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

doi:10.7506/spkx1002-6630-20200514-161

食品科学 ›› 2021, Vol. 42 ›› Issue (18): 171-177.doi: 10.7506/spkx1002-6630-20200514-161

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

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

（安徽古井贡酒股份有限公司，安徽亳州 236820）

发布日期:2021-09-29

Relationship between Microbial Total Hydrogen Metabolism and Lactic Acid Content in Layered Bottom Pit Muds from Old and Young Pits Used for the Production of Strong-flavor Baijiu

MENG Yajing, WANG Yanli, DING Feng, LI Anjun, LIU Guoying, HE Hongkui, ZHANG Huimin, WANG Lu, ZHOU Qingwu, LIANG Jinhui, HU Xinhang, ZHANG Guangyao

(Anhui Gujing Distillery Co. Ltd., Bozhou 236820, China)

Published:2021-09-29

摘要/Abstract

摘要： 分析新、老窖池分层池底窖泥总氢相对含量、优势菌属与乳酸含量之间的关系，发现新、老窖池分层池底窖泥中总氢相对含量均随窖泥深度和pH值的增加而降低，且老窖泥的递降幅度更大。新、老窖泥总氢相对含量随乳酸的减少而减少，老窖泥的减少幅度更大。老窖泥中优势菌属拷贝数普遍高于新窖泥。新、老窖泥中乳酸含量与优势菌属总拷贝数相关性差异明显（－0.665 2和0.025 6），新窖泥中两者呈较强负相关。新窖泥中有15 个优势菌属与其乳酸含量呈较强负相关（＜－0.5）；老窖泥中大多数优势菌属与乳酸的相关系数值较小且正负参半，只有2 个优势菌属（Caproiciproducens和Hydrogenispora）与乳酸含量呈较强相关性。推测新、老窖泥优势菌属的代谢重点存在差异，新窖泥中优势菌属（15 个）主要参与降解乳酸。本研究证实窖泥中乳酸含量的减少与窖泥菌群总氢代谢有关，窖泥菌群的总氢代谢有利于提高窖泥的pH值，进而提高窖泥质量。

关键词: 浓香型白酒；分层池底窖泥；总氢；乳酸；优势菌属

Abstract: The relationships between total hydrogen content, dominant microbial genera and lactic acid content in bottom pit muds (BPMs) from old and young mud pits used for the production of strong-flavor Baijiu were analyzed in this study. It was found that the total hydrogen content decreased with the increase in pit depth and pH and lactic acid content in various layers of young and old BPM, this decrease being greater in old BPM. The copy numbers of dominant genera in old BPM were generally higher than those in young BPM. The correlation coefficients between lactic acid content and total copy numbers of dominant genera were significantly different between young and old BPMs (?0.665 2 vs 0.025 6), and a strong negative correlation existed in young BPM. Fifteen dominant genera showed a strong negative correlation with lactic acid content in young BPM (< ?0.5); while in old BPM, small correlation coefficients (half positive and half negative) were observed between most dominant genera and lactic acid content and only two dominant genera (Caproiciproducens and Hydrogenispora) showed strong correlation with lactic acid content. It was indicated that the metabolic profile of dominant genera was different between young and old BPMs. The dominant genera in young BPM were mainly involved in the degradation of lactic acid. In conclusion, the reduction of lactic acid content in BPM was related to microbial total hydrogen metabolism, which was beneficial to increase the pH of BPM thereby improving its quality.

Key words: Chinese strong-flavor Baijiu; layered bottom pit mud; total hydrogen; lactic acid; dominant genera

中图分类号:

TS261.1

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.

MENG Yajing, WANG Yanli, DING Feng, LI Anjun, LIU Guoying, HE Hongkui, ZHANG Huimin, WANG Lu, ZHOU Qingwu, LIANG Jinhui, HU Xinhang, ZHANG Guangyao. Relationship between Microbial Total Hydrogen Metabolism and Lactic Acid Content in Layered Bottom Pit Muds from Old and Young Pits Used for the Production of Strong-flavor Baijiu[J]. FOOD SCIENCE, 2021, 42(18): 171-177.

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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

Relationship between Microbial Total Hydrogen Metabolism and Lactic Acid Content in Layered Bottom Pit Muds from Old and Young Pits Used for the Production of Strong-flavor Baijiu

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