食品与发酵工业 >

2018 , Vol. 44 >Issue 9: 1 - 8

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017334

研究报告

清香型白酒发酵过程中微生物种群空间分布

  • 王雪山 ,
  • 杜海 ,
  • 徐岩
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  • 1(江南大学 生物工程学院,工业生物技术教育部重点实验室,酿酒科学与酶技术中心,江苏 无锡,214122)
    2(宿迁市江南大学产业技术研究院,江苏 宿迁,223814)
博士研究生(徐岩教授为通讯作者,E-mail:yxu@jiangnan.edu.cn)。

收稿日期: 2018-03-21

  网络出版日期: 2018-10-30

基金资助

国家自然科学基金项目(31501469,31530055);江苏省自然科学基金项目(BK20150143);国家轻工技术与工程一流学科自主课题资助(LITE2018-12);中国博士后科学基金第59批面上资助(157474);中国白酒“3C”计划,江苏省普通高校学术学位研究生科研创新计划项目(KYLX_1151)

收起

Spatial distribution of microbial community during Chinese light-flavor liquor fermentation

  • WANG Xue-shan ,
  • DU Hai ,
  • XU Yan
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  • 1(Key Laboratory of Industrial Biotechnology of Ministry, Education, Center for Brewing Science and Enzyme School of Biotechnology, Jiangnan University,Technology, Wuxi 214122,China)
    2(Suqian Industrial Technology Research Institute of Jiangnan University, Suqian 223814, China)

Received date: 2018-03-21

  Online published: 2018-10-30

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摘要

利用高通量测序技术分析不同位置酒醅中微生物种群结构及演替规律。结果表明,清香型白酒发酵过程中优势细菌种群包括乳杆菌属、魏斯氏菌属、Kroppenstedtia、假单胞菌属、明串珠菌属、芽孢杆菌属和片球菌属,优势真菌种群包括毕赤酵母属、假丝酵母属、曲霉属、复膜酵母属和Kazachstania。发酵4~8 d时,不同位置酒醅微生物种群结构在属水平存在明显差异。同时,上层酒醅微生物种群演替速率慢于中、下层酒醅,最终造成上层酒醅乙醇产生速率低于中、下层酒醅。因此,不同位置酒醅微生物种群的监测对白酒发酵控制有重要参考价值。

关键词： 清香型白酒; 微生物种群; 空间分布; 高通量测序

本文引用格式

王雪山 , 杜海 , 徐岩 . 清香型白酒发酵过程中微生物种群空间分布[J]. 食品与发酵工业, 2018 , 44(9) : 1 -8 . DOI: 10.13995/j.cnki.11-1802/ts.017334

Abstract

High-throughput sequencing was utilized to analyze the microbial community structure and succession in fermented grains at different sites. Results showed that, during Chinese light-flavor liquor fermentation, the dominant bacterial communities contained Lactobacillus, Weissella, Kroppenstedtia, Pseudomonas, Leuconostoc, Bacillus and Pediococcus, and the dominant fungal communities contained Pichia, Candida, Aspergillus, Saccharomycopsis and Kazachstania. When fermented for 4-8 days, there were obvious differences among the microbial community structure in fermented grains at different sites. Meanwhile, the microbial successional rate at the top layer of fermented grains was lower than those at middle and bottom layer, which led to the lower ethanol production rate at the top layer of fermented grains. Thus, monitoring the microbial community in fermented grains at different sites was helpful for the controllability of Chinese liquor fermentation.

Key words： Chinese light-flavor liquor; microbial community; spatial distribution; high-throughput sequencing

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