浓香型和芝麻香型白酒酒醅中微生物菌群的研究  

Analysis of the Bacterial Community in Fermented Grains of Strong Aroma Style and Roasted Sesame Aroma Style Liquor

作　　者：王海燕[1] 张晓君[2] 徐岩 赵立平[2] 

机构地区：[1]江南大学生物工程学院教育部工业生物技术重点实验室,江苏无锡214122 [2]交通大学生命科学技术学院微生物分子生态学与生态基因组学实验室,上海200240

出　　处：《酿酒科技》2008年第2期86-89,91,共5页Liquor-Making Science & Technology

基　　金：中国白酒169计划;国家科技支撑计划(2007BAK36B00)

摘　　要：对白酒窖池发酵的全程跟踪取样,借助于PCR-变性梯度凝胶电泳(DGGE)和16SrRNA基因文库两种方法,对比研究了江苏地区浓香型和芝麻香型白酒酒醅在发酵过程中的微生物菌群结构。DGGE图谱分析显示,随着发酵时间的延长,酒醅中的微生物多样性不断降低;发酵结束时Lactobacillus manihotivorans成为最主要的优势菌种。16SrRNA克隆文库的测序结果在数据库中进行比对后表明,浓香型和芝麻香型酒醅中的微生物种属存在巨大差异,仅有Weissella、Bacillus、Acetobacter和Lactobacillus4个属的微生物在两个文库中均能检测到,发现并鉴定出在白酒曲药和酒醅的研究中尚未报道的细菌属。PCR-denaturing gradient gel electrophoresis （DGGE） and 16S rRNA cloning library were put into pratice in order to know the rules of evolution of the bacterial community in fermented grains during the fermentation of strong aroma style and roasted sesame aroma style liquor Jr; Jiangsu Province. The results of DGGE profile showed that the diversity of bacterial decreased with the fermentation process and Lactobacillus manihotivorans became the dominant species at the end of the fermentation. According to the results of sequencing and blasting of clones, only Weissella, Bacillus, Acetobacter and Lactobacillus were detected in two cloning libraries. And some genuses were found and not identified in the previous researches of liquor Daqu and fermented grains.

关 键 词：微生物 酒醅 16 S RRNA 克隆文库 DGGE 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]