米香型白酒中不同制曲工艺的微生物群落结构差异分析  

Difference in Microbial Community Structure of Mixiang Xiaoqu by Different Production Technology

作　　者：皇甫洁 何猛超 刘雅 温银萍 韩兴林 何松贵 王德良 吴振强[1] HUANGFU Jie;HE Mengchao;LIU Ya;WEN Yinping;HAN Xinglin;HE Songgui;WANG Deliang;WU Zhenqiang(School of Bioengineering,South China University of Technology,Guangzhou,Guangdong 510006;Jiujiang Distillery Co.Ltd.,Foshan,Guangdong 528203;China National Research Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100015;School of Chemistry and Chemical Engineering,Shihezi University,Shihezi,Xinjiang 832099,China)

机构地区：[1]华南理工大学生物工程学院,广东广州510006 [2]广东省九江酒厂有限公司,广东佛山528203 [3]中国食品发酵工业研究院有限公司,北京100015 [4]石河子大学化学化工学院,新疆石河子832099

出　　处：《酿酒科技》2023年第10期17-21,共5页Liquor-Making Science & Technology

摘　　要：采用高通量测序技术研究了米香型白酒生产工艺中圆盘制曲和传统制曲的微生物群落结构差异,对比分析了两种曲的理化指标。结果表明:传统制曲的糖化力、酯化力、液化力、发酵力等均高于圆盘制曲;微生物群落结构表明,在细菌和真菌门水平上两种曲各不相同,在属水平上也表明两种曲微生物结构存在较大差异且传统制曲的功能微生物优于圆盘制曲。通过对比分析企业两种制曲方式之间的理化、微生物群落结构的差异性,能够为提高圆盘制曲的质量提供有益指导,进而提升企业酒体的品质。High-throughput sequencing technology was used to study the difference in microbial community structure between traditional Mixiang Xiaoqu and Xiaoqu made by disc machine.The physicochemical indexes of the two kinds of Xiaoqu were also analyzed.The results showed that the saccharification power,esterification power,liquefaction power and fermentation power of the traditional Xiaoqu were higher than those of the Xiaoqu made by disc machine.The microbial community structure showed that the two kinds of Xiaoqu were quite different in bacteria and fungi at phylum level;at genus level,the microbial structure of the two kinds of Xiaoqu was significantly different,and the functional microorganisms of the traditional Xiaoqu were superior to those of the Xiaoqu made by disc machine.This study has provided beneficial guidance for improving the quality of Xiaoqu-making by disc machine.

关 键 词：米香型白酒 高通量测序技术 传统制曲 圆盘制曲 微生物群落结构 

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]