浓香型白酒糟醅细菌多样性与窖龄关联度的研究  

Correlation between Pit Age and Bacterial Diversity in Fermented Grains of Nongxiang Baijiu

作　　者：胡斌 罗明有 王松[2] 周瑞平[1] 刘江 付雨晴 唐代云 刘超[1] HU Bin;LUO Mingyou;WANG Song;ZHOU Ruiping;LIU Jiang;FU Yuqing;TANG Daiyun;LIU Chao(Xufu Distillery Co.Ltd.,Yibin,Sichuan 644600;Sichuan Key Lab of Solid-state Fermentation Resources Utilization,Yibin University,Yibin,Sichuan 644600,China)

机构地区：[1]四川省宜宾市叙府酒业股份有限公司,四川宜宾644600 [2]宜宾学院固态发酵资源利用四川省重点实验室,四川宜宾644600

出　　处：《酿酒科技》2022年第8期30-33,共4页Liquor-Making Science & Technology

摘　　要：为探究浓香型白酒发酵糟醅细菌多样性与窖龄的关联性,对3口不同年份窖池发酵糟醅进行了细菌区系和理化指标的系统分析。结果显示,不同窖龄窖池出窖糟醅细菌区系相较于发酵前物种多样性大幅下降、物种丰度大幅上升,共有细菌OTUs数量减少,物种多样性及物种丰度的整体变化趋势基本一致,窖龄与其糟醅发酵过程中细菌整体变化趋势无明显关联;窖池窖龄与出窖糟醅细菌物种多样性成反比、与细菌物种丰度成正比;在不同窖龄的出窖糟醅中,乳杆菌属均占据绝对优势,乳杆菌属的占比与窖龄成正相关,除乳杆菌属外含量最多且共有的细菌属为假单胞菌属。在实际生产过程中,可根据出窖糟醅中细菌菌属种类数在一定程度上判断窖池的老熟程度。To explore the correlation between pit age and bacterial diversity in the fermented grains of Nongxiang Baijiu,the fermented grains from three pits of different ages were selected,the bacterial diversity and main physicochemical indexes of the fermented grains before and after the fermentation were analyzed by high-throughput sequencing.The results showed that,after the fermentation,the bacterial species diversity of the fermented grains decreased significantly,while the species abundance increased significantly;the number of common bacterial OTUs decreased.The overall change trend of species diversity and species abundance was basically the same,and there was no significant correlation between pit age and the overall change trend of bacteria during the fermentation process.The pit age is inversely proportional to the bacterial species diversity and directly proportional to the bacterial species abundance in the fermented grains.In the fermented grains from pits of different ages,Lactobacillus was dominant;the proportion of Lactobacillus increased with the pit age.The common dominant genus except Lactobacillus was Pseudomonas.In actual production,the aging degree of the pit can be judged by the number of bacterial species detected in the fermented grains.

关 键 词：窖龄 高通量 浓香型 多样性 老熟 

分 类 号：TS262.3[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]