基于荧光定量PCR技术的浓香型白酒窖泥中甲烷菌的检测  

Detection of Methanogens in Pit Mud of Nongxiang Baijiu(Liquor)by Real-time Fluorescence Quantitative PCR

作　　者：张劲[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620820

出　　处：《酿酒科技》2014年第7期99-101,104,共4页Liquor-Making Science & Technology

基　　金：国家自然科学基金面上项目(No.31071585)

摘　　要：甲烷菌是窖泥中重要的功能菌,也是标志老窖生产性能的指示菌之一。利用荧光定量PCR技术精确定量甲烷菌在20年、50年、150年窖龄窖泥中的数量,分析甲烷菌随窖龄增加的变化情况。结果表明,在同一酒厂相同窖龄窖泥中,由于窖泥质量比较相近,甲烷菌数量较为稳定。在老窖形成过程中,甲烷菌数量逐渐增加,在50年达到最多;50年至150年窖龄窖泥中,甲烷菌数量出现一定程度的减少并趋于稳定。本研究为进一步揭示窖泥微生物变化规律以及判断窖泥的老熟程度提供了相关依据。Methanogens is not only an important functional bacterium in pit mud, but also an indicator of the producing capacity of aged pits. The quantity of Methanogens in pit mud with pit age of 20, 50, and 150 years was measured by real-time fluorescence quantitative PCR in order to analyze the changing trend of Methanogens with the increase of pit age. The results indicated that, the quantity of Methanogens was relatively stable in pit mud with the same pit age from different pits in the same distillery. In the process of the formation of aged pit, the quantity of Methanogens gradually increased and reached the maximum in pit mud with pit age of 50 years, then it reduced slightly and kept stable in pit mud with pit age of 50～150 years. This study could provide scientific evidence for further revealing the change rules of microbes in pit mud and judging the aging degree of pit mud.

关 键 词：微生物 窖泥 甲烷菌 荧光定量PCR 白酒 

分 类 号：O657.3[理学—分析化学] TS262.31[理学—化学]