摘要
甜米酒传统酿制工艺中对微生物多样性的研究较为不足。对不同来源的酒曲微生物进行分离和初步分类鉴定。从12种甜米酒酒曲分离纯化细菌和真菌微生物,分别利用细菌16S rRNA基因和真菌内部转录间隔区(internal transcribed spacer,ITS)序列为目的基因进行聚合酶链式反应(polymerase chain reaction,PCR)扩增和测序,通过序列相似性比对和构建系统发育树,并分别进行细菌和真菌初步菌种鉴定。结果显示,从12种不同来源的酒曲筛选和分离到46株细菌和54株真菌;通过分子生物学方法鉴定出41株细菌和16株真菌的种属;酒曲微生物中含有大量芽孢杆菌(Bacillus),少量病原菌和腐败菌,表明酒曲仍需要严格的制作工艺和标准;真菌除酿酒酵母外,还鉴定出毕赤酵母和扣囊复膜酵母等非酿酒酵母及米根霉、小孢根霉、印度毛霉和卷枝毛霉等丝状真菌。
Research on microbial diversity in traditional fermentation technology of sweet rice wine was inadequate.The microbes from different Jiuqu starters were isolated and primaryly identified for species in this study.The bacterial and fungal microbes from 12 rice wine Jiuqu starters were isolated and purified.PCR amplification and sequencing were performed using the bacterial 16S rRNA gene and fungal ITS sequence as the target gene,respectively.The sequence alignments were used to construct the phylogenetic tree based on the sequence homologies,and primaryly identify the bactorial and fungal species of the microbes isolated,respectively.The result showed that 46 bacterial strains and 54 fungal strains were isolated from 12 Jiuqu samples,among which 41 bacterial strains and 16 fungal strains were successfully identified for genus classification.The results of species identification showed that Bacillus was the dominating genera and a few species of pathogenic and spoilage bacteria were detected in the samples,indicating the necessity of establishing a stricter producing technique and standard for Jiuqu of sweet rice wine.For the fungal strains in the Jiuqu samples,besides the typical ethanol-producing yeast Saccharomyces cerevisiae,non-Saccharomyces yeasts like Pichia kudriavzevii and Saccharomycopsis fibuligera and filamentous fungi including Rhizopus oryzae,R.microsporus,Mucor circinelloides and M.indicus were found.
作者
蔡海莺
张婷
沈灵智
彭佩莹
戴璟
张琪
罗洁
毛克羽
蔡成岗
毛建卫
CAI Hai-ying;ZHANG Ting;SHEN Ling-zhi;PENG Pei-ying;DAI Jing;ZHANG Qi;LUO Jie;MAO Ke-yu;CAI Cheng-gang;MAO Jian-wei(Zhejiang Key Lab for Chem&Bio Processing Technology of Farm Product,Zhejiang University of Science&Technology,Hangzhou 310023,Zhejiang,China;Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing,Hangzhou 310023,Zhejiang,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第24期204-210,共7页
Food Research and Development
基金
浙江省自然科学基金一般项目（LY18C200006)
关键词
甜米酒
酒曲
分离鉴定
芽孢杆菌
生物多样性
Chinese sweet rice wine
Jiuqu starter
isolation and identification
Bacillus
microbial diversity
