酿酒专用糯红高粱内生细菌多样性分析及功能菌株筛选

Investigation on the Diversity of Endophytic BacteriaandScreening of Functional Strains in Waxy Sorghumfor Brewing

为分析糯红高粱不同品种、不同组织及不同物候期内生细菌群落结构及功能特点,利用纯培养法对四川宜宾地区酿酒专用糯红高粱内生细菌多样性及群落结构进行探究与分析,并通过选择培养基筛选其中的功能菌。结果表明,从杂交品种金糯粱1号和地方品种青壳洋中分离得到183株内生细菌,隶属于2门5纲17属39种,优势门为变形菌门(Proteobacteria),占85.79%,优势纲为γ-变形菌纲,占70.49%,优势属为假单胞菌属(Pseudomonas),占43.72%,优势种为Pseudomonas sp.,占33.33%。由此可知,糯红高粱内生细菌种类多样、功能丰富,不同品种的糯红高粱以及糯红高粱的不同组织、不同生育期独有内生细菌种群组成存在较大的差异。

The diversity and community structure of endophytic bacteria in waxy sorghumfor brewingwereexamined and analyzed using pure culture in order to examine the functional traits and community structureof endophytic bacteria of various varieties and tissues from waxy sorghum for brewing during different phenological periods and the choice of culture medium was used to filter the functioning bacteria.The resultsshowed that 183 bacteria were isolated from the hybrid Jinnuoliang 1 and the local variety Qingkeyang,belonging to two phyla,five classes and 17 genera and 39 species.The dominant phyla was Proteobacteria,accounting for 85.79%,and the dominant class was γ-Protea,accounting for 70.49%,the dominant genus wasPseudomonas,accounting for 43.72%,and the dominant species was Pseudomonas sp.,accounting for 33.33%.Therefore,endophytic bacteria from waxy sorghum were diverse in varieties and rich in functions.Theseresearch indicated that there are significant differences in the composition of unique endophytic bacterial populations among different varieties and tissues from waxy sorghum for brewing during different phenological periods.