米酒曲细菌多样性研究

目的分析米酒曲中微生物群落组成。方法采集7个地区的米酒曲样品,通过PCR-DGGE与传统可培养方法对米酒曲中的细菌多样性进行解析。结果基于PCR-DGGE法,米酒曲中细菌由Enterococcus、Streptococcus、Lactobacillus、Pediococcus和Weissella等乳酸菌类群组成。基于传统纯培养方法,在厌氧条件下共分离到细菌24株,使用MRS培养基分离得到14株乳酸菌,其中Enterococcus类群乳酸菌最多,其次是Weissella,而Pediococcus最少;在厌氧条件下,通过LB培养基得到10株菌,经鉴定属于Cronobacter、Enterobacter、Klebsiella类群。结论米酒曲中存在着丰富的乳酸菌类群,同时也有有害微生物的存在。

The biodiversity of bacteria in rice wine starter

Abstract: Objective To investigate the community and diversity of microorganisms in rice wine starter. Methods PCR-DGGE and traditional culture method was used. Results PCR-DGGE showed that the bacteria in rice wine starter were mainly composed of Enterococci, Streptococci, Lactobacilli, Pediococci and Weissellas. A total of 24 strains of bacteria were obtained by using traditional culture method under anaerobic condition. With MRS medium, 14 strains of lactic acid bacteria were isolated, most of which were Enterococci, followed by Weissellas, and Pediococci were the least. With LB agar, the main bacteria isolated were Cronobacters, Enterobacters and Klebsiellas. Conclusion There were not only abundant lactic acid bacteria but also harmful bacteria in rice wine starter.