不同原料大曲中微生物的群落结构研究
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摘要
通过PCR-DGGE技术初步解析不同原料大曲中的微生物群落结构,采用SDS-酶法提取大曲基因组DNA,以细菌和真菌分别通过引物进行16S rRNA、18S rRNA基因PCR扩增,将产物进行DGGE分离,获得表征不同原料大曲细菌和真菌群落结构的DGGE指纹图谱。结果发现,相同发酵期(12 d)不同原料大曲的微生物中优势菌群基本一致,其中芽孢杆菌和乳酸菌在细菌中占优势,酵母菌和根霉菌是真菌的优势菌群。
In this paper, the microbial community structure in different raw materials was preliminarily analyzed by PCR-DGGE technology. The genomic DNA of Daqu was extracted by the method of SDSenzyme lysis, and the 16S rRNA and 18S rRNA genes PCR were amplified by the primers of bacteria and fungi respectively. The products were separated to obtain the bacteria and fungi community of different raw materials, which were characterized by different raw materials DGGE fingerprint of the structure. The results showed that the dominant bacteria groups in the microbes of the same fermentation period(12 d) were basically the consistent, among which Bacillus and Lactobacillus were dominant in bacteria, and yeast and rhizopus were the dominant groups of fungi.
In this paper, the microbial community structure in different raw materials was preliminarily analyzed by PCR-DGGE technology. The genomic DNA of Daqu was extracted by the method of SDSenzyme lysis, and the 16S rRNA and 18S rRNA genes PCR were amplified by the primers of bacteria and fungi respectively. The products were separated to obtain the bacteria and fungi community of different raw materials, which were characterized by different raw materials DGGE fingerprint of the structure. The results showed that the dominant bacteria groups in the microbes of the same fermentation period(12 d) were basically the consistent, among which Bacillus and Lactobacillus were dominant in bacteria, and yeast and rhizopus were the dominant groups of fungi.
引文
[1]张宿义.泸型酒技艺大全(1版)[M].北京:中国轻工业出版社,2011.
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[6]姚万春,唐玉明.优质新型沪型大曲的研制及应用[J].酿酒科技,2003,(1):37-38.
[7]万自然.大曲培养过程中微生物及酶的变化[J].酿酒科技,2004,(4):25-26.
[8]Zheng X W,Tabrizi M R,Nout M J R,et al.Daqu-ATraditional Chinese Liquor Fermentation Starter[J].J Inst Brew,2011,117(1):82-90.
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[11]Zhang W,Qiao Z,Shigemitsu T,et al.Analysis of the bacterial community in Zaopei during production of Chinese Luzhou-flavor liquor[J].J Inst Brew,2005,111(2):215-222.
[12]Zhao X C,Batey I L,Sharp P J,et al.A single genetic locus associated with starch granule properties and noodle quality in wheat[J].Journal of Cereal Science,1998,27(1):7-13.
[13]Yasui T,Sasaki T,Matsuki J,et al.Waxy endosperm mutants of bread wheat(Triticum aestivum L.)and their starchprorerties[J].Breeding Science,1997,47:161-163.
[14]Miura H,Tanii S.Endosperm starch properties in several wheat cultivars preferred for Japanese noodles[J].Euphytica,1994,72(3):171-175.
[15]张长贵,董加宝,王祯旭.糯性小麦淀粉特性和利用[J].粮食与油脂,2006,(02):17-19.
[16]周国勤,易红岩.糯小麦的品质性状及产品开发[J].现代农业科技,2006,(10):112-120.
[17]Qin P,Kong Z,Liao X,et al.Effects of accelerated aging on physiological and biochemical characteristics of waxy and non-waxy wheat seeds[J].Journal of Northeast Agricultural University:English Edition,2011,18(2):7-12.
[18]高亦豹,王海燕,徐岩.利用PCR-DGGE未培养技术对中国白酒高温和中温大曲细菌群落结构的分析[J].微生物学通报,2010,(07):999-1004.
[19]孟镇,熊正河,钟其顶,等.应用PCR-DGGE技术解析白酒大曲细菌群落结构[J].食品与发酵工业,2010,(10):159-162.
[2]沈怡方.白酒生产技术全书[M].北京:中国轻工业出版社,1998.
[3]崔利,彭追远.高温大曲在酱香型酒酿造中的作用及标准浅说[J].酿酒,1995,(4):8-13.
[4]王忠彦,寇运同.大曲生产与微生物生态的关系[J].酿酒科技,1995,(2):76-78.
[5]Wang C,Shi D,Gong G.Microorganisms in Daqu:a starter culture of Chinese Mao-tai-flavor liquor[J].World journal of Microbiology and Biotechnology,2008,24(10):2183-2190.
[6]姚万春,唐玉明.优质新型沪型大曲的研制及应用[J].酿酒科技,2003,(1):37-38.
[7]万自然.大曲培养过程中微生物及酶的变化[J].酿酒科技,2004,(4):25-26.
[8]Zheng X W,Tabrizi M R,Nout M J R,et al.Daqu-ATraditional Chinese Liquor Fermentation Starter[J].J Inst Brew,2011,117(1):82-90.
[9]余乾伟.传统白酒酿造技术[M].北京:中国轻工业出版社,2010.
[10]许德富,沈才萍.制约大曲质量品质的条件剖析及前景展望[J].酿酒,2003,(5):24.
[11]Zhang W,Qiao Z,Shigemitsu T,et al.Analysis of the bacterial community in Zaopei during production of Chinese Luzhou-flavor liquor[J].J Inst Brew,2005,111(2):215-222.
[12]Zhao X C,Batey I L,Sharp P J,et al.A single genetic locus associated with starch granule properties and noodle quality in wheat[J].Journal of Cereal Science,1998,27(1):7-13.
[13]Yasui T,Sasaki T,Matsuki J,et al.Waxy endosperm mutants of bread wheat(Triticum aestivum L.)and their starchprorerties[J].Breeding Science,1997,47:161-163.
[14]Miura H,Tanii S.Endosperm starch properties in several wheat cultivars preferred for Japanese noodles[J].Euphytica,1994,72(3):171-175.
[15]张长贵,董加宝,王祯旭.糯性小麦淀粉特性和利用[J].粮食与油脂,2006,(02):17-19.
[16]周国勤,易红岩.糯小麦的品质性状及产品开发[J].现代农业科技,2006,(10):112-120.
[17]Qin P,Kong Z,Liao X,et al.Effects of accelerated aging on physiological and biochemical characteristics of waxy and non-waxy wheat seeds[J].Journal of Northeast Agricultural University:English Edition,2011,18(2):7-12.
[18]高亦豹,王海燕,徐岩.利用PCR-DGGE未培养技术对中国白酒高温和中温大曲细菌群落结构的分析[J].微生物学通报,2010,(07):999-1004.
[19]孟镇,熊正河,钟其顶,等.应用PCR-DGGE技术解析白酒大曲细菌群落结构[J].食品与发酵工业,2010,(10):159-162.