茅台酒酿酒极端环境与极端酿酒微生物

Extreme Liquor-making Environment & Extreme Liquor-making Microbes of Maotai Liquor

茅台酒独特的极端高温制曲、高温堆积发酵、高温厌氧发酵等酿酒环境长期对酿酒微生物进行驯化,各种微生物经过遗传、变异、消长和衍化等微生物群落的演替,促成了酿酒微生态环境中丰富的耐高温、耐高酸和耐高酒度等极端微生物的富集。茅台酒酿造过程中极端酿酒微生物代谢产生多种热稳定性的酶,如淀粉酶、蛋白酶、糖化酶、纤维素酶、葡萄糖甘酶、木聚糖酶、参与氧化还原反应的各种脱氢酶、磷酸烯醇丙酮酸激酶及DNA聚合酶等。各极端酿酒微生物及其代谢产生的酶系在发酵过程产生了茅台酒独特的酒体成分,赋予了茅台酒独特的风格和完美的品质。

The long-tcrrn domestication of liquor-making microbes under the unique liquor-making environment of Maotai Liquor （high temperature starter-making, high temperature stacking fcrrncntation, and high temperature anaerobic fermentation etc.） and the succession of microbial groups through heredity, mutation, growth and derivation etc. had accumulated abundant high temperature resistant, high acid resistant and high alcoholicity resistant extreme microbes. The metabolism of these extreme microbes during the production of Maotai Liquor would further produce multiple enzymes of thermal stability such as amylase, protcasc, saccharifying cnzyrnc, cellulose, glucasc, xylanasc, and each kind of dchydrase involved in rcdox reaction, and DNA polyasc etc. These extreme microbes coupled with their metabolic enzymes could produce the special liquor body compositions in Maotai Liquor during the fcrrncntation, which gave Maotai Liquor unique liquor style and perfect liquor quality.