A. Fujii, M. Nagano, et al. 2006. Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 109: 79-87
8. Iacumin, L., F. Cecchini, M. Manzano, M. Osualdini, D. Boscolo, S. Orlic, and G. Comi. 2009. Description of the microflora of sourdoughs by culture-dependent and culture-independent methods. Food Microbiol. 26: 128-135
9. Inatsu, Y., N. Nakamura, Y. Yuriko, T. Fushimi, L. Watanasiritum, and S. Kawamoto. 2006. Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern Thailand. Lett. Appl. Microbiol. 43: 237-242
10. Jung, J., M. Lee, and H. Chang. 2012. Evaluation of the probiotic potential of Bacillus polyfermenticus CJ6 isolated from meju, a Korean soybean fermentation starter. J. Microbiol. Biotechnol. 22: 1510-1517
11. Karim, M., and M. Azin. 2011. Production of alkaline protease by entrapped Bacillus licheniformis cells in repeated batch process. J. Microbiol. Biotechnol. 21: 1250-1256
12. Kim, Y., J. Y. Cho, J. H. Kuk, J. H. Moon, J. I. Cho, Y. C. Kim, and K. H. Park. 2004. Identification and antimicrobial activity of phenylacetic acid produced by Bacillus licheniformis isolated from fermented soybean, chungkook-jang. Curr. Microbiol. 48: 312-317
13. Li, X. R., E. B. Ma, L. Z. Yan, H. Meng, X. W. Du, S. W. Zhang, and Z. X. Quan. 2011. Bacterial and fungal diversity in the traditional Chinese liquor fermentation process. Int. J. Food Microbiol. 146: 31-37
14. Lima, L. J. R., H. J. Kamphuis, M. J. R. Nout, and M. H. Zwietering. 2011. Microbiota of cocoa powder with particular reference to aerobic thermoresistant spore-formers. Food Microbiol. 28: 573-582
15. Liu, G. J., T. T. Zhu, H. X. Liu, Z. X. Wen, J. H. Hu, W. J. Hao, and L. Y. Li. 2010. Isolation and identification of Bacillus licheniformis from Fen-flavor Daqu starters and the fermented grains. Liquor Making Sci. Technol. 187: 31-36 [in Chinese].
16. Niemann, S., A. Pühler, H. V. Tichy, R. Simon, and W. Selbitschka. 1997. Evaluation of the resolving power of three different DNA fingerprinting methods to discriminate among isolates of a natural Rhizobium meliloti population. J. Appl. Microbiol. 82: 477-484
17. Ouattara, H., B. Koffi, G. Karou, A. Sangaré, S. Niamke, and J. Diopoh. 2008. Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation. World J. Microbiol. Biotechnol. 24: 1753-1760
18. Ouattara, H. G., S. Reverchon, S. L. Niamke, and W. Nasser. 2011. Molecular identification and pectate lyase production by Bacillus strains involved in cocoa fermentation. Food Microbiol. 28: 1-8
19. Ouoba, L. I. I., C. Parkouda, B. Diawara, C. Scotti, and A. H. Varnam. 2008. Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: Phenotypic and genotypic characterization. J. Appl. Microbiol. 104: 122-131
20. Ryun, K. H. and J. H. Kim. 2012. Microbial dynamics of commercial makgeolli depending on the storage temperature. J. Microbiol. Biotechnol. 22: 1101-1106
21. Sharma, S. K., M. P. Sharma, A. Ramesh, and O. P. Joshi. 2012. Characterization of zinc-solubilizing Bacillus isolates and their potential to influence zinc assimilation in soybean seeds. J. Microbiol. Biotechnol. 22: 352-359
22. Shi, J. H., Y. P. Xiao, X. R. Li, E. B. Ma, X. W. Du, and Z. X. Quan. 2009. Analyses of microbial consortia in the starter of Fen liquor. Lett. Appl. Microbiol. 48: 478-485
23. Shi, X. M., Y. Xu, F. Y. Cui, Y. Y. Zhong, Y. Q. Xie, and X. Xie. 2012. Study on the application of Bacillus subtilis in the production of liquor. Liquor Making Sci. Technol. 212: 49-53 [in Chinese].
24. Velmurugan, N., M. Choi, S. S. Han, and Y. S. Lee. 2009. Evaluation of antagonistic activities of Bacillus subtilis and Bacillus licheniformis against wood-staining fungi: In vitro and in vivo experiments. J. Microbiol. 47: 385-392
25. Wang, C. L., D. J. Shi, and G. L. Gong. 2008. Microorganisms in Daqu: A starter culture of Chinese Maotai-flavor liquor. World J. Microbiol. Biotechnol. 24: 2183-2190
26. Wang, H. Y., F. Yang, C. P. Yao, L. Lin, L. Wang, Y. Lu, and K. Ji. 2009. Analysis and comparison of the metabolites produced by a strain of Bacillus subtilis by use of two different mediums. Liquor Making Sci. Technol. 186: 93-95 [in Chinese].
27. Wang, H., F. Yang, L. Lin, L. Wang, D. Yang, Y. Lu, and K. Ji. 2011. Analysis of the metabolites of Bacillus licheniformis by solid fermentation. Liquor Making Sci. Technol. 207: 32-35 [in Chinese].
28. Wang, H. Y., Y. B. Gao, Q. W. Fan, and Y. Xu. 2011. Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE. Lett Appl. Microbiol. 53: 135-140
29. Wang, H. Y., X. J. Zhang, L. P. Zhao, and Y. Xu. 2008. Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor. J. Ind. Microbiol. Biotechnol. 35: 603-609
30. Wang, Y. M. and Y. L Zhao. 2002. Effects of Bacillus species on the flavour of Fenjiu liquor. Liquor Making Sci. Technol. 113: 31-32 [in Chinese].
31. Weisburg, W. G., S. M. Barns, D. A. Pelletier, and D. J. Lane. 1991 16S Ribosomal DNA amplification for phylogenetic study. J. Bacteriol. 173: 697-703
32. Xiu, L., G. Kunliang, and Z. Hongxun. 2012. Determination of microbial diversity in Daqu, a fermentation starter culture of Maotai liquor, using nested PCR-denaturing gradient gel electrophoresis. World J. Microbiol. Biotechnol. 28: 2375-2381
33. Yang, F., H. Y. Wang, C. P. Yao, L. Lin, L. Wang, Y. Lu, and K. Ji. 2010. The difference and the similarities in metabolites of Bacillus subtilis strains by different techniques. Liquor Making Sci. Technol. 187: 104-106 [in Chinese].
34. Yuan, C., L. F. Cui, and R. M. Wang. 2011. Study on the fermentation conditions of Bacillus licheniformis in bran starter to produce neutral protease. Liquor Making Sci. Technol. 201: 40-42 [in Chinese].
35. Zhang, W. X., Z. Y. Wu, Q. S. Zhang, R. Wang, and H. Li. 2009. Combination of newly developed high quality Fuqu with traditional Daqu for Luzhou-flavor liquor brewing. World J. Microbiol. Biotechnol. 25: 1721-1726
36. Zhao, S., C. X. Yang, S. Dou, M. Xu, and Y. H. Liao. 2012. Research advance about microbes in Chinese liquor production. China Brew. 31: 5-10 [in Chinese].
37. Zheng, X. W., Z. Yan, B. Z. Han, M. H. Zwietering, R. A. Samson, T. Boekhout, and M. J. R. Nout. 2012. Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen- Daqu), revealed by culture-dependent and culture-independent methods. Food Microbiol. 31: 293-300
38. Zheng, X. W., M. R. Tabrizi, M. J. R. Nout, and B. Z. Han. 2011. Daqu - A traditional Chinese liquor fermentation starter. J. Inst. Brew. 117: 82-90.