豉香型白酒酒丸、酒饼及酒醪中微生物群落多样性研究  

Microbial community diversity in Jiuwan,Jiubing and Jiulao of Chi-flavor Baijiu

作　　者：江汶钰 张明星 李洁 张玄妮 李欢欢 谢娟 徐学锋[1] JIANG Wenyu;ZHANG Mingxing;LI Jie;ZHANG Xuanni;LI Huanhuan;XIE Juan;XU Xuefeng(College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《中国酿造》2021年第7期33-37,共5页China Brewing

基　　金：广东省自然科学基金项目(2018A030313011);广东省重点领域研发计划(2018B020206001)。

摘　　要：通过聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)技术解析豉香型白酒在生产过程中的酒丸、酒饼和发酵醪液的不同发酵期的微生物群落结构,获得表征豉香型白酒酒丸、酒饼和发酵醪液中细菌和真菌群落结构的DGGE指纹图谱。结果表明,三类样本(酒丸、酒饼和发酵醪液)细菌共有29种,其中乳酸菌属(Lactobacillus)和嗜盐单胞菌属(Halomonas)为优势菌群;真菌共有21种,其中酵母属(Saccharomyces)和毛霉属(Mucor)为优势菌属。在发酵醪液中还检测出了许多未培养微生物。酒丸和发酵醪液发酵开始时微生物数量较少,发酵后期微生物数量达到顶峰,酒饼则随着贮藏时间增加,微生物种类不断减少而趋于稳定。PCR-DGGE技术初步鉴定了部分代表性细菌和真菌的种属类群以及一些未培养微生物,比传统培养法更全面和精确。The microbial community structure of Jiuwan,Jiubing and Jiulao of the Chi-flavor type of Baijiu was analyzed by PCR-DGGE technology in different fermentation periods,and the DGGE fingerprints characterizing the bacterial and fungal communities were obtained.The results showed that there were 29 species of bacteria in three samples(Jiuwan,Jiubing and Jiulao),among which Lactobacillus and Halomonas were the dominant bacteria group.There were 21 species of fungi,among which Saccharomyces and Mucor were the dominant genera.Many unculturable microorganisms were detected in the Jiulao.The number of microorganism in Jiubing and Jiulao was small at the beginning of fermentation,and reached the peak at the late fermentation,while the number of microorganism in Jiubing decreased and tended to be stable with the increase of storage time.PCR-DGGE technology can preliminarily identify some representative species and genera of bacteria and fungi as well as some unculturable microorganisms,which was more comprehensive and accurate than the traditional culture method.

关 键 词：聚合酶链式反应-变性梯度凝胶电泳 豉香型白酒 乳酸菌 酵母菌 特征风味物质 

分 类 号：TS201.3[轻工技术与工程—食品科学]