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M Robert J Nout - One of the best experts on this subject based on the ideXlab platform.

  • microbiota dynamics related to environmental conditions during the fermentative production of fen daqu a chinese industrial fermentation starter
    International Journal of Food Microbiology, 2014
    Co-Authors: Xiaowei Zheng, M H Zwietering, M Robert J Nout, Eddy J Smid, Teun Boekhout
    Abstract:

    Abstract Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal–pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the first phase of fermentation. Next, lactic acid bacteria increased in relative abundance, resulting in an increase of the acidity of Daqu. At the final stages of fermentation, Bacillus spp. and thermophilic fungi became the dominant groups, possibly due to their tolerance to low water activity and high temperature. Both culture-dependent and culture-independent analyses confirmed that Bacillus spp. were ubiquitous throughout the process. Yeast species such as Wickerhamomyces anomalus, Saccharomycopsis fibuligera and Pichia kudriavzevii were present throughout almost the entire fermentation process, but the zygomycetous fungus Lichtheimia corymbifera proliferated only during the final stages of fermentation. Canonical correspondence analysis (CCA) revealed the significance of acidity, moisture content and temperature in correlation with the composition of the microbial communities at different stages.

  • microbiota dynamics related to environmental conditions during the fermentative production of fen daqu a chinese industrial fermentation starter
    International Journal of Food Microbiology, 2014
    Co-Authors: Xiaowei Zheng, M H Zwietering, M Robert J Nout, Eddy J Smid, Teun Boekhout
    Abstract:

    Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal–pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the first phase of fermentation. Next, lactic acid bacteria increased in relative abundance, resulting in an increase of the acidity of Daqu. At the final stages of fermentation, Bacillus spp. and thermophilic fungi became the dominant groups, possibly due to their tolerance to low water activity and high temperature. Both culture-dependent and culture-independent analyses confirmed that Bacillus spp. were ubiquitous throughout the process. Yeast species such as Wickerhamomyces anomalus, Saccharomycopsis fibuligera and Pichia kudriavzevii were present throughout almost the entire fermentation process, but the zygomycetous fungus Lichtheimia corymbifera proliferated only during the final stages of fermentation. Canonical correspondence analysis (CCA) revealed the significance of acidity, moisture content and temperature in correlation with the composition of the microbial communities at different stages. Keywords Daqu; Starter culture; Culture-independent; Bacteria; Fungi; Canonical correspondence analysis

  • fermentation characteristics of yeasts isolated from traditionally fermented masau ziziphus mauritiana fruits
    International Journal of Food Microbiology, 2013
    Co-Authors: M Robert J Nout, Teun Boekhout, L K Nyanga, Eddy J Smid, M H Zwietering
    Abstract:

    Yeast strains were characterized to select potential starter cultures for the production of masau fermented beverages. The yeast species originally isolated from Ziziphus mauritiana (masau) fruits and their traditionally fermented fruit pulp in Zimbabwe were examined for their ability to ferment glucose and fructose using standard broth under aerated and non-aerated conditions. Most Saccharomyces cerevisiae strains were superior to other species in ethanol production. The best ethanol producing S. cerevisiae strains, and strains of the species Pichia kudriavzevii, Pichia fabianii and Saccharomycopsis fibuligera were tested for production of flavor compounds during fermentation of masau fruit juice. Significant differences in the production of ethanol and other volatile compounds during fermentation of masau juice were observed among and within the four tested species. Alcohols and esters were the major volatiles detected in the fermented juice. Trace amounts of organic acids and carbonyl compounds were detected. Ethyl hexanoate and ethyl octanoate were produced in highest amounts as compared to the other volatile compounds. S. cerevisiae strains produced higher amounts of ethanol and flavor compounds as compared to the other species, especially fatty acid ethyl esters that provide the major aroma impact of freshly fermented wines. The developed library of characteristics can help in the design of mixtures of strains to obtain a specific melange of product functionalities.

  • fermentation characteristics of yeasts isolated from traditionally fermented masau ziziphus mauritiana fruits
    International Journal of Food Microbiology, 2013
    Co-Authors: L K Nyanga, M Robert J Nout, Teun Boekhout, Eddy J Smid, M H Zwietering
    Abstract:

    Yeast strains were characterized to select potential starter cultures for the production of masau fermented beverages. The yeast species originally isolated from Ziziphus mauritiana (masau) fruits and their traditionally fermented fruit pulp in Zimbabwe were examined for their ability to ferment glucose and fructose using standard broth under aerated and non-aerated conditions. Most Saccharomyces cerevisiae strains were superior to other species in ethanol production. The best ethanol producing S. cerevisiae strains, and strains of the species Pichia kudriavzevii, Pichia fabianii and Saccharomycopsis fibuligera were tested for production of flavor compounds during fermentation of masau fruit juice. Significant differences in the production of ethanol and other volatile compounds during fermentation of masau juice were observed among and within the four tested species. Alcohols and esters were the major volatiles detected in the fermented juice. Trace amounts of organic acids and carbonyl compounds were detected. Ethyl hexanoate and ethyl octanoate were produced in highest amounts as compared to the other volatile compounds. S. cerevisiae strains produced higher amounts of ethanol and flavor compounds as compared to the other species, especially fatty acid ethyl esters that provide the major aroma impact of freshly fermented wines. The developed library of characteristics can help in the design of mixtures of strains to obtain a specific melange of product functionalities.

  • complex microbiota of a chinese fen liquor fermentation starter fen daqu revealed by culture dependent and culture independent methods
    Food Microbiology, 2012
    Co-Authors: Xiaowei Zheng, M H Zwietering, Robert A Samson, Teun Boekhout, M Robert J Nout
    Abstract:

    Abstract Daqu is a traditional fermentation starter that is used for Chinese liquor production. Although partly mechanized, its manufacturing process has remained traditional. We investigated the microbial diversity of Fen - Daqu , a starter for light-flavour liquor, using combined culture-dependent and culture-independent approaches (PCR–DGGE). A total of 190 microbial strains, comprising 109 bacteria and 81 yeasts and moulds, were isolated and identified on the basis of the sequences of their 16S rDNA (bacteria) and 26S rDNA and ITS regions (fungi). DGGE of DNA extracted from Daqu was used to complement the culture-dependent method in order to include non-culturable microbes. Both approaches revealed that Bacillus licheniformis was an abundant bacterial species, and Saccharomycopsis fibuligera , Wickerhamomyces anomalus , and Pichia kudriavzevii were the most common yeasts encountered in Fen - Daqu . Six genera of moulds ( Absidia , Aspergillus , Mucor , Rhizopus , Rhizomucor and Penicillium ) were found. The potential function of these microorganisms in starters for alcoholic fermentation is discussed. In general the culture-based findings overlapped with those obtained by DGGE by a large extent. However, Weissella cibaria , Weissella confusa , Staphylococcus saprophyticus , Enterobacter aerogenes , Lactobacillus sanfranciscensis , Lactobacillus lactis , and Bacillus megaterium were only revealed by DGGE.

M H Zwietering - One of the best experts on this subject based on the ideXlab platform.

  • microbiota dynamics related to environmental conditions during the fermentative production of fen daqu a chinese industrial fermentation starter
    International Journal of Food Microbiology, 2014
    Co-Authors: Xiaowei Zheng, M H Zwietering, M Robert J Nout, Eddy J Smid, Teun Boekhout
    Abstract:

    Abstract Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal–pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the first phase of fermentation. Next, lactic acid bacteria increased in relative abundance, resulting in an increase of the acidity of Daqu. At the final stages of fermentation, Bacillus spp. and thermophilic fungi became the dominant groups, possibly due to their tolerance to low water activity and high temperature. Both culture-dependent and culture-independent analyses confirmed that Bacillus spp. were ubiquitous throughout the process. Yeast species such as Wickerhamomyces anomalus, Saccharomycopsis fibuligera and Pichia kudriavzevii were present throughout almost the entire fermentation process, but the zygomycetous fungus Lichtheimia corymbifera proliferated only during the final stages of fermentation. Canonical correspondence analysis (CCA) revealed the significance of acidity, moisture content and temperature in correlation with the composition of the microbial communities at different stages.

  • microbiota dynamics related to environmental conditions during the fermentative production of fen daqu a chinese industrial fermentation starter
    International Journal of Food Microbiology, 2014
    Co-Authors: Xiaowei Zheng, M H Zwietering, M Robert J Nout, Eddy J Smid, Teun Boekhout
    Abstract:

    Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal–pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the first phase of fermentation. Next, lactic acid bacteria increased in relative abundance, resulting in an increase of the acidity of Daqu. At the final stages of fermentation, Bacillus spp. and thermophilic fungi became the dominant groups, possibly due to their tolerance to low water activity and high temperature. Both culture-dependent and culture-independent analyses confirmed that Bacillus spp. were ubiquitous throughout the process. Yeast species such as Wickerhamomyces anomalus, Saccharomycopsis fibuligera and Pichia kudriavzevii were present throughout almost the entire fermentation process, but the zygomycetous fungus Lichtheimia corymbifera proliferated only during the final stages of fermentation. Canonical correspondence analysis (CCA) revealed the significance of acidity, moisture content and temperature in correlation with the composition of the microbial communities at different stages. Keywords Daqu; Starter culture; Culture-independent; Bacteria; Fungi; Canonical correspondence analysis

  • fermentation characteristics of yeasts isolated from traditionally fermented masau ziziphus mauritiana fruits
    International Journal of Food Microbiology, 2013
    Co-Authors: M Robert J Nout, Teun Boekhout, L K Nyanga, Eddy J Smid, M H Zwietering
    Abstract:

    Yeast strains were characterized to select potential starter cultures for the production of masau fermented beverages. The yeast species originally isolated from Ziziphus mauritiana (masau) fruits and their traditionally fermented fruit pulp in Zimbabwe were examined for their ability to ferment glucose and fructose using standard broth under aerated and non-aerated conditions. Most Saccharomyces cerevisiae strains were superior to other species in ethanol production. The best ethanol producing S. cerevisiae strains, and strains of the species Pichia kudriavzevii, Pichia fabianii and Saccharomycopsis fibuligera were tested for production of flavor compounds during fermentation of masau fruit juice. Significant differences in the production of ethanol and other volatile compounds during fermentation of masau juice were observed among and within the four tested species. Alcohols and esters were the major volatiles detected in the fermented juice. Trace amounts of organic acids and carbonyl compounds were detected. Ethyl hexanoate and ethyl octanoate were produced in highest amounts as compared to the other volatile compounds. S. cerevisiae strains produced higher amounts of ethanol and flavor compounds as compared to the other species, especially fatty acid ethyl esters that provide the major aroma impact of freshly fermented wines. The developed library of characteristics can help in the design of mixtures of strains to obtain a specific melange of product functionalities.

  • fermentation characteristics of yeasts isolated from traditionally fermented masau ziziphus mauritiana fruits
    International Journal of Food Microbiology, 2013
    Co-Authors: L K Nyanga, M Robert J Nout, Teun Boekhout, Eddy J Smid, M H Zwietering
    Abstract:

    Yeast strains were characterized to select potential starter cultures for the production of masau fermented beverages. The yeast species originally isolated from Ziziphus mauritiana (masau) fruits and their traditionally fermented fruit pulp in Zimbabwe were examined for their ability to ferment glucose and fructose using standard broth under aerated and non-aerated conditions. Most Saccharomyces cerevisiae strains were superior to other species in ethanol production. The best ethanol producing S. cerevisiae strains, and strains of the species Pichia kudriavzevii, Pichia fabianii and Saccharomycopsis fibuligera were tested for production of flavor compounds during fermentation of masau fruit juice. Significant differences in the production of ethanol and other volatile compounds during fermentation of masau juice were observed among and within the four tested species. Alcohols and esters were the major volatiles detected in the fermented juice. Trace amounts of organic acids and carbonyl compounds were detected. Ethyl hexanoate and ethyl octanoate were produced in highest amounts as compared to the other volatile compounds. S. cerevisiae strains produced higher amounts of ethanol and flavor compounds as compared to the other species, especially fatty acid ethyl esters that provide the major aroma impact of freshly fermented wines. The developed library of characteristics can help in the design of mixtures of strains to obtain a specific melange of product functionalities.

  • complex microbiota of a chinese fen liquor fermentation starter fen daqu revealed by culture dependent and culture independent methods
    Food Microbiology, 2012
    Co-Authors: Xiaowei Zheng, M H Zwietering, Robert A Samson, Teun Boekhout, M Robert J Nout
    Abstract:

    Abstract Daqu is a traditional fermentation starter that is used for Chinese liquor production. Although partly mechanized, its manufacturing process has remained traditional. We investigated the microbial diversity of Fen - Daqu , a starter for light-flavour liquor, using combined culture-dependent and culture-independent approaches (PCR–DGGE). A total of 190 microbial strains, comprising 109 bacteria and 81 yeasts and moulds, were isolated and identified on the basis of the sequences of their 16S rDNA (bacteria) and 26S rDNA and ITS regions (fungi). DGGE of DNA extracted from Daqu was used to complement the culture-dependent method in order to include non-culturable microbes. Both approaches revealed that Bacillus licheniformis was an abundant bacterial species, and Saccharomycopsis fibuligera , Wickerhamomyces anomalus , and Pichia kudriavzevii were the most common yeasts encountered in Fen - Daqu . Six genera of moulds ( Absidia , Aspergillus , Mucor , Rhizopus , Rhizomucor and Penicillium ) were found. The potential function of these microorganisms in starters for alcoholic fermentation is discussed. In general the culture-based findings overlapped with those obtained by DGGE by a large extent. However, Weissella cibaria , Weissella confusa , Staphylococcus saprophyticus , Enterobacter aerogenes , Lactobacillus sanfranciscensis , Lactobacillus lactis , and Bacillus megaterium were only revealed by DGGE.

Teun Boekhout - One of the best experts on this subject based on the ideXlab platform.

  • microbiota dynamics related to environmental conditions during the fermentative production of fen daqu a chinese industrial fermentation starter
    International Journal of Food Microbiology, 2014
    Co-Authors: Xiaowei Zheng, M H Zwietering, M Robert J Nout, Eddy J Smid, Teun Boekhout
    Abstract:

    Abstract Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal–pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the first phase of fermentation. Next, lactic acid bacteria increased in relative abundance, resulting in an increase of the acidity of Daqu. At the final stages of fermentation, Bacillus spp. and thermophilic fungi became the dominant groups, possibly due to their tolerance to low water activity and high temperature. Both culture-dependent and culture-independent analyses confirmed that Bacillus spp. were ubiquitous throughout the process. Yeast species such as Wickerhamomyces anomalus, Saccharomycopsis fibuligera and Pichia kudriavzevii were present throughout almost the entire fermentation process, but the zygomycetous fungus Lichtheimia corymbifera proliferated only during the final stages of fermentation. Canonical correspondence analysis (CCA) revealed the significance of acidity, moisture content and temperature in correlation with the composition of the microbial communities at different stages.

  • microbiota dynamics related to environmental conditions during the fermentative production of fen daqu a chinese industrial fermentation starter
    International Journal of Food Microbiology, 2014
    Co-Authors: Xiaowei Zheng, M H Zwietering, M Robert J Nout, Eddy J Smid, Teun Boekhout
    Abstract:

    Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal–pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the first phase of fermentation. Next, lactic acid bacteria increased in relative abundance, resulting in an increase of the acidity of Daqu. At the final stages of fermentation, Bacillus spp. and thermophilic fungi became the dominant groups, possibly due to their tolerance to low water activity and high temperature. Both culture-dependent and culture-independent analyses confirmed that Bacillus spp. were ubiquitous throughout the process. Yeast species such as Wickerhamomyces anomalus, Saccharomycopsis fibuligera and Pichia kudriavzevii were present throughout almost the entire fermentation process, but the zygomycetous fungus Lichtheimia corymbifera proliferated only during the final stages of fermentation. Canonical correspondence analysis (CCA) revealed the significance of acidity, moisture content and temperature in correlation with the composition of the microbial communities at different stages. Keywords Daqu; Starter culture; Culture-independent; Bacteria; Fungi; Canonical correspondence analysis

  • fermentation characteristics of yeasts isolated from traditionally fermented masau ziziphus mauritiana fruits
    International Journal of Food Microbiology, 2013
    Co-Authors: M Robert J Nout, Teun Boekhout, L K Nyanga, Eddy J Smid, M H Zwietering
    Abstract:

    Yeast strains were characterized to select potential starter cultures for the production of masau fermented beverages. The yeast species originally isolated from Ziziphus mauritiana (masau) fruits and their traditionally fermented fruit pulp in Zimbabwe were examined for their ability to ferment glucose and fructose using standard broth under aerated and non-aerated conditions. Most Saccharomyces cerevisiae strains were superior to other species in ethanol production. The best ethanol producing S. cerevisiae strains, and strains of the species Pichia kudriavzevii, Pichia fabianii and Saccharomycopsis fibuligera were tested for production of flavor compounds during fermentation of masau fruit juice. Significant differences in the production of ethanol and other volatile compounds during fermentation of masau juice were observed among and within the four tested species. Alcohols and esters were the major volatiles detected in the fermented juice. Trace amounts of organic acids and carbonyl compounds were detected. Ethyl hexanoate and ethyl octanoate were produced in highest amounts as compared to the other volatile compounds. S. cerevisiae strains produced higher amounts of ethanol and flavor compounds as compared to the other species, especially fatty acid ethyl esters that provide the major aroma impact of freshly fermented wines. The developed library of characteristics can help in the design of mixtures of strains to obtain a specific melange of product functionalities.

  • fermentation characteristics of yeasts isolated from traditionally fermented masau ziziphus mauritiana fruits
    International Journal of Food Microbiology, 2013
    Co-Authors: L K Nyanga, M Robert J Nout, Teun Boekhout, Eddy J Smid, M H Zwietering
    Abstract:

    Yeast strains were characterized to select potential starter cultures for the production of masau fermented beverages. The yeast species originally isolated from Ziziphus mauritiana (masau) fruits and their traditionally fermented fruit pulp in Zimbabwe were examined for their ability to ferment glucose and fructose using standard broth under aerated and non-aerated conditions. Most Saccharomyces cerevisiae strains were superior to other species in ethanol production. The best ethanol producing S. cerevisiae strains, and strains of the species Pichia kudriavzevii, Pichia fabianii and Saccharomycopsis fibuligera were tested for production of flavor compounds during fermentation of masau fruit juice. Significant differences in the production of ethanol and other volatile compounds during fermentation of masau juice were observed among and within the four tested species. Alcohols and esters were the major volatiles detected in the fermented juice. Trace amounts of organic acids and carbonyl compounds were detected. Ethyl hexanoate and ethyl octanoate were produced in highest amounts as compared to the other volatile compounds. S. cerevisiae strains produced higher amounts of ethanol and flavor compounds as compared to the other species, especially fatty acid ethyl esters that provide the major aroma impact of freshly fermented wines. The developed library of characteristics can help in the design of mixtures of strains to obtain a specific melange of product functionalities.

  • complex microbiota of a chinese fen liquor fermentation starter fen daqu revealed by culture dependent and culture independent methods
    Food Microbiology, 2012
    Co-Authors: Xiaowei Zheng, M H Zwietering, Robert A Samson, Teun Boekhout, M Robert J Nout
    Abstract:

    Abstract Daqu is a traditional fermentation starter that is used for Chinese liquor production. Although partly mechanized, its manufacturing process has remained traditional. We investigated the microbial diversity of Fen - Daqu , a starter for light-flavour liquor, using combined culture-dependent and culture-independent approaches (PCR–DGGE). A total of 190 microbial strains, comprising 109 bacteria and 81 yeasts and moulds, were isolated and identified on the basis of the sequences of their 16S rDNA (bacteria) and 26S rDNA and ITS regions (fungi). DGGE of DNA extracted from Daqu was used to complement the culture-dependent method in order to include non-culturable microbes. Both approaches revealed that Bacillus licheniformis was an abundant bacterial species, and Saccharomycopsis fibuligera , Wickerhamomyces anomalus , and Pichia kudriavzevii were the most common yeasts encountered in Fen - Daqu . Six genera of moulds ( Absidia , Aspergillus , Mucor , Rhizopus , Rhizomucor and Penicillium ) were found. The potential function of these microorganisms in starters for alcoholic fermentation is discussed. In general the culture-based findings overlapped with those obtained by DGGE by a large extent. However, Weissella cibaria , Weissella confusa , Staphylococcus saprophyticus , Enterobacter aerogenes , Lactobacillus sanfranciscensis , Lactobacillus lactis , and Bacillus megaterium were only revealed by DGGE.

Xiaowei Zheng - One of the best experts on this subject based on the ideXlab platform.

  • microbiota dynamics related to environmental conditions during the fermentative production of fen daqu a chinese industrial fermentation starter
    International Journal of Food Microbiology, 2014
    Co-Authors: Xiaowei Zheng, M H Zwietering, M Robert J Nout, Eddy J Smid, Teun Boekhout
    Abstract:

    Abstract Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal–pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the first phase of fermentation. Next, lactic acid bacteria increased in relative abundance, resulting in an increase of the acidity of Daqu. At the final stages of fermentation, Bacillus spp. and thermophilic fungi became the dominant groups, possibly due to their tolerance to low water activity and high temperature. Both culture-dependent and culture-independent analyses confirmed that Bacillus spp. were ubiquitous throughout the process. Yeast species such as Wickerhamomyces anomalus, Saccharomycopsis fibuligera and Pichia kudriavzevii were present throughout almost the entire fermentation process, but the zygomycetous fungus Lichtheimia corymbifera proliferated only during the final stages of fermentation. Canonical correspondence analysis (CCA) revealed the significance of acidity, moisture content and temperature in correlation with the composition of the microbial communities at different stages.

  • microbiota dynamics related to environmental conditions during the fermentative production of fen daqu a chinese industrial fermentation starter
    International Journal of Food Microbiology, 2014
    Co-Authors: Xiaowei Zheng, M H Zwietering, M Robert J Nout, Eddy J Smid, Teun Boekhout
    Abstract:

    Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal–pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the first phase of fermentation. Next, lactic acid bacteria increased in relative abundance, resulting in an increase of the acidity of Daqu. At the final stages of fermentation, Bacillus spp. and thermophilic fungi became the dominant groups, possibly due to their tolerance to low water activity and high temperature. Both culture-dependent and culture-independent analyses confirmed that Bacillus spp. were ubiquitous throughout the process. Yeast species such as Wickerhamomyces anomalus, Saccharomycopsis fibuligera and Pichia kudriavzevii were present throughout almost the entire fermentation process, but the zygomycetous fungus Lichtheimia corymbifera proliferated only during the final stages of fermentation. Canonical correspondence analysis (CCA) revealed the significance of acidity, moisture content and temperature in correlation with the composition of the microbial communities at different stages. Keywords Daqu; Starter culture; Culture-independent; Bacteria; Fungi; Canonical correspondence analysis

  • complex microbiota of a chinese fen liquor fermentation starter fen daqu revealed by culture dependent and culture independent methods
    Food Microbiology, 2012
    Co-Authors: Xiaowei Zheng, M H Zwietering, Robert A Samson, Teun Boekhout, M Robert J Nout
    Abstract:

    Abstract Daqu is a traditional fermentation starter that is used for Chinese liquor production. Although partly mechanized, its manufacturing process has remained traditional. We investigated the microbial diversity of Fen - Daqu , a starter for light-flavour liquor, using combined culture-dependent and culture-independent approaches (PCR–DGGE). A total of 190 microbial strains, comprising 109 bacteria and 81 yeasts and moulds, were isolated and identified on the basis of the sequences of their 16S rDNA (bacteria) and 26S rDNA and ITS regions (fungi). DGGE of DNA extracted from Daqu was used to complement the culture-dependent method in order to include non-culturable microbes. Both approaches revealed that Bacillus licheniformis was an abundant bacterial species, and Saccharomycopsis fibuligera , Wickerhamomyces anomalus , and Pichia kudriavzevii were the most common yeasts encountered in Fen - Daqu . Six genera of moulds ( Absidia , Aspergillus , Mucor , Rhizopus , Rhizomucor and Penicillium ) were found. The potential function of these microorganisms in starters for alcoholic fermentation is discussed. In general the culture-based findings overlapped with those obtained by DGGE by a large extent. However, Weissella cibaria , Weissella confusa , Staphylococcus saprophyticus , Enterobacter aerogenes , Lactobacillus sanfranciscensis , Lactobacillus lactis , and Bacillus megaterium were only revealed by DGGE.

  • complex microbiota of a chinese fen liquor fermentation starter fen daqu revealed by culture dependent and culture independent methods
    Food Microbiology, 2012
    Co-Authors: Xiaowei Zheng, M H Zwietering, Robert A Samson, Teun Boekhout, Zheng Yan, Beizhong Han, M Robert J Nout
    Abstract:

    Daqu is a traditional fermentation starter that is used for Chinese liquor production. Although partly mechanized, its manufacturing process has remained traditional. We investigated the microbial diversity of Fen-Daqu, a starter for light-flavour liquor, using combined culture-dependent and culture-independent approaches (PCR-DGGE). A total of 190 microbial strains, comprising 109 bacteria and 81 yeasts and moulds, were isolated and identified on the basis of the sequences of their 16S rDNA (bacteria) and 26S rDNA and ITS regions (fungi). DGGE of DNA extracted from Daqu was used to complement the culture-dependent method in order to include non-culturable microbes. Both approaches revealed that Bacillus licheniformis was an abundant bacterial species, and Saccharomycopsis fibuligera, Wickerhamomyces anomalus, and Pichia kudriavzevii were the most common yeasts encountered in Fen-Daqu. Six genera of moulds (Absidia, Aspergillus, Mucor, Rhizopus, Rhizomucor and Penicillium) were found. The potential function of these microorganisms in starters for alcoholic fermentation is discussed. In general the culture-based findings overlapped with those obtained by DGGE by a large extent. However, Weissella cibaria, Weissella confusa, Staphylococcus saprophyticus, Enterobacter aerogenes, Lactobacillus sanfranciscensis, Lactobacillus lactis, and Bacillus megaterium were only revealed by DGGE.

Robert A Samson - One of the best experts on this subject based on the ideXlab platform.

  • complex microbiota of a chinese fen liquor fermentation starter fen daqu revealed by culture dependent and culture independent methods
    Food Microbiology, 2012
    Co-Authors: Xiaowei Zheng, M H Zwietering, Robert A Samson, Teun Boekhout, M Robert J Nout
    Abstract:

    Abstract Daqu is a traditional fermentation starter that is used for Chinese liquor production. Although partly mechanized, its manufacturing process has remained traditional. We investigated the microbial diversity of Fen - Daqu , a starter for light-flavour liquor, using combined culture-dependent and culture-independent approaches (PCR–DGGE). A total of 190 microbial strains, comprising 109 bacteria and 81 yeasts and moulds, were isolated and identified on the basis of the sequences of their 16S rDNA (bacteria) and 26S rDNA and ITS regions (fungi). DGGE of DNA extracted from Daqu was used to complement the culture-dependent method in order to include non-culturable microbes. Both approaches revealed that Bacillus licheniformis was an abundant bacterial species, and Saccharomycopsis fibuligera , Wickerhamomyces anomalus , and Pichia kudriavzevii were the most common yeasts encountered in Fen - Daqu . Six genera of moulds ( Absidia , Aspergillus , Mucor , Rhizopus , Rhizomucor and Penicillium ) were found. The potential function of these microorganisms in starters for alcoholic fermentation is discussed. In general the culture-based findings overlapped with those obtained by DGGE by a large extent. However, Weissella cibaria , Weissella confusa , Staphylococcus saprophyticus , Enterobacter aerogenes , Lactobacillus sanfranciscensis , Lactobacillus lactis , and Bacillus megaterium were only revealed by DGGE.

  • complex microbiota of a chinese fen liquor fermentation starter fen daqu revealed by culture dependent and culture independent methods
    Food Microbiology, 2012
    Co-Authors: Xiaowei Zheng, M H Zwietering, Robert A Samson, Teun Boekhout, Zheng Yan, Beizhong Han, M Robert J Nout
    Abstract:

    Daqu is a traditional fermentation starter that is used for Chinese liquor production. Although partly mechanized, its manufacturing process has remained traditional. We investigated the microbial diversity of Fen-Daqu, a starter for light-flavour liquor, using combined culture-dependent and culture-independent approaches (PCR-DGGE). A total of 190 microbial strains, comprising 109 bacteria and 81 yeasts and moulds, were isolated and identified on the basis of the sequences of their 16S rDNA (bacteria) and 26S rDNA and ITS regions (fungi). DGGE of DNA extracted from Daqu was used to complement the culture-dependent method in order to include non-culturable microbes. Both approaches revealed that Bacillus licheniformis was an abundant bacterial species, and Saccharomycopsis fibuligera, Wickerhamomyces anomalus, and Pichia kudriavzevii were the most common yeasts encountered in Fen-Daqu. Six genera of moulds (Absidia, Aspergillus, Mucor, Rhizopus, Rhizomucor and Penicillium) were found. The potential function of these microorganisms in starters for alcoholic fermentation is discussed. In general the culture-based findings overlapped with those obtained by DGGE by a large extent. However, Weissella cibaria, Weissella confusa, Staphylococcus saprophyticus, Enterobacter aerogenes, Lactobacillus sanfranciscensis, Lactobacillus lactis, and Bacillus megaterium were only revealed by DGGE.