摘要
基于现代分子生物学技术对白酒酿造微生物的研究,阐述了研究白酒酿造微生物所运用的现代分子生物学技术的各种方法,包括PCR克隆文库技术、PCR-变性梯度凝胶电泳、单链构象多态性扩增技术、核酸探针原位杂交技术、实时荧光定量PCR技术、高通量测序技术等及其相应原理,并且综述了近年来现代分子生物学技术手段分别在大曲、窖泥、酒醅微生物中的应用研究进展,对深入研究微生物与酒体风味形成之间的关系奠定了基础。
The modem molecular biological technology applied in the research on Baijiu-making microbes, including PCR clone library technology, PCR-denaturing gradient gel electrophoresis, single-strand conformation polymorphism technology, nucleic acid probe in situ hybridization technology, phospholipid fatty acid, restriction fragment length polymorphism amplification technology and terminal restriction fragment length polymorphism analysis technology, real-time fluorescent quantitative PCR technology, and high-throughput sequencing technologies, were introduced. The research progress of modem biological technology in the study of Daqu, pit mud and fermented grains in recent years was summed up, which laid the foundations for further research on the relations between microbes and the formation of liouor body and liquor flavor.
出处
《酿酒科技》
2017年第6期95-102,共8页
Liquor-Making Science & Technology
关键词
现代分子生物学技术
白酒酿造微生物
鉴定
检测
微生物群落结构
modem molecular biological technology
Baijiu-making microbes
identification
detection
microbial community structure
