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- Title
豉香型白酒酒丸、酒饼及酒醪中微生物群落多样性研究.
- Authors
江汶钰; 张明星; 李洁; 张玄妮; 李欢欢; 谢娟; 徐学锋
- Abstract
The microbial community structure of Jiuwan, Jiubing and Jiulao of the Chi-flavor type of Baijiu was analyzed by PCR-DGGE technology in different fermentation periods, and the DGGE fingerprints characterizing the bacterial and fungal communities were obtained. The results showed that there were 29 species of bacteria in three samples (Jiuwan, Jiubing and Jiulao), among which Lactobacillus and Halomonas were the dominant bacteria group. There were 21 species of fungi, among which Saccharomyces and Mucor were the dominant genera. Many unculturable microorganisms were detected in the Jiulao. The number of microorganism in Jiubing and Jiulao was small at the beginning of fermentation, and reached the peak at the late fermentation, while the number of microorganism in Jiubing decreased and tended to be stable with the increase of storage time. PCR-DGGE technology can preliminarily identify some representative species and genera of bacteria and fungi as well as some unculturable microorganisms, which was more comprehensive and accurate than the traditional culture method.
- Subjects
FUNGAL communities; BACTERIAL communities; LACTIC acid bacteria; MICROBIAL communities; MUCOR
- Publication
China Brewing, 2021, Vol 40, Issue 7, p33
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2021.07.007