应用PCR-DGGE方法研究甜酒曲中真菌多样性  

Diversity of fungi in sweet alcoholic drink's starters by PCR-DGGE method

作　　者：姚淑敏[1] 陈璐[1] 闫华文[1] YAO Shumin CHEN Lu YAN Huawen(College of Life Science, Qufu Normal University, Qufu 273165, China)

机构地区：[1]曲阜师范大学生命科学学院,山东曲阜273165

出　　处：《中国酿造》2016年第11期44-48,共5页China Brewing

基　　金：国家自然科学基金资助项目(31200400);曲阜师范大学实验室开放基金项目(sk201407)

摘　　要：提取6种甜酒酒曲的总DNA,利用真菌18S rRNA基因片段的通用引物NS1、Fung-GC,采用变性梯度凝胶电泳(PCR-DGGE)方法,进行不同甜酒酒曲中真菌多样性的分析。结果表明,6种甜酒酒曲中共分离出3属真菌和不可培养真菌,湖南韶山的甜酒曲中主要是扣囊复膜酵母属和根霉属的菌株;湖南湘潭甜酒曲中的真菌为酿酒酵母属、扣囊复膜酵母属和根霉属;湖南祁东、福建福州和浙江丽水甜酒曲中的真菌均为酿酒酵母属、扣囊复膜酵母属、根霉属和不可培养真菌;浙江兰溪甜酒曲中的真菌为根霉属和不可培养真菌。在传统的酒曲中的真菌主要是酿酒酵母属和扣囊复膜酵母属,此外不可培养真菌在甜酒酒曲中也起到非常重要的作用。The total DNA in the six kinds of sweet alcoholic drink＇s starters was extracted, using the universal primer NS1 and Fung-GC of fungus 18S rRNA gene segment, the diversity of fungi in the different starters was analyzed by PCR-DGGE. The results showed that three genera of fungi and unculturable fungi were isolated from six kinds of the starters. The main fungi were Saccharomycopsis and Rhizopus in the Hunan Shaoshan sweet alcoholic drink＇s starters. Saccharomyces, Saccharomycopsis and Rhizopus were the main fungi in Hunan Xiangtan sweet alcoholic drink＇s starters. Saccharomyces, Saccharomycopsis, Rhizopus and unculturable fungi were the main fungi in Hunan Qidong, Fujian Fuzhou and Zhejiang Lishui sweet alcoholic drink＇s starters. Rhizopus and unculturable fungi were main fungi in Zhejiang Lanxi sweet alcoholic drink＇s starters. Saccharomyces and Saccharomycopsis were the main fungi in the traditional starters. In addition, the unculturable fungi also played a very important role in sweet alcoholic drink＇s starters.

关 键 词：变性梯度凝胶电泳 甜酒曲 真菌多样性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]