摘要
窖泥是浓香型白酒酿制过程中最主要的微生物源,窖泥中微生物的类型、丰度、新陈代谢活动等均对浓香型白酒品质产生很大的影响。为探究窖泥中梭菌微生物的多样性,利用窖泥理化结合聚合酶链式反应-变性梯度凝胶电泳技术对10个窖泥样品中的梭菌群落及变化规律进行研究。结果表明,所选10个窖泥的理化参数均符合优质窖泥指标要求;在微生物层面,窖泥中检测到的梭菌在属水平上有:嗜碱菌属、丁酸弧菌属、梭菌属、喜热菌属、瘤胃梭菌属、粪球菌属、沉淀杆菌属(Sedimentibacter)、钙原杆菌属(Caldicoprobacter)、温带菌(Tepidimicrobium)、梯氏菌(Tissierella)、孢子菌(Sporanaerobacter)、硫酸盐还原菌属、鲁替孢菌属和梭状芽胞杆菌(Clostridiisalibacter)等,这些菌是优质窖泥的重要指示菌,可知窖泥中含有极其丰富的酿酒功能菌。揭示了可能在白酒酿造中起关键作用的梭菌菌群,在分子水平上为研究浓香型白酒提供了理论依据。
Pit mud is the main microbial source in the fermentation process of Nongxiang Baijiu.The type,abundance and metabolic activities of microorganisms in pit mud have a great impact on the quality of Nongxiang Baijiu.In order to explore the diversity of Clostridia microorganisms in pit mud,the polymerase chain reaction denaturing gradient gel electrophoresis technology(PCR-DGGE)was used to study the Clostridia communities and their change rules in 10 pit mud samples.The results showed that the physicochemical parameters of the selected pit mud samples met the requirements of high-quality pit mud.At genus level,the Clostridia microorganisms included Alkalibaculum,Butyrivibrio,Clostridium,Caloramator,Ruminiclostridium,Enterococcus,Sedimentibacter,Caldicoprobacter,Tepidimicrobium,Tissierella,Sporanaerobacter,sulfate-reducing bacteria,Lutispora and Clostridiisalibacter.These microorganisms are important indicators of high-quality pit mud.It can be concluded that the pit mud contains extremely rich functional microorganisms.This paper reveals the Clostridia microorganisms that may play a key role in Baijiu fermentation,and provides a theoretical basis for the study of Nongxiang Baijiu at molecular level.
作者
吴玉轩
汪俊卿
刘玉涛
张梦梦
任广花
王文洁
崔吉鹏
WU Yuxuan;WANG Junqing;LIU Yutao;ZHANG Mengmeng;REN Guanghua;WANG Wenjie;CUI Jipeng(School of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan,Shandong 250353;Department of Technology and Quality,Jinan Baotuquan Distillery Co.Ltd.,Jinan,Shandong 250115,China)
出处
《酿酒科技》
2024年第2期46-52,58,共8页
Liquor-Making Science & Technology
