不同地域酱香型白酒酒醅细菌群落比较研究  

Comparision of Bacterial Communities in Fermented Grains of Jiang-xiang Type Baijiu(Liquor) Produced in Different Regions

作　　者：黄治国[1] 赵斌[1] 邓杰[1] 卫春会[1] 刘燕梅[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：《酿酒科技》2014年第3期28-31,共4页Liquor-Making Science & Technology

基　　金：四川省科技厅应用基础项目(07JY029-026);酿酒生物技术及应用四川省重点实验室开放基金课题(NJ2009-05)

摘　　要：采用PCR-DGGE技术研究了不同地域酱香型白酒酒醅细菌群落的差异。结果发现，所有酒醅样品均出现6～18条较清晰的条带，其中第l号、第3号、第4号、第12号条带在所有样品中均有检出，且优势度较高；所有样品细菌群落生物多样性指数都在1．26-2．11之间，酒醅细菌群落相似性指数均在0．45以下，表明不同地域之间的细菌群落差异较大。The difference in bacterial communities in fermented grains of Jiang-xiang type Baijiu（liquor） produced in different regions was investi gated by PCR-DGGE. The results showed that, about 6 to 18 bands displayed clearly in all fermented grains samples, among them, band 1, 3, 4 and 12 were detected in all samples and they showed relatively high dominant degree, the diversity indexes of all samples were between 1.26 and 2.11, and the similarity indexes of bacterial communities in the samples were less than 0.45, suggesting that the difference in bacterial communi ties in fermented grains of Jiang-xiang type Baijiu（liquor） produced in different regions was obvious.

关 键 词：微生物 白酒 酒醅 细菌 PCR-DGGE 16S RDNA 微生物群落 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]