摘要
芝麻香型白酒发酵包括堆积和窖池发酵两个过程,初始菌株的分布对发酵过程影响较大。利用不同料醅组合,形成不同初始菌浓及比例模拟窖池发酵,探究微生物演替和相互作用的影响。结果表明,窖池发酵前期的优势菌为酵母和乳酸菌,发酵后期为芽孢杆菌。表层堆积醅中的优势细菌从戴尔福特菌属(Delftia)(48.0%)、罗尔斯通氏菌属(Ralstonia)(17.9%)和芽孢杆菌属(Bacillus)(16.4%)演变为Bacillus(34.8%)、Lactobacillus(28.8%)以及Delftia(15.0%),堆积酒醅全上层∶中下层=1∶6样品中优势细菌的相对丰度由Lactobacillus(75.7%)、Bacillus(14.9%)变化至90.6%与3.8%。堆积结束的表层醅菌浓高、淀粉老化程度高,抑制了窖池发酵过程中酵母的乙醇代谢,发酵结束时乙醇含量仅为2.2 g/100 g酒醅,酸度为26.5 mmol/100 g酒醅。在窖池发酵初期补加糖化酶(10%)对发酵结束时的乙醇含量和酸度有显著影响(P<0.05)。
The fermentation process of sesame-flavor(Zhimaxiangxing)Baijiu includes stacking and pit fermentation,and the distribution of initial strains has great influence on the fermentation process.The effects of microbial succession and interaction were studied by using simulated pit fermentation through different combinations of fermented grains with different initial microbial concentration and ratio.The results showed that the dominant microorganisms were yeasts and lactic acid bacteria in the early stage of fermentation,and Bacillus in the late stage of fermentation.The dominant bacteria in the surface stacking fermented grains evolved from Delftia(48.0%),Ralstonia(17.9%)and Bacillus(16.4%)to Bacillus(34.8%),Lactobacillus(28.8%)and Delftia(15.0%).The relative abundance of dominant bacteria in all upper layers:middle and lower layers(1∶6)of stacking fermented grains varied from Lactobacillus(75.7%)and Bacillus(14.9%)to 90.6%and 3.8%,respectively.The ethanol metabolism of yeast was inhibited by the high bacterial concentration in the surface of stacking fermented grains and the high aging degree of starch at the end of the stacking.The alcohol content was only 2.2 g/100 g and the acidity was 26.5 mmol/100 g of fermented grains at the end of the fermentation.The addition of saccharifying enzyme(10%)at the initial stage of fermentation had significant effects on the ethanol content and acidity at the end of fermentation(P<0.05).
作者
贾一清
孙昭
廖博曦
陈建新
JIA Yiqing;SUN Zhao;LIAO Boxi;CHEN Jianxin(School of Biotechnology,Jiangnan University,Wuxi 214100,China;National Engineering Research Center for Cereal Fermentationand Food Biomanufacturing,Jiangnan University,Wuxi 214100,China;Wuxi Yu-Qi Wine Co.,Ltd.,Wuxi 214100,China)
出处
《中国酿造》
CAS
北大核心
2023年第11期34-39,共6页
China Brewing
基金
技术服务类横向科研项目(180363)。
关键词
芝麻香型白酒
堆积发酵
演替规律
乙醇代谢
相互作用
多样性分析
sesame-flavor Baijiu
stacking fermentation
succession rule
ethanol metabolism
interaction effect
diversity analysis
