为探索不同地域浓香型大曲及其曲房空气细菌群落的相关性,该文采用磷脂脂肪酸(phospholipid fatty acid,PLFA)图谱分析法对四川绵阳、泸州地区不同发酵阶段的浓香型大曲及其曲房空气细菌群落结构进行研究。结果表明,两地大曲及其曲房空气细菌群落PLFA种类数变化相反,且各阶段大曲高于对应曲房空气。两地大曲及其曲房空气细菌生物量均在后火期达到最大值,变化趋势呈先升高后降低。通过相对丰度比较和主成分分析发现,大曲优势菌群主要为嗜热解氢杆菌、革兰氏阴性菌和革兰氏阳性菌,曲房空气优势菌群主要为革兰氏阳性菌和革兰氏阴性菌,且绵阳地区大曲与曲房空气细菌群落在发酵0 d、低温期、储藏期组成相似,泸州地区大曲与曲房空气在整个发酵阶段组成相似。综上研究表明,曲房空气微生物对浓香型大曲具有重要影响且主要在发酵前期。
The purpose of this study is to inspect differences of bacterial community structure in Luzhou-flavored Daqu and in the air of the facility at different fermentation locations (Mianyang and Luzhou) using phospholipid fatty acid (PLFA) method. The results showed an opposing shifting trend in the PLFA species number in Daqu and air of the two facilities. The numbers of PLFA species in each fermentation stage was always higher than in the air. The bacterial biomass of Daqu and the air in Mianyang and Luzhou increased initially, then decreased. Both Daqu and the air reached maximum biomass at the stationary stage. Hydrogenobacter, Gram-negative and Gram-positive bacteria dominated in Daqu. However, only Gram-negative and Gram-positive bacteria predominated in the facility air. At day 0, pre-stage, and storage stage of fermentation in Mianyang, the compositions of the bacterial communities were similar in Daqu and the air. However, the compositions of bacterial community in Daqu and the air were similar during the entire fermentation process. This indicated that the microorganisms in the facility air may have influence on the Luzhou-flavor Daqu during the pre-tage of fermentation.
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