首页|利用非培养技术研究芝麻香型白酒高温大曲的细菌群落多样性

利用非培养技术研究芝麻香型白酒高温大曲的细菌群落多样性

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  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
  • 维普
采用构建16S rDNA克隆文库的非培养方法,对我国芝麻香型白酒高温大曲细菌的群落结构及其多样性进行研究。文库中含有24个分类操作单元（OTU）,优势菌属（丰度）分别为Thermoactinomyces sp.（51.99%）,Kroppenstedtia sp.（17.38%）,Saccharopolyspora sp.（13.87%）,Lactobacillus sp.（6.95%）和Weissellasp.（4.96%）。首次在高温大曲中发现Thermoactinomyc vulgaris和Kroppenstedtia eburnea;同时发现3个潜在细菌新种,分属于Saccharothrix sp.,Streptoalloteichus sp.和Pseudofulvimonas sp.。
Analysis on Bacterial Communities in High Temperature Daqu of Sesame Flavor Liquor Through Culture-free Approach
16S rDNA clone library technique was conducted to analysis the community diversity of bacterial in high temperature Daqu of sesame flavor liquor.Daqu bacterial communities included 24 OTUs,the dominant bacterium(abundance) was Thermoactinomyces sp.(51.99%),Kroppenstedtia sp.(17.38%),Saccharopolyspora sp.(13.87%),Lactobacillus sp.(6.95%)and Weissella sp.(4.96%).Thermoactinomyc vulgaris and Kroppenstedtia eburnean were first found in high temperature Daqu,3 strains were identified as potential new bacterial species.

sesame flavor liquorhigh temperature Daqubacterial community16S rDNA clone library

姚粟、葛媛媛、李辉、刘洋、赵纪文、张峰国、信春晖、程池

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中国食品发酵工业研究院,北京100027

山东扳倒井股份有限公司,山东淄博256300

芝麻香型白酒 高温大曲 细菌群落 16SrDNA克隆文库

国家科技支撑计划

2012BAK17B11

2012

食品与发酵工业
中国食品发酵工业研究院 全国食品与发酵工业信息中心

食品与发酵工业

CSTPCDCSCD北大核心
影响因子：0.761
ISSN：0253-990X
年,卷(期)：2012.38(6)
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