实时荧光定量PCR监测镇江香醋醋酸发酵过程中微生物变化  

Detection of the variation of microorganisms in acetic acid fermentation of Zhenjiang aromatic vinegar through real-time quantitative PCR

作　　者：陶京兰[1] 陆震鸣[1,2] 王宗敏[1] 李国权[3] 史劲松[1,4] 许正宏[1,4,2] 

机构地区：[1]江南大学药学院,江苏无锡214122 [2]中国科学院天津工业生物技术研究所天津市工业生物系统与过程工程重点实验室,天津300308 [3]江苏恒顺醋业股份有限公司,江苏镇江214043 [4]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《食品与发酵工业》2013年第2期156-160,共5页Food and Fermentation Industries

基　　金：国家自然科学基金(31271922);国家863课题(2012AA021301,2013AA102106);国家固态酿造工程技术中心开放课题(2011B2211,GCKF201109)

摘　　要：对镇江香醋醋酸发酵阶段醋醅中功能微生物的变化进行定量分析。建立了实时荧光定量PCR方法,对醋酸发酵阶段醋醅中总细菌、总真菌、醋酸菌、乳酸菌和酵母的动态变化进行了定量分析。研究结果表明,发酵起始阶段(1～7天)醋醅中总细菌、醋酸菌和乳酸菌的生物量快速上升,分别于第6、7、4天达到最大值,为4.85×1011,1.14×1010和3.37×1011copies/g干醅。随后各类细菌的生物量逐渐下降,并维持在一定水平。醋醅中总真菌和酵母的生物量在发酵前期变化不大,7天后至发酵结束总真菌的生物量逐渐下降为7.59×104copies/g干醅,而酵母生物量则在发酵8～12天内下降为0。Variation of the functional microbes was quantitatively analyzed during the acetic acid fermentation process of Zhenjiang aromatic vinegar. Real-time quantitative PCR （RT-qPCR） was applied to quantitatively analyze the variation of bacteria, fungi, Acetobacter, Lactobacillus and Saccharomyces during the acetic acid fermentation process in this study. Results showed that the biomass of bacteria, Acetobacter and Lactobacillus increased rapidly in the initial stage of fermentation （day 1 - 7） , and reached the maximum on the 6th, 7th and 4th day with the biomass were 3.37 ×10^11, 1.14 ×10^10 and 3.37 ×10^11 copies/g dry grains respectively, which followed by a gradually decent to a certain level with the fermentation performed. The biomass of fungi and Saccharomyces showed little change in the initial stage of fermentation, while the biomass of fungi decreased gradually to 7.59×10^4 copies/g dry grains from day 7 to day 18, and the biomass of Saccharomyces decreased rapidly to zero from day 8 to day 12.

关 键 词：镇江香醋 实时荧光定量PCR 微生物 特异性引物 

分 类 号：TS264.22[轻工技术与工程—发酵工程] O657.3[轻工技术与工程—食品科学与工程]