Analyses of microbial consortia in the starter of Fen liquor.

摘要

Fen liquor is a traditional wine made in China, often from barley and peas. This study sought to determine the microbial diversity of the starter used to make Fen liquor. The plate method was used to enumerate the microorganisms, whereas the 16S rDNA of bacteria and the internal transcribed spacer of fungi were used to assess microbial diversity. Several genera were accordingly identified. Among the bacteria, Lactobacillus and Actinomycetes spp. were detected only on the surface of the starter, whereas Bacillus spp. predominated within the starter. Among the fungi, Saccharomycopsis and Issatchenkia were the main genera on the surface and in the interior of the starter, respectively; in addition, Thermomyces was found in the interior of the starter, while other species of fungi were detected on the surface. In conclusion, culture-dependent and PCR-based methods revealed significant microbial diversity in different locations of the Fen liquor starter.