食品科学 ›› 2012, Vol. 33 ›› Issue (15): 183-187.

• 生物工程 • 上一篇    下一篇

中国浓香型白酒窖池糟醅中微生物群落演替分析

张大凤1,2,李 可1,2,刘 森1,2,刘若尘1,邢亚阁1,李明元1,2,车振明1,向文良1,2,*   

  1. 1.西华大学生物工程学院 四川省食品生物技术重点实验室 2.西华大学古法发酵(酿造)生物技术研究所
  • 收稿日期:2011-11-11 修回日期:2012-07-04 出版日期:2012-08-15 发布日期:2012-09-07
  • 通讯作者: 张大凤 E-mail:yhf1998914@163.com
  • 基金资助:

    教育部春晖计划项目

Microbial Community Succession of Chinese Luzhou-Flavor Liquor Lees

da-feng zhang   

  • Received:2011-11-11 Revised:2012-07-04 Online:2012-08-15 Published:2012-09-07
  • Contact: da-feng zhang E-mail:yhf1998914@163.com

摘要: 为探索中国浓香型白酒发酵糟醅中微生物群落演替规律,利用克隆分析,从时间和空间两个层面对糟醅微生物区系的消长变化进行较为全面的调查。根据有效克隆子分布数据计算的群落多样性参数表明:窖池糟醅微生物群落多样性在时间和空间上存在差异。应用CANOCO 4.5 软件对物种和生态因子进行典范对应分析(CCA),应用CANODRAW 4.0作种类、样方分布与生态因子关系的二维排序图,排序图上清楚地反映了窖池糟醅微生物种类、群落分布与生态因子的关系。结果表明:酸度、乙醇含量、水分含量是影响微生物群落结构组成的主要微生态因子;大部分微生物适宜在低酸度条件下生长,少数耐酸微生物能在高酸度条件下生长;随着发酵的进行,生态因子发生变化,微生物群落也进行相应的演替,向耐高酒精含量、高酸度的群落发展。

关键词: 中国浓香型白酒, 发酵糟醅, 微生物演替

Abstract: In order to explore the succession of microorganism communities in fermented grains from Chinese Luzhou-flavor liquor production, we investigated the temporal and spatial changes of microbial communities by clone analysis. The community diversity parameters calculated based on clone distribution suggested that microbial community diversity showed temporal and spatial variations. The data of species and ecological factors were analyzed by canonical correspondence analysis (CCA) using CANOCO 4.5. The species (or sites)-environment biplot of CCA were automatically mapped using CANODRAW 4.0 and the relationships of the ecological distribution of the fermented grains microorganism species and communities with the ecological factors were clearly revealed on these biplots. The results showed that the acidity, ethanol and humidity had important influences on the microbial community composition. The bulk of microorganism species adapted to grow in low acidity condition and only a few microorganisms could live in high acidity condition. The microorganism communities responded to changes of ecological factors along with fermentation, towards a community tolerant of high levels of ethanol and acidity.

Key words: Chinese Luzhou-flavor liquor, fermentation lees, community succession

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