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《Liquor-Making Science & Technology》 2007-05
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Phylogenetic Analysis of Bacterial Composition In Luzhou-flavor Liquor Quyao

HU Jia1,DENG Bin2,ZHANG Wen-xue1,ZHANG Su-yi3,LUO Jun-cheng1 and HU Cheng1(1.Key Lab of Bio-resources & Eco-environment,Ministry of Education,Sichuan University,Chengdu 610064;2.Jiangjin Center of Measurement and Quality Testing,Qijiang,Chongqing 401420;3.Luzhou Laojiao Co.Ltd,Luzhou,Sichuan 646000,China)  
In order to know the bacterial composition in Luzhou-flavor liquor Quyao,the techniques including culture independent approach,PCR technique and 16S rDNA sequence homology analysis etc.were used to measure 16S rDNA gene total order of bacteria in Quyao and the phylogenetic tree was further established.According to the sequences alignment and through the analysis of its comparability,the bacteria of Luzhou-flavor Quyao were consisted of Delftia,Dysgonomonas,Bacteroidetes,proteobacterium,Nocardiopsis,Pseudomona and Arthrobacter,which indicated their bacterial diversity.
【Key Words】: microbe Luzhou-flavor liquor quyao 16S rDNA sequence PCR Culture independent approach bacteria
【Fund】: 四川省经贸委重点项目(No.川经贸技术2002-236)
【CateGory Index】: TS261.13
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