PLFA法和DGGE法分析制曲过程微生物群落变化

同时采用PLFA(Phospholipid fatty acid)谱图分析法和DGGE(Denaturing gradient gel electrophoresis)法分析大曲制曲过程中微生物群落的变化.结果表明:真菌类微生物生物量呈现先下降后上升趋势,发酵第7天各种微生物含量达到极限值,随后呈下降的趋势.通过贮存期...

Changes of Microbial Communities in Daqu Brewing by PLFA and DGGE Methods

Microbial community structure is little known at different stages during the composting process due to difficult to culture microbes present in Daqu brewing. Culture-independent methods including phospholipid fatty acid(PLFA)and denaturing gradient gel electrophoresis(DGGE)had been employed to characterize the changes of community during the process of Daqu. The results showed that:the fungal microbial biomass showed a downward trend and then a rising trend. On the 7th day of fermentation, the content of various microorganisms reached the limit value, followed by a downward trend. Through continuous screening and acclimation during storage, a stable microbial community structure has gradually formed during the production of Daqu. Through DGGE analysis of the microbial community structure during the process of, bacteria detected a total of 20 bands, including Weissella, Bacillus, Lactobacillus, Bacillus, and Coccus, with Bacillus accounting for the highest proportion. Followed by lactobacillus. The fungal dominant bands in the process of Daqu production are basically the same in each stage of cultivation, and only the bands with weaker intensity in the initial stage disappeared in the later stage. The differences revealed by PLFA profile and DGGE methods indicated that the two methods is not completely consistent, it also shows that the information characterized by different methods is not absolute. It is necessary to use two methods to study the information changes of Daqu microorganisms.