基于磷脂脂肪酸剖析不同老熟方法的窖泥微生物群落结构

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英文篇名：Analysis of microbial community structure in pit mud with different aging methods based on phospholipid fatty acid 作者：刘琨毅 ; 王琪 ; 周书来 ; 吴冬梅 ; 龙治国 英文作者：LIU Kunyi;WANG Qi;ZHOU Shulai;WU Dongmei;LONG Zhiguo;Wuliangye Technical College, Yibin Vocational and Technical College;Department of Pharmacy, Leshan Vocational and Technical College;Baijiu College, Luzhou Vocational and Technical College;Yibin Jixin Liquor Making Co., Ltd.; 关键词：磷脂脂肪酸 ; 窖泥 ; 微生物群落 ; 老熟方法 英文关键词：phospholipid fatty acid;;pit mud;;microbial community;;aging method 中文刊名：ZNGZ 英文刊名：China Brewing 机构：宜宾职业技术学院五粮液技术学院;乐山职业技术学院药学系;泸州职业技术学院白酒学院;宜宾县吉鑫制酒有限责任公司; 出版日期：2019-01-25 出版单位：中国酿造 年：2019 期：v.38;No.323 基金：四川省教育厅科研项目(No.18ZB0664);; 宜宾职业技术学院科研项目(No.ybzysc16-17) 语种：中文; 页：ZNGZ201901029 页数：6 CN：01 ISSN：11-1818/TS 分类号：141-146

摘要

针对白酒发酵过程中窖泥微生物群落结构的特殊性,采用磷脂脂肪酸(PLFA)指纹图谱法对不同老熟方法制备的窖泥的微生物群落特征进行研究。结果表明,使用方法C制得的窖泥经三轮次酿酒生产后,其中的微生物多样性较方法A与方法B丰富,且特征PLFA的种类与50年以上窖龄窖池窖泥相同;使用方法C制得的窖泥微生物含量高于方法A与方法B,并接近于50年以上窖龄窖池窖泥;使用方法C制得的窖泥微生物群落结构特征与50年以上窖龄窖池的相似度最高。使用方法C的窖池所生产的浓香型白酒出酒率最高,为(36.52±0.67)%,窖香浓郁、酒体丰满、入口醇甜、味长、尾净。因此,使用方法C所制得的窖泥优于方法A与方法B。
        For the specificity of microbial community structure in pit mud during fermentation process of Baijiu(Chinese liquor), the microbial community characteristics of pit mud prepared by different aging methods were studied through phospholipid fatty acid(PLFA) fingerprint method. The results suggested that the microbial diversity of pit mud prepared by method C and produced after three rounds of brewing was richer than that of method A and method B, and the type of characteristic PLFA was the same as that of pit mud prepared in the aged pit above 50 years. The microbial content of pit mud prepared by method C was higher than that of method A and method B, and closed to the content of pit mud prepared in the aged pit above50 years. The microbial community structure characteristics of pit mud prepared by method C had the highest similarity with that of pit mud prepared in the aged pit above 50 years. Strong-flavor Baijiu produced in pit by method C had the highest liquor yield(36.52±0.67)%, the liquor had rich pit-flavor,full body, mellow and sweet entrance, long taste and clean tail. Therefore, the pit mud produced by method C was superior to method A and method B.

引文

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