16SrDNA克隆法分析小曲优势细菌  

Identification of superior bacteria in Xiaoqu by 16S rDNA cloning library analysis

作　　者：戴诗皎[1] 翟平平[1] 程颖源[1] 王学峰[1] 李睿[1] 

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

出　　处：《中国酿造》2011年第8期44-46,共3页China Brewing

基　　金：湖北省自然科学基金重点项目(2009CDA118)

摘　　要：用16S rDNA克隆法对某酒厂小曲中优势细菌进行分析,以期探讨强化酵母菌制曲后酒体风味变差的问题。用SDS-酶裂解法提取小曲总DNA,采用细菌通用引物对用PCR方法扩增其16S rDNA,并对PCR产物进行克隆与测序分析。结果表明,小曲中的优势细菌种类是以植物乳杆菌为主的乳酸菌。故强化制曲后发酵生产的白酒中乳酸乙酯含量增加,乙酸乙酯含量下降,造成酒整体风味变差。To investigate the reasons why yeast addition to Xiaoqu results in liquor flavor loss, the superior bacteria in Xiaoqu from a distillery were identified by sequence analysis of 16S rDNA cloning library. The total genomic DNA of Xiaoqu was extracted by SDS-protease K method. The 16S rDNA fragments were amplified by PCR with universal primers. Then, the PCR products were cloned and sequenced. The results showed that the su- perior bacteria in Xiaoqu were mainly lactic acid bacteria, represented essentially by Lactobacillus plantarum. Therefore, with the addition of yeast to Xiaoqu, the content of ethyl lactate increased while the content of ethyl acetate decreased during fermentation, which caused flavor loss of liquor.

关 键 词：小曲 优势细菌 16S rDNA克隆法 聚合酶链反应 

分 类 号：TS261.1[轻工技术与工程—发酵工程]