酒醅中芽孢杆属细菌的16S rDNA全序列系统学分析  

Systematic Analysis of Complete Sequence of 16S rDNA of Bacillus in the Fermented Grain

作　　者：罗俊成[1] 胡佳[1] 马莉[1] 张宿义[2] 张文学[3] 沈才洪[2] 胡承[1] 

机构地区：[1]四川大学生物资源与生态环境教育部重点实验室,四川成都610064 [2]四川泸州老窖股份有限公司,四川泸州646000 [3]四川大学食品工程系,四川成都610065

出　　处：《酿酒科技》2007年第2期17-19,共3页Liquor-Making Science & Technology

基　　金：国家自然科学基金资助(No.30270035);四川省经贸委重点项目(No.川经贸技术2002-236)。

摘　　要：从浓香型白酒窖池酒醅中分离到69株芽孢杆菌,通过形态特征和生理特性检测等传统鉴定方法,将其归为5个类群。用聚合酶链反应(PCR)扩增出5个类群代表菌株的16SrDNA基因全序列,并对其进行测序。用blast软件在Genbank中进行所得序列的同源性检索,并构建系统发育树。从系统发育树可以看出,样品中芽孢杆菌以地衣芽孢杆菌(Bacilluslicheniformis)和解淀粉芽孢杆菌(Bacillusamyloliquefaciens)为主,枯草芽孢杆菌(Bacillussubtilis)和环状芽孢杆菌(Bacilluscirculans)也占有相当的比例,还有一定数量的蜡状芽孢杆菌(Bacilluscereus)。表明窖池酒醅中芽孢杆菌呈现多样性,且优势种群不明显。69 strains of Bacillus were isolated from the fermented grains in the pits for Luzhou-flavor liquor, then they were divided into 5 groups according to their morphological and physiological characteristics. The complete sequence of 16S rRNA of the representative strains for the 5 groups were amplified by PCR, and then sequenced. Homology analysis was made by searching in Genbank with NCBI-Blast, and the phylogenetic tree was reconstructed. The results indicated that bacillus were mainly bacillus licheniformi and bacillus amyloliquefaciens. In addition, bacillus subtilis and bacillus circulans also had high percentage, and some amount of bacillus cereus, which proved the high biodiversity of bacillus in fermented grains and there was no obvious dominated strain there.

关 键 词：微生物 酒醅 芽孢杆菌 16S RDNA序列 系统发育 

分 类 号：TS261.1[轻工技术与工程—发酵工程]