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基于PCR-DGGE技术的古襄阳白酒窖泥微生物多样性分析

Analysis of Microbial Diversity in Pit Mud from Guxiangyang Based on PCR-DGGE

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【作者】 向凡舒王瑞萍赵慧君雷敏崔梦君李娜折米娜郭壮张振东

【Author】 XIANG Fan-shu;WANG Rui-ping;ZHAO Hui-jun;LEI Min;CUI Meng-jun;LI Na;SHE Mi-na;GUO Zhuang;ZHANG Zhen-dong;Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Technology,Hubei University of Arts and Science;

【通讯作者】 张振东;

【机构】 湖北文理学院食品科学技术学院鄂西北传统发酵食品研究所

【摘要】 为明确湖北省襄阳市古襄阳酒厂新老窖泥的细菌与乳酸菌群落多样性,使用变性梯度凝胶电泳法对窖泥样品中的总细菌与乳酸菌群落结构进行研究。结果显示,古襄阳新窖与老窖窖泥中的微生物群落结构具有极大差异,老窖窖泥中的细菌群落多样性更高,可以分为2个菌门:厚壁菌门(Firmicutes),拟杆菌门(Bacteroidetes),其中厚壁菌门的细菌最为丰富,可以分为6个科,进一步可分为6个已知属,及3个待定属。总体上来说,老窖窖泥中的细菌以梭菌为代表的厚壁菌门为主;而新窖中的细菌群落结构风度低于老窖,主要以耐酸乳杆菌为主。进一步的研究表明,老窖中的乳酸菌以肠球菌属(Enterococcus)以及乳杆菌属(Lactobacillus)为主。从垂直空间分布上来看,新窖窖泥中的细菌与乳酸菌群落结构并明显变化。

【Abstract】 In order to ascertain the diversity of bacteria and lactic acid bacteria in the aged and aging pit mud from Guxiangyang distillery in Xiangyang city,Hubei province,the pit mud samples were collected and studied by denaturing gradient gel electrophoresis. The results showed that the microbial community structure in the aged pit and aging pit mud was much different. The bacterial community diversity in the aged pit mud was higher and could be divided into two phyla:Firmicutes and Bacteroidetes. Bacteria belonging to Firmicutes from the aged pit mud could be divided into 6 families,and could be further divided into 6 known genera,and 3 pending genera. Generally,the bacteria in aged pit mud are mainly composed of Firmicutes,which is represented by Clostridium. The bacterial diversity in aging pit mud was lower than that of aged pit mud,and mainly composed of Lactobacillus acidophilus. Further research indicated that the lactic acid bacteria in the aged pit mud are mainly lactic acid bacteria belonged to Enterococcus and Lactobacillus. From the perspective of vertical spatial distribution,the community structure of bacteria and lactic acid bacteria in the aging pit mud had not changed obviously.

【基金】 湖北省教育厅科学研究计划指导性项目(B2018153)
  • 【文献出处】 食品研究与开发 ,Food Research and Development , 编辑部邮箱 ,2019年23期
  • 【分类号】O652;TS262.3
  • 【被引频次】3
  • 【下载频次】207
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