摘要
利用16S-23S rRNA ITS AFLP指纹图谱技术监控四川传统米酒发酵过程中原核微生物的演替,并结合米酒发酵过程中理化因子的动态变化对其演替过程进行了分析。研究结果表明,米酒发酵过程中,随着酒曲的接入,米酒醅中原核微生物伴随米酒理化因子的动态变化而发生群落演替。在适应期和发酵期,米酒醅中的原核微生物群落分别聚成群I和群II,二者相关系数为0.49。群II中,在相关系数0.638水平上又分为IIA和IIB两个分支。分支IIA又进一步分为IIA1和IIA2两簇,相关系数为0.73。簇IIA2中主要发生的是发酵旺盛期微生物的演替;簇IIA1中I,IA1-1和IIA1-2亚簇分别表示发酵前期、发酵后期米酒醅中的原核微生物群落演替,二者聚集于相关系数0.80。其中I,IA1-2中,发酵52 h和55 h的米酒醅中原核微生物群落几乎相似,二者群落相关系数为1.0。
Prokaryotic microbial community succession of traditional Sichuan-made rice wine was monitored by amplified fragment length polymorphism （AFLP） of 16S-23S rRNA internal transcribed spacers （ITS） during its natural fermentation process. The succession process was then analyzed in consideration of the dynamic change of physiochemical indexes in the fermentation process of rice wine. The results revealed that prokaryotic microbial community succession accompanied with the dynamic change ofphysiochemical indexes in the fermentation process after the introduction of wine starter. In the adaptation period and the fermentation period, the communities could be divided into group I and group Ⅱ and their coefficient was 0.49. Group Ⅱ could be further divided into two branches including ⅡA and ⅡB as the coefficient was 0.638. Branch ⅡA was further divided into ⅡA1 cluster and ⅡA2 cluster as the coefficient was 0.73. Cluster ⅡA2 mainly represented community succession in the middle period of fermenation. And sub-cluster ⅡA1-1 and sub-cluster ⅡA 1-2 in cluster ⅡA1 indicated community succession in the early fermentation period and in the late fermentation period respectively and the two sub-clusters gathered as the coefficient was 0.80. In sub-cluster ⅡA1-2, the communities were almost the same at 52 h and at 55 h of the fermentation and their coefficient was 1.0.
出处
《酿酒科技》
2010年第2期43-46,共4页
Liquor-Making Science & Technology
