清香型白酒发酵过程中细菌PCR-DGGE条件优化及群落变化规律  

The Optimization of PCR-DGGE for Bacterial Communities and Their Diversity Analysis in Fen-flavor Liquor Fermentation Process

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食品添加剂与配料北京高校工程研究中心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中国轻工业清洁生产和资源综合利用重点实验室,北京100048

出　　处：《中国食品学报》2017年第5期224-231,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十二五"科技支撑计划项目(2014BAC28B01;2012BAK17B11)

摘　　要：比较不同引物、胶浓度、电泳条件、变性剂梯度范围和条带DNA回收方法,获得清香型白酒酒醅细菌群落PCR-DGGE分析条件,即:引物F338-R518,胶浓度8%,温度60℃,电压60 V,时间14 h,变性剂含量梯度30%~60%,试剂提取法回收DNA。在最优条件下研究酒醅细菌菌群的变化趋势,发酵7 d菌群数量达到最大值。为研究不同酒醅中的微生物群落结构奠定了基础。The different primers, gel concentrations, electrophoresis conditions, denaturing agent gradients, and DNA band recovering methods of PCR-DGGE analysis of bacterial communities for Fen-flavor Liquor fermentation process were optimized, and the optimum solution of DGGE was： primer F338-R518, gel concentration 8%, temperature 60℃; volt- age 60V, time 14h, denaturing agent concentration 30%-60%, DNA recovering method, reagent extraction. The bacte-rial community variations were investigated under this optimum PCR-DGGE condition while the variaties reached maximum at the 7th day. This study could be referenced for microbial community analysis on other liqor fermentation process.

关 键 词：PCR-DGGE 清香型白酒 细菌群落 发酵过程 

分 类 号：TS262.3[轻工技术与工程—发酵工程]