摘要
通过PCR-DGGE技术初步解析不同原料大曲中的微生物群落结构,采用SDS-酶法提取大曲基因组DNA,以细菌和真菌分别通过引物进行16S rRNA、18S rRNA基因PCR扩增,将产物进行DGGE分离,获得表征不同原料大曲细菌和真菌群落结构的DGGE指纹图谱。结果发现,相同发酵期(12 d)不同原料大曲的微生物中优势菌群基本一致,其中芽孢杆菌和乳酸菌在细菌中占优势,酵母菌和根霉菌是真菌的优势菌群。
In this paper, the microbial community structure in different raw materials was preliminarily analyzed by PCR-DGGE technology. The genomic DNA of Daqu was extracted by the method of SDSenzyme lysis, and the 16S rRNA and 18S rRNA genes PCR were amplified by the primers of bacteria and fungi respectively. The products were separated to obtain the bacteria and fungi community of different raw materials, which were characterized by different raw materials DGGE fingerprint of the structure. The results showed that the dominant bacteria groups in the microbes of the same fermentation period(12 d) were basically the consistent, among which Bacillus and Lactobacillus were dominant in bacteria, and yeast and rhizopus were the dominant groups of fungi.
作者
唐贤华
王思思
隋明
张崇军
周文
黄睿
TANG Xianhua;WANG Sisi;SUI Ming;ZHANG Chongjun;ZHOU Wen;HUANG Rui(Sichuan Technology & Business College, Dujiangyan 611830;Sichuan Guanghan Jinyan Distillery Co., Ltd., Guanghan 618300;College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065)
出处
《食品科技》
CAS
北大核心
2019年第3期21-26,共6页
Food Science and Technology
基金
四川省教育厅课题(18ZB0376)
关键词
不同原料大曲
细菌
真菌
PCR-DGGE
the different raw materials Daqu (yeast for making hard liquor)
bacteria
fungi
PCR-DGGE