摘要
采用华北地区浓香型白酒企业的窖泥为实验材料,对其理化性质及微生物菌群进行了研究。发现:随着窖龄的增长,窖泥中的水分前五年下降较快,随后呈缓慢下降趋势,最终稳定在33%左右,而且窖壁泥的含水量小于窖底泥;窖泥的pH为5.0～7.0,且窖壁泥的pH小于窖底泥pH;窖泥土壤有效磷、速效钾等物质随着窖龄的增长也呈增加趋势。采用高通量分析,研究窖泥样品中微生物的群落结构,解析浓香型白酒不同窖龄窖泥中优势微生物和特征微生物,为人工窖泥的培养、浓香型白酒质量的提高提供理论依据。
The mud of Luzhou-flavor liquor was used as to investigate its physicochemical properties and microbial population.It was found that with the increase of the cellar age,the moisture in the mud decreases quickly in the first five years,then decreases slightly and finally keep stable at around 33%,and the shale mud has less moisture than the bottom mud;the pH of the mud is between 5.0 and 7.0,and the shale mud has lower pH than the bottom mud.The effective phosphorus and available potassium in mud soil also increase with the cellar age.High-throughput sequencing was used to investigate the community structure of bacteria in mud samples,and to analyze the dominant microorganisms and characteristic microorganisms in mud samples with different age.These works provide theoretical basis for the cultivation of artificial mud and the improvement of the quality of Luzhou-flavor liquor.
作者
李俊辉
张志伟
刘英杰
杨平平
王燕
LI Jun-hui;ZHANG Zhi-wei;LIU Ying-jie;YANG Ping-ping;WANG Yan(Institute of Biological Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China)
出处
《齐鲁工业大学学报》
2018年第6期25-28,共4页
Journal of Qilu University of Technology
基金
CARS-27国家现代农业产业技术体系项目
关键词
浓香型白酒
理化性质
窖泥微生物
高通量测序
Luzhou-flavor liquor
physicochemical properties
mud microorganism
highthroughput sequencing
