浓香型白酒出酒率与母糟微生物群落结构相关性研究  

Investigation on the Relationship Between the Yield of Luzhou-liquor and Microbial Community Structure of Fermented Grains

作　　者：徐姿静[1] 唐清兰[1] 徐占成[1] 张奶英 周利[1] XU Zijing;TANG Qinglan;XU Zhancheng;ZHANG Naiying;ZHOU Li(Sichuan jiannanchun Group Co.Ltd.,Mianzhu 618200,Sichuan,China)

机构地区：[1]四川剑南春集团有限责任公司,四川绵竹618200

出　　处：《酿酒》2018年第4期32-36,共5页Liquor Making

摘　　要：研究以浓香型白酒剑南春发酵母糟为研究样品,利用宏基因组学技术对乙醇含量(出酒率)高低代表性样品的微生物群落结构多样性特征进行研究,结合母糟理化数据分析,揭示出酒率与母糟微生物群落结构之间的潜在关系,为确保产品质量稳定性提供技术支撑。Jian Nanchun fermented grains were researched in this study.The characteristics of microbial diversity of fermented grains which contained different concentration of ethanol were analyzed by macrogenomics. Combined with the physical and chemical index of fermented grains,the relationship between the yield of liquor and microbial community structure was revealed..The research provided scientific and theoretical basis to keep the stability of production.

关 键 词：母糟 发酵 宏基因组学 微生物群落结构 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]