乳酸对浓香型白酒窖泥微生物群落的影响研究  

Effect of lactic acid on microbial community in pit mud of strong-flavor Baijiu

作　　者：雷学俊 张霞 赵东 乔宗伟 尹礼国 刘芳 李俣珠 刘多涛 郑佳 LEI Xuejun;ZHANG Xia;ZHAO Dong;QIAO Zongwei;YIN Liguo;LIU Fang;LI Yuzhu;LIU Duotao;ZHENG Jia(Yibin Wuliangye Co.,Ltd.,Yibin 644000,China;Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation,China National Light Industry,Yibin 644000,China;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin 644000,China)

机构地区：[1]宜宾五粮液股份有限公司,四川宜宾644000 [2]中国轻工业浓香型白酒固态发酵重点实验室,四川宜宾644000 [3]固态发酵资源利用四川省重点实验室,四川宜宾644000

出　　处：《中国酿造》2023年第1期37-40,共4页China Brewing

基　　金：固态发酵资源利用四川省重点实验室开放基金(2021GTJC02)。

摘　　要：利用高通量测序仪分析乳酸胁迫下浓香型白酒窖泥中微生物群落结构变化规律。结果表明,在门水平下,在发酵环境pH≤4.0时,窖泥微生物群落结构变化具有显著性差异;当pH≤4.0时,优势菌门主要为厚壁菌门(Fimicutes)(90%以上);当pH>4.0,优势菌门主要为厚壁菌门(Fimicutes)和变形菌门(Proteobacteria),前者随发酵时间增加呈逐渐增加的趋势,后者随发酵时间增加呈逐渐减少的趋势。在属水平下,优势菌群以热厌氧杆菌属(Thermacetogenium)和梭菌属(Clostridium)为主,随发酵时间增加呈逐渐增加的趋势;在pH≤4.0时,热厌氧杆菌属(Thermacetogenium)和梭菌属(Clostridium)的相对含量均高于在pH5.0胁迫发酵条件下和对照组。Under the stress of lactic acid,the change of microbial community structure in pit mud of strong-flavor(Nongxiangxing)Baijiu was analyzed by high-throughput sequence technology.The results showed that at the phylum level,when the fermentation environment was pH≤4.0,there were significant differences in the changes of the microbial community structure of pit mud.When pH≤4.0,the dominant phyla were mainly Fimicutes(more than 90%).When pH>4.0,the dominant phyla were mainly Fimicutes and Proteobacteria,and Fimicutes gradually increased with the increase of fermentation time,while Proteobacteria gradually decreased.At the genus level,the dominant genera were mainly Thermacetogenium and Clostridium,which gradually increased with the increase of fermentation time.The relative contents of Thermacetogenium and Clostridium under pH≤4.0 were both higher than those under pH 5.0 stress fermentation conditions and the control group.

关 键 词：浓香型白酒 窖泥 乳酸 胁迫 微生物群落 

分 类 号：TS261.1[轻工技术与工程—发酵工程]