微生物分子生态学技术应用于大曲酒的微生物学研究  

Application of Microbial Molecular Ecology Techniques in the Research on Microbiology of Daqu Liquor

作　　者：黄祖新[1] 

机构地区：[1]福建师范大学生物工程学院,福建福州350007

出　　处：《酿酒科技》2005年第5期60-63,共4页Liquor-Making Science & Technology

摘　　要：大曲酒酿造是“群微共酵”的过程。以分子生物方法为基础的微生物分子生态学,可通过对微生物的核酸序列片段分析,从基因水平对微生物进行定性和定量研究,直接微观地探讨微生物种群结构、遗传多样性及其与环境间的相互关系,以弄清酿酒微生物在发酵过程中的真实状态,最终揭示酿酒微生物影响大曲酒香型的奥秘。(丹妮)The fermentation of Daqu liquor is in fact the process of 'co-fermentation of multiple microbes'. Molecular ecology developed on the basis of molecular biology. Its application could directly discover microbial groups structure, genetic diversity and the relations of genetic diversity and environments through the analysis of microbial nucleic acid sequence fragment and quantitative & qualitative examination from gene angle. Furthermore, its application could display the real state of microbes during fermentation and finally reveal the effects of microorganisms on Daqu liquor flavours. (Tran. by YUE Yang)

关 键 词：大曲酒 微生物 分子生态学技术 

分 类 号：TS261.1[轻工技术与工程—发酵工程]