洋河酿造环境空气微生物解析与应用  

Analysis and Application of Microorganisms in Yanghe Liquor Making Environment

作　　者：孔小勇[1] 高涛 张龙云[1] KONG Xiaoyong;GAO Tao;ZHANG Longyun

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒》2022年第6期67-71,共5页Liquor Making

摘　　要：通过对洋河酒厂老区酿酒车间的空气微生物跟踪分析,分离得到了21株优势菌株,明晰了空气中细菌、霉菌和酵母随季节变化的规律,数量上入池酒醅的微生物中有18.40%细菌、8.17%酵母和0.06%霉菌来自空气微生物,结构上入池酒醅细菌与空气细菌相似系数为0.27。基于酿酒微生态的优化提升,提出以空气培养空气、以结构培养结构的策略,将老区分离得到的优势菌株扩大培养,在新区酿酒车间复制迁移,新老区酿酒车间空气中细菌相似系数由0.37提升到0.85,真菌的相似系数由0.27提升到0.77,且试验车间的生产实绩提升明显。Through the tracking and analysis of microorganisms in the air of the liquor making workshop in the old district of Yanghe Distillery, 21 dominant strains were isolated, and the regularity of seasonal changes of bacteria, mold and yeast in the air was clarified. There are 18.40% bacteria, 8.17% yeast and 0.06% mold in the input fermented grains were from microorganisms in the air, and structurally, the similarity coefficient of bacteria between the input fermented grains and the air was 0.27. Based on the optimization and improvement of the micro-ecology in liquor making, the strategies of "cultivating air with air" and "cultivating structure with structure" were proposed. That is the dominant strains isolated in the old district were cultured in large scale, and replicated and migrated to the new district of the liquor making workshops. The similarity coefficient of bacteria in the air between districts of the new and old liquor making workshops was increased from0.37 to 0.85, and that of fungi was increased from 0.27 to 0.77, and the production performance in the experimental workshops was significantly improved in practice.

关 键 词：酿酒车间 空气微生物 优势菌种 

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]