食品科学 ›› 2010, Vol. 31 ›› Issue (13): 209-213.doi: 10.7506/spkx1002-6630-201013048

• 生物工程 • 上一篇    下一篇

多粮浓香型白酒厂内细菌多样性及分布的研究

周瑞平,陈云宗,唐代云   

  1. 四川省宜宾市叙府酒业有限公司技术中心
  • 收稿日期:2009-11-24 出版日期:2010-07-01 发布日期:2010-12-29
  • 通讯作者: 周瑞平 E-mail:xufu9@126.com
  • 基金资助:

    四川省教育厅重大培育项目(09ZZ039);四川省科技厅应用基础项目(2009JY0149);
    宜宾市自主创新专项(200905207)

Diversity and Distribution of Bacteria in Luzhou-flavor Wine Factory

ZHOU Rui-ping,CHEN Yun-zong,TANG Dai-yun   

  1. (Technical Center, Xufu Liquor Industry Co. Ltd., Yibin 644000, China)
  • Received:2009-11-24 Online:2010-07-01 Published:2010-12-29
  • Contact: ZHOU Rui-ping E-mail:xufu9@126.com

摘要:

采用改良的NA 培养基分离、去除冗余,从多粮浓香型酒厂内的空气、曲药、糟醅、窖泥中分离到82 株细菌,其中优势细菌24 株,占分离所得细菌总数的29.27%。对这24 株优势细菌的16S rDNA 序列分析表明,其中13 株为Bacillus 属,9 株分属于Lysinibacillus 属、Staphylococcus 属、Rummeliibacillus 属,Brevibacillus 属、Brachybacterium 属,还有2 株菌与数据库中模式菌株相似性低于97%,很可能代表着新类群。入窖糟醅中细菌种类及数量最多,曲药中产芽孢细菌最多,可产淀粉酶的细菌在生产环境中分布最广,表明细菌种类及数量的分布与白酒生产以及酒体的风格形成可能有着密切的联系。

关键词: 多粮浓香型, 细菌, 分离, 16S rDNA, 分析

Abstract:

Totally 82 bacterial strains were separated from air, koji, grain stuff and pit mud in Luzhou-flavor wine factory using improved NA medium, of which 24 were the dominant strains, accounting for 29.27% of the total number. According to the 16S DNA sequence analysis, the 24 strains comprised 13 belonging to the genus Bacillus, 9 belonging to the genera Lysinibacillus, Staphylococcus, Rummeliibacillus, Brevibacillus or Brachybacterium and 2 presumed to be new species belonging to the genera Bacillus or Brevibacillus due to less than 97% similarity in 16S rDNA gene sequence compared with type strains from database. Meanwhile, most species and population of bacteria were observed in grain stuffs prepared for fermentation and endosporebearing bacteria were observed in koji. However, amylase-producing bacteria were distributed in manufacturing environment. These findings suggest that the distribution of bacterial species and their number appears to exhibit a significant effect on the manufacturing of liquor and favor formation of wine.

Key words: luzhou-flavor liquor, bacteria, separation, 16S rDNA, distribution

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