不同性状窖泥的细菌群落结构与酸酯含量分析  

Analysis of bacterial community and acid,ester contents in pit mud with different characteristics

作　　者：袁玉菊[1] 张倩颖[1] 曾丽云[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610000 [2]四川大学锦江学院白酒学院,四川眉山620860

出　　处：《食品与发酵工业》2017年第1期44-48,共5页Food and Fermentation Industries

基　　金：基于风味指纹图谱的浓香型白酒固态发酵微生物强化共培养技术研究及应用(其他)(014CDDY-S03-SCU)

摘　　要：为了解不同性状窖泥细菌群落结构及酸酯代谢的差异,分别选取新窖泥、趋老熟窖泥和老熟窖泥,对其细菌16S r DNA的V3区进行变性梯度凝胶电泳分析和同源性比较,并结合窖泥主要有机酸及有机酸酯含量进行了典型相关分析。结果表明,老熟窖泥的细菌多样性指数及均匀度指数高于新窖泥和趋老熟窖泥,得到的39个优势条带,进行细菌DNA测序可分为14类;Clostridium XIVa、Aminobacterium均只在老熟窖泥中检测到;新窖泥和趋老熟窖泥与Lactococcus、Lactobacillus、乳酸、乳酸乙酯含量正相关,老熟窖泥与Clostridiales、己酸、己酸乙酯和丁酸含量正相关。To further understand bacterial community structure, metabolism of acids and esters differences among new, aging and aged pit mud of Chinese Luzhou-flavor liquor, V3 region of bacterial 16S rDNA and the major organic acids and esters in pit mud were analyzed through a combination of PCR-DGGE and canonical correlation analysis. The results showed that the bacterial diversity index and evenness index of aged pit mud were higher than those of the others. 39 preponderant bands were obtained, which could be divided into 14 categories by sequencing. Clostridium XIVa and Aminobacterium were only detected in aged pit mud. New and aging pit mud were positive correlation with contents of Lactococcus, Lactobacillus, lactic acid and ethyl lactate, while aged pit mud was positive correlation with contents of Clostridiales, caproic acid, butyric acid and caproate.

关 键 词：窖泥 细菌群落 变性梯度凝胶电泳(denaturing gel gradient electrophoresis DGGE) 酸酯含量 

分 类 号：TS261.1[轻工技术与工程—发酵工程]