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[1]刘琨毅,卢中明,郑佳,等.浓香型白酒窖泥微生物群落PLFA指纹图谱方法[J].应用与环境生物学报,2012,18(05):831-837.[doi:10.3724/SP.J.1145.2012.00831]
 LIU Kunyi,LU Zhongming,ZHENG Jia,et al.PLFA Fingerprint Method for Assessing Microbial Communities of Strong Aromatic Liquor Pit Mud[J].Chinese Journal of Applied & Environmental Biology,2012,18(05):831-837.[doi:10.3724/SP.J.1145.2012.00831]
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浓香型白酒窖泥微生物群落PLFA指纹图谱方法()
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
18卷
期数:
2012年05期
页码:
831-837
栏目:
技术与方法
出版日期:
2012-10-25

文章信息/Info

Title:
PLFA Fingerprint Method for Assessing Microbial Communities of Strong Aromatic Liquor Pit Mud
作者:
刘琨毅卢中明郑佳赵金松黄钧周荣清
(1四川大学轻纺与食品学院 成都 610065)
(2宜宾职业技术学院生物与化工工程系 宜宾 644003)
(3国家固态酿造工程技术研究中心 泸州 64600)
(4四川大学制革清洁技术国家工程实验室 成都 610065)
Author(s):
LIU Kunyi LU Zhongming ZHENG Jia ZHAO Jinsong HUANG Jun ZHOU Rongqing
(1College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China)
(2Deparment of Biological and Chemical Engineering, Yibin Vocational and Technical College, Yinbin 644003, Sichuan, China)
(3National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China)
(4National Engineering Laboratory for Clean Technology of Leather Manufacture, Chengdu 610065, China)
关键词:
磷脂脂肪酸窖泥微生物群落指纹图谱主成分分析浓香型白酒
Keywords:
phospholipid fatty acid pit mud microbial community fingerprint principal component analysis (PCA) strong aromatic liquor
分类号:
TS261.1 : Q547
DOI:
10.3724/SP.J.1145.2012.00831
文献标志码:
A
摘要:
针对白酒发酵过程中窖泥微生物群落的特殊性,以不同类型泥土和常见酿酒微生物为研究对象,构建了研究浓香型白酒窖泥微生物群落的磷脂脂肪酸(PLFA)指纹图谱法. 结果表明:不同类型样品PLFA指纹图谱的显著差异(P<0.05)体现为样品PLFA的组成及含量受其生理及环境条件的影响,发生了显著的变化(花园和路旁泥土的真菌与细菌特征PLFA的比值分别为0.30和0.66,均小于1,而窖泥为1.17);5种常见微生物纯培养物加入窖泥后使得与其类型相对应的特征PLFA含量变化显著(添加SICC1.13的窖泥中a14:0增加了1.44倍,CICC20633使a16:0增加了9.92倍,SICC3398使18:2ω6,9增加了82.58倍,SICC31482使18:2ω6,9增加了90.33倍,添加DH5α的窖泥中检出了cy17:0)(P<0.05);应用主成分分析(PCA)揭示了窖泥中加入不同微生物菌株后其特征PLFA的组成及含量的变化规律. 研究佐证了PLFA指纹图谱法是一种表征酿酒过程微生物群落指纹图谱快捷的生化免培养法. 图4 表1 参31
Abstract:
In the view of the specificity of microbial communities in pit mud during brewing process, different types of soil samples and common strains in liquor brewing were investigated to assess the fingerprints of phospholipid fatty acid (PLFA) of microbial communities in Luzhou flavor pit mud. The results suggested the composition and content of PLFA significantly affected by physiological and environmental conditions which resulted in the significant differences (P<0.05) of PLFA fingerprints among the samples (the ratio of fungal/bacterial PLFA in garden and roadside soils were 0.30 and 0.66, respectively, which were both less than 1, the ratio in pit mud however was 1.17). The content of special PLFA changed significantly (P<0.05) when five pure cultured microorganisms were added. The content of a14:0 and a16:0 in pit mud adding SICC1.13 and CICC20633 were 1.44 and 9.92 times higher than those in blank respectively, while 18:2ω6,9 in SICC3398 and SICC31482 were 82.58 and 90.33 times higher than that in the blank. Furthermore, cy17:0 was identified in the pit mud adding DH5α. Principal component analysis (PCA) was performed to evaluate the changes of special PLFA’s composition and content in pit mud after adding the microorganisms. The results of this study demonstrated that PLFA fingerprint method was a fast biochemical culture-independent method, which was beneficial to characterize the fingerprints of microbial communities during liquor process. Fig 4, Tab 1, Ref 31

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备注/Memo

备注/Memo:
国家自然科学基金面上项目(No. 31171742)和四川省重大科技攻关项目(No. 09ZC0735)资助
更新日期/Last Update: 2012-10-26