摘要
以汾酒不同发酵时期的酒醅、不同制作过程中的酒曲以及制曲环境样品为材料,采用酶物理化学法与物理化学法两种方法对不同样品DNA进行提取,实验结果表明,采用酶物理化学法获得了质量及纯度较好的DNA。后续实验表明,酶物理化学法提取获得的高质量DNA能全面反映汾酒酿造过程中的微生物群落结构多样性。
In this paper, different Fenjiu fermentation samples, Fen Daqu starter and environment samples were used for DNA extraction. Two different methods, the enzymatic-physical-chemical method and physical-chemical method, were implemented to accomplish the stated goal, and the former method led to quality DNA with high purity. The follow-up experiment showed that the DNA obtained through the enzymatic-physical-chemical method allowed full reflection of the diversity of the microbial community from every different sample during the production and fermentation of Fenjiu.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第3期32-36,共5页
Food and Fermentation Industries
基金
山西省科技创新项目(2007101016)
山西省回国留学基金项目(200902)
关键词
汾酒
酒醅
酒曲
DNA提取
Fenjiu,Jiuqu,Fen Daqu starter,DNA extraction
