浓香型白酒窖泥、出窖糟醅细菌区系的相似性分析  

Comparison of Bacterial Flora between Fermented Zaopei and Pit Mud from the Production of Luzhou-Flavor Liquor Based on 16S rDNA Library

作　　者：王涛[1,2] 田时平[3] 赵东 游玲[2] 冯瑞章[2] 王松 崔晓龙[3] 

机构地区：[1]宦宾学院上命科学与食品工程学院,四川宦宾644000 [2]宜宾学院发酵资源与应用四川省高校重点实验室,四川宜宾644000 [3]云南大学云南省微生物研究所,云南昆明650091 [4]五粮液集团技术中心,四川宜宾644000

出　　处：《食品科学》2012年第7期193-197,共5页Food Science

基　　金：四川省科技支撑计划项目(2008NZ0031;2010NZ0091);四川省科技厅应用基础研究项目(2009JY0149);四川省教育厅重大培育项目(09ZZ039);四川省属高校“白酒生产技术”科研创新团队建设计划资助项目;宜宾市科技计划专项(200805303;2010ZGY016)

摘　　要：分别建立多粮浓香型白酒窖池的窖泥和出窖糟醅的16S rRNA基因克隆文库,在利用DOTUR1.53软件对691条有效序列进行分析的基础上,对序列进行Blastn和EzTaxon相似性分析。发现窖泥和出窖糟醅中均存在丰富的细菌多样性;窖泥中180条序列分别与糟醅中264条序列100%相似,各占2个克隆文库序列总数的51.14%和77.88%,这些序列主要属于Lactobacillus、Staphylococcus、Serratia、Clostridium和一些潜在新类群。结果显示:多粮浓香型白酒发酵过程中,窖泥和糟醅具有较高相似度的细菌区系,其间存在较大规模的细菌相互扩散,发生相互扩散的细菌包括Lactobacillus、Serratia和Clostridium等属的菌株及大量潜在新分类单位菌株。In order to understand the differences in the bacterial flora between pit mud and fermented Zaopei samples from the production of Luzhou-flavor liquor, we have constructed bacterial 16S rRNA gene libraries of pit mud and fermented Zaopei, respectively. A total of 691 valid sequences were analyzed by software DOTUR1.53 and compared with those published in GenBank by BLAST and EzTaxon server 2.0. The results showed that bacteria in pit mud and fermented Zaopei presented plentiful diversity. Totally 180 sequences in pit mud （51.14% of pit mud sequences） revealed 100% similarity with 264 sequences （77.88% of Zaopei sequences） in fermented Zaopei; these sequences belonged to Lactobacillus, Staphylococcus, Serratia, Clostridium and some potential novel species. In summary, large-scale bacterial interdiffusion between pit mud and Zaopei may happen during the fermentation of Luzhou-flavor liquor. The＂ moving＂ bacteria include Lactobacillus, Staphylococcus, Serratia, Clostridium and some potential novel species.

关 键 词：多粮浓香型白酒 窖泥 出窖糟醅 16S rDNA克隆文库 细菌区系 

分 类 号：TS261.1[轻工技术与工程—发酵工程]