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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第13期198-201,共4页
Food Science
基金
四川省科技厅科技支撑计划项目(2010SZ0229)
四川省经信委重大产业创新专项(2011YB00275)
宜宾市自主创新项目(200905207)
宜宾市科技创新专项(2011ZGY009)
