芝麻香型白酒高温堆积微生物多样性研究  

Microbial Diversity of High-Temperature Accumulation of the Sesame-Flavor Liquor

作　　者：王文洁 马春玲[1] 刘玉涛 张梦梦 秦炳伟 吴玉轩 胥鑫钰 WANG Wenjie;MA Chunling;LIU Yutao;ZHANG Mengmeng;QIN Bingwei;WU Yuxuan;XU Xinyu(College of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Ji’nan 250353,China;Ji’nan Baotuquan Liquor-Making Co.,Ltd.,Ji’nan 250115,China)

机构地区：[1]齐鲁工业大学(山东省科学院)生物工程学院,山东济南250353 [2]济南趵突泉酿酒有限责任公司,山东济南250115

出　　处：《食品科技》2023年第6期16-23,共8页Food Science and Technology

基　　金：2020年度山东省重点研发计划项目(重大科技创新工程)(2020CXGC010603)。

摘　　要：为探讨高温堆积过程微生物的多样性,进一步说明高温堆积在芝麻香型白酒酿制过程中的重要意义。利用磷脂脂肪酸(Phospholipid fatty acid,PLFA)分析方法研究堆积过程微生物群落结构及生物量动态变化。结果表明,堆积过程中堆积温度不断升高,微生物区系由常温类不断转换为嗜热类,微生物类群也不断减少,由复杂变得更加单一,细菌逐渐成为堆积过程中的优势微生物,并且在整个堆积过程中微生物的生物量明显高于堆积前。同时堆积过程也是一个不断消耗淀粉,增加温度、酸度与糖分的过程,为芝麻香型白酒的后续发酵与香气前体物质的生成奠定基础。In order to study the diversity of microorganisms in the high-temperature accumulation process,the importance of high-temperature accumulation in the production process of sesame-flavor liquor is further illustrated.In this study,phospholipid fatty acids(PLFA)analysis were used to study the dynamic changes of microbial community structure and biomass during the accumulation process.The results have shown that the accumulation temperature continues to increase during the accumulation process,the microflora is constantly converted from normal temperature to thermophiles,the microbial taxa is also decreasing,from complex to single,bacteria gradually become the dominant microorganisms,and the biomass of microorganisms in the whole accumulation process is significantly higher than before accumulation. At the same time, the accumulation process is also a process of continuously consuming starch and increasing temperature, acidity and sugar, laying the foundation for the subsequent fermentation of sesame-flavor liquor and the generation of aroma precursors.

关 键 词：芝麻香型白酒 高温堆积 酒醅 磷脂脂肪酸 微生物群落分析 

分 类 号：TS262.35[轻工技术与工程—发酵工程]