CAJ | 학술논문

该试验采用PCR-SSCP技术研究了浓香型白酒酒醅发酵过程中古菌群落的变化规律，结果发现：所有酒醅样品均出现5~10条较清晰的条带，其中第2、4、9号条带在所有样品中均有检出，且优势度较高；所有样品古菌群落生物多样性指数都在1.53~2.01之间，在发酵过程中波动较小；酒醅古菌SSCP 图谱相似性指数较高，表明古菌群落在发酵过程中的变化较小。
해시험채용PCR-SSCP기술연구료농향형백주주배발효과정중고균군락적변화규률，결과발현：소유주배양품균출현5~10조교청석적조대，기중제2、4、9호조대재소유양품중균유검출，차우세도교고；소유양품고균군락생물다양성지수도재1.53~2.01지간，재발효과정중파동교소；주배고균SSCP 도보상사성지수교고，표명고균군락재발효과정중적변화교소。
The experiment researched the changing laws of eukaryotic microbes community in fermentation process of fermented grains of luzhou-flavor liquor by PCR-SSCP technique. The results were as follows: clear bands from 5 to 10 were showed clearly in all grains samples, NO.2、4、9 bands were detected in all samples and they had a high dominant degree. The diversity index of all samples kept between 1.53 and 2.01, the diversity index of samples generally showed small fluctuations during the fermentation process. The similarity indexs of PCR-SSCP pattern of samples were high, which means archaea community had small changes in the fermentation process.