浓香型白酒窖泥微生物群落研究进展  

Research progress on microbial community in pit mud of strong-flavor Baijiu

作　　者：高占争[1,2] 吴正云 张文学[1] GAO Zhanzheng;WU Zhengyun;ZHANG Wenxue(College of Science and Engineering of Light Industry,Sichuan University,Chengdu 610065,China;Sichuan Shuijingfang Co.,Ltd.,Chengdu 610037,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]四川水井坊股份有限公司,四川成都610037

出　　处：《中国酿造》2020年第6期1-7,共7页China Brewing

基　　金：国家自然科学基金项目(31571824)。

摘　　要：窖泥微生物是决定浓香型白酒风格的关键因素。多种分子生物学新技术(如以聚合酶链式反应(PCR)为基础的技术、基因组学技术、高通量测序技术等)已用于窖泥微生物群落结构及功能研究,检测到越来越多的窖泥微生物,发现微生物多样性越来越高。老窖泥中的标志性优势微生物,在门水平为厚壁菌门(Firmicutes)、广古菌门(Euryarchaeota)、拟杆菌门(Bacteroidetes),在纲水平为梭菌纲(Clostridia),在属水平为梭菌属(Clostridium)、沉积微生物属(Sedimentibacter)、甲烷杆菌属(Methanobacterium)等。氢营养型甲烷菌既可以促进窖泥的老熟,又对浓香型白酒的香味物质的生成也有重要作用。有些环境因子对窖泥微生物有明显影响,且与有益微生物呈正相关。Microorganisms in pit mud are the key factors determining the style of strong-flavor Baijiu(Chinese liquor).Many new molecular biology technologies,such as PCR-based technology,genomics technology and high-throughput sequencing technology,have been applied to the study of microbial community structure and function in pit mud.More and more microorganisms in pit mud have been detected by new technologies,and it showed that the microbial diversity was higher and higher.At the phyla level,the characteristic dominant microorganisms in the aged pit mud were Firmicutes,Euryarchaeota and Bacteroidetes,and at the class level they most belong to Clostridia,but they were mainly Clostridium,Sedimentibacter,Methanobacterium at the genera level.Hydrogen-trophic methanogens,not only promoted the aging of pit mud,but also played an important role in the formation of aroma compounds in strong-flavor Baijiu.Some environmental factors had significant effects on microorganisms in pit mud,and positively correlated with beneficial microorganisms.

关 键 词：浓香型白酒 窖泥 微生物群落结构 研究进展 

分 类 号：TS261.1[轻工技术与工程—发酵工程]