摘要
豆豉的制曲过程是豆豉生产至关重要的阶段,从接种曲种到制曲结束,豆豉经历了一个复杂的微生物群系动态变化过程。以江西本地豆豉样品为研究对象,通过活菌计数和变性凝胶梯度电泳(PCR-DGGE)技术动态监测了制曲阶段豆豉中细菌、真菌、杆菌菌群数量和种类变化,通过UPGMA相似性聚类分析了各阶段菌系的差异,从而为稳定传统发酵豆豉产品的质量和标准化生产提供了基础数据。
The process of koji-making is an important stage in producing douchi,there is a complex dynamic process of microbial formations during the process of koji-making.It studied the samples of every stage in koji-making process of one typical Douchi in Jiangxi.The dynamic changes of Bacteria,Fungi and Bacillus in species and cell counts were monitored by using the methods of viable cell counting and denaturing gradient gel electrophoresis（DGGE） technique.According to the UPGMA cluster,analysis of the samples of koji-making Douchi in various stages,some basic data for realizing the standard production of Douchi was provided.
出处
《南昌大学学报（理科版）》
CAS
北大核心
2010年第6期571-574,578,共5页
Journal of Nanchang University(Natural Science)
基金
国家科技基础平台工作重点项目子课题(2005DKA21202)
江西省自然科学基金项目(0630143)
关键词
豆豉
制曲
菌群分析
变性凝胶梯度电泳
动态变化
Douchi
koji-making
flora analysis
denaturing gradient gel electrophoresis
dynamics
