宜宾产区浓香型白酒窖房空气、窖泥和糟醅可培养细菌的相关性  

Correlations among Culturable Bacteria from Air,Mud on Pit Wall and Fermented Grains in Luzhou-Flavor Liquor-Brewing Workshop in Yibin

作　　者：游玲[1] 王松[2] 冯瑞章[2] 陈云宗 周瑞平 冯学愚[1] 王涛[1,2] 

机构地区：[1]宜宾学院发酵资源与应用四川省高校重点实验室,四川宜宾644000 [2]宜宾学院生命科学与食品工程学院,四川宜宾644000 [3]宜宾叙府酒业有限公司,四川宜宾644000

出　　处：《食品科学》2012年第9期188-192,共5页Food Science

基　　金：四川省科技厅支撑计划项目(2008NZ0031;2010NZ0091);四川省科技厅应用基础研究计划项目(2009JY0149);四川省教育厅重大培育项目(09ZZ039);四川省宜宾市科技自主创新专项(200805303;2011ZGY010)

摘　　要：采用经典微生物学方法及16S rRNA序列分析,对宜宾多粮浓香型白酒酿造车间空气、窖泥及发酵糟醅中细菌群落及部分酿造性能进行比较分析。结果表明:Bacillus cereus、B.methylotrophicus及B.tequilensis细菌在酿造车间内分布最广;3个取样点中,糟醅和窖泥中细菌群落的相似性指数最高,达85%;耐乙醇或分解淀粉的细菌主要分布于糟醅;耐乙酸细菌主要分布于窖泥;空气中分离到的细菌既不耐乙醇,也不耐乙酸。表明长期开展多粮浓香型白酒生产的酿造车间内已形成具备一定多样性、与酿造环境相适应、相对稳定的细菌群落;窖房空气、糟醅、窖泥中细菌群落相互间均存在相关性,且糟醅与窖泥细菌群落密切相关。Bacterial populations from air,fermented grains and mud on pit wall for Luzhou-flavor liquor-brewing workshops in Yibin were analyzed by classical microbiological methods and 16S rDNA sequence analysis.Meanwhile,the fermentation characteristics of some of them was comparatively evaluated.The results showed that Bacillus cereus,B.methylotrophicus and B.tequilensi revealed a wide distribution.Bacteria in fermentated grains and mud on pit wall had the closest relationship with Jaccard index with a similarity as high as 85%.Ethanol-tolerant bacteria or starch-consuming bacteria were mainly distributed in fermented grains,acetic acid-tolerant bacteria were mainly distributed in mud on pit wall,and bacteria isolated from air in workshop could tolerate neither ethanol nor acetic acid.A stable bacterial community adapting to the brewing environment was formed and revealed an obvious diversity in Yibin Luzhou-flavor liquor-brewing region.The bacterial communities from air,mud on pit wall and fermented grains showed a correlation,while a closer correlation between fermented grains and mud on pit wall was observed.

关 键 词：多粮浓香型白酒产区 细菌 分布相关性 酿造特性 

分 类 号：Q93-331[生物学—微生物学] TS201.3[轻工技术与工程—食品科学]