食品与发酵工业2012，Vol.38Issue(11)：16-19,4.
芝麻香型白酒高温大曲嗜热细菌群落研究
Analysis on Thermophilic Bacterial Communities in High Temperature Daqu of Sesame Flavor Liquor
摘要
Abstract
The high-temperature screening and traditional culture methods combined with ARDRA patterns of the amplified 16S rDNA and phylogenetic analysis were used based on the partial 16S rDNA sequences to explore the ther- mophilic bacterial community in high temperature Daqu of sesame flavor liquor. The results indicated that the 85 ther- mophilic bacterias from high temperature Daqu were clustered into 4 genus, Thermoactinomyces sp. , Bacillus sp. , Schlegelella sp. ,and Streptomyces sp.. Thermoactinomyces vulgaris (69.41% in the group) was the dominant bacteria in the liquor Daqu'. The research firstly showed the diversity of thermophilic bacterial community occurred in high tem- perature Daqu of sesame flavor liquor, which provided the foundation to explore their functionality and to establish their relationship with the flavor of sesame flavor liquor.关键词
芝麻香型白酒/高温大曲/嗜热细菌群落/ARDRAKey words
sesame flavor liquor/high temperature Daqu/thermophilic bacterial community/ARDRA分类
轻工纺织引用本文复制引用
葛媛媛,姚粟,刘洋,曹艳花,张锋国,信春晖,许玲,程池..芝麻香型白酒高温大曲嗜热细菌群落研究[J].食品与发酵工业,2012,38(11):16-19,4.基金项目
国家科技支撑计划课题 （）
北京市国际科技合作专项：食品微生物安全控制合作能力提升 （）
