Analysis and comparison of bacterial communities in two types of 'wheat Qu', the starter culture of Shaoxing rice wine, using nested PCR-DGGE
Analysis and comparison of bacterial communities in two types of 'wheat Qu', the starter culture of Shaoxing rice wine, using nested PCR-DGGE
复制标题
巢式PCR-DGGE技术对两种绍兴黄酒发酵剂“麦曲”中细菌群落的分析与比较
DOI：
10.1002/jib.4
复制
发表时间：
2012-01-01
影响因子：
2.6
通讯作者：
Lu, Jian
中科院分区：
文献类型：
--
作者：
Guan, Zheng-Bing;Zhang, Zhong-Hua;Lu, Jian
绍兴黄酒产于浙江省绍兴地区，是中国最著名的黄酒。本研究采用巢式PCR-变性梯度凝胶电泳技术，对绍兴黄酒两种麦曲发酵剂中的细菌群落进行了鉴定和比较。通过对165个rRNA基因的V3或V9区序列分析，确定了大麦多孢囊霉的常见种，即大麦多孢囊霉S. rectivirgula、枯草芽孢杆菌（Bacillus subtilis）、B.解淀粉菌等，并鉴定了一些与特定类型相关的序列。例如，在机器中发现了Clavibacter michiganensis和Clavopolyspora sp.，但在人造类型中没有发现，而植物短杆菌、中间高温放线菌、T. vulqaris，B.在人用麦曲中检出地衣芽孢杆菌和芽孢杆菌，而在机制麦曲中未检出。本研究的结果丰富了绍兴黄酒相关菌的研究现状，也有助于实现长期目标，即选择合适的菌种组合作为发酵剂，以更严格地调控发酵过程，提高麦曲的质量和安全性。版权所有（C）2012酿酒和蒸馏研究所
Shaoxing rice wine, manufactured in Shaoxing region of Zhejiang Province, is the best-known Chinese rice wine. In the current study, the bacterial communities associated with two types of 'wheat Qu', the Shaoxing rice wine starter cultures, were identified and compared using nested PCR-denaturing gradient gel electrophoresis analysis. DNA sequencing of the highly variable V3 or V9 regions of the 165 rRNA genes obtained from PCR-DGGE fingerprints identified common species related to Saccharopolyspora hordei, S. rectivirgula, Bacillus subtilis, B. amyloliquefaciens and so on. Some sequences associated with a particular type were also identified. For example, Clavibacter michiganensis and Saccharopolyspora sp. were found in the machine- but not in the human-made type, while Curtobacterium plantarum, Thermoactinomyces intermedius, T. vulqaris, B. licheniformis and Bacillus sp. were found in human- but not in machine-made type of wheat Qu. The information gathered from the present research enriches the present knowledge of Shaoxing rice wine-related bacteria, and will also facilitate the longterm objective of selecting bacterial combinations to be used as starter cultures that will more tightly regulate the fermentation process, as well as improve the quality and safety of wheat Qu. Copyright (C) 2012 The Institute of Brewing & Distilling