【摘要】 【目的】为较系统地了解宜宾浓香型白酒酿造过程中可培养细菌的多样性,得到一些潜在的微生物资源。【方法】采用改良的NA培养基和高氏I号培养基分离、去除冗余,测定所得细菌纯培养物的16S rRNA基因,进行系统发育分析。【结果】分离得到603株细菌,4株菌的序列与GenBank中典型菌株序列相似性低于97%,代表着潜在新类群;599株菌与GenBank中34个属、101个种的典型菌株序列相似性大于97%,其中以Bacillus为绝对优势菌(315株),Streptomyces(121株)、Lysinibacillus(35株)、Staphylococcus(45株)为次优势菌,其余各属菌株均在10株以下。而且有16个属均只检测到1株菌。【结论】宜宾浓香型白酒发酵过程中的细菌呈现出较为丰富的多样性和一定的稳定性。更多还原

【Abstract】 [Objective] In order to better understand the diversity of cultivable bacteria during the brewing process of the Luzhou-flavor liquor in Yibin,and to collect potential microbial resources.[Method] The cultivable bacteria were isolated by using modified nutrient agar medium and Gogan-I medium,and then analyzed the 16S rRNA gene sequences of the 603 non-redundant isolates separated from the air of fermentation workshop,Pit mud,Zaopei,Chinese Qu and air of Qu workshop sampled from 6 luzhou-flavor liquor production enterprise in Yibin.[Results] Phylogenetic analysis based on 16S rRNA gene sequences showed that 599 of them belonged to 101 species of 34 genera,and 4 isolates with <97% sequence similarities to their closely related members were presumed to be potential novel species.Bacillus is the most dominant genus with 315 strains;Streptomyces,Staphylococcus and Lysinibacillus were dominant genera,with 121,45 and 35 strains,respectively.The number of isolates belong to the other 31 genera were less than 10 strains,furthermore,only one strain was detected in 16 genera.[Conclusion] Bacteria during the brewing process of the Luzhou-flavor liquor in Yibin present plentiful diversity and relative stability.更多还原