福建农业学报2016，Vol.31Issue(11)：1238-1243,6.DOI:10.19303/j.issn.1008-0384.2016.11.018
红曲黄酒传统酿造过程中的细菌菌群结构及其动态变化
Composition and Dynamic Changes of Bacterial Community During Traditional Hongqu Glutinous Rice Winemaking
摘要
Abstract
Composition and dynamic changes of the bacterial community during the traditional Hong Qu glutinous rice winemaking were studied using PCR-denaturing gradient gel electropherisis (DGGE),clone library analysis and restriction fragment length polymorphisms (RFLP).Sequences of 9 bacteria strains were obtained by DGGE spectrogram.Through cloning and sequencing,it was found that Lactobacillus plantarum ,Pediococcus pentosaceu and Lactobacillus brevis were the dominant bacteria during the initial fermentation stage.The RFLP fingerprints showed that 1 6S rDNA clone libraries had 1 9 band patterns.Sequencing of different OTUs revealed that L. plantarum,P .pentosaceus ,L.brevis and Lactobacillus pentosus presented in the wine during the entire process, but L.plantarum prevailed at the end.By using various molecular biology methods simultaneously to examine the microbial community in winemaking,a comprehensive and objective profile was obtained.关键词
红曲黄酒/传统酿造/细菌菌群Key words
hongqu glutinous rice wine/traditional brewing/bacterial community分类
轻工纺织引用本文复制引用
贾瑞博,饶平凡,倪莉,吕旭聪,潘雨阳,胡荣康,周文斌,蒋雅君,郭伟灵,朱风风,吴林秀,刘斌..红曲黄酒传统酿造过程中的细菌菌群结构及其动态变化[J].福建农业学报,2016,31(11):1238-1243,6.基金项目
国家自然科学基金项目(31601466) （31601466）
中国博士后科学基金项目(2016T90591、2015M570549) （2016T90591、2015M570549）
福建农林大学“校杰出青年科研人才”项目(XJQ201607) （XJQ201607）
福建省自然科学基金项目(2016J01095) （2016J01095）
