芝麻香型高温大曲制曲过程中理化生化与细菌DGGE指纹图谱的探究  

Study on Physical,Biochemical Index and Bacterial DGGE Fingerprints in the Making Process of Quan Flavor High Temperature Daqu

作　　者：吴玉轩 王文洁 张梦梦 汪俊卿[1] WU Yuxuan;WANG Wenjie;ZHANG Mengmeng;WANG Junqing

机构地区：[1]齐鲁工业大学(山东省科学院)生物工程学院,山东济南250353 [2]济南趵突泉酿酒有限责任公司技术质量部,山东济南250115

出　　处：《酿酒》2024年第1期63-67,共5页Liquor Making

摘　　要：采用16S rRNA、PCR-变性梯度凝胶电泳(PCR-DGGE)技术,在芝麻香型高温大曲培曲及前期储存期间进行采样,并分别对高温大曲的各项理化生化指标变化规律及细菌DGGE指纹图谱进行综合分析,揭示了在高温制曲及贮存进程中,各项理化生化指标的变化规律及细菌种类具有多样性及相似性,该探究为指导高温大曲功能微生物筛选应用、优化提升大曲制作工艺提供参考。In this paper,16S rRNA and PCR-denaturing gradient gel electrophoresis(PCR-DGGE)technology were used to sample samples in spring and high temperature Daqu Culture and pre storage period.The changes of physicochemical and biochemical indexes and bacterial DGGE fingerprints of high temperature Daqu were comprehensively analyzed,revealing that during the process of high temperature Daqu making and storage,The change rules of various physical and chemical indexes and bacterial species have diversity and similarity.This study provides a reference for guiding the screening and application of functional microorganisms in high temperature Daqu and optimizing the production process of Daqu.

关 键 词：高温大曲 理化指标 生化指标 PCR-DGGE 细菌指纹图谱 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]