浓香白酒发酵过程中酒醅微生物结构分析  

Structural Analysis for Microorganisms in Fermented Grains of Chinese Strong-flavor Baijiu Fermentation

作　　者：韩兴林[1,4] 崔磊 常强[3] 王鹏 陈彬 蒋超[3] 刘一洲 HAN Xinglin;CUI Lei;CHANG Qiang;WANG Peng;CHEN Bin;JIANG Chao;LIU Yizhou(1.China National Research Institute of Food&Fermentahon Industaes Co.,Ltd,Beijing 100015,China;Anhui Wenwang Brewery Co.,Ltd,Fuyang 236400,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015,China)

机构地区：[1]中国食品发酵工业研究院酿酒技术研发部白酒中心,北京100015 [2]中国食品发酵工业研究院,北京100015 [3]安徽文王酿酒股份有限公司,安徽阜阳236400 [4]国家酒类品质与安全国际联合研究中心,北京100015

出　　处：《酿酒》2021年第1期81-86,共6页Liquor Making

摘　　要：酒醅中微生物结构对白酒发酵有着重要作用,通过对两个基酒品质风格差异较大的浓香车间进行发酵过程酒醅微生物结构剖析,发现不同车间的微生物结构差异相对较小,其中两车间共有的原核微生物分别占各自原核微生物种类的88.2%和70.1%,共有的真核微生物分别占各自真核微生物种类的82.1%和78.2%。不同发酵阶段的微生物结构差异相对较大,在发酵前期主要以乳酸杆菌属(Lactobacillus)、葡萄球菌属(Staphylococcus)、不动杆菌属(Acinetobacter)、根霉属(Rhizopus)、复膜孢酵母属(Saccharomycopsis)和曲霉属(Aspergillus)等为主,发酵中后期以乳酸杆菌属(Lactobacillus)、醋酸杆菌属(Acetobacter)、酵母菌属(Saccharomyces)等为主。The microorganisms in fermented grains play an important role in the liquor fermentation process. This study analyzed the microbial structure of fermented grains in two workshops with different base liquor of Chinese strong-flavor Baijiu. The results showed that the differences in microbial structure between different workshops was not significant, the shared prokaryotic microorganisms in tow workshops take 88.2% and 70.1% in the whole prokaryotic microorganisms in workshop 1 and workshop 2 respectively, and the shared eukaryotic microorganism take 82.1% and 78.2% respectively. On the other hand, the differences in microbial structure in different fermentation stages were significant. In the early stage of fermentation, Lactobacillus, Staphylococcus, Acinetobacter, Rhizopus,Saccharomycopsis and Aspergillus were the main species. In the later stage of fermentation, whoever, Lactobacillus, Acetobacter and Saccharomyces were the main species.

关 键 词：浓香型白酒 高通量测序 原核微生物 乳酸杆菌 

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]