不同窖泥功能菌液细菌群落的研究  

Study on Bacterial Community in Different Functional Microbial Culture Liquid of Pit Mud

作　　者：杜礼泉[1,2] 罗惠波[3] 黄治国[3] 苟云凌[2] 贺新生[1] 王远成[2] 饶家权[2] 王晓刚[2] 唐聪[2] 

机构地区：[1]西南科技大学,四川绵阳621010 [2]四川省绵阳市丰谷酒业有限责任公司,四川绵阳621000 [3]四川理工学院,四川自贡643000

出　　处：《酿酒》2014年第5期79-83,共5页Liquor Making

摘　　要：采用多聚酶链式反应结合变性梯度凝胶电泳指纹分析技术(PCR-DGGE)对己酸菌和液体窖泥混合菌液、窖泥复合功能菌液、窖泥特殊生香功能菌液中细菌群落结构进行分析,并对不同质量窖泥接种培养的窖泥功能菌液中细菌群落结构进行对比分析,从微生物物种多样性的角度说明了不同窖泥功能菌液细菌的复杂性以及不同窖泥功能菌液具有不同生理、生化功能的原因,表明窖泥的质量与窖泥功能菌液、窖泥特殊生香功能菌液的质量可能存在相关性,为窖泥功能菌培养的进一步改进提供了理论依据。Polymerase chain reaction denaturing gradient gel electrophoresis （PCR-DGGE） was used to analyse the bacterial community structure of different microbial culture liquid, such as the mixed culture liquid of caproic acid bacterial and liquid pit mud, the compound culture liquid of functional microbial in pit mud and the culture liquid of special aroma producing bacteria in pit mud. In addition, the bacterial community structure of functional microbial culture liquid by inoculating different quality pit mud was comparative analyzed. This paper illustrated the complexity of the bacteria structure, as well as what causes difference of physiological and biochemical functional of functional microbial in pit mud by researching the perspective of microbial species diversity. The results showed that the quality of pit mud was related to the quality of their functional microbial culture liquid probably. It provided theoretical basis for further improvement of culturing functional microbial in pit mud.

关 键 词：浓香型白酒 窖泥功能菌 细菌群落 

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]