红曲黄酒传统酿造过程中的细菌菌群结构及其动态变化

Composition and Dynamic Changes of Bacterial Community During Traditional Hongqu Glutinous Rice Winemaking

采用变性梯度凝胶电泳(DGGE)技术、克隆文库技术和限制酶切片段长度多态性(RFLP)等相结合的方法,探究了红曲黄酒传统酿造过程中的细菌菌群结构及其动态变化。变性梯度凝胶电泳(DGGE)试验结果表明,在传统酿造过程中的初期阶段的优势菌株包括植物乳杆菌Lactobacillus plantarum、戊糖片球菌Pediococcus pentosaceus和短乳杆菌Lactobacillus brevis,随着酿造时间的增加,植物乳杆菌将逐渐占据绝对优势;利用限制酶切片段长度多态性(RFLP)技术对16SrDNA文库中的克隆子进行酶切分型,共得到19种RFLP图谱类型,测序鉴定结果与变性梯度凝胶电泳(DGGE)结果相似,但16SrDNA克隆文库分析检测到了戊糖片球菌Pediococcus pentosaceus,该菌未见于变性梯度凝胶电泳(DGGE)结果中。变性梯度凝胶电泳(DGGE)技术、克隆文库技术和限制酶切片段长度多态性(RFLP)等多种方法相结合,有助于更为全面、客观地研究红曲黄酒传统酿造体系中的细菌群落结构及多样性。

Composition and dynamic changes of the bacterial community during the traditional Hong Qu glutinous rice winemaking were studied using PCR-denaturing gradient gel electropherisis（DGGE）,clone library analysis and restriction fragment length polymorphisms（RFLP）.Sequences of 9 bacteria strains were obtained by DGGE spectrogram.Through cloning and sequencing,it was found that Lactobacillus plantarum,Pediococcus pentosaceu and Lactobacillus brevis were the dominant bacteria during the initial fermentation stage.The RFLP fingerprints showed that 16 SrDNA clone libraries had 19 band patterns.Sequencing of different OTUs revealed that L.plantarum,P.pentosaceus,L.brevis and Lactobacillus pentosus presented in the wine during the entire process,but L.plantarumprevailed at the end.By using various molecular biology methods simultaneously to examine the microbial community in winemaking,a comprehensive and objective profile was obtained.