以汾酒不同发酵时期的酒醅、不同制作过程中的酒曲以及制曲环境样品为材料,采用酶物理化学法与物理化学法两种方法对不同样品DNA进行提取,实验结果表明,采用酶物理化学法获得了质量及纯度较好的DNA。后续实验表明,酶物理化学法提取获得的高质量DNA能全面反映汾酒酿造过程中的微生物群落结构多样性。

In this paper,different Fenjiu fermentation samples,Fen Daqu starter and environment samples were used for DNA extraction.Two different methods,the enzymatic-physical-chemical method and physical-chemical method,were implemented to accomplish the stated goal,and the former method led to quality DNA with high purity.The follow-up experiment showed that the DNA obtained through the enzymatic-physical-chemical method allowed full reflection of the diversity of the microbial community from every different sample during the production and fermentation of Fenjiu.