摘要
采用分子生物学手段PCR-ARDAR和16S r RNA基因克隆测序技术对比分析了浓香型白酒大曲与入窖糟醅的细菌组成及多样性。结果表明,大曲与入窖糟醅的某些细菌微生物组成具有一定差异,但主要细菌微生物组成相同。16S r DNA克隆文库分析结果表明,大曲和入窖糟醅的阳性克隆子数分别为159和122,其中,大曲克隆文库中有16个OTUs分属于Firmicutes(90.57%),Proteobacteria(6.29%),Actinobacteria(2.52%),Cyanobacteria Chloroplast(0.63%)等4个门类群,Bacillus(88.68%)、Pseudomonas(4.40%)和Streptomyces(2.52%)为该系统的主要菌属;入窖糟醅克隆文库中有11个OTUs分属于Firmicutes(95.83%)和Proteobacteria(4.17%)2个门类群,其中,Bacillus(95.10%)和Pseudomonas(1.64%)为该系统中的主要菌属;在分类水平上,大曲的细菌类群包括了入窖糟醅的细菌类群,而在属的分类水平上,大曲与入窖糟醅的细菌类群组成有所不同,但主要菌属均为Bacillus和Pseudomonas,从分子水平上进一步证实了糟醅微生物主要来源于大曲,并推测糟醅与大曲的微生物组成差异与环境、原料以及制作工艺有关。
The bacteria composition and diversity in Nongxiang Daqu and in pit-entry fermented grains were analyzed and compared by PCRARDAR coupled with 16 S r RNA clone sequencing. The results indicated that, there was some difference in bacteria composition between Nongxiang Daqu and pit-entry fermented grains, however, their main bacteria groups were almost the same. In 16 S r DNA clone library, the number of positive clone was 159 in Daqu and 122 in pit-entry fermented grains. Among them, there were 16 OTUs in Daqu belonging to four different phyla including Firmicutes（90.57 %）, Proteobacteria（6.29 %）, Actinobacteria（2.52 %） and Cyanobacteria Chloroplast（0.63 %）, and Bacillus（88.68 %）, Pseudomonas（4.40 %） and Streptomyces（2.52 %） were the dominant genus. Meanwhile, there were 11 OTUs in pit-entry fermented grains belonging to two different phyla including Firmicutes（95.83 %） and Proteobacteria（4.17 %）, and Bacillus（95.10 %） and Pseudomonas（1.64 %） were the dominant genus. In conclusion, the bacteria groups of Daqu covered the bacteria groups of pit-entry fermented grains at the taxonomic level of phylum（mainly as Bacillus and Pseudomonas）, which proved that the microbes in pit-entry fermented grains mainly came from Daqu. It was speculated that the slight difference in microbial composition between Daqu and pit-entry fermented grains might be mainly correlated with the environment, raw materials, and production techniques.
出处
《酿酒科技》
2015年第10期39-43,共5页
Liquor-Making Science & Technology
基金
四川大学-德阳校市科技合作专项资金项目(014CDDY-S03-SCU)
国家自然科学基金(31071585)
关键词
大曲
入窖糟醅
16S
RDNA
细菌多样性
白酒
微生物
Daqu
pit-entry fermented grains
16S rDNA
bacteria diversity
Baijiu（liquor）
microbe
