基于PCR-DGGE技术的四川麸醋固态发酵过程中微生物群落分析

为了解四川麸醋固态发酵过程中微生物群落变化规律，采用聚合酶链式反应-变性梯度凝胶电泳（PCR-DGGE）技术对其固态发酵过程中真菌和细菌的多样性进行分析。结果表明，四川麸醋固态发酵过程中优势真菌主要有酿酒酵母（Sac. cerevisiae）、扣囊复膜孢酵母(Sac. fibuligera)、伊萨酵母(Iss. hanoiensis)、黑曲霉（Asp. niger）、草青霉菌（Pen. oxalicum）以及不可培养真菌（Uncultured fungus）；主要细菌有嗜酸乳杆菌(Lac. acidophilus)、葡萄糖醋杆菌（Glu. oboediens）、巴氏醋杆菌（Ace. pasteurianus）、甲醇酸单胞菌（Aci. methanolica）、不可培养细菌(Uncultured bacterium)、不可培养芽孢杆菌（Uncultured Bacillus sp.）和不可培养乳杆菌(Uncultured Lactobacillus sp.)。PCR-DGGE技术可鉴别醋醅中多种不可培养微生物，四川麸醋固态发酵过程优势微生物种类多、丰度高，菌系十分复杂，多种微生物交替生长，但整体群落结构变化不明显。
To profile the changes in the microbial community during Sichuan bran vinegar fermentation, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was employed to analyze the diversity of bacteria and fungi during the solid-state fermentation process. The results showed that during the fermentation, the dominant fungi were Saccharomyces cerevisiae, Saccharomycopsis fibuligera, Issatchenkia hanoiensis, Aspergillus niger, Penicillium oxalicum, and uncultured fungus, and the main bacteria were Lactobacillus acidophilus, Gluconacetobacter obediens, Acetobacter pasteurianus, Acidomonas methanolica, uncultured bacterium, uncultured Bacillus sp., and uncultured Lactobacillus sp. Thus, the PCR-DGGE technique allowed identifying a variety of uncultured microorganisms in the fermentation substrate. The microbial flora during the fermentation was complex, with different microorganisms dominating at different phases of the process; however, the overall microbial structure did not change significantly during the fermentation process.