白云边酒入池发酵过程酒醅中的微生物分析

Microbial Analysis of Fermented Grains in Cellar During Fermentation Process of Baiyunbian Liquor

以白云边酒厂第四次酒入池酒醅正常生产窖池为研究对象,研究酒醅在窖池内不同空间位置的微生物动态变化。研究结果表明,酒醅在窖池内发酵过程中主要是酵母菌、细菌、芽孢杆菌及少量霉菌。窖池内上、中、下层不同层面的微生物区系在数量上存在一定的差别,总的分布趋势是上层高于中下层,原酒中微量成分的含量也是上层大于中下层。

the dynamic changes of microbes in fermented grains at the different spatial position in the cellar were analyzed.The fourth inlet fermented grains in cellar of Baiyunbian liquor brewery were sampled.The results showed that dominant microbes were yeast,bacterium,bacillus,and small amount of fungi existed during fermentation in cellar.There are differences in microbial flora in the upper,middle and lower layers of the cellar.General distribution is that the amount of microbes as well as the content of the trace elements in upper layer is larger than that in lower one.