Characterization of the dominant bacterial communities of traditional fermentation starters for Hong Qu glutinous rice wine by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs
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- 作者：Xu-Cong Lva ; b ; c ; xucong1154@163.com" class="auth_mail" title="E-mail the corresponding author ; xucong1154@qq.com" class="auth_mail" title="E-mail the corresponding author ; Rui-Bo Jiaa ; b ; Yan Lia ; b ; Fang Chenc ; Zhi-Chao Chena ; b ; c ; Bin Liua ; b ; Shao-Jun Chenb ; Ping-Fan Raoc ; Li Nic ; fst.fzu@gmail.com" class="auth_mail" title="E-mail the corresponding author ; nili@fzu.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Bacterial community ; MALDI-TOF mass spectrometry fingerprinting ; 16S rRNA gene sequence analysis ; Traditional fermentation starters ; Hong Qu glutinous rice wine
- 刊名：Food Control
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：67
- 期：Complete
- 页码：292-302
- 全文大小：2502 K
文摘
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Hong Qu glutinous rice wine is brewed with traditional fermentation starters.
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Identification of bacteria by MALDI-TOF MS and 16S rRNA gene sequencing is compared.
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MALDI-TOF MS showed a higher resolution than 16S rRNA gene sequencing.
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Bacillus spp. and LABs are highly associated to traditional fermentation starters.