新老窖池黄水的差异性及静置培养对其影响

doi:10.7506/spkx1002-6630-20190531-382

食品科学 ›› 2020, Vol. 41 ›› Issue (2): 215-222.doi: 10.7506/spkx1002-6630-20190531-382

新老窖池黄水的差异性及静置培养对其影响

张会敏，孟雅静，王艳丽，李安军，刘国英，袁志强，张严，邢新会

（1.安徽省固态发酵工程技术研究中心，安徽亳州 236820；2.清华大学化工系，北京 100084）

收稿日期:2020-01-20 修回日期:2020-01-20 出版日期:2020-01-25 发布日期:2020-01-19

Differences between Huangshui from Old and Young Mud Pits of Chinese Strong-Flavor Liquor and Effect of Static Culture on It

ZHANG Huimin, MENG Yajing, WANG Yanli, LI Anjun, LIU Guoying, YUAN Zhiqiang, ZHANG Yan, XING Xinhui

(1. Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; 2. Department of Chemical Engineering, Tsinghua University, Beijing 100084, China)

Received:2020-01-20 Revised:2020-01-20 Online:2020-01-25 Published:2020-01-19

摘要/Abstract

摘要： 分析浓香型新老窖池新鲜黄水封闭静置培养前后的理化性质和菌群组成。新老窖池新鲜黄水相比，后者丁酸、己酸、戊酸、乙酸等有机酸和铵态氮的含量较高。新老窖池黄水经过5 个月的封闭静置培养，淀粉、还原糖和酸度值降低，而铵态氮增加；此外，老窖池黄水己酸和戊酸值降低；新窖池黄水的乙醇值显著降低，同时丁酸和乙酸的值显著增加。新老窖池新鲜黄水中乳酸杆菌（Lactobacillus）均占绝对优势（＞95%），封闭静置培养后，Lactobacillus分别降低至68.55%和52.5%，同时其他菌属的丰度增加，其中包括很多对窖泥老熟有益的厌氧菌。聚类分析表明：与窖龄相比，是否静置培养对黄水菌群的影响更大。冗余分析表明：还原糖与菌群结构的相关性最强，其解释度高达65%。本研究证明了封闭静置培养对黄水菌群的老熟作用，为将来定向培养黄水以促进新窖泥的老熟提供了可能性。

关键词: 浓香型白酒, 理化因子, 黄水, 原核微生物群落, 窖泥老熟

Abstract: In this study, the physicochemical properties and bacterial compositions of fresh and statically-cultured Huangshui (HS) from old and young strong-flavor-liquor pits were analyzed. Compared with young-pit fresh HSs, the contents of organic acids, such as butyric acid, caproic acid, valeric acid and acetic acid, and ammonium nitrogen in old-pit fresh HSs were higher. After 5 months of closed static culture, the values of starch, reducing sugar and acidity were decreased in both bit HSs, while the content of ammonium nitrogen was increased. In addition, in old-pit HSs, the contents of caproic acid and valeric acid were significantly decreased; in young-pit HSs, the content of alcohol was significantly decreased, while the contents of butyric acid and acetic acid were significantly increased. The bacterial compositions in old/young-pit fresh HSs were similar to each other, and in both fresh HSs Lactobacillus occupied absolute advantage with abundance of > 95%. After closed static culture, the abundance of Lactobacillus was reduced to 52.5% and 68.55%, respectively, while the abundance of some other aerobic/anaerobic bacteria was increased, including many pit mud (PM)-benefiting anaerobic bacteria. The cluster analysis indicated that static culture had a greater influence on the bacterial communities of HSs as compared with cellar age. The redundancy analysis (RDA) indicated that the reducing sugar showed the highest degree of interpretation of the correlation in RDA analysis, up to 65%. This study preliminarily proved the aging function of closed static culture on the bacteria in HSs, which would make it possible future targeted HS culture to promote the bacterial aging in new PM.

Key words: Chinese strong-flavor Baijiu, physicochemical properties, Huangshui, prokaryotic microbial communities, pit mud aging

中图分类号:

TS201.3

张会敏，孟雅静，王艳丽，李安军，刘国英，袁志强，张严，邢新会. 新老窖池黄水的差异性及静置培养对其影响[J]. 食品科学, 2020, 41(2): 215-222.

ZHANG Huimin, MENG Yajing, WANG Yanli, LI Anjun, LIU Guoying, YUAN Zhiqiang, ZHANG Yan, XING Xinhui. Differences between Huangshui from Old and Young Mud Pits of Chinese Strong-Flavor Liquor and Effect of Static Culture on It[J]. FOOD SCIENCE, 2020, 41(2): 215-222.

[1]	赵文鹏，李浩，杨慧林，王筱兰. 曲霉型豆豉发酵阶段细菌群落的演替及其与环境因子的关系[J]. 食品科学, 2021, 42(4): 138-144.
[2]	胡晓龙，王康丽，宋丽丽，侯建光，曹振华，吴丽丽，牛广杰，马歌丽，赵书民，赵东. 浓香型白酒酒醅中总RNA提取方法评价[J]. 食品科学, 2021, 42(2): 74-82.
[3]	张明珠，吴学凤，穆冬冬，许博阳，孙伟，蒋俊树，闫晓明，郑志，姜绍通，李兴江. 基于高通量测序的窖泥原核微生物群落结构及其理化因子相关性分析[J]. 食品科学, 2021, 42(18): 111-118.
[4]	孟雅静，王艳丽，丁峰，李安军，刘国英，何宏魁，张会敏，王录，周庆伍，梁金辉，胡心行，张光耀. 浓香型白酒新、老窖池分层池底窖泥菌群总氢代谢与乳酸含量之间的关系[J]. 食品科学, 2021, 42(18): 171-177.
[5]	胡晓龙，余苗，曹振华，王康丽，田瑞杰，韩素娜，李华，李建民，曾田，李红. 基于高通量测序的窖泥原核微生物群落多样性在退化窖池中的空间异质性[J]. 食品科学, 2021, 42(10): 86-93.
[6]	张会敏，王艳丽，孟雅静，王银辉，李安军，王志强，张治洲，邢新会. 浓香型白酒发酵新老窖泥理化因子和原核微生物群落结构差异分析[J]. 食品科学, 2020, 41(6): 207-214.
[7]	张会敏，孟雅静，王艳丽，胡心行，王银辉，黄艳，周庆伍，李安军，王录，邢新会. 浓香型白酒窖池分层分位点池底窖泥pH值、主要有机酸与钙、镁离子之间的相关性分析[J]. 食品科学, 2020, 41(19): 90-97.
[8]	刘冰冰，周开心，叶丽靖，余盈盈，李学思，闫培勋，郭书贤. 1 株分离自宋河镇浓香型白酒酒醅的产香细菌鉴定及风味物质分析[J]. 食品科学, 2020, 41(18): 105-112.
[9]	张会敏，王艳丽，孟雅静，李安军，周庆伍，胡心行，刘国英，李兰，黄艳，邢新会. 浓香型白酒新、老窖池池壁泥与池底泥原核菌群结构分析[J]. 食品科学, 2020, 41(18): 180-187.
[10]	邓杰，卫春会，边名鸿，黄治国. 浓香型白酒不同窖龄窖池窖泥中古菌群落结构分析[J]. 食品科学, 2017, 38(8): 37-42.
[11]	徐亚超，盛杰，刘安军. 白酒发酵副产物黄水抑菌特性及稳定性研究[J]. 食品科学, 2017, 38(15): 122-126.
[12]	李永娇，张宿义，霍丹群，曾娜，周涛，李德林，杨艳，王明. 浓香型白酒蒸馏过程中金属元素的迁移变化规律[J]. 食品科学, 2016, 37(16): 156-161.
[13]	陈帅1，赵金松1，郑佳1，刘琨毅1，黄钧1，周荣清1,2,3,*. 红曲与产酯酵母酯化黄水代谢物特征的研究[J]. 食品科学, 2013, 34(7): 1-5.
[14]	刘森1,2，李林光3，李可1,2，贾碧洪1,2，钟小廷1,2，车振明1，向文良1,2,*. 中国浓香型白酒窖池窖泥中原核微生物群落的空间异质性[J]. 食品科学, 2013, 34(21): 221-226.
[15]	叶光斌1,2，罗惠波1,2，杨晓东1，李丹宇1，王毅1，倪斌3. 基于免培养法研究泸州地区浓香型白酒窖泥原核微生物群落结构[J]. 食品科学, 2013, 34(17): 176-181.

新老窖池黄水的差异性及静置培养对其影响

Differences between Huangshui from Old and Young Mud Pits of Chinese Strong-Flavor Liquor and Effect of Static Culture on It

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价