白云边酒大曲及小麦原料中主要微生物的分析  

Microbial analysis in Daqu and wheat material in Baiyunbian liquor-making

作　　者：刘婷婷[1] 张明春 曾驰[1] 缪礼鸿[1] 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11期32-35,共4页China Brewing

基　　金：湖北省科技攻关课题资助(2007AA101C59)

摘　　要：采用马丁-孟加拉红培养基、牛肉膏蛋白胨培养基和曲汁培养基,分别从白云边酒高温曲、中温曲及小麦原料中分离获得5株有明显差异的细菌和霉菌纯培养物。用PCR技术对分离得到的菌株进行了16S rDNA和18S rDNA序列扩增、同源比对和鉴定。结果显示,其中2株细菌WB-1和WB-2与芽孢杆菌Bacillus amyloliquefaciens和Bacillus subtilis菌株的16S rDNA相似性分别达到99%和100%;另外3株霉菌WP-1,ZP-1和ZP-2与壮观拟青霉(Paecilomyces spectabilis),伞枝犁头霉(Absidia corymbifera)和微小根毛霉(Rhizomucorpusillus)菌株的18S rDNA序列相似性分别达到99%、100%和88%。结果表明,白云边酒高温大曲和小麦原料中的主要真菌和细菌种类基本相同,而白云边酒中温曲中的主要优势真菌和细菌与高温大曲明显不同。白云边酒高温曲中的优势霉菌为壮观拟青霉,未分离和检测到高温霉菌。Five strains were isolated fi＇om the wheat, high temperature Daqu and medium temperature Daqu in the production of Baiyunbian liquor using Rose Bengal medium, beef extract-peptone medium and Koji extract medium. The 16S rDNA and 18S rDNA sequences of the strains were obtained by PCR amplification and then were subjected to homology identification. The strains WB-1 and WB-2 showed 99% and 100% phylogenetical similarity to the strains of Bacillus amyloliquefaciens and Bacillus subtils, respectively. The strains WP-1, ZP-1 and ZP-2 showed 99%,100% and 88% phylogenetical similarity to the strains of Paecilomyces spectabilis, Absidia corymbifera and Rhizomucor pusillus, respectively. The results indicated that the main types of fungi and bacteria are similar in the material wheat and high temperature Daqu, while there was a difference in the main types of fungi and bacteria between the medium temperature starter and high temperature Daqu. The predominant fungi in Baiyunbian high temperature Daqu was Paecilomyces spectabilis, and no high-temperature fungi was found.

关 键 词：白云边酒 大曲 小麦 真菌 细菌 分子鉴定 

分 类 号：TS261.1[轻工技术与工程—发酵工程]