酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2012年
6期
52-55
,共4页
酒曲%微生物%鉴定%生理生化特性%16S%rRNA基因%ITS
酒麯%微生物%鑒定%生理生化特性%16S%rRNA基因%ITS
주곡%미생물%감정%생리생화특성%16S%rRNA기인%ITS
starter%microbes%identification%physiological and physiochemical characteristics%16S rRNA gene%ITS
采用传统分离培养方法和现代分子生物学方法,对酱香型白酒高温大曲中微生物的多样性进行研究分析。从酱香型白酒高温大曲中分离出147株微生物,其中97株为细菌,包括芽孢杆菌、放线菌、葡萄球菌、微球菌4类;50株霉菌,包括青霉、曲霉、毛霉、交链孢霉、茎点霉菌、球毛壳、散囊菌、红曲霉8类,研究结果表明,高温大曲中的微生物具有高度的多样性。
採用傳統分離培養方法和現代分子生物學方法,對醬香型白酒高溫大麯中微生物的多樣性進行研究分析。從醬香型白酒高溫大麯中分離齣147株微生物,其中97株為細菌,包括芽孢桿菌、放線菌、葡萄毬菌、微毬菌4類;50株黴菌,包括青黴、麯黴、毛黴、交鏈孢黴、莖點黴菌、毬毛殼、散囊菌、紅麯黴8類,研究結果錶明,高溫大麯中的微生物具有高度的多樣性。
채용전통분리배양방법화현대분자생물학방법,대장향형백주고온대곡중미생물적다양성진행연구분석。종장향형백주고온대곡중분리출147주미생물,기중97주위세균,포괄아포간균、방선균、포도구균、미구균4류;50주매균,포괄청매、곡매、모매、교련포매、경점매균、구모각、산낭균、홍곡매8류,연구결과표명,고온대곡중적미생물구유고도적다양성。
The diversity of microbes in high-temperature Maotai-flavor Daqu was analyzed by traditional separation and culture method and modern molecular biological method.147 microbial strains were separated successfully,among them,97 strains were bacteria including Bacillus,Actinomycetes,Staphylococcus,and Micrococcus,and the other 50 strains were mould including Penicillium,Aspergillus fumigatus,Mucor,Alternaria,Phoma,Chaetomium globosum,Eurotium,and Monascus.The research results further proved the diversity of microbes in high-temperature Daqu.（Tran.by YUE Yang）
