泸型酒酿造期间酒醅中可培养细菌的分离鉴定及其种群演替规律研究

Study on isolation and identification and population succession law of bacterial in fermented grains during the brewing of Luzhou- flavour Liquor

目的:为了系统的探究泸型酒酿造期间酒醅中细菌的多样性及演替变化规律,尽可能多的得到各时期可培养的占主体地位的细菌。方法:选用三种不同的培养基对各时期的酒醅样品进行分离计数,并通过16S rRNA基因序列分析法对分离得到的纯菌进行鉴定和系统发育分析。结果:分离得到258株细菌,其中250株分别属于29个种,其余8株鉴定到属(芽孢杆菌属)。在发酵过程中占优势的主体细菌主要为芽孢杆菌属,乳酸菌属细菌在发酵中期也较多。结论:泸型酒发酵过程中细菌的多样性很丰富,发酵前期细菌种类比较多,中期主要以乳酸菌属和芽孢杆菌属为主,后期芽孢杆菌属为主体。可以推测出乳酸菌属和芽孢杆菌属细菌对泸型酒的酿造形成具有特殊意义。

Objective：To systemful explore the bacterial diversity and the change law of succession, get as much as possible of the cuhurable bacteria during the brewing of Luzhou-flavour Liquor.Methods：Choose three different types of culture medium to separate and ount each of fermented grains sample separately and through the 16S rRNA gene sequence analysis of isolated from pure bacteria identification and phylogenetic analysis.Resuhs：258 strains of bacteria were isolated.Among 258 strains,250 strains were identificated to belong to 29 kinds of bacteria, Other 8 strains were identificated to belong to Bacillus genus.Bacteria was the dominant genus in the process of fermentation,lactic acid bacteria genera in fermentation metaphase were richful.Conclusion： During Luzhou-flavour Liquor fermentation, bacteria diversity is very rich.In the process of prior fermentation are lots of bacteria species, main mid is given priority to with lactic acid bacteria and bacillus, late is bacillus genus as the main body.It is estimate the lactic acid bacteria and bacillus genus bacteria have special meaning for Luzhou- flavour Liquor brewing.