| 浓香型白酒酒醅细菌群落结构及其变化规律 |
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| 引用本文： | 黄治国,罗惠波,侯海波,卫春会,郑若欣. 浓香型白酒酒醅细菌群落结构及其变化规律[J]. 中国酿造, 2012, 31(3): 100-104 |
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| 作者姓名： | 黄治国 罗惠波 侯海波 卫春会 郑若欣 |
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| 作者单位： | 四川理工学院 酿酒生物技术及应用四川省重点实验室,四川自贡,643000 |
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| 基金项目： | 四川省科技厅应用基础项目，四川理工学院引进人才项目 |
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| 摘 要： | 该试验利用PCR-DGGE技术研究了浓香型白酒酒醅细菌群落结构及其发酵过程中的变化规律,结果发现:所有酒醅样品均出现13~23条较清晰的条带,其中第1、2、3、5、6、12、13号条带在所有样品中均有检出,且优势度较高;所有样品生物多样性指数都在2.12~2.80之间,发酵前期,多样性指数总体呈先增加后降低的趋势,发酵第49d时到达最低值,之后多样性指数有所增加,后期保持平稳;相邻发酵时间酒醅细菌DGGE图谱相似性指数较高,为0.58~0.78。
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| 关 键 词： | 白酒酒醅 细菌 PCR-DGGE 16S rDNA 微生物群落 |
Constitute and changes of bacterial community in grains of luzhou-flavor liquor |
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| HUANG Zhiguo , LUO Huibo , HOU Haibo , WEI Chunhui , ZHEN Ruoxin. Constitute and changes of bacterial community in grains of luzhou-flavor liquor[J]. China Brewing, 2012, 31(3): 100-104 |
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| Authors: | HUANG Zhiguo LUO Huibo HOU Haibo WEI Chunhui ZHEN Ruoxin |
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| Affiliation: | HUANG Zhiguo,LUO Huibo,HOU Haibo,WEI Chunhui,ZHEN Ruoxin(Liquor-Making Biotechnology ＆ Application Key Laboratory of Sichuan Province,Sichuan University of Science ＆ Engineering, Zigong 643000,China) |
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| Abstract: | The changes of bacteria community in grains of luzhou-flavor liquor were analyzed by Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis（PCR-DGGE） technique.The results showed that bands from 13 to 23 were clear in all grains samples,No.1,2,3,5,6,12 and 13 bands were detected in all samples and they had high dominant degree.The diversity index of all samples was between 2.12 and 2.80.The diversity index of samples firstly increased and then decreased at the early stage of fermentation,and reached the lowest value at the 49 th day.It then increased and remained stable at the later stage.The similarity indexes of PCR-DGGE pattern of samples in adjacent fermentation time were high,between 0.58 and 0.78. |
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| Keywords: | liquor fermented grains bacteria PCR-DGGE 16S rDNA microflora |
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