|本期目录/Table of Contents|

[1]程才璎,刘晓风,袁月祥,等.酱香型白酒酒曲和连续七轮次堆积酒醅的细菌群落结构[J].应用与环境生物学报,2014,20(05):825-831.[doi:10.3724/SP.J.1145.2014.03035]
 CHENG Caiying,LIU Xiaofeng,YUAN Yuexiang,et al. Bacterial community structure in distiller’s yeast and accumulated fermented grains of Maotai-flavor liquor[J].Chinese Journal of Applied & Environmental Biology,2014,20(05):825-831.[doi:10.3724/SP.J.1145.2014.03035]
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酱香型白酒酒曲和连续七轮次堆积酒醅的细菌群落结构()
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
20卷
期数:
2014年05期
页码:
825-831
栏目:
研究论文
出版日期:
2014-10-25

文章信息/Info

Title:
 Bacterial community structure in distiller’s yeast and accumulated fermented grains of Maotai-flavor liquor
作者:
 程才璎 刘晓风 袁月祥 闫志英 廖银章 傅舒
 1中国科学院成都生物研究所 成都 610041
2中国科学院大学 北京 100049
Author(s):
 CHENG Caiying LIU Xiaofeng YUAN Yuexiang YAN Zhiying LIAO Yinzhang FU Shu
1Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
2University of Chinese Academy of Sciences, Beijing 100049, China
关键词:
 PCR-DGGE酱香型白酒酒曲堆积酒醅细菌群落结构多样性
Keywords:
PCR-DGGE Maotai-flavor liquor Maotai-flavor Daqu accumulated fermented grains bacterial community structure diversity
分类号:
TS261.1
DOI:
10.3724/SP.J.1145.2014.03035
文献标志码:
A
摘要:
细菌是酱香型白酒生产过程中重要的产香功能微生物菌群之一,为促进酱香型白酒高温堆积工艺的完善,运用PCR–DGGE技术对酱香型白酒酒曲和连续七轮次堆积前期、堆积中期、堆积后期酒醅细菌群落结构进行解析. DGGE图谱条带显示,不同样品中细菌群落结构多样性差异明显;多样性指数分析结果表明,Shannon-Wiener指数H值在2.351 9-3.199 5之间,Simpson指数C值在0.895 5-0.954 5之间;多样性指数整体表现为酒曲>堆积酒醅;在不同轮次酒醅中的变化趋势为随着轮次的增加而逐渐降低;在同一轮次不同堆积时期的变化趋势为堆积中期>堆积后期>堆积前期. 根据图谱共选取24条DGGE条带进行克隆测序分析,其分别属于芽孢杆菌属(Bacillus)、高温放线菌属(Thermoactinomycetaceae)、葡萄球菌属(Staphylococcus)、枝芽孢菌属(Virgibacillus)、乳酸杆菌属(Lactobacillus)、棒状杆菌属(Corynebacterium)、链霉菌属(Streptomyces)、Lentibacillus及一些不可培养细菌,如Uncultured Actinomycete、Uncultured Bacteroidetes bacterium、Uncultured Firmicutes bacterium等. 研究表明,酱香型白酒酒曲细菌群落结构多样性高于所有堆积酒醅. 在酒曲和所有堆积酒醅样品中共有的优势菌群有Virgibacillus、B. licheniformis、Thermoactinomycetaceae、B. subtilis、B. cereus、Lentibacillus及两种不可培养细菌. 在酿酒酒质最好的第三、四、五轮次酒醅中,共有的优势菌群有Bacillus、Staphylococcus、Virgibacillus、Lactobacillus、Thermoactinomycetaceae、Streptomyces、Lentibacillus及3种不可培养细菌.
Abstract:
Bacterial is one of the most important aroma-producing functional microorganisms in the production process of Maotai-flavor liquor. In order to improve the high temperature accumulation process of Maotai-flavor liquor, this study aimed to investigate the bacterial community structure of Maotai-flavor Daqu and the accumulated fermented grains. Bacterial community structure of Maotai-flavor Daqu and the early, middle, late stage of accumulated fermented grains during the seven consecutive rounds were investigated by PCR-DGGE technique. The results of DGGE showed significant diversity of bacterial community in different samples. Analysis of the diversity index showed Shannon-Wiener index H varied between 2.351 9 and 3.199 5, and Simpson index C between 0.895 5 and 0.954 5. The diversity index was higher in Maotai-flavor Daqu than in accumulated fermented grains. The diversity index of fermented grains gradually reduced with the round. The diversity index was higher in the middle stage than the late stage and the early stage of accumulated fermented grains of the same round. Furthermore, 24 representative DGGE bands were picked, rinsed, and then amplified by using primers F341/R518, the PCR fragments were cloned and sequenced. The results revealed that the bacterial communitves in different samples were very abundant, belonging to genus Bacillus, Thermoactinomycetaceae, Staphylococcus, Virgibacillus, Lactobacillus, Corynebacterium, Streptomyces, Lentibacillus, and some uncultured bacteria such as Uncultured Actinomycete, Uncultured Bacteroidetes bacterium, Uncultured Firmicutes bacterium. For the third, fourth and fifth rounds with best wine quality, the dominant bacterial community of accumulated fermented grains were genuses Bacillus, Staphylococcus, Virgibacillus, Lactobacillus, Thermoactinomycetaceae, Streptomyces, Lentibacillus and some uncultured bacterium.

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备注/Memo

备注/Memo:
 中国科学院重点部署项目(KGZD-EW-304-1)资助 Supported by the Key Deployment Project of Chinese Academy of Sciences (KGZD-EW-304-1)
更新日期/Last Update: 2014-10-30