Cultivable bacterial diversity and amylase production in three typical D aqus of C hinese spirits

• Published in: International journal of food science & technology 2014-03, Vol.49 (3), p.776-786
• Main Authors: Li, Zuming, Bai, Zhihui, Wang, Deliang, Zhang, Wujiu, Zhang, Michael, Lin, Francis, Gao, Liping, Hui, Bodi, Zhang, Hongxun
• Format: Article
• Language: English
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12365

Both culture‐dependent method and molecular technique were firstly used to simultaneously investigate the cultivable bacterial diversity and amylase production in three typical D aqus of C hinese spirits. The results showed that both cultivable bacterial diversity and amylase production were obviously different. The species of nine bacteria from D eshan, nine from B aisha and six from W uling D aqus were identified. The total bacterial strains of 17, 15 and 14, and 9, 16 and 10 could produce α‐amylase and glucoamylase, respectively, from the D aqus, and the enzyme yields were different. B acillus licheniformis , B acillus subtilis and B acillus amyloliquefaciens not only were dominant bacteria in the D aqus, but also possessed high activities of α‐amylase and glucoamylase. By comparison, B acillus cereus and B acillus oleronius were found to be another predominant bacterial species and good producers of α‐amylase and glucoamylase in D eshan and W uling D aqus, respectively.