应用PCR技术分析酿酒微生物群落的研究展望  

Application of microbial molecular ecology techniques in research of liquor-making microbes in China

作　　者：徐瑾[1] 廖永红[1] 徐嘉良[1] 谢丹[1] 朱博文[1] 钱冲[1] 

机构地区：[1]北京工商大学食品学院,北京市食品风味化学重点实验室,食品质量与安全北京实验室

出　　处：《食品与发酵工业》2015年第2期248-253,共6页Food and Fermentation Industries

基　　金：国家"十二五"科技支撑计划项目:<我国传统发酵食品制造安全预警技术研究与应用>(2012BAK17B11);<食品香料香精制备关键技术研究及产业化>(2011BAD23B01)

摘　　要：微生物分子生态学作为分子生物学与微生物生态学交叉而形成的学科,在白酒领域中的应用还处于起步阶段。该文对比了DGGE(变性梯度凝胶电泳)、ERIC-PCR(肠道细菌基因间重复序列扩增技术)等5种不同分子检测技术的原理、技术路线、特征以及应用。并对该技术在白酒酿造中微生物中应用进行展望,对进一步研究微生物代谢机制与酒体风味形成之间的关系奠定了基础。As an interdisciplinary field of molecular biology and microbial ecology, molecular microbial ecology has been fast developed during last decade. In this paper, some methods, including PCR-DGGE, ERIC-PCR, RFLP, and real-time PCR were compared. And their applications were also summarized in this review. Their principles, technical routes, and characteristic were also compared. In addition, the application of these technologies in liquor-making microbes was described. The paper proposed that the relationship between liquor flavor and useful microorganisms would be a key point in future research.

关 键 词：分子生态学 微生物 白酒 

分 类 号：TS261.1[轻工技术与工程—发酵工程]