| 孝感酒酿微生物多样性及优势菌特性研究 |
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| 引用本文： | 焦晶凯,易华西,张兰威,韩雪,张英春,杜明,张莉丽,张爽,张丽,刘辉.孝感酒酿微生物多样性及优势菌特性研究[J].中国酿造,2012(8):14-18. |
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| 作者姓名： | 焦晶凯 易华西 张兰威 韩雪 张英春 杜明 张莉丽 张爽 张丽 刘辉 |
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| 作者单位： | 哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150090 |
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| 基金项目： | 国家“863”计划项目（201IAA100902,2011AA100805.1） |
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| 摘 要： | 采用PCR-变性梯度凝胶电泳(PCR-DGGE)技术法检测不同酒酿样品中微生物多样性,发现酒酿中包含酿酒酵母属(Saccha-romyces sp.)、毕赤酵母属(Pichia sp.)、乳杆菌属(Lactobacillus sp.)和葡萄糖杆菌属(Gluconobacter sp.)等。从3种酒酿中分离3株优势酵母菌、1株乳酸杆菌和1株球菌,经鉴定为2株酿酒酵母(Saccharomyces cerevisiae)、1株贝酵母(Saccharomyces bayanus)、坚韧肠球菌(Enterococcus durans)和植物乳杆菌(Lactobacillus plantarum)。3株优势酵母菌MJN2、17JN2和MJN3表现了较强的产酒精能力,培养48h后,酒精产量分别达到1.4%vol、1.5%vol和2.2%vol,2株优势乳酸菌JN3和JN1表现出了较强的产酸能力,培养24h后,pH值分别达到5.13和3.69。
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| 关 键 词： | 酒酿 微生物 PCR-变性梯度凝胶电泳(PCR-DGGE) 发酵性能 |
Diversity and characteristics of dominant microbes in Xiaogan rice wine |
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| JIAO Jingkai,YI Huaxi,ZHANG Lanwei,HAN Xue,ZHANG Yingchun,DU Ming,ZHANG Lili,ZHANG Shuang,ZHANG Li,LIU Hui.Diversity and characteristics of dominant microbes in Xiaogan rice wine[J].China Brewing,2012(8):14-18. |
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| Authors: | JIAO Jingkai YI Huaxi ZHANG Lanwei HAN Xue ZHANG Yingchun DU Ming ZHANG Lili ZHANG Shuang ZHANG Li LIU Hui |
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| Affiliation: | JIAO Jingkai, YI Huaxi, ZHANG Lanwei, HAN Xue, ZHANG Yingchun, DU Ming, ZHANG Lili, ZHANG Shuang, ZHANG Li, L1U Hui (College of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China) |
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| Abstract: | Denaturant gradient gel electrophoresis （DGGE） were used for analyzing the diversity of different rice wine microbes, and the result showed Saccharomyces sp., Pichia sp., Lactobacillus sp., Gluconobacter sp. and so on was in these rice wines. The dominant three yeast, one Lactobacillus and one Enterococcus isolated from these samples were identified as strains of Saccharomyces cerevisiae, Saccharomyces bayanus, Enterococcus du- tans and Lactobacillus plantarum. The characteristics of three yeast and two lactic acid bacteria were studied in this paper. The result showed that the alcoholic content was 1.4%vol, 15%vol and 2.2%vol after 48h fermentation of 3 yeast isolates named as MJN2, 17JN2 and MJN3 and pH value was 3.69 and 5.13 respectively after 24h fermentation of 2 lactic acid bacterias named JN1 and JN3. |
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| Keywords: | glutinous rice wine microorganisms PCR-DGGE fermentation performance |
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