泸州老窖古酿酒作坊内外环境空气细菌的分析与鉴定  

Analysis and Identification of Airborne Bacteria in the Old Workshops in Luzhou Laojiao Group

作　　者：张良[1] 张宿义[1] 许德富[1] 李宗珍[2] 刘光烨[2] 

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]中国科学院成都生物研究所,四川成都610041

出　　处：《酿酒科技》2009年第11期49-52,共4页Liquor-Making Science & Technology

摘　　要：研究了泸州老窖3个有代表性的古酿酒作坊内外环境中的空气细菌。作坊内外空气细菌浓度差别显著,并随季节变换而变化。营沟头作坊内细菌浓度显著高于作坊外环境,什字头和新街子则是作坊外高于作坊内。细菌浓度在作坊内外均表现出春、夏季较高,冬季最低的分布特征。鉴定出空气细菌10属22种,作坊内外环境的优势菌属依次为芽孢杆菌属(Bacillus)、微球菌属(Micrococcus)、葡萄球菌属(Staphylococcus)和假单胞菌属(Pseudomonad)。其中,芽孢杆菌属在作坊内占有绝对优势,浓度比可达40%以上。微球菌属浓度在10.7%～33.7%之间。The community structure and the distribution of airborne bacteria in three representative old workshops of Luzhou Laojiao Group were studied. There was significant difference in bacteria concentration between inside of workshop and outside of workshop and such difference changed with seasons. Bacteria concentration inside of workshop of Yingtougou was much higher than that outside of workshop. However, bacteria concentration outside of workshop of both Shizitou and Xinjiezi was higher. Whatever inside or outside of the workshop, bacteria concentration was higher in Spring and Summer and was the lowest in Winter. 10 genus and 22 species of airborne bacteria in total were identified, and the dominant bacteria inside or outside of the workshop were Bacillus, Microccus, Staphylococcus and Pseudomonas by sequence. Among all the bacteria, Bacillus had absolutely dominant status with its concentration ratio above 40 %. The concentration ratio of Micrococcus was between 10.7 %-33.7 %.

关 键 词：微生物 古酿酒作坊 环境 空气 细菌 

分 类 号：TS261.1[轻工技术与工程—发酵工程]