糟粕醋中微生物多样性及其冷链物流对策建议研究  

Research on Microbial Diversity in Dregs Vinegar and Suggestionson Cold Chain Logistics Strategies

作　　者：李平 牛进 LI Ping;NIU Jin(Zhengzhou University of Industrial Technology,Zhengzhou 451100,China)

机构地区：[1]郑州工业应用技术学院,郑州451100

出　　处：《中国调味品》2024年第7期165-169,共5页China Condiment

基　　金：河南省政府决策招标课题(2018B266);河南省科技厅软科学项目(192400410295)。

摘　　要：微生物是糟粕醋发酵的关键因素,在发酵过程中能产生不同的代谢产物,直接影响醋的风味、口感和香气。研究微生物多样性有助于控制醋的生产过程,包括发酵速度、发酵最佳结束时间等,通过调整微生物的群落结构来影响醋的质量和特性。该研究基于此,利用高通量测序技术对糟粕醋中的细菌和真菌群落进行分析。研究结果表明,糟粕醋中的细菌群落组成结构相比于真菌群落组成结构更加复杂,在糟粕醋发酵过程中,随着发酵时间的增加,糟粕醋中的微生物多样性逐渐减少。对糟粕醋中微生物多样性进行分析有助于深入了解糟粕醋发酵过程中微生物的作用和相互关系,为醋的生产提供了科学依据,同时有助于保持传统工艺特色和促进糟粕醋产业发展。Microorganisms are the key factor in the fermentation of dregs vinegar.They can produce different metabolites during fermentation,which directly affects the flavor,taste and aroma of vinegar.Studying microbial diversity can help control the production process of vinegar,including the speed of fermentation,the optimal end time of fermentation and so on,and affect the quality and characteristics of vinegar by adjusting the structure of microbial community.Based on this,in this study,high-throughput sequencing technology is used to analyze the bacterial and fungal communities in dregs vinegar.The results show that the bacterial community composition structure in dregs vinegar is more complex than the fungal community composition structure.During the fermentation of dregs vinegar,with the increase of fermentation time,the microbial diversity in dregs vinegar gradually decreases.Analyzing microbial diversity in dregs vinegar helps to deeply understand the roles and interrelationships of microorganisms in dregs vinegar during fermentation,and provides scientific basis for the production of vinegar.At the same time,it helps to maintain the characteristics of traditional process and promote the development of dregs vinegar industry.

关 键 词：糟粕醋 微生物多样性 发酵 冷链运输 

分 类 号：TS264.22[轻工技术与工程—发酵工程]