浓香型白酒发酵过程中酒醅的微生物区系分析  

Analysis on Microbes in Brewing Mass of Strong Aromatic Spirits during Fermentation

作　　者：乔宗伟[1] 张文学[1] 张丽莺[1] 张其圣[1] 岳元媛[1] 

机构地区：[1]四川大学食品工程系,成都610065

出　　处：《酿酒》2005年第1期18-22,共5页Liquor Making

基　　金：国家自然科学基金资助 (30 2 70 0 35 )

摘　　要：为了比较准确地把握浓香型白酒发酵过程中酒醅微生物区系的多样性及消长规律 ,以全兴酒厂正常生产窖池为试验窖 ,采用特制取样器跟踪发酵过程取样 ,对窖池酒醅中不同空间位置的微生物区系进行了动态分析 ,初步弄清了浓香型白酒窖池酒醅不同层面、不同区域微生物数量的分布及变化趋势 ,并通过形态、生理学特性的分析比较以及 16SrDNA、18SrDNA序列分析等 。In order to make clear of the diversity and the change of microbes in the cellar of Strong Aromatic Spirits during fermenting, a cellar of Quanxing spirit brewery is used as trial cellar. The samples were taken by using a special implement, and the microbes in the different positions of cellar were analyzed during fermentation. Finally, the amount and spread of microbes were made clear, and some major microbe strains were classified and identified based on comparison results with their morphology, physiological characteristics and 16S rDNA or 18S rDNA analysis.

关 键 词：浓香型白酒 发酵过程 微生物区系 微生物类群 酒厂 微生物数量 分类鉴定 消长规律 序列分析 试验 

分 类 号：TS262.31[轻工技术与工程—发酵工程]