浓香型白酒不同窖龄窖池微生物群落特征研究  

Research on Microbial Community Characteristics of Nongxiang Baijiu Fermentation Pits of Different Ages

作　　者：樊科权[1] 刘孟华[1] 唐清兰[1] 徐姿静[1] FAN Kequan;LIU Menghua;TANG Qinglan;XU Zijing(Jiannanchun Group Co.Ltd.,Mianzhu,Sichuan 618200,China)

机构地区：[1]四川剑南春集团有限责任公司,四川绵竹618200

出　　处：《酿酒科技》2024年第7期60-64,共5页Liquor-Making Science & Technology

摘　　要：浓香型白酒生产一直有“千年老窖万年糟,酒好全凭窖池老”的说法,说明窖池是生产优质浓香型白酒的重要前提条件。本研究采用宏基因组技术解析不同窖龄窖泥微生物群落结构特征,研究结果表明,窖泥细菌群落结构在门水平下主要分布在厚壁菌门、广古菌门和拟杆菌门三类微生物,其中厚壁菌门相对丰度最高;属水平下以己酸菌、甲烷短杆菌、乳酸杆菌属、甲烷杆菌属、甲烷囊菌属和一种产氢产乙酸细菌等为主导菌群;随着窖龄增加,窖泥细菌群落多样性减小,窖龄达10年以上窖泥的微生物群落结构趋于稳定。本研究为窖泥功能微生物资源的开发和窖池维护保养提供了技术支撑。The fermentation pit is an important prerequisite for the production of high-quality Nongxiang Baijiu.In this study,metagomic technology was used to analyze the microbial community structure of the mud in the pits of different ages.The results showed that the dominant phyla were Firmicutes,Euryarchaea and Bacteroides,with Firmicutes having the highest relative abundance.At the genus level,the dominant genera were Caproiciproducens,Methanobrevibacter,Lactobacillus,Methanobacterium,Methanoculleus and Petrimonas.The bacterial community diversity decreased with the increase of pit age,and the microbial community structure of the pit mud of over 10 years tended to be stable.This study has provided technical support for the exploitation of functional microbial resources in pit mud and the maintenance of pits.

关 键 词：浓香型白酒 窖池微生物 多样性特征 

分 类 号：TS26.3[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]