摘要
该研究首先对浓香型白酒窖泥样品的料液比、离心转速、超声波分散时间、Al_(2)(SO_(4))_(3)添加量等预处理条件进行优化;然后将纯培养菌体添加到窖泥样品,采用荧光原位杂交(FISH)法检测菌体回收率;最后按最优预处理条件处理不同窖龄窖池窖泥,并采用FISH法研究窖泥样品中的微生物。结果表明,窖泥样品的最优预处理条件为料液比1∶16(g∶mL)、离心转速800 r/min、超声分散时间60 s、Al_(2)(SO_(4))_(3)添加量为4.17×10^(-5)mol/g窖泥。在此条件下,FISH法检测大肠杆菌(Escherichia coli)、植物乳杆菌(Lactobacillus plantarum)的菌体回收率分别为62.50%、55.44%,表明优化后的预处理条件对于窖泥微生物的FISH检测是可行的。FISH法检测窖泥微生物,结果显示随着窖池窖龄的增加,窖泥样品中细菌、古菌及菌体总数差异明显,总体呈现出先增加后降低的趋势,在100年窖龄的窖泥样品中,微生物总量最高。
In this study,the pretreatment conditions such as ratio of material and solution,centrifugal rotation speed,ultrasonic dispersion time and Al_(2)(SO_(4))_(3) addition of strong-flavor Baijiu(Chinese liquor)pit mud samples were optimized,then pure culture cells were added to the pit mud samples,and the cells recovery rate was detected by fluorescence in situ hybridization(FISH)method.Finally,the pit mud of different ages was treated according to the optimal pretreatment conditions,and the microorganisms in the pit mud samples were studied by FISH method.The results showed that the optimal pretreatment conditions were as follows:ratio of material and solution 1∶16(g∶ml),centrifugal rotation speed 800 r/min,ultrasonic dispersion time 60 s,and Al_(2)(SO_(4))_(3) addition 4.17×10^(-5) mol/g pit mud.Under these conditions,the recovery rates of Escherichia coli and Lactobacillus plantarum were 62.50%,55.44%,respectively,indicating that the optimized pretreatment conditions were feasible for FISH detection of microorganisms in pit mud.The detection result of pit mud by FISH showed that the number of bacteria,archaea and the total count of bacteria were obviously different along with pit age,which generally increased initially and then decreased,the highest biomass was detected in 100 years pit mud.
作者
吴冬梅
袁永飞
田殿梅
薛正楷
李进
周荣清
WU Dongmei;YUAN Yongfei;TIAN Dianmei;XUE Zhengkai;LI Jin;ZHOU Rongqing(Lang Jiu College,Luzhou Vocational&Technical College,Luzhou 646000,China;Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China;Luzhou Institute of Biomedical Engineering,Luzhou 646000,China;College of Light Industry,Textile&Food Engineering,Sichuan University,Chengdu 610065,China)
出处
《中国酿造》
CAS
北大核心
2021年第12期155-159,共5页
China Brewing
基金
国家自然科学基金项目资助(31171742)
四川省重点研发项目(21ZDYF4107)
四川省高校人文社科重点研究基地“川酒文化国际传播研究中心”资助项目(CJCB 2016-13)。
