芝麻香型白酒堆积过程微生物群落结构特征的PLFA分析

Microbial Community Changes During Stacking Fermentation in the Production of Sesame-flavor Liquor Using PLFA

应用磷脂脂肪酸分析方法(PLFA)研究了芝麻香型白酒堆积过程微生物生物量和群落结构的变化。结果表明:在整个堆积过程,PLFA的种类和数量呈现一定的变化规律,可以反应微生物群落结构的变化。堆积过程中的优势PLFA是直链饱和脂肪酸和偶数碳不饱和脂肪酸。堆积的时间和温度对生物量的含量影响显著。同时,细菌是整个堆积过程的优势微生物菌群,革兰氏阴性菌是细菌中的优势菌群。而厌氧菌和好氧菌在不同的样品中差异较大。

Microbial biomass and community structure were investigated during stacking fermentation in the production of Sesame-flavor Liquor using the phospholipid fatty acid technique.The results indicated that the types and number of microorganisms PLFAs shows certain variation rules,and that can be a reflection of changes in microbial community structure.Straight chain saturated fatty acids and even-carbon unsaturated fatty acids were the predominant PLFAs.The impact of stack temperature and time on microbial biomass was obvious.Besides,the predominant microorganism is bacteria and G^-is the predominant bacteria during stacking fermentation.The difference between anaerobic and aerobic bacteria is quite visible in different samples.