高温大曲中的微生物研究

Microbes in High Temperature Starter

通过对茅台高温大曲制曲发酵过程进行跟踪检测,初步分离出地霉属、汉逊酵母属、假丝酵母属、毕赤酵母属、丝孢酵母属、红酵母属6种酵母;枯草杆菌群、地衣芽孢杆菌、凝结芽孢杆菌、蜡状芽孢杆菌、苏云金芽孢杆菌等41种细菌;曲霉属、毛霉属、根霉属、犁头霉属、红曲霉属、青霉属、拟青霉属等51种霉菌,共98种微生物。研究发现,高温大曲发酵过程中的微生物总数以细菌为主,高达2.118×107 cfu/g.曲;霉菌次之,为6.446×106 cfu/g.曲;酵母最少,仅有6.6×104cfu/g.曲。种类却以霉菌为最多,高达51种;细菌次之,为41种;酵母最少,仅发现6种。随着发酵过程的进行,微生物呈现出不同的消长规律,前期以细菌为主,中后期霉菌大幅度增多,在前期和后期酵母偶有发现。

There were 98 strains separated from the high temperature fermenting Maotai Daqu starter including 6 yeast genera, 41 bacteria species, and 51 mildew species. Yeast genera included Geotrichum, Hansenula, Candid, a, Pichia, Trichosporon sp. and Rhodotorula; Bacteria species included Bac.Subtilis, Bac.lieheniformis, Bac.coagulans, Bac.cereus and Bac.thuringiensis; Mildew species included Aspergillus, Mucor, Rhizopus, A bsidia, Monaccus sp., Penicillium and Paecilorayces vatiotii. The results showed that the amount of bacteria was 2. 118×10^7cfu, the highest in high temperature Daqu druing fermentation, while mildews, 6.446×10^6cfu and yeasts, 6.6×10^4cfu. However, the species amount ranked in decreasing sequence as mildew （51 species）, bacteria （41 species）, and yeast （6 speices）. Microbes presented different growth and decline rules with the proceeding of the fermentation （the bacteria as the major species in fermenting prophase, while the mildew increased rapidly in metaphase and anaphase, but only a little yeast existed in prophase and anaohase）.