浓香型大曲真核微生物群落的PCR-SSCP解析  

PCR-SSCPanalysis of the eukaryotic microbial communities in Luzhou-flavor Daqu

作　　者：罗惠波[1] 黄治国[1] 李浩[1] 张强[1] 沈才萍[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：《中国酿造》2009年第8期42-45,共4页China Brewing

基　　金：四川省应用基础项目(2006J13-006);四川省教育厅重大培育项目(07ZZ018);泸州老窖科研奖学金项目资助(08ljzk05)

摘　　要：通过PCR-SSCP分析了浓香型大曲发酵过程中7个曲样中真核微生物群落的变化情况,结果表明:在大曲发酵过程中,微生物群落结构复杂,变化多样,不同微生物群落具有协同和制约的复杂生态学效应,并与外界因素相互作用,共同对大曲发酵过程产生影响。大曲发酵过程中温度的升高,对真核微生物多样性的影响较大。The changes of eucaryotic microbial community during fermentation were analyzed by PCR - SSCPfor 7 Luzhou - flavor Daqu sampies. The results showed that the microflora of Daqu was complex in composition and variegated during Daqu fermentation. The different microflora had complex coordination and mutual suppression ecology effects and could interacted with external factors, which affacted Daqu fermentation. The temperature increase during Daqu fermentation had great influence on the eucaryotic microorganism diversity.

关 键 词：浓香型大曲 PCR—SSCP 18S RDNA 微生物群落 

分 类 号：TS261.1[轻工技术与工程—发酵工程]