Effects of cellulase-producing bacteria on bacterial community structure and diversity during fermentation of Chinese liquor grains

Abstract

To study role of cellulase-producing bacteria on bacterial community structure during fermentation of Chinese liquor grains, a cellulase-producing strain called DM-4 was added to the grains at different levels. The bacterial community structure and diversity were then studied using a high-throughput sequencing method. Results showed that the bacterial community structure exhibited varied characteristics at different levels of grain fermentation, which amply illustrated that adding cellulase-producing bacteria to fermenting grains had significant effect on the bacterial community structure. Diversity analysis indicated that abundance and diversity of bacterial community increased significantly by adding 104–106 cfu/g DM-4 cellulase-producing bacteria. Also when 0–106 cfu/g of DM-4 cellulase-producing bacteria was added, there was significant correlation between the dose of cellulase-producing bacteria added and bacterial community diversity. The study thus concluded that bacterial community diversity and uniformity increased by adding cellulase-producing bacteria during fermentation. Copyright © 2017 The Institute of Brewing & Distilling.