CAJ | 학술논문

从宜宾华夏酒业窖房和曲房空气中分离得到44株细菌,对所得菌株进行了16S rDNA基因系统发育及部分酿造特性分析。窖房和曲房空气的细菌在属和种一级的相似性分别为40.0%和36.4%,且均以Bacillus cereus、Bacillus anthracis细菌为优势种,表明2个细菌群落具有一定的相似性。分离自窖房空气的菌株有20株（占95.2%）耐受7%的无水乙醇,2株菌耐受pH4.5,且分别有2株、9株能够产纤维素酶和淀粉酶;分离自曲房空气的菌株均不耐受7%的乙醇和pH4.5,产纤维素酶和淀粉酶的菌株分别有6株、3株。结果表明,经过长期的酿酒生产,曲房和窖房空气中均形成了较为稳定的细菌区系,其菌落组成与酿酒生产存在较为密切的相关性。在生产中,2个细菌群落之间存在广泛的交流。
종의빈화하주업교방화곡방공기중분리득도44주세균,대소득균주진행료16S rDNA기인계통발육급부분양조특성분석。교방화곡방공기적세균재속화충일급적상사성분별위40.0%화36.4%,차균이Bacillus cereus、Bacillus anthracis세균위우세충,표명2개세균군락구유일정적상사성。분리자교방공기적균주유20주（점95.2%）내수7%적무수을순,2주균내수pH4.5,차분별유2주、9주능구산섬유소매화정분매;분리자곡방공기적균주균불내수7%적을순화pH4.5,산섬유소매화정분매적균주분별유6주、3주。결과표명,경과장기적양주생산,곡방화교방공기중균형성료교위은정적세균구계,기균락조성여양주생산존재교위밀절적상관성。재생산중,2개세균군락지간존재엄범적교류。
44 bacteria strains were isolated from the air in liquor-making workshop and in starter-making workshop and their 16S rDNA gene phylogeny and fermenting properties were analyzed.The results showed that the similarity in bacteria genus and in bacteria species in liquor-making workshop and in starter-making workshop were 40.0 % and 36.4 % respectively and Bacillus cereus and B.anthracis were dominant bacteria,indicating that there was certain similarity between the 2 bacteria communities.20 bacteria strains isolated from the air in liquor-making workshop（accounted for 95.2 %） could stand for 7 % ethanol,2 strains of bacteria could tolerate pH4.5,2 strains could produce cellulose,9 strains could produce amylase.However,the strains isolated from starter-making workshop could not survive in 7 % ethanol or pH4.5,and only 6 strains could produce cellulose and 3 strains could produce amylase.All the facts suggested that stable bacteria flora had been formed in the air in liquor-making workshop and in starter-making workshop through long-term liquor production and there was close relativity between flora compositions and liquor-making.In addition,there existed wide exchange in the two bacteria flora in liquor production process.