浓香型白酒窖池细菌群落  

Research on Bacterial Community in Luzhou-flavor Liquors Pit

作　　者：罗惠波[1] 甄攀[1] 黄治国[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：《微生物学通报》2010年第11期1621-1627,共7页Microbiology China

基　　金：四川省科技厅应用基础项目(No.2006J13-006;07JY029-026);泸州老窖科研奖学金项目(No.08ljzk15);四川理工学院引进人才项目(No.2007-18)

摘　　要：利用PCR-SSCP技术研究了不同窖龄浓香型白酒窖池细菌群落的变化规律,结果发现:(1)所有窖泥样品均出现9-22条较清晰的条带,其中均表现出较高优势度的条带7条,但各样品优势条带的变化规律不同;(2)所有窖泥样品平均生物多样性指数都在1.93-2.82之间,随着窖龄的增加,相同位置样品的多样性指数总体上呈递增趋势;(3)同一窖池不同位置样品的PCR-SSCP图谱相似性指数较高,在0.63-1.00之间,不同窖龄窖池的SSCP图谱相似性指数较低,在0.34-0.76之间。The changing laws of bacteria community in different pit ages of luzhou-flavor liquor pit were analyzed using PCR-SSCP technique.The results were as follows：bands from No.9 to No.22 were showed clearly in all pit mud samples,which included 7 bands with higher dominant degree.But the changing laws of dominant degree among bands were different.Besides,the mean diversity index of all samples kept between 1.93 and 2.82.With the increasing pit age,the diversity index of samples from the same spots generally showed increasing trend.The similarity index of PCR-SSCP pattern of samples from different spots in the same pit was higher,between 0.63 and 1.00.While the similarity index of samples from different pit ages was lower,between 0.34 and 0.76.

关 键 词：白酒窖池 细菌 PCR-SSCP 16S RDNA 微生物群落 

分 类 号：TS262.31[轻工技术与工程—发酵工程]