浓香型白酒窖池细菌与古菌随窖龄变化的特征  

Investigation on Bacteria and Archaea Communities in the Fermentation Pits of Nong-flavor Liquor As Pit Age Goes by

作　　者：何翠容[1] 吴冬梅[2] 郑佳[1] 吴重德[1] 周荣清[1,3,4] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]泸州职业技术学院,四川泸州646005 [3]四川大学制革清洁技术国家工程实验室,四川成都610065 [4]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒科技》2013年第1期27-30,38,共5页Liquor-Making Science & Technology

基　　金：国家自然科学基金项目(31171742);国家固态酿造工程技术研究中心开发基金(GCKF201119)

摘　　要：窖龄是影响浓香型白酒品质和风格的关键因素,在优化FISH(Fluorescence in situ hybridization)技术预处理条件的基础上,结合荧光显微镜的可视化信息,探究了不同窖龄浓香型白酒窖池中窖泥的细菌、古菌数量随窖龄变化的特征。结果表明,不同窖龄窖泥中细菌与古菌的数量存在显著差异(p<0.05),随着窖龄的增长有不同程度的增加。试验窖池窖泥中细菌和古菌数量最低,分别为0.82×109cells/g和0.78×109cells/g,300年窖池窖泥中细菌数量最高,为11.19×109cells/g,100年窖池窖泥中古菌数量最高,为12.61×109cells/g。FISH技术能较真实地反映出窖池中细菌与古菌的生长信息,为浓香型白酒窖池微生物群落结构的研究提供了一种快速、有效的检测手段。同时,窖池中微生物群落结构组成的研究,对新窖老熟工艺及名优白酒的生产均有着积极的指导意义。Pit age is a key factor influencing the quality and style of Nong-flavor liquor. Fluorescence in situ hybridization （FISH） analysis com- bined with visual information of fluorescence microscope were employed to investigate the quantity change of bacteria and archaea communities in pit mud of different age based on the optimized pretreatment conditions for FISH. The results showed that there was significant difference in the amount of bacteria and archaea in pit mud of different pit age （p〈0.05） and both of them increased along with pit age. The lowest bacteria and ar- chaea amount existed in new pit mud, 0.82×10^9 cells/g and 0.78×10^9 cells/g respectively. The highest bacteria amount reached up to 11.19×10^9 cells/g in 300-year pit mud and the highest archaea amount was 12.61 × 10^9 cells/g in 100-year pit mud. FISH could accurately reflect in situ infor- mation of bacteria and archeae in pit mud. Therefore, it is a rapid and effective method to study microbial communities in fermentation pits of Nong-flavor liquor. At the same time, the research on microbial community structures in the fermentation pits is of positive significance in guiding the aging of new pits and the production of high-quality liquor.

关 键 词：FISH 窖龄 细菌 古菌 

分 类 号：TS261.1[轻工技术与工程—发酵工程]