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作 者:张霞[1] 武志芳[1] 张胜潮[1] 胡承[1] 张文学[2]
机构地区:[1]四川大学生命科学学院生物资源与生态环境教育部重点实验室,四川成都610064 [2]四川大学轻纺与食品学院,四川成都610065
出 处:《酿酒科技》2010年第12期23-27,共5页Liquor-Making Science & Technology
基 金:黔科合重大专项字[2010]6004号
摘 要:从贵州某名酒厂浓香型白酒窖泥和酒醅中分离到477株细菌,通过形态特征和生理特性检测等传统方法鉴定,发现绝大多数为芽孢杆菌(446株),占总细菌株数的93.50%,将形态和生理生化特征一致的芽孢杆菌归类为XJ-1~XJ-20二十大类群。并采用16S rDNA序列分析和测序,构建系统发育树。结果表明,芽孢杆菌属菌株中,以地衣芽孢杆菌(Bacillus licheniformis)为主,占总芽孢杆菌数的32.96%;枯草芽孢杆菌(Bacillus subtilis)、蜡状芽孢杆菌(Bacillus cereus)和栗褐芽孢杆菌(Bacillus badius)也占有相当的比例,还有一定数量的Bacillus niabensis和巴达维亚芽孢杆菌(Bacillus bataviensis)以及少量的球状芽孢杆菌(Bacillus sphaericus)和不确定种芽孢杆菌(Bacillus sp.)。除芽孢杆菌属菌株之外,还分离出极少量的短短芽孢杆菌属(Brevibacillus)的不确定种菌株,占已分离总芽孢杆菌数的1.57%。表明贵州地区浓香型白酒窖池中微生物具有明显的多样性,且地衣芽孢杆菌为其明显的优势种群,这和四川境内酒厂中的微生物类群相似,但也有区别。477 bacteria strains were isolated from pit mud and fermented grains of a famous distillery in Guizhou.Through morphological and physiological characterization,it was found that most bacteria were Bacillus(446 strains),accounted for 93.50 %.And these bacteria were sub-divided into 20 groups(XJ-1~XJ-20).Using 16S rDNA sequencing and homologous analysis,we succeeded in constructing phylogenetic tree.The results showed that these Bacillus were mainly Bacillus licheniformis(32.96 %).In addition,Bacillus subtilis,Bacillus cereus and Bacillus badius also held high proportion.There were a certain amount of Bacillus niabensis and Bacillus bataviensis.A handful of uncertain Bacillus sp.and Bacillus sphaericus were discovered at the same time.Besides,a little bit of undefined Brevibacillus sp.(1.57 % of the total) were found unexpectedly.These results indicated that there was high bio-diversity of Bacillus in Luzhou-flavor liquor pits in Guizhou and Bacillus licheniformis was the dominant species,which was quite similar with Luzhou-flavor liquor pits in Sichuan but there was also difference between them.
关 键 词:微生物 窖泥 酒醅 芽孢杆菌 16S RDNA序列 系统发育分析
分 类 号:Q93-3[生物学—微生物学] TS262.31[轻工技术与工程—发酵工程]
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