醋醅中细菌菌株的分离鉴定及系统学分析  

Separation,Identification and Phylogenetic Analysis of Bacterial Strains in the Solid Fermentation of Vinegar

作　　者：王祝健[1] 马海乐[1] 崔恒林[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《中国食品学报》2011年第6期170-176,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：江苏高校优势学科建设工程资助项目

摘　　要：对取自陕西省的醋醅中分离得到的菌株进行16S rRNA基因序列的系统学分析。通过聚合酶链式反应(PCR)的扩增,结合16S rRNA基因序列的同源性分析,比较未成熟醋醅样品与已成熟醋醅样品中细菌组成的差异,并构建两者的系统发育树。结果表明,未成熟醋醅样品呈现较高的细菌多样性,并且在设定一个假定阈值后,2个醋醅样品中的优势种群均为枯草芽孢杆菌(Bacillus subtilis)和解淀粉芽孢杆菌(Bacillus amyloliquefa-ciens),仅在数量上存在差异。Bacterial strains were isolated from the solid fermentation of vinegar in Shaanxi Province,and then their 16S rRNA gene sequences were amplified using polymerase chain reaction（PCR） technique.According to similarity analysis of 16S rRNA gene sequences,the immature sample was compared with the mature sample to observe different bacterial composition between them,and the phylogenetic tree of each sample was further established.The results indicated that bacterial composition of the immature sample was much more diversity.Besides,after setting a hypothetical threshold value,predominant strains in these two solid fermentation of vinegar samples were Bacillus subtilis,Bacillus amyloliquefaciens,which only differentiated in quantity.

关 键 词：醋醅 醋酸菌 16S RRNA基因序列 系统发育树 细菌多样性 

分 类 号：TS264.22[轻工技术与工程—发酵工程]