DGGE法初步解析浓香型白酒糟醅微生物群落结构

Preliminary Analysis of Microbial Communities Structure in Nong-flavor Fermented Grains in Tuopai Distillery by DGGE Technology

对沱牌酒厂两个不同窖池的浓香型大曲发酵的黄水浸泡界面糟、中层糟和双轮底糟及蒸馏酒后粮糟样品所提取的总DNA进行细菌V7～V8区、真菌18S rDNA和古菌V3～V4区片段的PCR,后进行DGGE分析,同时对糟醅真菌DGGE图谱中主要优势条带进行克隆测序。结果表明,不同的窖池其糟醅细菌、古菌和真菌群落结构有一定差异,而相同窖池的糟醅细菌、古菌和真菌群落结构具有较大的相似性;浓香型大曲发酵糟醅双轮底糟的微生物种类最为丰富,其次是中层糟。

Total DNA, extracted from fermented grains soaked by yellow water, middle-layer fermented grains, double bottom fermented grains, and fermented grains after the distillation ofNong-fiavor Daqu in two different pits in Tuopai Distillery, its 16S rDNA of V7-V8 region of bacteria, V3-V4 region of archaea and 18SrDNA were amplified by PCR and then treated by denaturing gradient gel electrophoresis （DGGE） and soft-ware analysis. Meanwhile, the cloning and sequencing of the dominant bands of fungus DGGE fingerprints in distiller＇s grains were carried out. The results showed that there was certain difference in microbial structure in fermented grains in different pits, however, such difference was rare in fermented grains in the same pits. Microbial varieties were the richest in double bottom fermented grains and then richer in middle-layer fermented grains.