浓香型白酒老窖泥中好氧芽胞杆菌的分离及系统发育树的初步构建_精品.pdf

Online system: 农 业 生 物 技 术 学 报 Journal of Agricultural Biotechnology 2014, 22(11): 1411~1417 DOI: 10.3969/j.issn. 1674-7968.2014.11.011 浓香型白酒老窖泥中好氧芽胞杆菌的分离及系统发育树的初步构建 1，2 1 1 2 1* 郑琦 章秋萍 何新新 胡杰 黄小红 1 福建农林大学生物农药与化学生物学教育部重点实验室，福州350002 ；2 泸州老窖股份有限公司，泸州646000 *通讯作者，xhhuang@ 摘 要 浓香型白酒的生产是以窖池为基础，窖池窖泥中栖息着庞大的微生物群系，微生物间相互作用 形成浓香型白酒的独特风味，尤其以芽胞杆菌为主。本研究从泸州老窖酒厂300 年窖池窖泥中分离出23 株好氧芽胞杆菌属(Bacilli) ，经光学显微镜和菌落形态观察，23 株好氧芽胞杆菌形态差异不显著。通过 16S rDNA 基因扩增，NCBI 基因比对，构建系统发育树，结果表明，23 株好氧芽胞杆菌主要为苏云金芽胞 杆菌(Bacillus thuringiensis, Bt)、蜡样芽胞杆菌(B. cereus, Bc)和炭疽芽胞杆菌(B. anthrax) ，菌种间亲缘关 系存在差异；窖泥中分离出的23 株好氧芽胞杆菌亲缘关系近，遗传多样性较低。本研结果为了解白酒发 酵过程中老窖泥周围环境的变化、提高白酒品质提供基础资料。 关键词 窖泥，芽胞杆菌，16S rDNA ，系统发育树 Isolation of Aerobic Bacilli from Aged Pit Mud of Luzhou-flavor Liquor and the Preliminary Construction of Phylogenetic Tree ZHENG Qi1,2 ZHANG Qiu-Ping1 HE Xin-Xin1 HU Jie2 HUANG Xiao-Hong1* 1 Key Laboratory of Biopesticide and Chemical Biology, Ministry of Education, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2 Luzhou Laojiao Co., LTD., Luzhou 646000, China *Corresponding author, xhhuang@ Abstract Production of Luzhou- flavor liquor is based on pits where ample microbial communities are living, and interactions among all sorts of microbes especially Bacilli in it make fermented sapor of Luzhou- flavor liquor very unique. In this study, 23 aerobic Bacilli were isolated from 300- year pit mud of cellar affiliate to Luzhou laojiao, Luzhou, Sichuan Province. Microscopic and colonial morphology analysis showed that the difference between these aerobic Bacilli were not significant. Through PCR amplification of 16S rDNA gene and NCBI blast, a phylogenetic tree was preliminarily constructed.