食品科学 ›› 2020, Vol. 41 ›› Issue (18): 120-126.doi: 10.7506/spkx1002-6630-20190819-199

• 生物工程 • 上一篇    下一篇

白酒制曲环境和成品曲中产酸微生物分析

王春晓,袁国亿,苏伟,王啸,邱树毅   

  1. (贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州?贵阳 550025)
  • 出版日期:2020-09-25 发布日期:2020-09-18
  • 基金资助:
    国家自然科学基金青年科学基金项目(31801523); 贵州省科技计划项目(黔科合支撑[2019]2263号;黔科合平台人才[2018]5781号;黔科合支撑[2016]2577-1号); 贵州省教育厅青年科技人才成长项目(黔教合KY字[2018]120);贵州大学引进人才科研项目(贵大人基合字[2017]44号)

Analysis of Acid-producing Microorganisms from Qu-making Environment and Mature Qu (Baijiu Fermentation Starter)

WANG Chunxiao, YUAN Guoyi, SU Wei, WANG Xiao, QIU Shuyi   

  1. (Guizhou Provincal Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
  • Online:2020-09-25 Published:2020-09-18

摘要: 为更好地控制小曲白酒风味,通过检测小曲白酒成品曲、成品曲糖化样品和制曲环境中的微生物,分析产生主要酸类物质的主导微生物,采用高效液相色谱法检测成品曲糖化样品中主要的酸类物质含量,采用高通量测序方法检测成品曲中细菌的相对丰度和多样性,采用传统分离筛选和序列分析方法鉴定成品曲糖化样品和制曲环境中的主导产乙酸微生物,并通过实验室糖化样品制备验证该微生物的产酸能力。结果表明:小曲白酒成品曲糖化样品中主要的酸类物质为乳酸和乙酸,乳酸的形成与成品曲中的乳杆菌属(Lactobacillus)、魏斯氏菌属(Weissella)和片球菌属(Pediococcus)多个主导菌种有关,乙酸的形成与制曲环境和成品曲糖化样品中的扣囊复膜酵母(Saccharomycopsis fibuligera)有关,醋酸菌几乎未检测到,因此推断与乙酸的形成相关性较小。本研究报道了扣囊复膜酵母的产乙酸能力,为其在白酒酸类物质形成中的研究和利用提供了新的思路。

关键词: 白酒;糖化样品;高通量测序;扣囊复膜酵母;酸度检测

Abstract: The aim of this study was to analyze the main acid-producing microorganisms in mature Qu of Xiaoqu Baijiu, saccharified samples made with it and the Qu-making environment, in order to better control the flavor Xiaoqu Baijiu. High performance liquid chromatography (HPLC) was applied to detect the contents of the main acids in the saccharified samples, and high throughput sequencing was applied to analyze the relative abundance and diversity of bacterial community in the mature Qu, and the traditional isolation, screening and sequencing methods were applied to identify the main acetic acid-producing microorganisms in the saccharified samples and Qu-making environment. The acid production ability of the isolated microorganisms was verified in laboratory-prepared saccharified samples. The results indicated that the main acids in the saccharified samples made withmature Qu of Xiaoqu Baijiu were lactic acid and acetic acid. The formation of lactic acid was correlated with the main genera of Lactobacillus, Weissella and Pediococcus, while the formation of acetic acid was caused by Saccharomycopsis fibuligera isolated from the Qu-making environment and saccharified samples. Acetic acid bacteria were scarcely detected and thus hardly correlated with acetic acid formation in this study. This study is the first to report the acetic acid production ability of S. fibuligera, which provides new insights for research on its role and application in acid formation in Baijiu.

Key words: Baijiu; saccharified samples; high throughput sequencing; Saccharomycopsis fibuligera; acidity detection

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