Proteomic and high-throughput analysis of protein expression and microbial diversity of microbes from 30- and 300-year pit muds of Chinese Luzhou-flavor liquor》.pdf

Food Research International 75 (2015) 305–314 Contents lists available at ScienceDirect Food Research International journal homepage: www. /locate/food res Proteomic and high-throughput analysis of protein expression and microbial diversity of microbes from 30- and 300-year pit muds of Chinese Luzhou-flavor liquor Qi Zheng a,b,1, Bairong Lin a,1, Yibin Wang a, Qiuping Zhang a, Xinxin He a, Ping Yang b, Jun Zhou b, Xiong Guan a,⁎, Xiaohong Huang a,⁎ a Key Laboratory of Biopesticide and Chemical Biology, Ministry of Education, Fujian Agriculture and Forestry University, Fuzhou 350002, Peoples Republic of China b Lu Zhou Lao Jiao Co., Ltd., Luzhou, Sichuan 646000, Peoples Republic of China a r t i c l e i n f o a b s t r a c t Article history: Luzhou-flavor liquor is fermented based on the metabolism of special microbial communities in pit. In this study, Received 25 November 2014 total proteins and DNAs of microbes from 30- and 300-year pit muds were firstly extracted. Meanwhile, an Received in revised form 22 May 2015 efficient approach for protein extraction with increased protein content was optimized. iTRAQ-based proteomic Accepted 17 June 2015 was then applied to investigate the aroma-forming functional protein expression of microbes from the samples. Available online 20 June 2015 Furthermore, high-throughput sequencing of 16S rDNA was employed to reveal microbial diversity. We comparatively ident