作 者：
周瑞平;王涛;陈云宗;江东材;唐代云;刘超
单 位：
宜宾学院发酵资源与应用四川省高校重点实验室;四川省宜宾市叙府酒业股份有限公司技术中心
关键词：
偏高温大曲;细菌类群演替;16SrDNA
摘 要：
采用经典微生物学方法和16S rDNA基因系统发育分析的方法,对偏高温大曲发酵过程中的细菌类群及其演替情况进行分析。结果显示:在偏高温大曲发酵过程中,细菌数量从拌料的1.0×107个/g快速上升到最大值4.0×108个/g(第一次翻曲,4d),最后降低到1.5×107个/g;可培养的细菌类群从最开始的5属9种增加到9属26种后减少至第一次翻曲时(4d)的7属23种,随后多样性持续下降,到收曲时仅检测到1属6种。同时发现在整个发酵过程中Bacillus为绝对优势属,在整个发酵环节均存在。
译 名：
Culturable Bacterial Flora in the Fermentation of High-temperature Daqu
作 者：
ZHOU Rui-ping1,WANG Tao2,CHEN Yun-zong1,JIANG Dong-cai1,TANG Dai-yun1,LIU Chao1(1.Technical Center of Yibin Xufu Liquor Industry Co.Ltd.,Yibin 644000,China;2.Key Laboratory of Fermentation Resource and Application of Institutes of Higher Learning in Sichuan Province,Yibin University,Yibin 644000,China)
关键词：
high-temperature Daqu;culturable bacterial flora;16S rDNA
摘 要：
Using classical microbiological methods and 16S rDNA gene phylogenetic analysis of the culturable bacterial flora in the fermentation of high-temperature Daqu,we found that the number of bacteria at the first stirring(on the 4thd) was rapidly increased to a maximum level of 4.0 × 108CFU /g from the initial level of 1.0 × 107CFU/g,and then was reduced to 1.5 × 107 CFU/g finally.The cultivable bacterial populations were increased to 26 species in 9 genus from 9 species in 5 genus at the beginning,and then were reduced to 23 species in 7 genus at the first stirring(on the 4th d),and during the following stages the bacterial diversity continued to reduce to 6 species in 1 genus finally.In addition,we also found Bacillus existed throughout the fermentation process as the dominant genus.
