摘要
采用PCR-SSCP(单链构象多态性)技术对浓香型大曲发酵过程中原核微生物群落结构的变化情况进行了研究,结果表明:(1)发酵各时期曲样的群落结构相似,同时也具有多态性;(2)不同微生物群落具有协同和制约的复杂生态学效应;(3)各时期曲样微生物多样性指数均在1.69～2.01之间,群落结构相对较稳定;(4)各曲样微生物群落相似性位于0.67～1.00之间,邻近时期样品间的相似性程度较高。
PCR-SSCP （single-strand conformation polymorphism） was used for studying the community changes of pronucleus microorganisms in various fermenting stages of Luzhou-flavor Daqu. The results showed： （1） The pronucleus microorganism＇s community was similar and also had the polymorphism in each simple of various fermentation stage; （2） Different microflora had complex ecology effects of coordination and the restriction; （3） The diversity indexes of different stage of Daqu microorganisms were around 1.69-2.01, and the composition of them was stable relatively; （4） The similarity indexes were 0.67-1.00, and much higher in the approaching stages.
出处
《微生物学通报》
CAS
CSCD
北大核心
2009年第9期1363-1367,共5页
Microbiology China
基金
四川省科技支撑项目(No.07GG013-004)
四川省应用基础项目(No.2006J13-006)资助
