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Dynamic Analysis of Microbial Communities in the Fermenting Process of Daohuaxiang Liquor by Use of Wrapped Starter
Author(s): 
Pages: 16-20
Year: Issue:  1
Journal: Liquor-Making Science & Technology

Keyword:  liquorDaqumicrobial communityphylogenetic analysis;
Abstract: 在稻花香白酒酿造过程中,大曲中微生物的形成和变化影响物质及能量的代谢途径,一定程度上也决定了稻花香白酒中特殊微生物菌群的形成.用传统鉴定方法结合DGGE、克隆分析等现代分子生物学方法研究了稻花香大曲中微生物群的动态变化及其主要微生物,结果显示,稻花香包包曲中原核微生物较丰富,优势种群主要包括细菌和放线菌,其中细菌占绝大部分,以芽孢杆菌、杆菌、球菌为主,原核微生物菌落结构随白酒发酵过程而发生改变.真核微生物优势种群主要包括酵母菌和霉菌,两者的多样性较丰富,霉菌以曲霉为主,群落结构和优势种群呈一定动态规律性的变化.
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