中文摘要：

对镇江香醋醋酸发酵阶段醋醅中功能微生物的变化进行定量分析。建立了实时荧光定量PCR方法,对醋酸发酵阶段醋醅中总细菌、总真菌、醋酸菌、乳酸菌和酵母的动态变化进行了定量分析。研究结果表明,发酵起始阶段（1～7天）醋醅中总细菌、醋酸菌和乳酸菌的生物量快速上升,分别于第6、7、4天达到最大值,为4.85×10^11,1.14×10^10和3.37×10^11copies/g干醅。随后各类细菌的生物量逐渐下降,并维持在一定水平。醋醅中总真菌和酵母的生物量在发酵前期变化不大,7天后至发酵结束总真菌的生物量逐渐下降为7.59×104copies/g干醅,而酵母生物量则在发酵8～12天内下降为0。

英文摘要：

Variation of the functional microbes was quantitatively analyzed during the acetic acid fermentation process of Zhenjiang aromatic vinegar. Real-time quantitative PCR （RT-qPCR） was applied to quantitatively analyze the variation of bacteria, fungi, Acetobacter, Lactobacillus and Saccharomyces during the acetic acid fermentation process in this study. Results showed that the biomass of bacteria, Acetobacter and Lactobacillus increased rapidly in the initial stage of fermentation （day 1 - 7） , and reached the maximum on the 6th, 7th and 4th day with the biomass were 3.37 ×10^11, 1.14 ×10^10 and 3.37 ×10^11 copies/g dry grains respectively, which followed by a gradually decent to a certain level with the fermentation performed. The biomass of fungi and Saccharomyces showed little change in the initial stage of fermentation, while the biomass of fungi decreased gradually to 7.59×10^4 copies/g dry grains from day 7 to day 18, and the biomass of Saccharomyces decreased rapidly to zero from day 8 to day 12.