检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
作 者:何平 肖琴 周瑞平 刘超 罗明有 赵金松 HE Ping;XIAO Qin;ZHOU Ruiping;LIU Chao;LUO Mingyou;ZHAO Jinsong(Sichuan University of Science&Engineering,Yibin,Sichuan 644000;Xufu Distillery Co.Ltd.,Yibin,Sichuan 644000;Sichuan Liquor Group Co.Ltd.,Chengdu,Sichuan 610000,China)
机构地区:[1]四川轻化工大学,四川宜宾644000 [2]宜宾市叙府酒业股份有限公司,四川宜宾644000 [3]四川省酒业集团有限责任公司,四川成都610000
出 处:《酿酒科技》2024年第1期48-53,共6页Liquor-Making Science & Technology
基 金:泸州市人民政府-四川大学战略合作项目(2021CDLZ-19)。
摘 要:为解析浓香大曲发酵过程中理化指标及细菌群落结构的演替规律,采用高通量测序技术对制曲各阶段的曲醅微生物信息进行了研究。结果表明:大曲刚入房时酸度最低,糖化力最高,一翻时酸度最高,糖化力最低;液化力起初为零,后逐渐上升;温度先上升后缓落,顶温可达60℃;各阶段共有的核心微生物有69个属,入房时以链形植物(Streptophyta)、假单胞菌属(Pseudomonas)、魏斯氏菌属(Weissel-la)为优势菌属,出房时以链形植物(Streptophyta)、魏斯氏菌属(Weissella)、葡萄球菌属(Staphylococcus)为优势菌属。此研究揭示了浓香大曲发酵过程中理化指标与细菌群落结构的变化规律,有助于探究浓香大曲细菌多样性的形成机理,为进一步剖析浓香大曲提供数据参考。In order to analyze the succession rule of physicochemical indexes and bacterial community structure of Nongxiang Daqu during fermentation,the microbial information of each fermentation stage was studied by high-throughput sequencing.The results showed that the acidity of Daqu was the lowest and the saccharification power was the highest at the first stage of fermentation;the acidity was the highest and the saccharification power was the lowest at the second stage of fermentation.The liquefaction power was zero at first and then increased gradually.The temperature rose first and then fell slowly,with the top temperature reaching 60℃.There were 69 genera of common core microorganisms in all the fermentation stages.The dominant bacteria were Streptophyta,Pseu-domonas and Weissella when the fermentation started,and the dominant bacteria were Streptophyta,Weissella and Staphylococcus when the fermentation finished.This study has revealed the change rule of physicochemical indexes and bacterial community struc-ture of Nongxiang Daqu during fermentation,which is helpful to explore the formation mechanism of bacterial diversity of Nongx-iang Daqu,and has provided data reference for further analysis of Nongxiang Daqu.
分 类 号:TS261.1[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:216.73.216.38