白酒大曲中微生物的分离鉴定(DOC)

白酒大曲中微生物的分离鉴定

目录

摘要 (1)

ABSTRACT (1)

第一章绪论 (2)

1.1引言 (2)

1.2中古传统的白酒文化 (2)

1.3中国白酒的品质 (2)

1.4中国白酒的类型 (2)

1.5白酒行业的发展和展望 (3)

1.6白酒大曲的制作工艺 (3)

1.7白酒的发酵剂-大曲 (4)

1.8大曲的类型 (4)

1.9大曲的类型 (4)

1.10大曲酿造对白酒的影响 (5)

1.11微生物对白酒大曲的影响 (5)

1.12本文研究的内容和意义 (6)

第二章材料与方法 (6)

2.1材料 (6)

2.1.1菌种来源 (6)

2.1.2培养基 (6)

2.1.3试剂 (6)

2.1.4仪器 (7)

2.2实验方法 (7)

2.2.1 菌株的分离和纯化 (7)

2.2.2 镜检和生理生化指标检验 (8)

2.2.3.1DNA的提取 (8)

2.2.3.2提取的DNA进行琼脂糖凝胶电泳检测 (9)

2.2.3.3提取的DNA进行PCR扩增 (10)

2.2.3.4 PCR扩增后的DNA进行琼脂糖凝胶电泳检测 (11)

2.2.4 16SrDNA序列鉴定 (11)

第三章结果与分析 (11)

3.1分离得到的菌株外观形态和生理生化指标鉴定 (11)

3.2 PCR扩增产物DNA测序结果和分析 (13)

第四章结论 (15)

致谢 (15)

参考文献 (16)

摘要

摘要：大曲，又称块曲或砖曲，以大麦、小麦、豌豆等为原料，经过粉碎，加水混捏，压成曲醅，形似砖块，大小不等，让自然界各种微生物在上面生长而制成，统称大曲。在经过强烈蒸煮的白米中，移入曲霉的分生孢子，然后保温，米粒上即茂盛地生长出菌丝，此即酒曲。

在曲霉的淀粉酶的强力作用而糖化米的淀粉，因此，自古以来就把它和麦芽同时作为糖的原料，用来制造酒、甜酒和豆酱等。用麦类代替米者称麦曲。大曲是酿制大曲酒用的糖化发酵剂。在制曲过程中依靠自然界各种微生物富集到用淀粉质原料制成曲坯上，经过扩大培养，形成各种有益的酿酒微生物菌糸和酶系，再经过风干、贮藏，即成为成品大曲。

大曲是微生物的大本营，也是酶的贮存库，国外在我国曲中分离出许多优良菌种，文献报到这些微生物主要是由原料带来的，原料上附着的微生物种类及数量，对大曲质量起到支配地位。

本研究从传统生物学和现代生物学两方面对大曲微生物的研究和检测进行阐述，以期为大曲微生物的研究提供思路，并进一步从微生物的角度指导大曲生产。经典分类学和分子生物学方法的结合，对传统白酒微生物菌群的快速、准确认识目的性纯菌株的利用具有重要意义。

关键词：酒曲；微生物；鉴定；生理生化特性；菌种纯化；研究和检测

ABSTRACT

Abstract:Daqu, also called qu or brick, such as wheat, barley and pea as raw material, after crushing, add water, kneading, pressing into fermented grains, shaped like a brick, sizes, all kinds of microorganisms in natural world growth made above, a general designation of Daqu. After cooking the rice, strong in Aspergillus conidia, then heat preservation, namely on the grain grow abundantly hyphae, this is known as Jiuqu.

Amylase in aspergillus powerful role and saccharified rice starch, as a result, since time immemorial and malt as the raw material of sugar at the same time, it used to make wine, liqueur, bean paste and so on. Using wheat instead of rice said wheat qu. Daqu was brewed Daqu in saccharifying leaven. In the process of koji making various microbial enrichment to rely on nature made curved slab on the starch raw material, through expanding training,formed a variety of beneficial microbes bacteria si and enzyme system, after drying, storage, namely become finished product Daqu.

Daqu is the capital of the microbial and enzyme stores abroad in our country.The isolated a number of excellent strains in our country high temperature Daqu,Reports of these microorganisms is mainly composed of raw materials brought,Microbial species and quantity of material attached, to the dominance of Daqu quality.

The research and detection progress of microbes in Daqu was elaborated from two aspects including traditional biology and modern biology, which might provide new approaches to Daqu microbes research and further provide scientific guidance for Daqu production from the angle of microbiology. The combination of classical taxonomy and molecular biological methods was of great significance in rapid and accurate identification

of microbial community in traditional liquor and the use of pure strains.

Key words：starter; microbes; identification; physiological-biochemical characteristic;