世界最大天然贮酒库—天地宝洞温度及空气微生物研究

Study on the Temperature and the Aerial Microbes in Tianbao Cave and in Dibao Cave

跟踪监测了四川古蔺郎酒厂的天宝洞和地宝洞在不同季节和空间位置的温度和空气微生物。结果表明,①天宝洞四季均以洞中部温度最高,达18.26～21.69℃,洞深温度最低,为16.78～20.18℃。地宝洞在冬春季以洞底温度略高,分别达到12.97℃和15.45℃;在夏秋季节则以洞中段温度最高,分别达19.32℃和18.33℃。两洞比较,天宝洞相对较干燥,温度也比地宝洞略高,在春夏秋三季比地宝洞高0.97～3.81℃,在冬季则比地宝洞高4.51～9.36℃,表明天宝洞受季节气温变化的影响远小于地宝洞。②洞内空气中所含各类微生物的数量分布在纵向不同深度空间位置有一定差异,微生物总数在地宝洞以洞口大厅最高,中部次之,洞底最少;在天宝洞则为洞中部最多,洞口大厅最少;各类微生物中霉菌类占70%左右,细菌类占25%左右,酵母菌类和放线菌类极少;微生物总数在天宝洞中各季节差异不明显,但在地宝洞中各季节差异明显。③二郎楼房内酒库和两个酿造车间外环境空气中的微生物种群以细菌类占优势,其次是霉菌类。

The temperature and aerial microbes in Tianbao cave and in Dibao cave in different seasons and at different space positions were monitored and the results showed that： 1. Tianbao cave in all the four seasons, the highest temperature （18.26～21.69 ℃） at the middle part of the cave and the lowest temperature （16.78～20.18 ℃） in the deepest part of the cave; Dibao cave, the highest temperature at the bottom parts of the cave in winter （12.97 ℃） and in spring （15.45 ℃） and the highest temperature at the middle part of the cave in summer （19.32 ℃） and in autumn （18.33 ℃）. The comparison of the two caves showed that Tianbao cave was comparatively driver and had higher temperature （0.97 ～3.81 ℃ higher in spring, summer and autumn and 4.51 ～9.36 ℃ higher in winter）, which indicated that season change had less effects on Tianbao cave; 2. there was certain difference in microbial quantity and microbial distribution at different space positions （longitudinal direction）（microbial amount in Dibao cave： cave mouth the highest, then the middle part of the cave and then cave bottom; microbial amount in Tianbao cave： the middle part of the cave the highest and cave mouth the lowest）. The mildew accounted for about 70 % of all microbes and bacteria accounted for about25 % and there were few amounts of microzyme and actinomyceto. Microbial amount presented no evident difference in different seasons in Tianbao cave but evident difference in Dibao cave in different seasons; 3. bacteria was prevailing among all the microbes in the outside environment of Edang liquor bank and the two liquor-making workshops and then mildew the second.