糟醅堆积过程中微生物种群的变化规律

Changes of Microbial Diversity in Stacked Fermentation for the Production of Moutai Flavor Liquor

摘要:

糟醅堆积发酵是酱香型白酒生产工艺中一个重要的环节，对白酒品质、产量有很大的影响。采用PCR?鄄DGGE生物技术研究酱香型白酒酿造中所有的糟醅堆积过程，对堆积糟醅中的微生物种群变化进行跟踪，揭示微生物种群在各个轮次糟醅堆积过程的变换规律。从整体看，堆积发酵过程细菌种类多于真菌种类，下沙期间堆积糟醅的微生物种类很少，糙沙阶段微生物种类开始逐渐增多，二轮次堆积时微生物种类最丰富，且在整个酿酒年度的末期，堆积糟醅微生物多样性有减少现象。

Abstract:

Stacked fermentation is an important part in the production of Moutai flavor liquor and has a great impact on the yield and quality of liquor. The study used PCR?鄄DGGE to reveal the change of microbial population in eight rounds of stacked fermentation during the production of Moutai flavor liquor. It was concluded that there was a certain rule in the change of microbial diversity：the bacterial species in stacked fermentation were more than fungal species during all rounds of stacked fermentation；for the first round，there were only a few microbial species；in the second round，the microbial diversity began to increase；when the fermentation came to the fourth round，the microbial diversity was most abundant；in the final round，the microbial diversity tended to decrease.