Composition and Dynamic Changes of Bacterial Community During Traditional Hongqu Glutinous Rice Winemaking

Composition and dynamic changes of the bacterial community during the traditional Hong Qu glutinous rice winemaking were studied using PCR-denaturing gradient gel electropherisis (DGGE), clone library analysis and restriction fragment length polymorphisms (RFLP). Sequences of 9 bacteria strains were obtained by DGGE spectrogram. Through cloning and sequencing, it was found that Lactobacillus plantarum, Pediococcus pentosaceu and Lactobacillus brevis were the dominant bacteria during the initial fermentation stage. The RFLP fingerprints showed that 16S rDNA clone libraries had 19 band patterns. Sequencing of different OTUs revealed that L. plantarum, P. pentosaceus, L. brevis and Lactobacillus pentosus presented in the wine during the entire process, but L. plantarum prevailed at the end. By using various molecular biology methods simultaneously to examine the microbial community in winemaking, a comprehensive and objective profile was obtained.