汾酒发酵主要有机酸成分分析与产酸细菌的鉴定

Analysis of the Major Organic Acid in Fenjiu and Identification of Acid-producing Bacteria

就汾酒发酵酒醅中的主要有机酸成分的分析方法及含量进行了初步的研究,确定了主要有机酸的构成;采用传统的微生物分离培养技术结合现代分子生态学的实验方法对有机酸产生的主要功能菌进行了分离鉴定,结果表明:汾酒作为我国的传统发酵白酒在发酵过程其有机酸以乳酸为主,而功能性乳酸菌确定有8种为主。

A preliminary study on the analytical method for the major organic acid composition detection in fermented grains of Fenjiu was carried out.Using the established method the content and the major composition of organic acid were determined.The major acid-producing bacteria were identified through both traditional microbial isolation technique and modern molecular ecological experimental method.The results showed that the major organic acid in fermentation process of Fenjiu,the traditional Chinese liquor,is lactic acid,and 8 bacteria species are mainly responsible for its production.