利用非培养技术研究芝麻香型白酒高温大曲的细菌群落多样性  

Analysis on Bacterial Communities in High Temperature Daqu of Sesame Flavor Liquor Through Culture-free Approach

作　　者：姚粟[1] 葛媛媛[1] 李辉[1] 刘洋[1] 赵纪文 张峰国 信春晖 程池[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027 [2]山东扳倒井股份有限公司,山东淄博256300

出　　处：《食品与发酵工业》2012年第6期1-6,共6页Food and Fermentation Industries

基　　金：国家科技支撑计划课题(2012BAK17B11)

摘　　要：采用构建16S rDNA克隆文库的非培养方法,对我国芝麻香型白酒高温大曲细菌的群落结构及其多样性进行研究。文库中含有24个分类操作单元(OTU),优势菌属(丰度)分别为Thermoactinomyces sp.(51.99%),Kroppenstedtia sp.(17.38%),Saccharopolyspora sp.(13.87%),Lactobacillus sp.(6.95%)和Weissellasp.(4.96%)。首次在高温大曲中发现Thermoactinomyc vulgaris和Kroppenstedtia eburnea;同时发现3个潜在细菌新种,分属于Saccharothrix sp.,Streptoalloteichus sp.和Pseudofulvimonas sp.。16S rDNA clone library technique was conducted to analysis the community diversity of bacterial in high temperature Daqu of sesame flavor liquor.Daqu bacterial communities included 24 OTUs,the dominant bacterium（abundance） was Thermoactinomyces sp.（51.99%）,Kroppenstedtia sp.（17.38%）,Saccharopolyspora sp.（13.87%）,Lactobacillus sp.（6.95%）and Weissella sp.（4.96%）.Thermoactinomyc vulgaris and Kroppenstedtia eburnean were first found in high temperature Daqu,3 strains were identified as potential new bacterial species.

关 键 词：芝麻香型白酒 高温大曲 细菌群落 16SrDNA克隆文库 

分 类 号：TS262.3[轻工技术与工程—发酵工程]