低温季节楼盘式制曲中大曲微生物变化趋势的初步研究  

A Preliminary Study on the Change Trend of Microbes in Multi-layers Daqu-making in Low-temperature Seasons

作　　者：明红梅[1] 周健[1] 许德富[2] 郭志[1] 沈才萍[2] 姚霞[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2014年第5期39-42,共4页Liquor-Making Science & Technology

基　　金：泸州市科技局应用基础项目(2011-S-28):泸州老窖科研奖学金泸州老窖科研奖学金项目(13ljzk04);酿酒生物技术及应用四川省重点实验室项目(NJ2011-13);四川省高等教育质量工程项目(2011-659)

摘　　要：通过对低温季节楼盘式制曲工艺下大曲在培菌期内微生物变化趋势及大曲品温、曲房室温变化趋势的研究,结果表明,随着楼层的增高,大曲发酵顶温的最高值逐渐下降;不同楼层之间,大曲细菌菌群、芽孢杆菌菌群、酵母菌菌群、霉菌菌群的变化趋势较为一致;大曲微生物的分布受到立体空间、大曲品温、室温等环境因素的影响,随着楼层的增高,微生物总体更加丰富,主要富集不耐热的酵母和霉菌菌群,而一楼主要富集耐热的芽孢杆菌菌群。In this study,the change of Daqu microbes,Daqu temperature and Daqu-rnaking room temperature in the period of Daqu culture by multi-layer technology in low-temperature seasons were investigated.The results suggested that,the top temperature of Daqu fermentation gradually decreased with the rise of the layer; the change trend of bacterial groups,bacillus bacteria,yeast groups and mycete groups in Daqu in different layer was almost the same; the distribution of Daqu microbes was dependent on environmental conditions such as stereo space,product temperature and room temperature etc.,generally,microbial populations got more abundant with the rise of the layer （thermolabile yeast and fungal groups mainly accumulated in higher layer and heat resistant bacillus bacteria mainly accumulated in the the first floor）.

关 键 词：楼盘式制曲 微生物 环境条件 变化趋势 

分 类 号：TS262.3[轻工技术与工程—发酵工程]