浓香型白酒窖泥中优势菌群的定量PCR分析-应用与环境生物学报.DOC

浓香型白酒窖泥中优势菌群的定量PCR分析* 魏 娜1,2 朱晓宇1 陶 勇1** 王 翔1 梁程1,2 李大平1 何晓红1 1中国科学院环境与应用微生物重点实验室四川省环境微生物重点实验室，成都生物研究所 成都 610041 2中国科学院研究生院北京 1000491,2, ZHU Xiaoyu1, TAO Yong1**, WANG Xiang1, LIANG Cheng1,2, LI Daping1, HE Xiaohong1 1Key Laboratory of Environmental and Applied Microbiology,Chengdu Institute of Biology, Chinese Academy of Sciences Environmental Microbiology Key Laboratory of Sichuan Province.Chengdu 610041, China 2Graduate University of Chinese Academy of Sciences, Beijing 100049, China Abstract Objectives: Microbes in pit mud play a key role in the production of Chinese strong-flavor liquor (CSFL). In long-time fermentation and enrichment process, interaction of microbes with?the?surrounding?environment led to the formation of unique microbial community in pit mud. This paper attempt to analyze the function of uncultured microbial population combined with the fermentation products by realtime fluorescence quantitative PCR(qPCR). Methods: In our study, qPCR was applied to quantify the copy numbers of archaea, total bacteria, lachnospiraceae, ruminococcaceae and lactobacillaceae in different pit mud which had been continuously used for 3, 13, 25 years respectively. In the meanwhile, we measured the concentration of some fermentation products in pit mud such as acetate, lactate, butytate and caproate to investigate the relationship between these microbes and the fermentation products. Results: The results showed that with cellar age increase, the copies of archaea slightly increased but no significant change, the total number of bacteria kept stable, lachnospiraceae and ruminococcaceae apparently increased in 25yr pit mud samples. In contrast, lactobacillaceae reduced clearly in 13yr and 25yr samples. Redundancy analysis (RDA) showed that caproic acid positively correlated with ruminococcaceae, lachnospiraceae and archaea, but negatively related to the lactobacillus. Conclusions: These results indicate that the qPCR technology can be used in the rapid quan