黄山头包包曲发酵过程中原核微生物群落16SrDNA基因系统发育解析  

Phylogenetic Analysis of 16SrDNA in Prokaryotic Microbial Community During Fermentation of Huangshantou Baobao Koji

作　　者：宋瑞滨 邵泽良 宋军 SONG Ruibin;SHAO Zeliang;SONG Jun

机构地区：[1]湖北黄山头酒业有限公司,湖北公安434305

出　　处：《酿酒》2019年第2期65-70,共6页Liquor Making

摘　　要：曲为研究对象,通过提取各阶段包包曲的总DNA、16SrDNA扩增产物分析、DGGE图谱分析、DNA序列测定和系统发育关系分析,结果显示黄山头包包曲中优势种群结构变化较明显,且各阶段群落结构和优势菌种群呈现一定的动态规律性变化,原核微生物多样性较丰富,主要包括细菌和放线菌,其中细菌占绝大部分,以芽孢杆菌、杆菌、球菌为主,芽孢杆菌数量和种类较多,球菌和杆菌种类相对较少,放线菌以单一以链霉菌为主。Taking Huangshantou Baokou as the research object, through the extraction of total DNA, 16Sr DNA amplification products analysis, DGGE map analysis, DNA sequencing and phylogenetic analysis, the results showed that the dominant population structure in Huangshantou Baokou changed significantly, and the community structure and dominant bacterial population presented in each stage. The diversity of prokaryotic microorganisms is rich, mainly including bacteria and actinomycetes. Bacillus, bacillus and coccus are the main bacteria. Bacillus is more numerous and species, coccus and bacillus are less, and actinomycetes are mainly Streptomyces.

关 键 词：16SrDNA 包包曲 DGGE图谱分析 DNA序列测定 系统发育关系 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]