Establishment and Application of the Analysis Methods of Fungal Diversity of Traditional Fermentation Starters from Hong Qu in Glutinous Rice Wine - Details

author：

Indexed by：

EI PKU CSCD

Abstract：

In　this　study,　16　representative　fungal　strains　isolated　from　traditional　fermentation　starters　were　analyzed　by　PCR-RFLP　based　on　18S　rRNA　gene　sequence.　The　results　showed　that　the　three　restrictive　endonuclease　Hinf　I,　Hae　III　and　Taq　I　can　effectively　differentiate　different　types　of　fungi,　and　even　fungal　strains　whose　relationship　are　relatively　close.　On　the　other　hand,　the　effects　of　different　PCR　primers(NS1/FR1+,　FF390/FR1+,　NS1/GCfung　and　NS3+/YM951r)　on　the　amplification　efficiency　and　DGGE　separation　efficiency　of　different　fungal　strains　were　compared.　According　to　the　results　of　PCR　amplification,　three　primer　sets(FF390/FR1+,　NS1/GCfung,　NS3+/YM951r)　seemed　to　be　suitable　for　the　investigation　of　fungal　community　structure　during　the　traditional　brewing　of　Hong　Qu　glutinous　rice　wine.　Of　which,　NS1/GCfung　is　the　most　suitable　primer　set　for　PCR-DGGE　analysis　of　fungal　community　structure　in　traditional　fermentation　starters　for　Hong　Qu　glutinous　rice　wine.　Finally,　the　fungal　flora　structures　during　the　traditional　brewing　of　Hong　Qu　glutinous　rice　wine　were　analyzed　based　on　18S　rDNA　clone　library　RFLP　typing　and　cloning　sub-sequencing　technology.　Besides,　PCR-DGGE　technology　based　on　NS1/GCfung　was　also　used　to　analyze　the　fungal　diversity　in　the　traditional　brewing　system　of　Hong　Qu　glutinous　rice　wine.　The　results　showed　that　the　traditional　brewing　process　could　be　improved　and　the　product　quality　could　be　improved.　©　2018,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.

Keyword：

Clone cells Cloning Efficiency Fermentation Food processing Fungi Polymerase chain reaction RNA Starters Wine

Community：

[ 1 ] [Lü, Xucong]Institute of Food Science and Technology, Fuzhou University, Fujian Center of Excellence for Food Biotechnology, Fuzhou; 350108, China
[ 2 ] [Lü, Xucong]National Engineering Research Center of JUNCAO Technology, College of Life Science, Fujian Agriculture and Forestry University, Fuzhou; 350002, China
[ 3 ] [Liu, Zhibin]Institute of Food Science and Technology, Fuzhou University, Fujian Center of Excellence for Food Biotechnology, Fuzhou; 350108, China
[ 4 ] [Zhang, Wen]Institute of Food Science and Technology, Fuzhou University, Fujian Center of Excellence for Food Biotechnology, Fuzhou; 350108, China
[ 5 ] [Chen, Fang]Institute of Food Science and Technology, Fuzhou University, Fujian Center of Excellence for Food Biotechnology, Fuzhou; 350108, China
[ 6 ] [Huang, Ruolan]Institute of Food Science and Technology, Fuzhou University, Fujian Center of Excellence for Food Biotechnology, Fuzhou; 350108, China
[ 7 ] [Weng, Xing]Institute of Food Science and Technology, Fuzhou University, Fujian Center of Excellence for Food Biotechnology, Fuzhou; 350108, China
[ 8 ] [Rao, Pingfan]Institute of Food Science and Technology, Fuzhou University, Fujian Center of Excellence for Food Biotechnology, Fuzhou; 350108, China
[ 9 ] [Ni, Li]Institute of Food Science and Technology, Fuzhou University, Fujian Center of Excellence for Food Biotechnology, Fuzhou; 350108, China

Reprint 's Address：

[ni, li]institute of food science and technology, fuzhou university, fujian center of excellence for food biotechnology, fuzhou; 350108, china

Email：

nili@fzu.edu.cn

Related Keywords：

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Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE
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