大曲生产期间可培养细菌的分离鉴定及其种群演替规律研究  

Population succession role of culturable bacteria in Daqu during the fermentation

作　　者：窦晓[1] 韩培杰 张宿义[3] 周健[1] 秦辉[3] 白逢彦[2] 杨建刚[1] 

机构地区：[1]四川理工学院生物工程学院,自贡643000 [2]中科院微生物研究所,北京100101 [3]泸州老窖股份有限公司,泸州646000

出　　处：《食品科技》2017年第4期27-32,共6页Food Science and Technology

基　　金：四川省省属高校科研创新团队建设计划项目(16TD026);固态酿造关键技术研究四川省院士"专家"工作站项目(GY2015-03)

摘　　要：为了揭示泸型酒酿造期间细菌的功能,通过16S rRNA基因序列分析法对大曲发酵过程不同时期可培养细菌进行了分离鉴定,进而分析了可培养细菌的种群演替规律。结果显示,在大曲生产不同时期共分离鉴定了122株细菌,其中有90株鉴定到种分属于19个种;另外32株鉴定到属,分属于4个属。大曲生产前期[(0~5)d]细菌大量繁殖、主要细菌种类为Weissella confuse,Enterobacter mori,Lactobacillus pentosus,Kocuria palustris,Lactobacillus plantarum subsp.Plantarum。随着曲温达到最高(第7天),细菌种类及数量开始减少,到成品曲时(第90天)以芽孢杆菌为主(Bacillus anthracis和Bacillus subtilis subsp.inaquosorum)。研究结果对揭示大曲功能微生物及其作用具有一定的意义。In order to reveal the function of bacteria during brewing of Luzhou-flavour liquor, by using 16S rDNA sequence analysis method, bacteria in Daqu at different stage were isolated for identification. And the role of community succession of bacteria was also analyzed. 122 bacteria were isolated, in which 90 strains were classified to 19 species and others were classified to 4 genuses. In the early, bacteria in Daqu increased to large numbers. They mainly were Weissella confuse, Enterobacter mori, Lactobacillus pentosus, Kocuria palustris, Lactobacillus plantarum subsp, plantarum. Bacterial species and quantity began to decrease at 7th day, where the the highest temperature of Daqu was reached. The bacteria in finished product of Daqu was given priority to with bacillus （Bacillus anthracis and Bacillus subtilis subsp. inaquosorum）. This was significance to reveal the function of Daqu microbes.

关 键 词：大曲 细菌 16SrRNA基因序列分析法 群落演替 

分 类 号：TS261.11[轻工技术与工程—发酵工程]