黄酒陈酿过程微生物酸败时常发生,给黄酒行业造成了较大的经济损失。解析黄酒陈酿主要酸败微生物的生理生化特征是实现黄酒陈酿过程中酸败微生物科学控制的基础。该研究从微生物营养需求、糖分消耗、生长温度耐受、酒精耐受等4方面研究了黄酒陈酿主要酸败微生物的生物学特征。发现黄酒酸败乳酸菌最易利用糖类物质,尤其是葡萄糖,可以利用部分有机酸,不会利用氨基酸;黄酒酸败乳酸菌酒精耐受性较强,在23%(体积分数)酒精含量的黄酒中仍然能够生长产酸;酸败乳酸菌最适生长温度为25~30 ℃,在较低或较高温度时,微生物的生长都受到明显的抑制;在低糖条件下,微生物利用还原糖产生的有机酸含量并不能导致黄酒酸败。研究发现,通过控制黄酒中的糖浓度、酒精度以及储存温度,可以有效控制黄酒陈酿酸败微生物的生长。
Microbial spoilage often occurs during the aging of Chinese Huangjiu,causing great economic losses to the Chinese Huangjiu industry.Analysis of the physiological and biochemical characteristics of those spoilage microbes is the basis to prevent the microbial spoilage in the storage of Chinese Huangjiu.The biological characteristics of main spoilage microbes during the aging of Chinese Huangjiu were studied from four aspects:nutrient requirement,sugar consumption,growth temperature tolerance and alcohol tolerance.The spoilage microbes could easily use saccharide,especially glucose,and could utilize part of organic acids but not amino acids.The spoilage microbes showed strong alcohol tolerance,and were able to grow under 23% (v/v) alcohol content.The optimum temperature for the growth of spoilage microbes was between 25 and 30 ℃;the growth of spoilage microbes was significantly inhibited under low temperature or high temperature.Under the condition of low sugar,the content of organic acids produced by spoilage microbes was not enough to cause the spoilage of Chinese Huangjiu.The growth of spoilage microbes during the aging of Chinese Huangjiu can be effectively controlled by the sugar concentration,alcohol content and storage temperature.
[1] CHEN S,XU Y,QIAN M C.Aroma characterization of Chinese rice wine by gas chromatography-olfactometry,chemical quantitative analysis,and aroma reconstitution[J].Journal of Agricultural and Food Chemistry,2013,61(47):11 295-11 302.
[2] 杨国军.黄酒的陈化[J].酿酒科技,2006(6):74-76.
YANG G J.Aging of yellow rice wine[J].Liquor-Making Science & Technology,2006(6):74-76.
[3] 王益翔. 浅谈黄酒的陈酿[J].酿酒科技,1999(3):56-57.
WANG Y X.Elementary introduction ofstorematurity of yellow rice wine[J].Liquor-Making Science & Technology,1999(3):56-57.
[4] 许荣年, 鲍忠定,潘兴祥,等.黄酒的陈化[J].酿酒,2003,30(2):50-52.
XU R N,BAO Z D,PAN XX,et al.Maurtization of Chinese rice wine[J].Liquor Making,2003,30(2):50-52.
[5] 杨国军. 黄酒陈化揭秘[J].中国酿造,2006,25(7):48-49.
YANG G J.Study on the maturation of rice wine[J].China Brewing,2006,25(7):48-49.
[6] 汪建国, 汪琦.黄酒醪酸败原因分析及预防措施[J].中国酿造,2005,24(8):36-39.
WANG J G,WANG Q.Analysis and preventive measure of fermentation broth deterioration of rice wine[J].China Brewing,2005,24(8):36-39.
[7] 祁传林. 大罐贮存黄酒出现变质酸败的因素及控制[J].酿酒科技,2005(2):111-112.
QI C L.Causes of deterioration & rancidity of yellow rice wine storaged in big pots and the relative control measures[J].Liquor-Making Science & Technology,2005(2):111-112.
[8] 范伟国, 张艳梅,乔新建,等.大容量不锈钢罐贮存黄酒的研究及应用[J].酿酒科技,2014(5):67-70.
FAN W G,ZHANG Y M,QIAO X J,et al.Research on the storage of yellow rice wine by high-capacity stainless steel tanks[J].Liquor-Making Science & Technology,2014(5):67-70.
[9] 林茂丛. 黄酒酸败问題初探[J].中国酿造,1993,12(5):44-46.
LIN M C.A preliminary study on the spoiled yellow rice wine[J].China Brewing,1993,12(5):44-46.
[10] 刘文容, 陈双,徐岩.黄酒贮存酸败关键微生物的分离鉴定[J].微生物学通报,2018,45(1):120-128.
LIU W R,CHEN S,XU Y.Identification and characterization of spoilage microorganisms in aging Chinese rice wine by culture-independent and culture-dependent technologies[J].Microbiology China,2018,45(1):120-128.
[11] 章志超,吴鑫,朱应飞.导致黄酒酸败的食果糖乳杆菌的分离、鉴定及其检测条件优化[J].食品科学,2018,39(20):161-166.
ZHANG Z C,WU X,ZHU Y F.Isolation,identification and growth optimization of Lactobacillus fructivorans causing rancidity of Chinese rice wine[J].Food Science,2018,39(20):161-166.
[12] 毛青钟, 张水娟,鲁瑞刚,等.黄酒仓库贮存坛酒的酸败原因及控制措施研究[J].酿酒,2009(4):42-46.
MAO Q Z,ZHANG S J,LU R G,et al.Yellow rice wine storage warehouse altar wine rancidity of the reasons for research and control,measures[J].Liquor Making,2009(4):42-46.
[13] 鲁长华,寿泉洪.传统黄酒生产后酵大罐贮存研究初探[J]. 酿酒科持,2006(11):66-67.
LU C H,SHOU H Q.Investigation on secondary Ferm entataion of traditional yellow rice wine in big pot storage[J].Liquor Making Science & Technology,2006(11):66-67.
[14] NAKAMURA J,MINAMI M,HAMACHI M.Immunochemical classification of hiochi bacteria and characterization of their cell surface antigens by means of specific anti-hiochi bacterial monoclonal antibodies[J].Seibutsu-Kogaku Kaishi-Journal of the Society for Fermentation and Bioengineering,1996,74(2):A83-A90.
[15] LYHS U,KORKEALA H,BJORKROTH J.Identification of lactic acid bacteria from spoiled,vacuum-packaged ‘gravad’ rainbow trout using ribotyping[J].International Journal of Food Microbiology,2002,72(1-2):147-153.
[16] SUZUKI K,ASANO S,IIJIMA K,et al.Sake and beer spoilage lactic acid bacteria-A review[J].Journal of the Institute of Brewing,2008,114(3):209-223.
[17] NAKAGAWA T,SHIMADA M,MUKAI H,et al.Detection of alcohol-tolerant hiochi bacteria by PCR[J].Applied and Environmental Microbiology,1994,60(2):637-640.
[18] TANIGUCHI M,ISHIYAMA Y,TAKATA T,et al.Growth-inhibition ofhiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria[J].Journal of Bioscience and Bioengineering,2010,109(6):570-575.
[19] KOBAYASHI F,IKEURA H,ODAKE S,et al.Inactivation of enzymes and Lactobacillus fructivorans in unpasteurized sake by a two-stage method with low-pressure CO2 microbubbles and quality of the treated sake[J].Innovative Food Science and Emerging Technologies,2013,18:108-114.
[20] KOBAYASHI F,SUGAWARA D,TAKATOMI T,et al.Inactivation of Lactobacillus fructivorans in physiological saline and unpasteurised sake using CO2 microbubbles at ambient temperature and low pressure[J].International Journal of Food Science and Technology,2012,47(6):1 151-1 157.
[21] SUZUKI K,IIJIMA K,SAKAMOTO K,et al.A review of hop resistance in beer spoilage lactic acid bacteria[J].Journal of the Institute of Brewing,2007,112(2):173-191.
[22] GAROFALO C,OSIMANI A,MILANOVIC' V,et al.The occurrence of beer spoilage lactic acid bacteria in craft beer production[J].Journal of Food Science,2015,80(12):M2 845-M2 852.
[23] 孔小勇, 王鹏举.黄酒发酵过程中酸败现象的研究[J].酿酒科技,2011(8):47-50.
KONG X Y,WANG P J.Research on rancidity in the fermentation process of yellow rice wine[J].Liquor-Making Science & Technology,2011(8):47-50.
[24] 翟磊, 苏姣姣,刘洋,等.食醋中污染菌的分离与鉴定[J].生物技术通报,2016,32(3):198-202.
ZHAI L,SU JJ,LIU Y,et al.Isolation and identification of microorganisms from spoilage vinegar[J].Biotechnology Bulletin,2016,32(3):198-202.
