摘要
本研究运用PCR扩增技术和18S rDNA序列同源性分析方法,探讨浓香型白酒糟醅中酵母和丝状真菌的区系构成及演变规律。结果表明,糟醅样品中以酵母属(Saccharomyces)、伊萨酵母属(Issatchenkia)、假丝酵母属(Candida)、汉逊酵母属(Hansenula)和曲霉属(Aspergillus)等5属的真菌为主要优势菌;上层糟醅比下层糟醅的菌群丰富;发酵前中期以酵母属(Saccharomyces)、伊萨酵母属(Issatchenkia)酵母菌和曲霉属(Aspergillus)丝状真菌为主,发酵后期以假丝酵母属(Candida)、汉逊酵母属(Hansenula)酵母菌和散囊菌属(Eurotium)丝状真菌为主。
To probe the fungal microflora and diversification of fermented grains in Luzhou-flavor liquor pits,the fungal in fermented grains were classified and filed with PCR amplification and sequence analysis of 18S rDNA.The microflora and diversification were analyzed,and the results show that 5 genera of fungi such as Saccharomyces,Issatchenkia,Candida,Hansenula and Aspergillus are main dominant strains.The strains in top layer of fermented grains are abundant than in bottom layer.Genus Saccharomyces,genus Issatchenkia and genus Aspergillus exist mainly in early and middle of fermentation,while genus Candida,genus Hansenula and genus Eurotium exist mainly in end of fermentation.
出处
《食品与发酵科技》
CAS
2011年第2期28-31,共4页
Food and Fermentation Science & Technology
基金
酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2009-08)
