利用抑制消减杂交技术分离酱香风味的相关基因  

Screening Genes Related to Maotai-flavor of Bacillus subtilis by Suppression Subtracted Hybridization

作　　者：朱德丽 谢和[1] 李茂琴[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025

出　　处：《贵州农业科学》2015年第6期103-107,共5页Guizhou Agricultural Sciences

基　　金：贵州茅台科技联合基金项目"微生物生态与茅台酒生产的关系方法学研究"[黔科合茅科联字(2009)7003]

摘　　要：为了更好地开发利用酱香酒的微生物资源和解释酱香风味的形成机制,以产酱香的枯草芽孢杆菌E20菌株为试验方(tester)、不产酱香的枯草芽孢杆菌10075菌株为驱动方(driver),采用抑制消减杂交技术(suppression subtracted hybridization,SSH)比较其在基因组的差异,对获得的差异片段进行测序及生物信息学分析。结果表明:文库基因测序初步获得77个差异基因片段。获取准确的注释有65个代谢物,平均相似度98%。其中,26个为酶。这些酶与乙偶姻、乙酰乳酸合成酶(alsS)基因、乙酰乳酸脱羧酶(alsD)基因及其相关代谢存在一定的联系,还与美拉德反应相关的反应物存在一定的关系。The genome difference of E20strain（tester）with producing Maotai-flavor and 10075strain（driver）without producing Maotai-flavor was compared by using suppression subtracted hybridization（SSH）,and sequence and biological information of the obtained differential fragments were analyzed to preferably develop and utilize microorganism resources of Maotai-flavor wine and to explain the formation mechanism of Maotai-flavor.Results：77differential fragments are obtained by library gene sequencing.65 metabolins with an accurate annotation are obtained and their average similarity is 98%.26 of 65 metabolins are enzymes.On the one hand,the enzymes are related to genes of acetoin,alsS,alsD and relative metabolism,but on the other hand related to relevant reactants of Maillard reaction to a certain extent,

关 键 词：枯草芽孢杆菌 抑制消减杂交 酱香相关基因 酱香风味 

分 类 号：Q939.97[生物学—微生物学]