Jiao Jingkai, Zhang Lanwei, Yi Huaxi
State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., 200436 Shanghai, China.
2School of Food Science and Engineering, Harbin Institute of Technology, Harbin Heilongjiang Province, 150090 China.
Food Sci Biotechnol. 2016 Feb 29;25(1):173-178. doi: 10.1007/s10068-016-0026-6. eCollection 2016.
Lactic acid bacteria (LAB) are a prevalent bacterial group in rice wine maturation that contributes to flavor, texture, and nutritive value. To better understand LAB diversity in rice wines, 6 rice wine varieties from different regions in China were investigated using denaturing gradient gel electrophoresis (DGGE). , and were identified using DGGE. Forty nine isolates were screened using a culture-dependent method. Prominent taxa were identified as Enterococcus sp., , and . Isolates were grouped and used for fermentation of rice wines. Greater numbers of species involved in fermentation lead to better sensory attributes of wine. DGGE analysis combined with a culture-dependent method can be a tool for investigation of the bacterial compositions of fermented rice wines.
乳酸菌（LAB）是米酒成熟过程中普遍存在的一类细菌，对风味、质地和营养价值有贡献。为了更好地了解米酒中LAB的多样性，利用变性梯度凝胶电泳（DGGE）对来自中国不同地区的6个米酒品种进行了研究。通过DGGE鉴定了 和 。采用依赖培养的方法筛选出49株分离株。突出的分类群被鉴定为肠球菌属、 和 。将分离株分组并用于米酒发酵。参与发酵的物种数量越多，葡萄酒的感官特性越好。DGGE分析与依赖培养的方法相结合可以作为研究发酵米酒细菌组成的一种工具。
