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首页> 外文期刊>Journal of the Institute of Brewing >Assessment of the microbial diversity during an industrial-scale malting process by a polymerase chain reaction-denaturing gradient gel electrophoresis analysis
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Assessment of the microbial diversity during an industrial-scale malting process by a polymerase chain reaction-denaturing gradient gel electrophoresis analysis

机译：通过聚合酶链反应-变性梯度凝胶电泳分析评估工业规模制麦过程中的微生物多样性

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摘要

Assessing the microbial diversity during malting is an essential step towards process management and optimization. However, microbial characterization of the malting process has mostly been performed using culture-dependent methods, which has probably led to biased microbial diversity estimates. The aim of this study was to characterize the bacterial communities during an industrial-scale malting process using polymerase chain reaction-denaturing gradient gel electrophoresis. The main bacterial strains in the malting process were identified as Sphingomonas spp., Enterobacter spp., Neisseria spp., Escherichia spp., Rhodocyclus spp., Erwinia spp. and Klebsiella spp. according to the GenBank database. The results revealed that the bacterial community structure changed during the malting process, and that the diverse microbial community played an active role in the malting ecosystem. Moreover, the dominant species changed with the aeration conditions during malting, and there was a tendency for aerobic bacteria to gradually become the predominant community during malting. An improved understanding of the complex microbial community during malting enables greater process management control and the production of high-quality malt. Copyright (c) 2016 The Institute of Brewing & Distilling
机译：评估麦芽制造过程中的微生物多样性是迈向过程管理和优化的重要步骤。但是，制麦芽过程的微生物表征大多是使用依赖于培养物的方法进行的，这可能导致微生物多样性估计值出现偏差。这项研究的目的是使用聚合酶链反应-变性梯度凝胶电泳技术在工业规模的制麦过程中表征细菌群落。麦芽制造过程中的主要细菌菌株为鞘氨醇单胞菌属，肠杆菌属，奈瑟氏菌属，埃希氏菌属，红景天菌属，欧文氏菌属。和克雷伯菌属。根据GenBank数据库。结果表明，在制麦过程中细菌群落结构发生了变化，并且多样化的微生物群落在制麦生态系统中发挥了积极作用。此外，在制麦过程中，优势种随曝气条件而变化，有氧细菌在制麦过程中有逐渐成为主要群落的趋势。在制麦芽过程中对复杂微生物群落的深入了解可以实现更好的过程管理控制和高质量麦芽的生产。版权所有（c）2016酿酒与蒸馏研究所

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  • 来源
    《Journal of the Institute of Brewing》 |2016年第2期|237-242|共6页
  • 作者

    Li Ruilong; Liu Jiaxin; Zhang Han; Piao Yongzhe; Hu Xinyan; Zhu Beiwei; Cong Lina; Zhao Changxin; Dong Liang;

  • 作者单位

    Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Qinggongyuan Rd 1, Dalian 116034, Liaoning, Peoples R China;

    Dalian Polytech Univ, Sch Bioengn, Key Lab Fermentat Technol, Qinggongyuan Rd 1, Dalian 116034, Liaoning, Peoples R China;

    Dalian Polytech Univ, Sch Bioengn, Key Lab Fermentat Technol, Qinggongyuan Rd 1, Dalian 116034, Liaoning, Peoples R China;

    Dalian Nationalities Univ, Coll Life Sci, Dalian 116600, Liaoning, Peoples R China;

    2nd Peoples Hosp Dalian, Dalian 116000, Liaoning, Peoples R China;

    Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Qinggongyuan Rd 1, Dalian 116034, Liaoning, Peoples R China;

    Dalian Polytech Univ, Sch Bioengn, Key Lab Fermentat Technol, Qinggongyuan Rd 1, Dalian 116034, Liaoning, Peoples R China;

    Dalian Polytech Univ, Sch Bioengn, Key Lab Fermentat Technol, Qinggongyuan Rd 1, Dalian 116034, Liaoning, Peoples R China;

    Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Qinggongyuan Rd 1, Dalian 116034, Liaoning, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    PCR-DGGE; malting; microbial diversity; malt;

    机译：PCR-DGGE;制麦;微生物多样性;麦芽;

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