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当前位置: 首页 > 文章 > 清香型小曲白酒机械化酿造过程中细菌多样性及酿造性能分析 湖北农业科学 2016 (11) 2860-2863+2881
Position: Home > Articles > Analysis of Diversity and Brewing Characteristics of Bacterium in Mechanization Process of Fen-flavor Xiaoqu Liquor Hubei Agricultural Sciences 2016 (11) 2860-2863+2881

清香型小曲白酒机械化酿造过程中细菌多样性及酿造性能分析

作  者：
庾昌文;薛栋升;周敏;汪江波
单  位：
发酵工程教育部重点实验室/湖北工业大学轻工学部
关键词：
清香型;小曲白酒;DGGE;细菌多样性;酿造性能
摘  要：
研究清香型小曲白酒机械化酒酿造过程中的细菌多样性,分析不同种属的细菌酿造性能。优选酒醅中微生物基因组的提取方法,优化PCR扩增V3区核酸序列的程序和DGGE凝胶的电泳条件。PCR扩增V3区核酸序列的最佳退火温度为54℃,120 V电泳8 h的DGGE凝胶有22条差异明显的条带,切胶PCR扩增,测序比对鉴定出22种细菌。种属优势菌芽孢杆菌和乳酸杆菌为主要风味功能菌。鸡葡萄球菌、人葡萄糖球菌、肺炎克雷伯菌、肉芽肿杆菌、食酸丛毛单胞菌为倾向有害菌。高温糖化时期细菌的主要种类为耐热的芽孢杆属,肺炎克雷伯菌和肉芽肿杆菌在发酵阶段侵入到酒醅中。
译  名：
Analysis of Diversity and Brewing Characteristics of Bacterium in Mechanization Process of Fen-flavor Xiaoqu Liquor
作  者：
YU Chang-wen;XUE Dong-sheng;ZHOU Min;WANG Jiang-bo;Key Lab of Fermentation Engineering ,Ministry of Education , Department of Light Industry ,Hubei University of Technology;
关键词：
Fen-flavor;;Xiaoqu liquor;;DGGE;;bacterial diversity;;brewing characteristics
摘  要：
The diversity of bacterium during the mechanization brewing process from producing Fen-flavor Xiaoqu liquor was studied and brewing characteristics of different genera bacterium were analyzed. The optimized method for genomic DNA extraction from bacterium in fermented grains and amplifying programs of V3 region were obtained. Electrophoresis conditions of DGGE were optimized. Optimum annealing temperature of amplifying V3 region sequence was 54 ℃. After electrophoresis for8 h at 120 voltages,22 brands were obviously visible. Using DNA leached from cut brands as templates,V3 region sequences were amplified and sequenced. The genus and species of the bacterium were identified by blast in NCBI. Bacillus and Lactobacillus genus were dominant species and they were important to produce typical flavor components. Staphylococcus gallinarum,Staphylococcus hominis,Klebsiella pneumoniae,Klebsiella granulomatis,Delftia acidovorans were slightly harmful. During the period of saccharification at high temperature, heat resisting genuses of Bacillus were dominant. Klebsiella pneumoniae and Klebsiella granulomatis occurred during fermentation stage.

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