荧光定量PCR在研究白酒发酵糟醅优势菌中的应用  

The Application of qPCR in the Research on Dominant Bacteria in Fermented Grains

作　　者：黄丹[1] 刘超兰[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》2014年第4期49-52,共4页Liquor-Making Science & Technology

基　　金：国家自然科学基金资助项目(31071585)

摘　　要：耐酸乳杆菌和伊萨酵母属分别是白酒发酵过程中糟醅细菌群落和真菌群落的优势菌,在发酵过程中起着非常重要的作用,与白酒质量息息相关。采用荧光定量的方法研究了不同发酵时期、不同窖池部位糟醅中耐酸乳杆菌和东方伊萨酵母的数量。结果表明,同一发酵时期同一窖池位置的耐酸乳杆菌数量都高于东方伊萨酵母;在同一发酵时期靠近窖壁糟醅中耐酸乳杆菌和东方伊萨酵母的数量均比窖池中部的多,在窖池同一位置发酵中期耐酸乳杆菌和东方伊萨酵母的数量也均比发酵后期数量多。为进一步深入研究及控制发酵过程提供了数据支持。Lactobacillus acetotolerans and lssatchenkia orientalis are the dominant bacteria of bacterial communities and fungus communities re- spectively in fermented grains. They play very important roles in the fermentation and are closely related to liquor quality. In this study, the num- ber ofLactobacillus acetotolerans and Issatchenkia orientalis in fermented grains in different fermenting period and at different pit location was in- vestigated by qPCR. The results showed that, in the same fermenting period and at the same pit location, the number of L.acetotolerans was higher than Lorientalis; in the same fermenting period, the number of L.acetotolerans and Lorientalis close to pit wall was higher than them in middle part of the pit; at the same pit location, the number of L.acetotolerans and Lorientalis was higher in middle fermenting period than them in late ferment- ing period. The above conclusions provided data support for further studies.

关 键 词：白酒 荧光定量 发酵糟醅 优势菌 应用 

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