酿酒
釀酒
양주
Liquor Making
2015年
5期
9-13
,共5页
屈慧%杨玉珍%任国军%张敏%王海英%郭敬
屈慧%楊玉珍%任國軍%張敏%王海英%郭敬
굴혜%양옥진%임국군%장민%왕해영%곽경
浓香型大曲%微生物分离%DNA提取%PCR扩增、菌种鉴定
濃香型大麯%微生物分離%DNA提取%PCR擴增、菌種鑒定
농향형대곡%미생물분리%DNA제취%PCR확증、균충감정
Strong flavour daqu%Microorganism separation%DNA extraction%PCR amplification%species identification
采用传统微生物分离方法对河套浓香型大曲进行菌种分离、纯化;对分离得到的菌种采用分子生物学技术(DNA提取及PCR扩增、PCR产物纯化、序列测定和blast序列比对等)完成菌种鉴定,进一步分析研究河套浓香型大曲中的微生物区系.
採用傳統微生物分離方法對河套濃香型大麯進行菌種分離、純化;對分離得到的菌種採用分子生物學技術(DNA提取及PCR擴增、PCR產物純化、序列測定和blast序列比對等)完成菌種鑒定,進一步分析研究河套濃香型大麯中的微生物區繫.
채용전통미생물분리방법대하투농향형대곡진행균충분리、순화;대분리득도적균충채용분자생물학기술(DNA제취급PCR확증、PCR산물순화、서렬측정화blast서렬비대등)완성균충감정,진일보분석연구하투농향형대곡중적미생물구계.
Adopted the traditional microbe separation method to strains separation and purification for strong flavour daqu of hetao;The strains were isolated from complete species identification with molecular biological technology (DNA extraction, PCR amplification and PCR products purification, determination of sequence and blast sequence alignment etc), and then analysis strong flavour daqu of hetao microflora.
