利用PCR-DGGE技术研究了浓香型白酒酒醅真菌群落结构及其发酵过程中的变化规律,结果发现,所有酒醅样品均出现9～19条较清晰的条带,其中第2、5、8、9、14、17号条带在所有样品中均有检出,且优势度较高;所有样品生物多样性指数都在1.68～2.61之间。发酵前期,多样性指数呈先下降后上升的趋势,发酵至第21～49天基本保持平稳,第56天时,多样性指数到达最低值,第63天回升之后多样性指数持续下降,发酵至第84天时略有回升;不同发酵时期酒醅真菌DGGE图谱相似性指数较低,表明不同发酵时间酒醅样品真菌群落间差异较大。

The variational regularity of fungi community in fermentation process of fermented grains of luzhou-flavor liquor were analyzed by PCR-DGGE technique in the test.The results showed that 9～19 clear bands were shown clearly in these grains samples,wherein No.2,5,8,9,14,17 bands were significantly detected in all samples.The diversity index of these samples ranged from 1.68 to 2.61.At the early stage of fermentation,the diversity index of samples generally decreased at first and then followed by increasing.The diversity index was stable from Day 21 to Day 49 and reached the lowest value on Day 56.It increased at Day 63 and then decreased.It slightly rose on Day 84.The similarity indexes of PCR-DGGE patterns of samples from different stages were low,which indicated that the fungi community of Fermented Grains at different fermentation stage had some difference.