Analysis of Bacterial Community in Fermented Grains During the Production of Chinese Strong Aromatic Spirits by PCR Technique

In order to make know the rules of formation and evolvement of bacterial community in fermented grains, a pit used to make Chinese strong aromatic spirits was sampled during fermentation. DGGE and clone analysis of 16S rDNA fragments were put into practice after using PCR amplification on samples of the bacterial community in center of fermented grains. The results showed that diversity of bacteria was obvious in the early stage of fermentation and there were more than 11 bacterial genera such as Erwinia, Kozakia, Acetobacter, Bacillus, Staphylococcus, Lactobacillus, Granulicatella, Arthrobacter, Microbacterium, Shewanella, Clostridium and unclassified Clostridiales.Genus Lactobacillus became the dominant bacteria related closely to one kind of Lactobacillus acetotolerans (98%) along with fermentation, and it took 56.1% of total number of bacterial 16s rDNA clones. The distribution and change trend of main bacterial community in the fermented grains indicated that Lac.acetotolerans might play a key role during fermentation of Chinese strong aromatic spirits.