黄酒大罐发酵醪液中原核微生物的初步研究

Research on Prokaryotic Microbes in Mash During Yellow Rice Wine Big Pot Fermentation

通过传统培养方法分析了黄酒大罐发酵过程中原核微生物的种类和数量。在黄酒整个发酵过程中,共检出13种原核微生物,Bacillus subtilis,Bacillus sp.MO15,Bacillus sp.Epbas6,Bacillus licheniformis,Bacillus sonorensis,Bacillus pumilus,Bacillus altitudinis,Lactobacillus plantarum,Bacillus sp.D6(2007),Bacillus amyloliquefaciens,Bacillus velezensis,Bacillus atrophaeus,Bacillaceae bacterium NJ-25。除了一种植物乳杆菌外,其余12种都是芽孢杆菌,种类丰富,其中Bacillus subtilis,Bacillus pumilus为主要的原核微生物,出现在整个发酵过程中。

The species and the quantities of prokaryotic microbes in mash during yellow rice wine big pot fermentation were anzlyzed by traditional culture method. There were 13 kinds of prokaryotic microbes in total detected in the whole fermentation process including Bacillus subtilis, Bacillus sp. MO15, Bacillus sp. Epbas6, Bacillus licheniformis, Bacillus sonorensis, Bacillus pumilus, Bacillus altitudinis, Lactobacillus plantarum, Bacillus sp. D6 （2007）, Bacillus amyloliquefaciens, Bacillus velezensis, Bacillus atrophaeus and Bacillaceae bacterium NJ-25. Among them, 12 kinds were bud spore bacillus and 1 kind was Lactobacillus plantarum. Bacillus subtilis and Bacillus pumilus were the dominating prokaryotic microbes which were found during the whole fermentation process.