浓香型大曲微生物群落代谢多样性研究

西南大学学报（自然科学版）

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浓香型大曲微生物群落代谢多样性研究

罗惠波,黄治国,李浩,卫春会. 浓香型大曲微生物群落代谢多样性研究[J]. 西南大学学报（自然科学版）, 2009, 31(7).

引用本文:

罗惠波,黄治国,李浩,卫春会. 浓香型大曲微生物群落代谢多样性研究[J]. 西南大学学报（自然科学版）, 2009, 31(7).

Study on Microbial Community Metabolism Diversity of Luzhou-Flavor Daqu[J]. Journal of Southwest University Natural Science Edition, 2009, 31(7).

Citation:

Study on Microbial Community Metabolism Diversity of Luzhou-Flavor Daqu[J]. Journal of Southwest University Natural Science Edition, 2009, 31(7).

摘要: 试验利用BIOLOG ECO微平板分析了浓香型大曲发酵过程中微生物群落代谢特性.结果表明:发酵前40 d,浓香型大曲微生物代谢活性先上升后下降,可能是温度和水分共同作用的结果;微生物群落的功能多样性变化不明显.
- 大曲,微生物,生物多样性,AWCD值,聚类分析
Abstract: The BIOLOG ECO Microplates were used to analyze the metabolism of the microflora in LuzhouFlavor Daqu at various stages in the fermenting process. The results showed that in the first 40 days of fermentation, the metabolic activity of the microorganisms of Luzhou-Flavor Daqu increased initially and decreased afterwards, probably resulting from the combined function of temperature and moisture content.The change in microbial community functional diversity was not obvious.