温度对酱香型白酒酒醅发酵过程中细菌菌群的影响  

Effects of temperature on bacterial community of fermenting grains of maotai-flavor liquor during fermentation

作　　者：郭建华[1] 郭宏文[1] 邹东恢[1] 孙天颖[1] 刘晓兰[1] 韩国栋 马瑞 GUO Jian-hua;GUO Hong-wen;ZOU Dong-hui;SUN Tian-ying;LIU Xiao-lan;HAN Guo-dong;MA Rui(College of Food and Biological Engieering,Qiqihar University,Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006

出　　处：《粮食与饲料工业》2019年第2期29-32,36,共5页Cereal & Feed Industry

基　　金：黑龙江省教育厅省属高校基本科研业务项目(135109257)

摘　　要：为了研究温度对一种酱香型白酒酒醅发酵过程中细菌菌群结构和多样性指数的影响,将酒醅分别在25、30、35、40、45℃下进行厌氧发酵。高通量测序结果显示,在发酵前期和中期(20d以前),温度对酒醅中菌群结构和多样性指数影响较大,在发酵后期(25d和30d),温度对酒醅中菌群结构和多样性指数影响较小。在不同温度下,酒醅中某些属细菌的相对丰度具有较大的差别,升高温度在一定程度上可提高酒醅中细菌菌群的丰富度指数,而降低优势度指数。The effect of temperature on the bacterial community structure and diversity index of fermenting grains of maotai-flavor liquor during fermentation was studied.The fermenting grains were anaerobic fermented at 25,30,35,40 and 45℃,respectively.Results of high-throughput sequencing showed that:in the early and middle fermentation stages(before 20 days),the temperature had a great influence on the bacterial community structure and diversity index of fermenting grains,but had no significant influence in the later stage of fermentation(after 20 days).The relative abundance of some genera of bacterium in fermenting grains varies greatly with the temperature.The diversity index of bacterial community structure in fermenting grains could increase with temperature increasing on the general trend,but the dominance index was reduced.

关 键 词：酱香型白酒 酒醅 细菌菌群结构 高通量测序 多样性指数 

分 类 号：TS262.33[轻工技术与工程—发酵工程]