从洋河浓香型白酒酒醅中分离得到了产乙酸(醋杆菌)和乳酸(乳酸菌及芽孢杆菌)的分属于6个菌属的12株细菌,其中植物乳杆菌JP3和巴氏醋杆菌JP10分别是产乳酸和乙酸能力最强的菌株。温度、乙醇含量和培养基初始pH值对醋杆菌产乙酸能力均有影响,对乳酸菌和芽孢杆菌产乳酸能力影响较大的因素是培养基初始pH值。通过监控窖内发酵过程发现,乳杆菌和芽孢杆菌是酒醅中数量最多的细菌,窖内发酵前期魏斯氏菌和醋杆菌的数量显著高于发酵中后期,酒醅中乳球菌和足球菌的数量在窖内发酵过程变化相对较小。Pearson相关性分析结果表明,乙酸的合成与多种微生物相关,且发酵0～15 d与醋杆菌相关性最好;乳酸的合成在发酵0～15 d与多种微生物相关,发酵15～60 d仅与乳杆菌显著正相关。该研究分析了浓香型白酒发酵不同阶段微生物与乳酸、乙酸合成的关系,为提升白酒品质提供了理论依据。
The correlation between microbial metabolism and organic acids biosynthesis during the fermentation is of great importance to explain the mechanism of organic acids production and the formation of major flavor compounds for Chinese strong-aroma spirit. In this study, 12 isolates belonging to six genera were identified from fermented grains of Yanghe strong-aroma spirit, including acetic acid producer Acetobacter sp., lactic acid producers lactic acid bacteria (LAB) and Bacillus sp. Lactobacillus plantarum JP3 and Acetobacter pasteurianus JP10 were the most capable of producing lactic acid and acetic acid, respectively. Factors including temperature, alcohol content and initial medium pH were compared to detect their effects on organic acids production. All of these factors showed the influences on production of acetic acid by Acetobacter sp., while initial pH was the main factor that affect lactic acid production by LAB and Bacillus sp.. The results also demonstrated that Lactobacillus sp. and Bacillus sp. were the dominant bacteria in fermented grains during Yanghe strong-aroma spirit fermentation. The quantity of Weissella sp. and Acetobacter sp. was higher at the early stage of fermentation than that at the middle and late stages. Numbers of Pediococcus sp. and Lactococcus sp. were rarely changed during fermentation. Based on the Pearson correlation analysis, the results showed that synthesis of acetic acid was correlated with a variety of microbes in the fermentation process, and Acetobacter sp. was the most correlated bacteria in 0-15 d. Production of lactic acid was correlated with a few bacteria in 0-15 d, while it was most positively correlated with Lactobacillus sp. in 15-60 d. The results may provide a theoretical basis for improving the quality of Chinese spirits.
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