典型清香型大曲白酒采用地缸作为发酵容器,研究表明,地缸在清香型大曲白酒发酵中,不仅提供发酵场所,同时对发酵中的酒醅起着导温、微导氧的作用。在同一地缸内的酒醅中,中心酒醅发酵温度比贴缸壁酒醅发酵温度高6~7℃;在13 h的监测过程中,缸中氧浓度从0升至500μg/L以上。进而影响了酒醅中微生物的繁殖和分布,最终影响白酒的品质。采用高通量测序法对地缸酒醅中不同点微生物进行分析,发现,在地缸中心位置,占据主导地位的为一些厌氧或兼性厌氧细菌,如Lactobacillaceae以及Streptococcaceae等,而地缸外壁附近的样品中的好氧细菌如Bacillaceae居多。

Typical Fen-flavor uses ground-pot as the fermentation container. Studies show that ground-pot in the fermentation processes not only offers the place for fermentation,but has roles of leading warm and transmitting oxygen. In the same ground-pot,the temperature of center grains was about 6 ~ 7℃ higher than the grains close to ground-pot wall. During the 13-hour monitor,the oxygen concentration in the ground-pot raised from 0 to 500 μg / L or more,which might affect the propagation and distribution of microorganisms in the fermented grains,and ultimately affect the quality of liquor product. Microbiological analysis of fermented grains at different points in the ground-pot was performed using high-throughput sequencing. The results showed that some anaerobic and facultative anaerobic bacteria,such as Lactobacillaceae and Streptococcaceae,etc.,were dominated in the grains at the center of the ground-pot,while some aerobic bacteria such as Bacillaceae were majority in the grains close to ground-pot wall.