不同年份窖泥中主要产甲烷菌的荧光定量PCR研究  

Quantitative Real-time PCR(qPCR) Analysis of Main Methanogens in Pit Mud of Different Pit Age

作　　者：罗青春[1] 刘超兰[1] 吴正云[1] 张文学[1,2] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]四川大学锦江学院白酒学院,四川眉山620860

出　　处：《酿酒科技》2013年第12期17-20,共4页Liquor-Making Science & Technology

基　　金：国家自然科学基金资助项目(31071585)

摘　　要：产甲烷菌是窖泥发酵生产浓香型白酒的重要功能菌。本研究为了探究不同年份窖泥中主要产甲烷菌的变化规律,通过荧光定量PCR方法定量检测窖龄分别为5年、30年、50年窖泥中的主要产甲烷菌,得到甲烷鬃毛菌属(Methanosaeta)、甲烷八叠球菌属(Methanosarcina)、甲烷杆菌属(Methanobacter)的原始Copies数。结果表明,随着窖泥年份的增加,3种产甲烷菌属的Copies数均呈不同幅度的增加趋势。运用荧光定量PCR分析了不同年份窖泥中主要产甲烷菌的Copies数,对窖泥质量的判定提供了准确的生物学信息,为弄清浓香型白酒的微生物发酵机理奠定了理论依据。Methanogens is the important functional bacteria in pit mud for the fermentation of Nong-flavor liquor. The purpose of this study was to investigate the change rules of main methanogens in pit mud of different pit age. In the experiments, quantitative real-time PCR analysis of main methanogens including Methanosaeta, Methanosarcina and Methanobacter in pit mud with pit age of 5, 30 and 50 years respectively was carried out. The results showed that the copies ofMethanosaeta, Methanosarcina and Methanobacter increased in varying degrees with the increase of pit age. The analysis of the copies of main methanogens in pit mud of different pit age by using quantitative PCR assay could provide accurate biolog- ical information for the judgment of pit mud quality and lay an theoretical foundation for understanding microbial fermentation mechanism of Nong-flavor liquor.

关 键 词：窖泥 不同年份 产甲烷菌 荧光定量PCR 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]