黄酒熟麦曲中细菌多样性的评价  

Evaluation of the Bacterial Diversity in Chinese Rice Wine Cooked Wheat Qu

作　　者：崔梦君 折米娜 张振东[1] 赵慧君[1] 郭壮[1] CUI Meng-jun;SHE Mi-na;ZHANG Zhen-dong;ZHAO Hui-jun;GUO Zhuang(Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Technology of Hu Bei University of Arts and Science,Xiangyang 441053,Hubei,China)

机构地区：[1]湖北文理学院食品科学技术学院鄂西北传统发酵食品研究所

出　　处：《食品研究与开发》2019年第11期194-199,共6页Food Research and Development

基　　金：湖北省教育厅科学技术研究计划中青年人才项目(Q20152603)

摘　　要：以黄酒熟麦曲为研究对象,采用聚合酶链式反应-变性梯度凝胶电泳(polymerase chan reaction-denaturing gradient gel electrophoresis,PCR-DGGE)与MiSeq高通量测序技术相结合的方法对其细菌多样性进行解析。DGGE结果表明:Bacillus(芽孢杆菌)、Weissella(魏斯氏菌)、Pediococcus(片球菌)、Staphylococcus(葡萄球菌)和Lactobacillus(乳酸杆菌)普遍存在于麦曲样品中。MiSeq高通量测序结果表明:熟麦曲中的细菌门主要为Firmicutes、Proteobacteria和Actinobacteria,平均相对含量分别为87.95%、9.00%和1.16%。熟麦曲中的细菌属主要为Bacillus(芽孢杆菌属)、Weissella(魏斯氏属)、Staphylococcus(葡萄球菌)、Klebsiella(克雷伯菌属)、Pantoea(泛菌属)和Lactobacillus(乳杆菌属),其平均相对含量分别为70.70%、8.55%、2.67%、2.29%、1.32%和1.07%。由此可见,Bacillus(芽孢杆菌)为熟麦曲中的优势细菌。The bacteria diversity of Chinese rice wine cooked wheat Qu samples was analyzed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) and MiSeq high throughput sequencing. The result of DGGE profile showed that Bacillus,Weissella,Pediococcus,Staphylococcus and Lactobacillus were commonly detected in all wheat Qu samples. Result of MiSeq high-throughput sequencing indicated that Firmicutes,Proteobacteria and Actinobacteria were domain phyla in cooked wheat Qu samples,with the relative abundance of 87.95 %,9.00 % and 1.16 %. Meanwhile,Bacillus,Weissella,Staphylococcus,Klebsiella,Pantoea and Lactobacillus were domain genera,with the relative abundance of 70.70 %,8.55 %,2.67 %,2.29 %,1.32 % and 1.07 %,respectively. Thus,the main dominant bacteria in cooked wheat Qu were composed of Bacillus.

关 键 词：熟麦曲 聚合酶链式反应-变性梯度凝胶电泳 MiSeq高通量 细菌 多样性 

分 类 号：TS262.4[轻工技术与工程—发酵工程]