多粮浓香型白酒厂内细菌多样性及分布的研究

Diversity and Distribution of Bacteria in Luzhou-flavor Wine Factory

采用改良的NA培养基分离、去除冗余,从多粮浓香型酒厂内的空气、曲药、糟醅、窖泥中分离到82株细菌,其中优势细菌24株,占分离所得细菌总数的29.27%。对这24株优势细菌的16SrDNA序列分析表明,其中13株为Bacillus属,9株分属于Lysinibacillus属、Staphylococcus属、Rummeliibacillus属,Brevibacillus属、Brachybacterium属,还有2株菌与数据库中模式菌株相似性低于97%,很可能代表着新类群。入窖糟醅中细菌种类及数量最多,曲药中产芽孢细菌最多,可产淀粉酶的细菌在生产环境中分布最广,表明细菌种类及数量的分布与白酒生产以及酒体的风格形成可能有着密切的联系。

Totally 82 bacterial strains were separated from air, koji, grain stuff and pit mud in Luzhou-flavor wine factory using improved NA medium, of which 24 were the dominant strains, accounting for 29.27% of the total number. According to the 16S DNA sequence analysis, the 24 strains comprised 13 belonging to the genus Bacillus, 9 belonging to the genera Lysinibacillus, Staphylococcus, Rummeliibacillus, Brevibacillus or Brachybacterium and 2 presumed to be new species belonging to the genera Bacillus or Brevibacillus due to less than 97% similarity in 16S rDNA gene sequence compared with type strains from database. Meanwhile, most species and population of bacteria were observed in grain stuffs prepared for fermentation and endospore- bearing bacteria were observed in koji. However, amylase-producing bacteria were distributed in manufacturing environment. These findings suggest that the distribution of bacterial species and their number appears to exhibit a significant effect on the manufacturing of liquor and favor formation of wine.