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食品与发酵工业  2018, Vol. 44 Issue (12): 8-14    DOI: 10.13995/j.cnki.11-1802/ts.018578
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
基于新老窖泥的微生物菌群结构判定浓香型白酒生产中的主体己酸菌
任聪1,3,辜杨1,杜海1,3,徐岩1,2,3*
1(江南大学 生物工程学院,酿酒科学与酶技术研究中心,江苏 无锡,214112)
2(江南大学,食品科学与技术国家重点实验室,江苏 无锡,214112)
3(江南大学,教育部工业生物技术重点实验室,江苏 无锡,214122)
Predicting dominant caproate-producing microbes by comparing the microbiotas between new- and aged-pit muds
REN Cong1,3, GU Yang1, DU Hai1,3, XU Yan1,2,3*
1(Brewing and Enzyme Technology Center, School of Biotechnology, Jiangnan University,Wuxi 21422, China)
2(State Key Laboratory of Food Science and Technology, Jiangnan University, )
3(Key Laboratory of Industrial Biotechnology, Jiangnan University, Wuxi 214122, China)
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摘要 对新、老窖泥的微生物菌群结构和进化关系,及其与酒醅发酵过程中己酸、丁酸产生的相关性进行了分析,发现窖泥中主体己酸菌为梭菌纲下的己酸菌属微生物,该属下的3种己酸菌在窖泥中均有发现,且以乳酸利用型己酸菌为主体;而通常被认为是窖泥中主体己酸菌的梭菌纲梭菌属微生物克氏梭菌在新老窖泥中的丰度均较低。该研究对浓香型白酒酿造窖泥中的己酸菌类型进行了初步的解析,相关分析方法与结果将为研究窖泥中己酸菌的酿造功能及应用价值奠定基础。
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任聪
辜杨
杜海
徐岩
关键词:  己酸菌  窖泥  浓香型白酒    
Abstract: Fermentation within mud-built pit results in strong-aroma type Baijiu (Chinese liquor), of which the typical flavors come from the metabolites of microbes in pit mud. Caproic acid, the most important volatile component during the fermentation process of strong-aroma type Baijiu, is positively related with the concentration of ethyl caproate. However, the species of caproate-producing microbes in pit mud were not well understood, leading to the deficiency in deciphering the functions of pit mud microbes. In this study, the structure and phylogenic correlation of microbiotas in new- and aged-pit muds were analyzed and the correlation between the microbiota structure and the metabolites (caproate and butyrate) in fermented yellow water were investigated. The results showed that the dominant caproate-producing microbes were the species of the genus Caproicproducens. Whereas Clostridium kluyveri, the traditional recognized caproate-producing microbe, was rarely found within new- and aged-pit muds. This study preliminarily illustrated the dominant caproate-producing microbes in pit muds, and the corresponding approaches and results lay a foundation for further analysis of the functions of caproate-producing microbe as well as its applications.
Key words:  Caproate-producing microbe    pit mud    strong-aroma type Chinese liquor
收稿日期:  2017-08-22                出版日期:  2018-12-25      发布日期:  2019-01-22      期的出版日期:  2018-12-25
基金资助: 国家自然科学基金(21706097);中国轻工业浓香型白酒固态发酵重点实验室开放基金(2017JJ019)
作者简介:  博士,讲师(徐岩教授为通讯作者,E-mail:yxu@jiangnan.edu.cn)。
引用本文:    
任聪,辜杨,杜海,等. 基于新老窖泥的微生物菌群结构判定浓香型白酒生产中的主体己酸菌[J]. 食品与发酵工业, 2018, 44(12): 8-14.
REN Cong,GU Yang,DU Hai,et al. Predicting dominant caproate-producing microbes by comparing the microbiotas between new- and aged-pit muds[J]. Food and Fermentation Industries, 2018, 44(12): 8-14.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018578  或          http://sf1970.cnif.cn/CN/Y2018/V44/I12/8
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