Microbial Diversity in Fermented Yellow Water of Traditional Intense Flavor Liquor

Abstract:

SSU rRNA librarywas carried out to investigate the microbial diversity in fermented yellow water of traditional intense flavor liquor. All 151 bacterial sequences recovered from fermented yellow water were classfied into Proteobacteria，Firmicutes，Bacteroidetes，Lentisphaerae，Actinobacteria，Tenericutes and an unclassied domain，respectively.The Firmicutes and Proteobacteria were the dominant in yellow water. The Clostridium （25.8%），Lactobacillus （15.9%） and Serratia （14.6%） were the dominant genus. All 37 archae clones belonged to the Euryarchaeota，Methanomicrobia，and the archea community in yellow water mostly consist of genera Methanosarcina （59.5%） and Methanoculleus（35.1%）. The diversity index of bacterial and archea communities were 2.75 and 0.83，respectively. The dominance index were 12.88 and 2.14，and coverage were 99.9% and 100%，respectively. All the results indicated that the microbes involved in yellow water play a key role in metabiolizing nutrients and producing flavor components such as alcohol，esters，acerbity，ketone，aldehyde et al.