为了追踪导致黄酒原酒酸败的基源微生物,为探讨黄酒酸败的可能机制及预防酸败提供参考依据,采用高效毛细管电泳技术分析酸败黄酒原酒与黄酒原酒的组分,建立酸败黄酒原酒中酸败组分的检出方法。在此基础上,采用PDA-黄酒培养基分离培养酸败黄酒原酒中微生物,运用建立的HPCE检测方法,检测分离菌株的发酵液,追踪产生黄酒酸败组分的微生物。结果表明,从酸败黄酒中共分离获得8种微生物OM-1~OM-8,其中,OM-5菌株的PDA-黄酒培养基发酵液中检出酸败组分特征峰。菌株OM-5可能是导致黄酒原酒酸败的微生物之一。该研究为黄酒生产中采取针对性灭菌或预防措施、抑制有害微生物侵入或生长、降低酸败的发生等后续研究奠定了基础。

In order to explore the possible mechanism of rancidity and provide references for the prevention of yellow rice wine from spoilage and to investigate the original microorganisms leading to rancidity,a HPCE zone electrophoresis was established to check-out the rancid constituents in spoilage yellow rice wine. Then the microorganisms in rancid yellow rice wine were isolated by using a kind of PDA-yellow-rice-wine medium. The fermentation broths of the isolated strains were analyzed by established HPCE method to discover the original microorganisms which produced the rancid ingredients in spoilage yellow rice wine. Total 8 strains( named OM-1 ~ OM-8) were isolated from the rancid yellow rice wine by using the PDA-yellow-rice-wine medium. The rancid compositions were checked out from the fermentation broth of OM-5 strain. OM-5 strain might be one of the original microorganisms which offered the rancid constitution in the acescent yellow rice wine. Our study should be helpful for the ongoing research on how to adopt effective sterilizing and protective steps to inhibit the invasion and growth of spoilage organisms and decrease the occurrence of rancidity.