Differences of lactic acid bacteria community between soy sauce aroma style and light aroma style liquor fermentation

Abstract:

[Objective] In order to understand the functions of lactic acid bacteria (LAB) in the production of Chinese liquor, differences of LAB community in liquor brewing between soy sauce aroma style and light aroma style were analyzed. [Methods] PCR-DGGE was used to analyze LAB community during the liquor fermentation of soy sauce aroma style and light aroma style. The main LAB in the fermented grains of soy sauce aroma style were identified through culture-dependent method. [Results] DGGE profiles showed that Lactobacillus was the main LAB in liquor brewing. However, LAB community structure during the fermentation process of two style liquor appeared different succession rules. Lactobacillus fuchuensis was the dominant species in the fermented grains of light aroma style. And several LAB species with relatively high percentage were detected in soy sauce aroma style by culture-independent method. Five species were isolated from the fermented grains of soy sauce aroma style using MRS media. Results of two methods proved that Lactobacillus homohiochii was predominant in the brewing process of soy sauce aroma style. [Conclusion] This work explored LAB community structure in the fermentation process of Chinese liquor, which would helpful to scientifically understand the important roles of LAB in the liquor production.