bioRxiv preprint doi: https://doi.org/10.1101/380949; this version posted July 31, 2018. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. Analysis of microbial community structure of pit mud for Chinese strong-flavor liquor fermentation using next generation DNA sequencing of full-length 16S rRNA Zuolin Liu1†, Ying Han1†, Junwei Li1,2, Runjie Cao2, Hongkui He2*, Anjun Li2 and Zhizhou Zhang1* 1School of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, China 150006 2The Center for Solid-state Fermentation Engineering of Anhui Province, The Anhui GujingTribute Liquor Ltd, Bozhou, Anhui, China, 236800 † *The corresponding author:
[email protected];
[email protected] Equal contribution Contact: Zhizhou Zhang, PhD Prof
[email protected] 86-631-5683176 Abstract. The pit is the necessary bioreactor for brewing process of Chinese strong-flavor liquor. Pit mud in pits contains a large number of microorganisms and is a complex ecosystem. The analysis of bacterial flora in pit mud is of great significance to understand liquor fermentation mechanisms. To overcome taxonomic limitations of short reads in 16S rRNA variable region sequencing, we used high-throughput DNA sequencing of near full-length 16S rRNA gene to analyze microbial compositions of different types of pit mud that produce different qualities of strong-flavor liquor. The results showed that the main species in pit mud were Pseudomonas extremaustralis 14-3, Pseudomonas veronii, Serratia marcescens WW4, and Clostridium leptum in Ruminiclostridium.