传统黄酒淋饭酒母制作过程微生物的变化和作用

Microbe Changes and Functions during the Production of Traditional Rice-sprinkling Mother Yeast of Yellow Rice Wine

搭窝糖化期:乳酸球菌以肠球菌属、明串珠菌属、片球菌属、乳球菌属、酒球菌属等属的菌株为主,且有极少量乳酸杆菌。静止期:升酸幅度较大,酵母增殖迅速。搅拌期:酵母快速产酒精,乳酸球菌数迅速下降,乳酸杆菌数大量增加达到高峰期,醪液pH值又降至最低;是酵母、乳酸菌(乳酸球菌、乳酸杆菌)变化最剧烈的时期;此期间拟内孢霉酵母的作用已小。淋饭酒母制作过程中乳酸球菌、乳酸杆菌起到非常重要的作用,把酒药、曲、熟地上接入的酵母和乳酸杆菌顺利培养成酒母。乳酸球菌、乳酸杆菌是保障淋饭酒母制作正常进行、顺利完成的关键菌。影响淋饭酒母制作的主要因素:气温、曲、操作手法、水。淋饭酒母中主要微生物来源于酒药、曲和生产场地。淋饭酒母的作用:接种、作掺醅、冲缸、淋饭酒、家酿酒、分离酵母菌和乳酸杆菌等。(孙悟)

During the production of rice-sprinkling mother yeast, in cavity-building saccharification period, lactic acid cocci mainly included Enterococci, Leuconostoc, Pedicoccus, Lactococcus, Oenococcus, and minute quantity of Lactobacillus; in resting stage, acid content increased greatly and yeast propagated rapidly; in stirring stage, yeast produced alcohol rapidly and lactic acid cocci quantity dropped quickly, however, Lactobacillus quantity increased greatly and achieved the peak value and pH value in fermented wine decreased to the lowest value. In this period, drastic changes of yeast and lactic acid bacteria (lactic acid cocci and lactobacillus) occurred, and the functions of Endomycopsis gradually faded. Lactic acid cocci and lactobacillus played important roles in the production of rice-sprinkling mother yeast for they were the key bacteria ensuring normal production of rice-sprinkling mother yeast. The key factors influencing the production of mother yeast included temperature, yeast, technical operation and water. The microbes in mother yeast mainly came from yeast and production spot. And mother yeast functions covered the following aspects: inoculation, used as mixed embryo, jar washing, used to produce rice-sprinkling wine and homemade wine, and used for the separation of microzyme and lactobacillus etc. (Tran. by YUE Yang)