摘要
建立了一种利用PCR-DGGE技术快速有效地评价汾酒大曲细菌群落结构多样性的方法,研究结果发现,品温最低的清茬曲含有的条带最多(10条),后火曲次之,品温最高的红心曲含有的条带最少。清茬曲和红心曲间迁移位置不一致的条带达8条。在培养工艺中,品温控制的高低对3种汾酒大曲中细菌的种类多少和数量大小的影响较大。通过优势条带切胶鉴定,得知汾酒大曲中的细菌组成包括Enterococcus、Bacillus、Lactobacillus、Acinetobacter、Agrococcus,其中Enterococcus和Bacillus为优势类群。同时,还发现了5个不可培养微生物(Uncultured bacteri-um),丰富了酿酒微生物资源。
In this study, a fast and efficient way that based on PCE-DGGE to evaluate microbial community diversity of Fenjiu Daqu was estal- ished. And the results showed that the Qingcha Qu had the most bands （10 bands）, and Hahe Qu next, and Hongxin Qu had the least bands. It was about 8 different bands between the Qingcha Qu and Hahe Qu, which meant that the groups and quantity of bacteria from Fenjiu Daqu is badly influenced by the temperature in culture process. DNA sequencing was proceeded to obtain the dominant bacterial population information. The sequences obtained were affiliated with Enterococcus,Bacillus, Lactobacillus, Acinetobacter, Agrococcus and 5 uncultured bacterium. The dominant bacteria groups were Enterococcus and Bacillus.
出处
《酿酒科技》
2011年第6期95-99,共5页
Liquor-Making Science & Technology
