浓香型大曲微生物群落代谢多样性研究

Study on Microbial Community Metabolism Diversity of Luzhou-Flavor Daqu

试验利用BIOLOG ECO微平板分析了浓香型大曲发酵过程中微生物群落代谢特性.结果表明:发酵前40d,浓香型大曲微生物代谢活性先上升后下降,可能是温度和水分共同作用的结果;微生物群落的功能多样性变化不明显.

The BIOLOG ECO Microplates were used to analyzethe metabolism of the microflora in Luzhou- Flavor Daqu at various stages in the fermenting process. The results showed that in the first 40 days of fermentation, the metabolic activity of the microorganisms of Luzhou-Flavor Daqu increased initially and decreased afterwards, probably resulting from the combined function of temperature and moisture content. The change in microbial community functional diversity was not obvious.