摘要
利用BIOLOG微生物鉴定系统研究了浓香型白酒酒醅样品的微生物群落代谢特性。结果表明,入窖发酵14～28d期间,下层酒醅微生物群落代谢活性呈先降后升的变化趋势,功能多样性呈先升后降的变化趋势,而且酒醅微生物功能多样性的增加与pH值的显著降低之间存在着重要联系。
The metabolic characteristics of microbial community in the fermented grains of Luzhou-flavor liquor were studied by using Biolog microplates. The results showed that the metabolic activity of microbial community in fermented grains which in the lower layer from the 14th day to the 28th day during the fermentation firstly decreased then increased, and the functional diversity trend of microbial community firstly increased and then decreased. There were important relations between the increase of functional diversity of microbial community in fermented grains and the decrease of environmental pH in pits.
出处
《酿酒科技》
2009年第3期29-32,共4页
Liquor-Making Science & Technology
基金
四川省应用技术研究与开发项目(07JY029-026)
四川省科技支撑项目(07GG013-004)资助
关键词
白酒
酒醅
微生物
群落
代谢
liquor
fermented grains
microorganism
community
metabolic characteristic
