黄酒酿造过程细菌群落结构变化初步研究  

Preliminary study of changes of the bacterial community structures during the rice wine fermentation

作　　者：栾同青[1,2] 李志军[2,3] 钟其顶[2,3] 孟镇[2,3] 熊正河[2,3] 李艺[2,4] 李敬龙[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353 [2]中国食品发酵工业研究院,北京100027 [3]全国食品发酵标准化中心,北京100027 [4]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业科技》2013年第12期177-180,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(31101333C200207);"十二五"国家支撑计划(2012BAK17B11);中国食品发酵工业研究院博士基金(2011KJFZ-BS-03)

摘　　要：应用变性梯度凝胶电泳(DGGE)技术对黄酒酿造过程细菌群落的结构变化进行分析研究。以细菌通用引物扩增16SrDNA基因V3高变异区,扩增产物进行DGGE,获得表征细菌群落结构的指纹图谱。分析结果表明,浸米水、麦曲和酒母的细菌群落结构各不相同,其中麦曲的细菌群落多样性较为丰富;前酵和后酵阶段细菌群落结构存在差异,同一阶段细菌群落结构组成类似。测序结果显示,存在于黄酒酿造过程中的细菌主要有乳杆菌(Lactobacillus)、葡萄球菌(Staphylococcus)、糖多孢菌(Saccharopolyspora)、肠杆菌(Enterobacteriaceae)、布丘氏菌(Buttiauxella)等种类,同时,黄酒酿造过程中还存在着不可培养(Uncultured bacterium)的优势细菌。PCR-DGGE技术是研究黄酒酿造过程细菌群落结构变化的一种有效手段。Microbial community in different positions of process of rice wine fermentation was studied by denaturing gradient gel electrophoresis（DGGE）. After the 16S rDNA genes（V3 region） were amplified by using universal primers,the PCR products were separated by DGGE,it was found that among different samples（the water of soaking rice,Maiqu and Jiumu）,bacterial communities had connection and variability,the diversity of Maiqu bacterial community was more abundant,Qianjiao and Houjiao included different bacterial communities, but the same process samples were similar. The results showed that it contained Lactobacillus, Staphylococcus, Saccharopolyspora,Enterobacteriaceae,Buttiauxella and Uncultured bacterium during the rice wine fermentation. PCR-DGGE technique is an effective means to research the structure changes of the bacterial community during the rice wine fermentation.

关 键 词：变性梯度凝胶电泳 黄酒 酿造过程 细菌 群落结构 

分 类 号：TS201.3[轻工技术与工程—食品科学]