The application of real-time PCR for quantify TDMTDL producing micobes in liquor brewing process

Abstract:

[Objective] The real-time PCR, with high specificity and high sensitivity, has been widely applied in quantifying microbial quantity in complex environments. We used this method to quantify TDMTDL (trans-1,10-Dimethyl-trans-9-decalol) producing microbes during the liquor brewing proecss. [Methods] Through the optimization of DNA extraction method for Daqu and fermented grains, we established two real time-PCR standard curves for Daqu and fermented grains respectively. The precision and accuracy of this method were verified. The real-time PCR method was applied to quantify the Streptomyces which produced TDMTDL in Daqu and fermented gains. [Results] The results showed that TDMTDL producing Streptomyces number was 105 orders of magnitude in Daqu and the number was highest in Qingcha among three kinds of Daqu. In the initial stage of fermentation, the microbial number was 104 orders of magnitude. Along with the continuous fermentation, the number of Streptomyces decreased. [Conclusion] Real-time PCR could quantify earthy odor producing Streptomyces in liquor brewing process successfully, this work also had significance of quantify other microbes in liquor brewing process.

Key words:TDMTDL, Daqu, Fermented gains, Real-time PCR