Analysis of the Diversity and System Development of Bacterial Flora in Luzhou-flavor Xijiu Pit Mud
The classification and the identification of microbes in pit mud plays important roles in analyzing pit mud history and evaluating liquor aroma and liquor flavor. Various microbial molecular biology techniques were used to analyze microbes in Xijiu pits. The results showed.that bac- teria in Xijiu multiple-grains aged pit mud in summer were mainly divided into four bacteria groups including Petrimonas sulfuriphila, Thernzace- togenium phaeum, Caloramator, and uncultured bacilli; archaea flora were mainly divided into Methanoculleus and MethanocuUeus palmolei; all bacteria were anaerobic and most of them were thermophilic and mesophilic; the combined action between bacteria and arcbaea in pit mud finally formed various bioactive substances to degrade complex organic substances and their metabolites in the specific environments in pits through complex physiological and biochemical reactions further formed the characteristic flavoring components of Luzhou-flavor liquor.
Luzhou-flavor Xijiu liquorpit mudbacterial floraarchaea floradiversitysystem development
NETL
NSTL
万方数据
维普
