高温大曲中微生物的分离与鉴定  

Separation and Identification of Microbes from High-temperature Daqu

作　　者：刘效毅[1] 郭坤亮[1] 辛玉华 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]中国科学研究院微生物所,北京100101

出　　处：《酿酒科技》2012年第6期52-55,共4页Liquor-Making Science & Technology

摘　　要：采用传统分离培养方法和现代分子生物学方法,对酱香型白酒高温大曲中微生物的多样性进行研究分析。从酱香型白酒高温大曲中分离出147株微生物,其中97株为细菌,包括芽孢杆菌、放线菌、葡萄球菌、微球菌4类;50株霉菌,包括青霉、曲霉、毛霉、交链孢霉、茎点霉菌、球毛壳、散囊菌、红曲霉8类,研究结果表明,高温大曲中的微生物具有高度的多样性。The diversity of microbes in high-temperature Maotai-flavor Daqu was analyzed by traditional separation and culture method and modern molecular biological method.147 microbial strains were separated successfully,among them,97 strains were bacteria including Bacillus,Actinomycetes,Staphylococcus,and Micrococcus,and the other 50 strains were mould including Penicillium,Aspergillus fumigatus,Mucor,Alternaria,Phoma,Chaetomium globosum,Eurotium,and Monascus.The research results further proved the diversity of microbes in high-temperature Daqu.（Tran.by YUE Yang）

关 键 词：酒曲 微生物 鉴定 生理生化特性 16S RRNA基因 ITS 

分 类 号：Q93-3[生物学—微生物学] TS261.1[轻工技术与工程—发酵工程]