不同窖龄糟醅理化指标和细菌区系差异研究  

Differences on Physicochemical and Bacterial Flora of fermented Grains at Different Pit Ages

作　　者：罗明有 刘超[1] 王松[2] 刘江 付雨晴 胡斌 唐代云 周瑞平[1] LUO Mingyou;LIU Chao;WANG Song;LIU Jiang;FU Yuqing;HU Bin;TANG Daiyun;ZHOU Ruiping(Sichuan YiBin XuFu Wine Industry Co.,Ltd.,Yibin 644600,China;Key Laboratory of Sichuan Province for the Utilization of Solid State Fermentation Resources,Yibin University,Yibin 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：《食品科技》2022年第9期68-73,共6页Food Science and Technology

基　　金：四川省酒业集团项目(CJ202002)。

摘　　要：以自制网状发酵容器作为不同窖池糟醅的转移装置,实现不同窖龄窖池糟醅的“交叉”发酵,并对3口窖池的中层样本和同层次钢丝网中样本进行理化和微生物差异分析。结果表明:新窖池钢丝网中除水分趋同于转移的新窖池,其余理化指标趋同于原窖池;当老窖糟醅转移至新窖池中,乳杆菌属增加,梭状菌属减少,且在越老的窖池中形成的乳杆菌属相对丰度越高;当新糟醅转移至老窖池中,乳杆菌属相对丰度增加,梭状菌属减少,细菌群落趋同于老糟醅。由此可得,新老糟醅在相互转移的过程中主要受到转移后环境的影响,基本趋同于被转移后环境,同时保留少量转移前环境的特性,证明了浓香型白酒续糟发酵的可行性。The self-made reticulated fermentation vessel was used as the transfer device for fermented grains in different pits,to realize the“cross”fermentation of fermented grains in pits of different ages.The physicochemical and microbiological differences of samples in the middle layer and the same layer of steel wire mesh were analyzed in the three pits at the same time.The results showed that:except water in the steel wire mesh of the new pit is similar to the transferred new pit,the other physical and chemical indexes are similar to the original pit.When aged pit fermented grains was transferred to the new pit,Lactobacillus increased,Clostridium species decreased,and in the older pit forming the higher the relative abundance of Lactobacillus genus.When the new fermented grains were transferred to the old pit,the relative abundance of Lactobacillus increased,while that of Clostridium decreased,and the bacterial communities were similar to those in the old fermented grains.It can be concluded that the transfer of new and old fermented grains was mainly influenced by the post-transfer environment,which was similar to the post-transfer environment,while retaining a little of the characteristics of pre-transfer environment,which proved the feasibility of Luzhou-flavor liquor continued fermentation.

关 键 词：浓香型白酒 糟醅 细菌 

分 类 号：TS262.31[轻工技术与工程—发酵工程]