芝麻香型白酒高温大曲嗜热细菌群落研究  

Analysis on Thermophilic Bacterial Communities in High Temperature Daqu of Sesame Flavor Liquor

作　　者：葛媛媛[1] 姚粟[1] 刘洋[1] 曹艳花[1] 张锋国 信春晖 许玲 程池[1] 

机构地区：[1]中国食品发酵工业研究院中国工业微生物菌种保藏管理中心 [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11期16-19,共4页Food and Fermentation Industries

基　　金：国家科技支撑计划课题(2012BAK17B11);北京市国际科技合作专项:食品微生物安全控制合作能力提升(Z111105054611011)

摘　　要：利用高温筛选和传统培养方法,借助于核糖体DNA扩增片段限制性内切酶(ARDRA)分型、分子鉴定以及系统发育分析技术,研究了芝麻香型白酒高温大曲嗜热细菌群落结构。结果显示,55℃高温筛选获得的85株嗜热细菌分属于4个菌属,分别为Thermoactinomyces sp.,Bacillus sp.,Schlegelella sp.以及Streptomyces sp.,其中第1优势菌为Thermoactinomyces vulgaris,丰度为69.41%。该研究首次报道了芝麻香型白酒高温大曲中的嗜热细菌类群,为进一步探索其功能性以及建立其与芝麻香型白酒风味的相关性奠定了基础。The high-temperature screening and traditional culture methods combined with ARDRA patterns of the amplified 16S rDNA and phylogenetic analysis were used based on the partial 16S rDNA sequences to explore the ther- mophilic bacterial community in high temperature Daqu of sesame flavor liquor. The results indicated that the 85 ther- mophilic bacterias from high temperature Daqu were clustered into 4 genus, Thermoactinomyces sp. , Bacillus sp. , Schlegelella sp. ,and Streptomyces sp.. Thermoactinomyces vulgaris （69.41% in the group） was the dominant bacteria in the liquor Daqu＇. The research firstly showed the diversity of thermophilic bacterial community occurred in high tem- perature Daqu of sesame flavor liquor, which provided the foundation to explore their functionality and to establish their relationship with the flavor of sesame flavor liquor.

关 键 词：芝麻香型白酒 高温大曲 嗜热细菌群落 ARDRA 

分 类 号：TS971[轻工技术与工程]