浓香型白酒糟醅中真菌菌群的多样性分析  

Fungal Diversity of Fermented Grains During the Production of Chinese Strong Aromatic Spirits

作　　者：张文学[1] 乔宗伟[1] 胡承[2] 王忠彦[2] 

机构地区：[1]四川大学食品工程系,四川成都610065 [2]四川大学生物工程系,四川成都610064

出　　处：《四川大学学报（工程科学版）》2006年第5期97-101,共5页Journal of Sichuan University (Engineering Science Edition)

基　　金：国家自然科学基金资助项目(30270035)

摘　　要：为了弄清中国浓香型白酒发酵糟醅真菌微生物优势菌群的系统发育规律,对不同发酵时间糟醅样品的微生物18S rDNA进行了PCR克隆分析和同源性比较。研究发现糟醅中心样品以Issatchenkia、Talaromyces、Aspergillus和Eurotium等4属的真菌为主要优势菌,分别占全部真菌DNA克隆数的28.6%、16.9%、14.3%、26.0%;Issatchen-kia属酵母菌主要出现在发酵前中期,Talaromyces属霉菌主要出现在发酵前期且在发酵过程中保持一定数量的存在,Aspergillus属霉菌则从发酵中期开始数量逐渐增多,Eurotium属霉菌在发酵中后期在数量上占有绝对多数。主要优势真菌的菌群变化及生物学特征说明其代谢活动与浓香型白酒糟醅发酵中大分子物质的降解及白酒风味物质的形成密切相关。To probe the fungal communities in fermented grains, clone analysis and phylogenetic tree of 18S rDNA fragments were taken after using PCR amplification on samples of the fungal community in center of fermented grains from different fermentation time. The results showed that 4 genera of fungi such as lssatchenkia, Talarornyces, Aspergillus and Eurotiurn are main dominant communities, they take 28.6%, 16.9% , 14.3% and 26.0% of all clones, respectively, and genus lssatchenkia and genus Talarornyces existed mainly in incipient period of fermentation, but some strains of genus Talaromyces also keep up to end of fermentation, genus Aspergillus become more after 4 week-fermented, but genus Eurotiurn was more and more in the middle and end period of fermentation. The change trend and biological character of main dominant communities indicated that metabolizing of these fungi is related closely to the digestion of bio-molecule in fermented grains and formation of flavor in Chinese strong aromatic spirits.

关 键 词：浓香型白酒 窖池糟醅 PCR 生物多样性 真菌菌群 

分 类 号：TS261.1[轻工技术与工程—发酵工程]