镇江香醋醋酸发酵过程中细菌群落组成分析

Analysis of Bacterial Communities in Aerobic Solid-Fermentation Culture of Zhenjiang Hengshun Vinegar

摘要:

用免培养法对镇江恒顺香醋醋酸发酵过程中醋醅的细菌群落的结构进行了分析。从醋醅样品中获得的总DNA经PCR扩增建立了16S rDNA克隆文库，共获得96个阳性克隆并进行了测序，以代表性序列构建了系统发育树。通过序列分析将它们分为16个OUTs，其中5个OUTs属于Lactobacillus属、2个属于Acetobacter属、1个属于Gluconacetobacter属、2个属于Staphylococcus属、2个属于Enterobacter属、2个属于Pseudomonas属、1个属于Flavobacterium属和1个Sinorhizobium属。

Abstract:

The constitution of the bacterial community in Zhenjiang Hengshun vinegar acetic fermentation was analyzed by culture-independent approach. Total DNA was extracted and amplified using PCR reaction to construct 16S rDNA library, which includes 96 positive clones. Through sequencing of those clones, the phylogenetic tree is illustrated by representative sequences. Based on phylogenetic analyzing, 16 OUTs was obtained, and the composition of microorganisms in Hengshun vinegar fementation was concluded as below: five OUTs belong to genus Lactobacillus, two are genus Acetobacter, one genus Gluconacetobacter, two genus Staphylococcus, two genus Enterobacter, two genus Pseudomonas, one genus Flavobacterium, and one genus Sinorhizobium, respectively.