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Start Over Author "Huipeng Liang" Journal journal of the science of food and agriculture
3 results on '"Huipeng Liang"'

2. Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou-flavour liquor by combined PCR-DGGE and quantitative PCR assay

Author

Qingchun Luo, Wenxue Zhang, Wenfang Li, Zhengyun Wu, Huipeng Liang, and Chaolan Liu

Subjects
Nutrition and Dietetics, biology, Firmicutes, Clostridiales, biology.organism_classification, Bacillales, Actinobacteria, Microbiology, Clostridium, parasitic diseases, Food science, Synergistetes, Proteobacteria, Agronomy and Crop Science, Temperature gradient gel electrophoresis, Food Science, Biotechnology
Abstract

BACKGROUND The community structure of bacteria in aged and aging pit mud, which was judged according to their sensory and physicochemical characteristics, was analysed using polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) and quantitative real-time PCR (qPCR). RESULTS The phyla Firmicutes, Actinobacteria, Proteobacteria, Synergistetes and Unclassified Bacteria were detected and the fermentative Firmicutes was predominant in both types of pit mud in the PCR-DGGE analysis. Among Firmicutes, Clostridiales was dominant in aged pit mud while Bacillales and Lactobacillales were dominant in aging pit mud. The diversity of bacterial communities in aged pit mud was higher than that in aging pit mud. In the qPCR analysis the abundance of Clostridium IV in aged pit mud was higher than that in aging pit mud and there were significant differences in the quantity of Clostridium IV between aged and aging pit mud of the same cellar (P < 0.05). CONCLUSION There were some significant differences in the microbial community structure between aged and aging pit mud. The differences in the quantity of Clostridium IV might be involved in the distinction that the aged pit mud has a strong aroma while the aging pit mud does not. © 2014 Society of Chemical Industry

Published
2014
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3. Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou-flavour liquor by combined PCR-DGGE and quantitative PCR assay

Author

Huipeng, Liang, Wenfang, Li, Qingchun, Luo, Chaolan, Liu, Zhengyun, Wu, and Wenxue, Zhang

Subjects
DNA, Bacterial, China, Bacteria, Denaturing Gradient Gel Electrophoresis, Alcoholic Beverages, Real-Time Polymerase Chain Reaction, Flavoring Agents, Soil, Taste, Fermentation, Odorants, Humans, Edible Grain, Soil Microbiology
Abstract

The community structure of bacteria in aged and aging pit mud, which was judged according to their sensory and physicochemical characteristics, was analysed using polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) and quantitative real-time PCR (qPCR).The phyla Firmicutes, Actinobacteria, Proteobacteria, Synergistetes and Unclassified Bacteria were detected and the fermentative Firmicutes was predominant in both types of pit mud in the PCR-DGGE analysis. Among Firmicutes, Clostridiales was dominant in aged pit mud while Bacillales and Lactobacillales were dominant in aging pit mud. The diversity of bacterial communities in aged pit mud was higher than that in aging pit mud. In the qPCR analysis the abundance of Clostridium IV in aged pit mud was higher than that in aging pit mud and there were significant differences in the quantity of Clostridium IV between aged and aging pit mud of the same cellar (P0.05).There were some significant differences in the microbial community structure between aged and aging pit mud. The differences in the quantity of Clostridium IV might be involved in the distinction that the aged pit mud has a strong aroma while the aging pit mud does not.

Published
2014

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