PCR技术对浓香型白酒糟醅细菌菌群的解析

Analysis of Bacterial Community in Fermented Grains During the Production of Chinese Strong Aromatic Spirits by PCR Technique

为探索中国浓香型白酒发酵糟醅中细菌类微生物区系的形成和演变规律,通过发酵全过程跟踪取样和借助PCR扩增技术,对窖池中心糟醅样品进行了DGGE分析和16SrDNA同源性比较。研究发现,发酵初期表现出明显的微生物多样性分布,共检出Erwinia、Kozakia、Acetobacter、Bacillus、Staphylococcus、Lactobacillus、Granulicatella、Arthrobacter、Microbacterium、Shewanella、Clostridium以及未分类Clostridiales等11个以上的细菌分类属;随着发酵的进行,Lactobacillus属细菌成为主要优势菌,检出的有效克隆达到全部克隆的56.1%,并全部为Lac.Acetotolerans(98%)菌株。主要细菌菌群的数量分布及变化趋势揭示,在浓香型白酒糟醅发酵过程中,Lactobacillus属细菌可能充当着重要的角色。

In order to make know the rules of formation and evolvement of bacterial community in fermented grains, a pit used to make Chinese strong aromatic spirits was sampled during fermentation. DGGE and clone analysis of 16S rDNA fragments were put into practice after using PCR amplification on samples of the bacterial community in center of fermented grains. The results showed that diversity of bacteria was obvious in the early stage of fermentation and there were more than 11 bacterial genera such as Erwinia, Kozakia, Acetobacter, Bacillus, Staphylococcus, Lactobacillus, Granulicatella, Arthrobacter, Microbacterium, Shewanella, Clostridium and unclassified Clostridiales. Genus Lactobacillus became the dominant bacteria related closely to one kind of Lactobacillus acetotolerans （98 % ） along with fermentation, and it took 56.1% of total number of bacterial 16s rDNA clones. The distribution and change trend of main bacterial community in the fermented grains indicated that Lac. acetotolerans might play a key role during fermentation of Chinese strong aromatic spirits.