浓香型大曲微生物群落代谢多样性研究  

Study on Microbial Community Metabolism Diversity of Luzhou-Flavor Daqu

作　　者：罗惠波[1] 黄治国[1] 李浩[1] 卫春会[1] 

机构地区：[1]四川理工学院酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《西南大学学报（自然科学版）》2009年第7期180-184,共5页Journal of Southwest University(Natural Science Edition)

基　　金：四川省科技支撑项目资助项目(07GG013-004);四川省应用基础资助项目(2006J13-006)

摘　　要：试验利用BIOLOG ECO微平板分析了浓香型大曲发酵过程中微生物群落代谢特性.结果表明:发酵前40d,浓香型大曲微生物代谢活性先上升后下降,可能是温度和水分共同作用的结果;微生物群落的功能多样性变化不明显.The BIOLOG ECO Microplates were used to analyzethe metabolism of the microflora in Luzhou- Flavor Daqu at various stages in the fermenting process. The results showed that in the first 40 days of fermentation, the metabolic activity of the microorganisms of Luzhou-Flavor Daqu increased initially and decreased afterwards, probably resulting from the combined function of temperature and moisture content. The change in microbial community functional diversity was not obvious.

关 键 词：大曲 微生物 生物多样性 AWCD值 聚类分析 

分 类 号：TS261.1[轻工技术与工程—发酵工程]