食品工业科技2017，Vol.38Issue(1)：169-174,6.DOI:10.13386/j.issn1002-0306.2017.01.025
泸型酒酿造期间酒醅中可培养细菌的分离鉴定及其种群演替规律研究
Study on isolation and identification and population succession law of bacterial in fermented grains during the brewing of Luzhou-flavour Liquor
摘要
Abstract
Objective:To systemful explore the bacterial diversity and the change law of succession,get as much as possible of the culturable bacteria during the brewing of Luzhou-flavour Liquor.Methods:Choose three different types of culture medium to separate and ount each of fermented grains sample separately and through the 16S rRNA gene sequence analysis of isolated from pure bacteria identification and phylogenetic analysis.Results:258 strains of bacteria were isolated.Among 258 strains,250 strains were identificated to belong to 29 kinds of bacteria,Other 8 strains were identificated to belong to Bacillus genus.Bacteria was the dominant genus in the process of fermentation,lactic acid bacteria genera in fermentation metaphase were richful.Conclusion:During Luzhou-flavour Liquor fermentation,bacteria diversity is very rich.In the process of prior fermentation are lots of bacteria species,main mid is given priority to with lactic acid bacteria and bacillus,late is bacillus genus as the main body.It is estimate the lactic acid bacteria and bacillus genus bacteria have special meaning for Luzhouflavour Liquor brewing.关键词
酒醅/细菌/16S rRNA基因序列分析法/群落演替Key words
fermented grains/bacteria/16S rRNA gene sequence analysis method/community succession分类
轻工纺织引用本文复制引用
窦晓,韩培杰,刘莉,张雨涵,贺佳美,卓晓轩,吴依阳,白逢彦,杨建刚..泸型酒酿造期间酒醅中可培养细菌的分离鉴定及其种群演替规律研究[J].食品工业科技,2017,38(1):169-174,6.基金项目
四川省省属高校科研创新团队建设计划(16TD026) （16TD026）
固态酿造关键技术研究四川省院士(专家)工作站(GY2015-03). （专家）
