浓香型白酒酒醅古菌群落结构及其变化规律研究  

Study on Archaea Community Structure and Changing Laws of Fermented Grains of Luzhou-flavor Liquor

作　　者：冯治平[1] 赵斌[1] 黄治国[1] 邓杰[1] 刘燕梅[1] 祝云飞[1] 王艳丽[1] 

机构地区：[1]四川理工学院,酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《食品与发酵科技》2013年第6期68-72,共5页Food and Fermentation Science & Technology

基　　金：四川省科技厅应用基础项目(07JY029-026);四川理工学院引进人才项目(2007-18)

摘　　要：该试验采用PCR-SSCP技术研究了浓香型白酒酒醅发酵过程中古菌群落的变化规律,结果发现：所有酒醅样品均出现5~10条较清晰的条带,其中第2、4、9号条带在所有样品中均有检出,且优势度较高;所有样品古菌群落生物多样性指数都在1.53~2.01之间,在发酵过程中波动较小;酒醅古菌SSCP图谱相似性指数较高,表明古菌群落在发酵过程中的变化较小。The experiment researched the changing laws of eukaryotic microbes community in fermentation process of fermented grains of luzhou-flavor liquor by PCR-SSCP technique. The results were as follows： clear bands from 5 to 10 were showed clearly in all grains samples, NO.2,4,9 bands were detected in all samples and they had a high dominant degree. The diversity index of all samples kept between 1.53 and 2.01, the diversity index of samples generally showed small fluctuations during the fermentation process. The similarity indexs of PCR-SSCP pattern of samples were high, which means archaea community had small changes in the fermentation process.

关 键 词：白酒酒醅 古菌 PCR-SSCP 16S RDNA 

分 类 号：TS262.31[轻工技术与工程—发酵工程]