以汾酒酿造过程中分离到的微生物为研究对象,模拟汾酒生产条件进行了纯种发酵试验,采用气相与液相色谱法检测了其主要代谢产物。初筛结果发现,主要代谢产物包括乙醛、乙醇、乙酸乙酯、乳酸和乙酸等。依代谢产物的合成情况,选出相应高产菌株进行了底物水平的代谢调控发酵试验,确定了30株与主要代谢产物相关的功能菌株,并对其进行了分类鉴定。它们分别属于毕赤氏酵母属、卵胞酵母属、酵母菌属、芽孢杆菌属、乳酸杆菌属和棒状杆菌属等。本文研究结果为探索汾酒酿造机理和优化酿造工艺提供了一定的理论依据和菌种资源。

The pure fermentation experiments which simulated the fermentation conditions were carried out among the microbes isolating from the whole brewing process.The results indicated that the main metabolites included acetaldehyde,ethanol,ethyl acetatet,lactic acid and acetic acid by GC and HPLC.30 functional microbes were identified by metabolic control fermentation experiments on substance level,which belonged to Pichia,Osporium,Saccharomyces,Bacillus,Lactobacillus,Corynebacterium etc,respectively.The results could provide important theoretical evidence and microbes resource to the exploration of the brewing mechanism and optimize the brewing technique.