Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production

International Journal of Food Microbiology

Volumn 214, Issue , 2015, Pages 116-122

  Hu, Xiao long ^a   Du, Hai ^a   Xu, Yan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Caproic acid; Chinese strong aroma type liquor; Clostridium kluyveri; Culture; Dependent and; Fermentation pit mud; Independent approaches; Real time qPCR

Indexed keywords

AMINOCAPROIC ACID; BUTYRIC ACID DERIVATIVE; ESTER DERIVATIVE; HEXANOIC ACID; OCTANOIC ACID DERIVATIVE; RIBOSOME RNA; ETHYL HEXANOATE; HEXANOIC ACID DERIVATIVE; RNA 16S;

ALCOHOLIC BEVERAGE; AROMA; ARTICLE; BACILLI; CLOSTRIDIA; CLOSTRIDIUM; CLOSTRIDIUM KLUYVERI; CONCENTRATION (PARAMETERS); FERMENTATION; FERMENTATION TECHNIQUE; GENE DOSAGE; LIQUID; NONHUMAN; PHYLOGENY; POLYMERASE CHAIN REACTION; QUANTITATIVE ANALYSIS; RELATIVE; SPECIES; BACILLUS; CHINA; CLASSIFICATION; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; ODOR;

BACILLI (CLASS); BACTERIA (MICROORGANISMS); CLOSTRIDIA; CLOSTRIDIUM; CLOSTRIDIUM KLUYVERI;

ALCOHOLIC BEVERAGES; BACILLUS; CAPROATES; CHINA; CLOSTRIDIUM KLUYVERI; FERMENTATION; RNA, RIBOSOMAL, 16S; SMELL; SOIL MICROBIOLOGY;

EID: 84938847113     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.07.032     Document Type: Article

References (48)

1. Breitenstein A. Reclassification of Clostridium hydroxybenzoicum as Sedimentibacter hydroxybenzoicus gen. nov., comb. nov., and description of Sedimentibacter saalensis sp. nov. Int. J. Syst. Evol. Microbiol. 2002, 52:801-807.
2. Buckel W., Janssen P.H., Schuhmann A., Eikmanns U., Messner P., Sleytr U., Liesack W. Clostridium viride sp. nov., a strictly anaerobic bacterium using 5-aminovalerate as growth substrate, previously assigned to Clostridium aminovalericum. Arch. Microbiol. 1994, 162:387-394.
3. Chen B., Wu Q., Xu Y. Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor. Int. J. Food Microbiol. 2014, 179:80-84.
4. Collins M.D., Lawson P.A., Willems A., Cordoba J.J., Ferandez G.J., Garcia P., Cai J., Hippe H., Farrow J.A.E. The phylogeny of the genus Clostridium: proposal of five new genera and eleven new species combinations. Int. J. Syst. Bacteriol. 1994, 44:812-826.
5. Cui R., Cui F., Kong X. Application of the baobao daqu starter in the Yanghe liquor production. Liquor Making 2007, 5:45-46.
6. Davey H.M. Life, death, and in-between: meanings and methods in microbiology. Appl. Environ. Microbiol. 2011, 77:5571-5576.
7. Ding X.F., Wu C.D., Zhang L.Q., Zheng J., Zhou R.Q. Characterization of eubacterial and archaeal community diversity in the pit mud of Chinese Luzhou-flavor liquor by nested PCR-DGGE. World J. Microbiol. Biotechnol. 2013, 30:605-612.
8. Doyle C.J., Gleeson D., Jordan K., Beresford T.P., Ross R.P., Fitzgerald G.F., Cotter P.D. Anaerobic sporeformers and their significance with respect to milk and dairy products. Int. J. Food Microbiol. 2014, 197:77-87.
9. Du H., Xu Y. Determination of the microbial origin of geosmin in Chinese liquor. J. Agric. Food Chem. 2012, 60:2288-2292.
10. Fan W., Qian M.C. Identification of aroma compounds in Chinese 'Yanghe Daqu' liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry. Flavour Fragance J. 2006, 21:333-342.
11. Fan W.L., Xu Y. Volatile compounds of fermented-mud in Baijiu (Chinese liquor). Liquor Making 2010, 37:24-31.
12. Guth H. Quantitation and sensory studies of character impact odorants of different white wine varieties. J. Agric. Food Chem. 1997, 45:3027-3032.
13. Heid C.A., Stevens J., Livak K.J., Williams P.M. Real time quantitative PCR. Genome Res. 1996, 6:986-994.
14. Hernández-Eugenio G., Fardeau M.L., Cayol J.L., Patel B.K., Thomas P., Macarie H., Garcia J.L., Ollivier B. Clostridium thiosulfatireducens sp. nov., a proteolytic, thiosulfate-and sulfur-reducing bacterium isolated from an upflow anaerobic sludge blanket (UASB) reactor. Int. J. Syst. Evol. Microbiol. 2002, 52:1461-1468.
15. Hu X.L., Wang H.Y., Wu Q., Xu Y. Development, validation and application of specific primers for analyzing the clostridial diversity in dark fermentation pit mud by PCR-DGGE. Bioresour. Technol. 2014, 163:40-47.
16. Jeon B.S., Kim B.C., Um Y., Sang B.I. Production of hexanoic acid from d-galactitol by a newly isolated Clostridium sp. BS-1. Appl. Environ. Microbiol. 2010, 88:1161-1167.
17. Kim J., Lim J., Lee C. Quantitative real-time PCR approaches for microbial community studies in wastewater treatment systems: applications and considerations. Biotechnol. Adv. 2013, 31:1358-1373.
18. Küsel K., Dorsch T., Acker G., Stackebrandt E., Drake H. Clostridium scatologenes strain SL1 isolated as an acetogenic bacterium from acidic sediments. Int. J. Syst. Evol. Microbiol. 2000, 50:537-546.
19. Langille M.G., Zaneveld J., Caporaso J.G., McDonald D., Knights D., Reyes J.A., Clemente J.C., Burkepile D.E., Vega Thurber R.L., Knight R., Beiko R.G., Huttenhower C. Predictive functional profiling of microbial communities using 16S rRNA marker gene sequences. Nat. Biotechnol. 2013, 31:814-821.
20. Lee Y.J., Romanek C.S., Wiegel J. Clostridium aciditolerans sp. nov., an acid-tolerant spore-forming anaerobic bacterium from constructed wetland sediment. Int. J. Syst. Evol. Microbiol. 2007, 57:311-315.
21. Lei G., Yao W., Tang Y., Ni B., Ren D., He C. Research on the distribution of important functional microbial communities in Luzhou Laojiao pit mud and their metabolic products. Liquor Making Sci. Technol. 2012, 11:54-57.
22. Li W.Q. "Ethyl caproate-increasing and ethyl lactate-decreasing" in Luzhou-flavour liquor. Liquor Making Sci. Technol. 2000, 6:51-52.
23. Martinez-Blanch J.F., Sanchez G., Garay E., Aznar R. Development of a real-time PCR assay for detection and quantification of enterotoxigenic members of Bacillus cereus group in food samples. Int. J. Food Microbiol. 2009, 135:15-21.
24. Palop M.L., Valles S., Pinaga F., Flors A. Isolation and characterization of an anaerobic, cellulolytic bacterium, Clostridium celerecrescens sp. nov. Int. J. Syst. Bacteriol. 1989, 39:68-71.
25. Raskin L., Zheng D., Griffin M.E., Stroot P.G., Misra P. Characterization of microbial communities in anaerobic bioreactors using molecular probes. Antonie Van Leeuwenhoek 1995, 68:297-308.
26. Rodríguez A., Isabel Luque M., Andrade M.J., Rodríguez M., Asensio M.A., Córdoba J.J. Development of real-time PCR methods to quantify patulin-producing molds in food products. Food Microbiol. 2011, 28:1190-1199.
27. Saitou N., Nei M. The neighbor-joining method: a new method for reconstructing phylogenetic trees. Mol. Biol. Evol. 1987, 4:406-425.
28. Slobodkina G., Kolganova T., Tourova T., Kostrikina N., Jeanthon C., Bonch-Osmolovskaya E., Slobodkin A. Clostridium tepidiprofundi sp. nov., a moderately thermophilic bacterium from a deep-sea hydrothermal vent. Int. J. Syst. Evol. Microbiol. 2008, 58:852-855.
29. Steinhaus M., Schieberle P. Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques. J. Agric. Food Chem. 2000, 48:1776-1783.
30. Tao Y., Li J., Rui J., Xu Z., Zhou Y., Hu X., Wang X., Liu M., Li D., Li X. Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor. Appl. Environ. Microbiol. 2014, 80:2254-2260.
31. Tracy B.P., Jones S.W., Fast A.G., Indurthi D.C., Papoutsakis E.T. Clostridia: the importance of their exceptional substrate and metabolite diversity for biofuel and biorefinery applications. Curr. Opin. Biotechnol. 2012, 23:364-381.
32. Van den Abbeele P., Belzer C., Goossens M., Kleerebezem M., De Vos W.M., Thas O., De Weirdt R., Kerckhof F.M., Van de Wiele T. Butyrate-producing Clostridium cluster XIVa species specifically colonize mucins in an in vitro gut model. ISME J. 2013, 7:949-961.
33. Wang H.Y., Xu Y. Effect of temperature on microbial composition of starter culture for Chinese light aroma style liquor fermentation. Lett. Appl. Microbiol. 2015, 60:85-91.
34. Wang H.Y., Zhang X.J., Zhao L.P., Xu Y. Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor. J. Ind. Microbiol. Biotechnol. 2008, 35:603-609.
35. Wang H.Y., Gao Y.B., Fan Q.W., Xu Y. Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE. Lett. Appl. Microbiol. 2011, 53:134-140.
36. Wang C.D., Chen Q., Wang Q., Li C.H., Leng Y.Y., Li S.G., Zhou X.W., Han W.J., Li J.G., Zhang X.H., Li Y.Z. Long-term batch brewing accumulates adaptive microbes, which comprehensively produce more flavorful Chinese liquors. Food Res. Int. 2014, 62:894-901.
37. Weimer P.J., Stevenson D.M. Isolation, characterization, and quantification of Clostridium kluyveri from the bovine rumen. Appl. Microbiol. Biotechnol. 2012, 94:461-466.
38. Wu Y.Y., Yi W.Q. Isolation and research on the conditions of synthesizing fatty acids of hexanoic acid bacteria from Luzhou PM. Food and Ferment. Ind. 1986, 5:1-5.
39. Wu Y.Y., Xue T.R., Chen Z.R., Liu A.H., Lin S. The distribution and role of anaerobic bacteria in older pit mud of Wuliangye. Acta Microbiol. Sin. 1991, 31:299-307.
40. Xie G.P. Culture methods of caproic acid bacteria and the formation of its main linked products. Liquor Making Sci. Technol. 2011, 3:63-64.
41. Xu Y., Wang D., Fan W.L., Mu X.Q., Chen J. Adv. Biochem. Eng. Biotechnol. 2010, 122:189-233.
42. Xue T.R., Chen Z.R., Lu S.Y. Isolation characterization and culture conditions of Clostridium Sp.W1. Food Ferment. Ind. 1988, 4:1-6.
43. Yue Y.Y., Zhang W.X., Liu X., Hu C., Zhang S. Isolation and identification of facultative anaerobes in the pit mud of Chinese Luzhou-flavor liquor. Microbiol. China 2007, 34:251-255.
44. Zhang X., Wu Z.F., Zhang S.C., Cheng H., Xue Z.W. Phylogenetic analysis of cultured bacteria in Luzhou-flavor liquor pits in Guizhou. Liquor Making Sci. Technol. 2010, 198:23-27.
45. Zhang J., Fang F., Chen J., Du G. The arginine deiminase pathway of koji bacteria is involved in ethyl carbamate precursor production in soy sauce. FEMS Microbiol. Lett. 2014, 358:91-97.
46. Zhao S., Yang C.X., Xu M., Dou S., Liao Y.H. A review of research progress about Luzhou-flavor liquor making microbes in liquor production. Food Ferment. Technol. 2012, 1:24-29.
47. Zheng X.W., Tabrizi M.R., Nout M., Han B.Z. Daqu - a traditional Chinese liquor fermentation starter. J. Inst. Brew. 2011, 117:82-90.
48. Zheng J., Liang R., Zhang L., Wu C., Zhou R., Liao X. Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses. Food Res. Int. 2013, 54:660-666.