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食品研究与开发:2018,39(22):200-207
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白酒窖泥微生物多样性研究方法及进展
郭壮,赵慧君,雷敏,沈馨,蔡宏宇,张振东*
((湖北文理学院化学工程与食品科学学院鄂西北传统发酵食品研究所,湖北襄阳441053))
Research Progress of Analytical Methods and Advance of Microbial Diversity in Strong Liquor Pit Muds
GUO Zhuang,ZHAO Hui-jun,LEI Min,SHEN Xin,CAI Hong-yu,ZHANG Zhen-dong*
((Northwest Hubei Research Institute of Traditional Fermented Food,School of Chemical Engineering and Food Science,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China))
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投稿时间:2018-05-21    
中文摘要: 浓香型白酒通常采用固态发酵法,使用泥窖发酵,因此在发酵过程中窖泥中部分微生物进入到白酒糟醅中,在白酒的香型形成中发挥着重要的作用,对窖泥微生物多样性的解析就显得极为重要。由于传统的微生物群落分析方法依赖于纯培养技术,对于多数营养要求苛刻、严格厌氧的微生物分离较为困难,难以获取窖泥中微生物群落多样性更为完整全面的信息。概述常用的传统纯培养方法及克隆文库、磷脂脂肪酸(phospholipid fatty acid,PLFA)、变形梯度凝胶电泳(denaturing gradient gel electrophoresis,DGGE)、第二代测序技术、宏基因组技术等不依赖于纯培养技术的窖泥微生物多样性研究的技术方法,并简要介绍了将来可能在窖泥微生物研究中得到广泛应用的三代测序技术。
Abstract:Abstract:The pit mud was usually used for strong liquor fermentation in solid-state fermentation method.Microbiology in Zaopei from pit mud played an important role in the formation of flavor liquor,so it is of great important to study the diversity of microbiology in pit mud.For the reason that traditional methods on diversity of microbiology in pit mud were extremely depended on traditional cultural techniques,it was difficult to isolate the microbiology that required strict nutrition and strictly anaerobic environment,so it was difficult to obtain comprehensive information about the microbial diversity in pit mud.It summarized the techniques of phospholipid fatty acid(PLFA),denaturing gradient gel electrophoresis(DGGE)and the second generation sequencing technologies in research of microbial diversity in pit mud and briefly introduces the third generation sequencing technology.
文章编号:201822034     中图分类号:    文献标志码:
基金项目:湖北省教育厅科学研究计划指导性项目(B2018153)
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