兼香型白云边酒高温堆积过程主要细菌的分子鉴定  

Molecular analysis of bacterial diversity in high temperature stacking fermented grains in Baiyunbian liquor production

作　　者：曾驰[1] 张明春 刘婷婷[1] 缪礼鸿[1] 熊小毛 向苇 

机构地区：[1]武汉工业学院生物与制药工程学院,湖北武汉430023 [2]湖北白云边酒业股份有限公司,湖北松滋434200

出　　处：《中国酿造》2010年第4期39-41,共3页China Brewing

基　　金：湖北省科技攻关计划项目资助(2007AA101C59)

摘　　要：采用曲汁培养基和牛肉膏蛋白胨培养基从白云边酒厂堆积酒醅中分离细菌,获得了6株有明显特征差异的细菌。用PCR技术对其进行了16S rDNA序列扩增、同源对比和系统发育分析,结果表明:6株分离菌株中W-1、W-3、G-4、G-1、DJ-1C菌株分别与芽孢杆菌Bacillus amyloliquefaciens、Bacillus subtilis、Bacillus velezensis、Bacillus licheniformis、Bacillus sporothermodurans有较高的相似性,而菌株4J与5种芽孢杆菌Bacillus vireti、Bacillus bataviensis、Bacillus drentensis、Bacillus soli、Bacillus novalis的标准菌株既有一定的相似性,也有一定的遗传距离,可能是一个不同于已知菌的芽孢杆菌新种。Six distinct bacterial strains were isolated from the high temperature stacking fermented grains in Baiyunbian liquor production. The 16S rDNA sequences of the strains were obtained by PCR amplification and were subjected to homology search and phylogenetic analysis. The strains W-1, W-3, G-4, G-1 and DJ-1C were shown to be phylogenetically similar to the strains of Bacillus amyloliqucfaciens, Bacillus subtilis, Bacillus velezensis, Bacillus licheniformis, and Bacillus sporothermodurans, respectively. It was also tbund that the strain 4J was phylogenetically similar to the strains of Bacillus vireti, Bacillus bataviensis, Bacillus drentensis, Bacillus soli and Bacillus novalis. However, there were considerable genetic distances between 4J and each of them. These results indicated that the strain 4J may be a new Bacillus species.

关 键 词：白云边酒 高温堆积 细菌 分子鉴定 

分 类 号：TS261.1[轻工技术与工程—发酵工程]