Method for identifying Maotai-flavor Daqu liquor

An identification method, Daqu's technology, applied in the direction of microorganism-based methods, microorganism measurement/inspection, biochemical equipment and methods, etc., can solve problems such as differences, differences in the number and population distribution of microorganisms, and highly heterogeneous chemical and physical properties , to achieve accurate results, avoid screening and enrichment, easy separation and identification

Inactive Publication Date: 2011-05-25
贵州国台酒业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chemical and physical properties of Maotai Daqu and urban sewage plant sludge and farmland soil are highly heterogeneous, and the number and population distribution of microorganisms are also significantly different, which determines that there are differences in the analysis of microbial community composition of samples in different environments

Method used

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  • Method for identifying Maotai-flavor Daqu liquor
  • Method for identifying Maotai-flavor Daqu liquor
  • Method for identifying Maotai-flavor Daqu liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] 1. Fungal DNA

[0052] 1. Prepare samples

[0053] The Daqu produced in Maotai-flavored Liquor Daqu Production Workshop of Kweichow Maotai Town Jinshi Liquor Co., Ltd. was sampled at different times in a cycle during the koji making process. Sampling in the Daqu production workshop of Jinshi Liquor Industry Co., Ltd.

[0054] 2. Extraction and purification of total DNA

[0055] Take 3-6g Daqu + 25mL phosphate buffer (pH8.0) + 0.1% PVPP, + 1mL soil temperature (80 or 60) shaker for 30min, ultrasonic for 6-7min, let stand for 2-5min, and settle at low speed (1000rpm) Centrifuge for 5min, take out the supernatant, mix, centrifuge at high speed (9000rpm) for 8min, remove the supernatant, then add phosphate buffer (PVPP), 25mL, break up and centrifuge at high speed (9000rpm) for 8min, remove the supernatant.

[0056] Add 10-15mL extract solution (the composition of the extract solution is: 100mM Tris-HCl (tris(hydroxymethyl)aminomethane hydrochloride) pH8.0, 100mM sodium ...

Embodiment 2

[0120] Embodiment 2, to the analysis of the dominant flora of finished koji bacteria and fungi in the sauce-flavored high-temperature Daqu, the method used is the same as in Example 1, and the spectrum obtained is as follows Figure 5 , the sequence comparison analysis is shown in Table 3

[0121] Table 3 Sequence alignment analysis of the DGGE fingerprint of the finished song analysis corresponding to a single band

[0122] DGGE

band

Accession number

Closest identity

%identity

1

AJ535638.1

Bacillus

galactosilyticus

99

2

AB269425.1

Uncultured bacteria

100

3

AY422988.1

Virgibacillus sp.

99

4

AB211027.1

Bacillus sp.

100

5

DQ225173.1

Thermoactinomyces

sp.

100

6

EU162045.1

Bacillus sp.

100

[0123] It can be seen that the dominant bacterial groups in the finished product Daqu of Maotai-flav...

Embodiment 3

[0125] Embodiment 3, get unknown Daqu sample and measure as blind sample, and used method is identical with embodiment 1, and the spectrogram that obtains is as follows Figure 6

[0126] It can be seen from the spectrum that the spectra of samples H and T are similar, and the finished Maotai-flavored liquor Daqu is consistent with the actual situation. The dominant bacteria are: Uncultured bacteria, Virgibacillus sp., Bacillus sp. and Thermoactinomyces sp.

[0127] The dominant flora of sample L fungi are: Saccharomyces sp., Saccharomycopsis fibuligera strain and Mucor sp. are consistent with the actual.

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Abstract

The invention relates to a method for extracting microbes from Daqu liquor, in particular to a method for extracting DNAs of fungi and bacteria in Maotai-flavor Daqu liquor and the use of the method in liquor identification.

Description

technical field [0001] The invention relates to a method for extracting microorganisms in liquor Daqu, in particular to a method for extracting fungal DNA and bacterial DNA in Maotai-flavor liquor Daqu and the application of the method in identifying liquor. Background technique [0002] Daqu refers to a saccharification starter containing a large amount of fermentable living microorganisms or enzymes. Koji-making technology is a unique national heritage of our country. In terms of the relationship between koji and wine, koji plays a leading role. As the saying goes, "good wine must have a good song" and "the song is the bone of wine". And more importantly, it is related to the important cause of aroma and flavor. Different microorganisms in the koji have different aroma types. Breeding excellent strains for liquor brewing has always been the focus of the industry's technical work. [0003] At present, the research on microorganisms in Maotai-flavored liquor Daqu mainly u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/68C12R1/645C12R1/85C12R1/785C12R1/07C12R1/01
Inventor 闫希军李长文梁慧珍张春辉李季
Owner 贵州国台酒业集团股份有限公司
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