Metaproteomic Characterization of Daqu, a Fermentation Starter Cultureof Chinese Liquor
作者： Chongde Wu , Jingcheng Deng
DOI: 10.4172/JPB.1000388
关键词:
摘要: Daqu is an essential fermentation starter for the prodcution of Chinese liquor, and it closely related to quality yield liquor. The aim this study was investigate microbial community by using metaproteomic approach. A total 45 protein spots in two-dimensional electophoresis gel were excised identified. Seventeen represent 16 proteins that originate from secretion bacteria, yeast, filamentous fungi. Moreover, Nitrobacter winogradskyi, Agrobacterium tumefaciens Neurospora crassa first identified Daqu. To best our knowledge, report on structure liquor through analysis. Results presented may further elucidate facilitate development manufacture
longdom.org参考文章(23)
H.-Y. Wang, Y.-B. Gao, Q.-W. Fan, Y. Xu, Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE. Letters in Applied Microbiology. ,vol. 53, pp. 134- 140 ,(2011) , 10.1111/J.1472-765X.2011.03076.X
Anne K. Søndergaard, Louise H. Stahnke, Growth and aroma production by Staphylococcus xylosus, S. carnosus and S. equorum--a comparative study in model systems. International Journal of Food Microbiology. ,vol. 75, pp. 99- 109 ,(2002) , 10.1016/S0168-1605(01)00729-2
Qun Wu, Liangqiang Chen, Yan Xu, Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor International Journal of Food Microbiology. ,vol. 166, pp. 323- 330 ,(2013) , 10.1016/J.IJFOODMICRO.2013.07.003
Paul Wilmes, Philip L. Bond, The application of two-dimensional polyacrylamide gel electrophoresis and downstream analyses to a mixed community of prokaryotic microorganisms. Environmental Microbiology. ,vol. 6, pp. 911- 920 ,(2004) , 10.1111/J.1462-2920.2004.00687.X
Xiao-He Wu, Xiao-Wei Zheng, Bei-Zhong Han, Jacques Vervoort, M. J. Robert Nout, Characterization of Chinese liquor starter, "Daqu", by flavor type with 1H NMR-based nontargeted analysis. Journal of Agricultural and Food Chemistry. ,vol. 57, pp. 11354- 11359 ,(2009) , 10.1021/JF902881P
Chang-lu Wang, Dong-jian Shi, Guo-li Gong, Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor World Journal of Microbiology and Biotechnology. ,vol. 24, pp. 2183- 2190 ,(2008) , 10.1007/S11274-008-9728-0
Sarah M Sowell, Paul E Abraham, Manesh Shah, Nathan C Verberkmoes, Daniel P Smith, Douglas F Barofsky, Stephen J Giovannoni, Environmental proteomics of microbial plankton in a highly productive coastal upwelling system. The ISME Journal. ,vol. 5, pp. 856- 865 ,(2011) , 10.1038/ISMEJ.2010.168
Zheng XiaoWei Zheng XiaoWei, Yan Zheng Yan Zheng, Han BeiZhong Han BeiZhong, MH Zwietering, RA Samson, T Boekhout, MJR Nout, None, Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods Food Microbiology. ,vol. 31, pp. 293- 300 ,(2012) , 10.1016/J.FM.2012.03.008
Liqiang Zhang, Chongde Wu, Xiaofei Ding, Jia Zheng, Rongqing Zhou, Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE World Journal of Microbiology & Biotechnology. ,vol. 30, pp. 3055- 3063 ,(2014) , 10.1007/S11274-014-1732-Y
Bo Zhang, Ling-Qiong Kong, Yu Cao, Guang-Fa Xie, Zheng-Bing Guan, Jian Lu, Metaproteomic characterisation of a Shaoxing rice wine “wheat Qu” extract Food Chemistry. ,vol. 134, pp. 387- 391 ,(2012) , 10.1016/J.FOODCHEM.2012.02.057