Analysis of the Fungal Community in Zaopei During the Production of Chinese Luzhou-flavour Liquor

Abstract

Denaturing gradient gel electrophoresis (DGGE) and 18S rRNA gene analysis were carried out to analyze the fungal community in Zaopei during the production of Chinese Luzhou-flavour liquor. Two pairs of primers (EF4/Fung5 and EF4/NS2-GC) were used for the DGGE. Polymerase chain reaction (PCR) for clone analysis was preformed with the primers (EF4/EF3). The results of the DGGE analysis showed that the fungal 18S rRNA genes taken from the Zaopei sample of the pit had high diversity. Gene clone libraries containing 120 clonal sequences of 18S rRNA were constructed. The fungal diversity shift showed that the fungal genera changed with increasing fermentation time and four genera of fungi (Issatchenkia, Talaromyces, Aspergillus and Eurotium) were the main dominant communities during the fermentation of Chinese Luzhou-flavour liquor. The clonal sequences of the genera Rhizopus and Saccharomyces were found with difficulty from the clone libraries of Zaopei, suggesting that the genera Rhizopus and Saccharomyces perhaps are not necessary for saccharifying and fermenting grains during the production of Chinese Luzhou-flavour liquor.