酱香型与清香型白酒发酵过程中乳酸菌菌群的差异性分析  

Differences of lactic acid bacteria community between soy sauce aroma style and light aroma style liquor fermentation

作　　者：吴莉莉 王海燕[1] 徐岩 王栋[1] 

机构地区：[1]工业生物技术教育部重点实验室食品科学与技术国家重点实验室江南大学生物工程学院,江苏无锡214122

出　　处：《微生物学通报》2013年第12期2182-2188,共7页Microbiology China

基　　金：国家自然科学基金项目(No.31000806);江苏省产学研前瞻性联合研究项目(No.BY2010116);中国白酒169计划;国家863计划项目(No.2012AA021301)

摘　　要：【目的】为认识乳酸菌在中国白酒酿造过程中的作用与影响,分析、比较了酱香型与清香型白酒发酵过程中乳酸菌的菌群结构及其差异。【方法】运用PCR-DGGE技术分析酱香型与清香型白酒发酵过程中乳酸菌群的演变规律。并利用传统微生物分离筛选方法进一步确定酱香型白酒发酵中的主要乳酸菌种。【结果】DGGE图谱表明,白酒发酵过程中的主要乳酸菌种是乳杆菌。但两种香型白酒发酵过程中乳酸菌群组成及动态变化均呈现出明显的差异。清香型白酒酒醅中Lactobacillus fuchuensis是优势菌种,而酱香型白酒发酵中检测到多种含量较高的乳酸菌种。利用MRS培养基从酱香型白酒酒醅中共筛选获得5种乳酸菌种。通过两种方法,确定Lactobacillus homohiochii是酱香型白酒发酵过程中含量最高的乳酸菌【。结论】深入研究白酒发酵过程中乳酸菌的组成及分布规律,对于更好地认识中国白酒酿造中主要的细菌类群——乳酸菌的作用,具有重要的理论意义和实践价值。[Objective] In order to understand the functions of lactic acid bacteria （LAB） in the production of Chinese liquor, differences of LAB community in liquor brewing between soy sauce aroma style and light aroma style were analyzed. [Methods] PCR-DGGE was used to analyze LAB community during the liquor fermentation of soy sauce aroma style and light aroma style. The main LAB in the fermented grains of soy sauce aroma style were identified through cul- ture-dependent method. [Results] DGGE profiles showed that Lactobacillus was the main LAB in liquor brewing. However, LAB community structure during the fermentation process of two style liquor appeared different succession rules. Lactobacillus fuchuensis was the dominant species in the fermented grains of light aroma style. And several LAB species with relatively high percentage were detected in soy sauce aroma style by culture-independent method. Five species were isolated from the fermented grains of soy sauce aroma style using MRS media. Results of two methods proved that Lactobacillus homohiochii was predominant in the brewing process of soy sauce aroma style. [Conclusion[ This work explored LAB community structure in the fermentation process of Chinese liquor, which would helpful to scientifically understand the important roles of LAB in the liquor production.

关 键 词：酱香型 清香型 乳酸菌 PCR—DGGE 菌群结构 MRS培养基 

分 类 号：TS262.3[轻工技术与工程—发酵工程]