Study On Microbial Community Of Shaoxing Rice Wine Wheat Qu

Wheat Qu which directly affects the productivity and quality of rice wine is the key ofrice wine fermentation. There are few researches about the microbial community of Shaoxingrice wine wheat Qu in the world. In this study, the traditional microorganism separationtechnology and polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE) based on free culture technology were used to analyze the microbialcommunity of Shaoxing rice wine machine-made wheat Qu, manual wheat Qu and cookedwheat Qu accurately and comprehensively. This study could provide fundamental theory fordiscovery of the role of wheat Qu in fermentation process and modification of productionprocess of wheat Qu.To completely explore the microbial diversity of three wheat Qu, media of LB, YP, MRSand WQE, PDA, CPK were utilized to separate bacteria and fungi respectively. The results ofbacteria isolation and identification showed that Staphylococcus and Bacillus existed inmachine-made wheat Qu. Bacillus and a small amount of Pantoea, Enterococcus were foundin manual wheat Qu. Staphylococcus and a small amount of Pantoea, Bacillus in cookedwheat Qu. The results of fungi separation and identification displayed that Rhizopus,Lichtheimia, Aspergillus, Alternata and Rhizomucor existed in machine-made wheat Qu.Rhizopus, Lichtheimia, Pichia and Trichosporon existed in manual wheat Qu. AspergillusPichia and Trichosporon were found in cooked wheat Qu.PCR-DGGE to analyze the microbial diversity of different wheat Qu was applied. Theresults of bacteria PCR-DGGE analysis demonstrated that Saccharopolyspora andEnterobacter existed in all three wheat Qu. Thermoactinomyces was only found in manualwheat Qu which complemented with the results of traditional separation cultivation method.The results of bacillus PCR-DGGE analysis showed that B. subtilis and B. licheniformisexisted in machine-made wheat Qu and manual wheat Qu which were supported by the resultsof traditional separation cultivation method. However, Bacillus was not found in cookedwheat Qu. The results of fungi PCR-DGGE analysis showed that Thermomyces lanuginosusexisted in all three wheat Qu. L. ramosa and Absidia corymbifera were found inmachine-made wheat Qu and manual wheat Qu. Stephanoascus ciferrii and A. niger existedin machine-made wheat Qu and cooked wheat Qu. R. miehei, E. herbariorum and R. pusilluswere found in machine-made wheat Qu. Fusarium sp. existed in manual wheat Qu. It’s thefirst time to report Fusarium sp. and T. lanuginosus were found in Shaoxing rice wine wheatQu.