摘要
运用高效液相色谱法(HPLC)分析了汾酒发酸酒醅的有机酸产物,以现代分子生物学与传统微生物学相结合的方法分离、鉴定了产酸细菌。进行了酒醅发酸条件试验和模拟酿酒试验。结果表明,酒醅发酸的主要原因是乳酸超标,从中分离到29株产乳酸细菌,其中有8株乳酸高产株,它们分别属于乳杆菌属、假单胞菌属和芽孢杆菌属。影响酒醅发酸的主要环境因素是温度,温度可以打破汾酒微生物群落的结构平衡,进而引发汾酒酿造代谢方向歧化,导致乳酸过量积累。调节发酵温度可以有效控制酒醅发酸,使汾酒酿造过程正常进行。
The acid metabolite was analyzed by using the method of high performance liquid chromatography （ HPLC）. To identify acidogenic bacterium in the sour lees of the Fen Liquor, the method unified the modern molecular biology and the traditional microbiology was used. The experiment of acidogenic factor and the wine-making simulating indicated that excessive lactic acid is main reason of lees acidification. 8 strains were selected from 29 lactic acid bacteria strains, they belonged to Lactobacillus ,Pseudomonas and Bacillus respectively. Temperature was the major environmental factor of lees acidification, it could break the balance of microbial community structure. What＇s more, it also leads to the disproportion of metabolic direction and lactic acid accumulation excessively. It could be seen that the temperature regulating of fermentation is very important to control the metabolism direction of the Fen liquor brewing.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第12期43-46,共4页
Food and Fermentation Industries
基金
横向基金
关键词
乳酸
鉴定
16S
RDNA
系统发育分析
lactic acid, identification, 16S rDNA, phylogenetic analysis
