摘要
比较不同引物、胶浓度、电泳条件、变性剂梯度范围和条带DNA回收方法,获得清香型白酒酒醅细菌群落PCR-DGGE分析条件,即:引物F338-R518,胶浓度8%,温度60℃,电压60 V,时间14 h,变性剂含量梯度30%~60%,试剂提取法回收DNA。在最优条件下研究酒醅细菌菌群的变化趋势,发酵7 d菌群数量达到最大值。为研究不同酒醅中的微生物群落结构奠定了基础。
The different primers, gel concentrations, electrophoresis conditions, denaturing agent gradients, and DNA band recovering methods of PCR-DGGE analysis of bacterial communities for Fen-flavor Liquor fermentation process were optimized, and the optimum solution of DGGE was： primer F338-R518, gel concentration 8%, temperature 60℃; volt- age 60V, time 14h, denaturing agent concentration 30%-60%, DNA recovering method, reagent extraction. The bacte-rial community variations were investigated under this optimum PCR-DGGE condition while the variaties reached maximum at the 7th day. This study could be referenced for microbial community analysis on other liqor fermentation process.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第5期224-231,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家"十二五"科技支撑计划项目(2014BAC28B01
2012BAK17B11)
