摘要
利用PCR-DGGE技术研究了洋河酒醅中的细菌群落结构及其发酵过程中的变化规律。结果表明,所有酒醅样品均出现9～15条较清晰的条带,其中3号、4号、11号、14号条带在所有样品中均有检出,且优势度较高;所有样品生物多样性指数都在1.68～2.35之间。发酵前期,多样性指数总体呈先增加后降低的趋势,发酵第25天时到达最大值,之后多样性指数下降并保持相对平稳,第60天时有所回升;相似性指数除第1天和第10天样品细菌群落的相似性指数为0.64,第40天和第50天细菌群落的相似性指数为0.79外,其他样品间的相似性指数均在0.60以下,表明在发酵过程中,边中位置不同发酵时间酒醅样品细菌群落间的差异较大。
The change rules of bacteria communities in fermented grains of Yanghe liquor in the fermentation process were analyzed by PCR-DGGE.The results were summed up as follows：9 to 15 bands appeared clearly for all fermented grains samples,among them,No.3,No.4,No.11 and No.14 band detected in all samples and they had high degree of dominance;the diversity index of all samples kept between 1.68 and 2.35,at the early stage of the fermentation,the diversity index of samples generally increased firstly and then dropped and reached the maximum at the 25th day of the fermentation,then it dropped and kept relatively stable,and it ascended slightly at the 60th day of the fermentation;the similarity index of samples at the 40th day and at the 50th day of the fermentation was 0.79,and at the 1st day and at the 10th day was 0.64,at other times,the similarity index of samples was below 0.60,which indicated that the difference of bacteria groups in fermented grains samples at different locations in pits and during different fermentation time was obvious.
出处
《酿酒科技》
北大核心
2012年第7期45-49,共5页
Liquor-Making Science & Technology
