浓香型白酒窖内参数变化规律及相关性研究(五):真菌

Study on the Change Rules of Parameters of Luzhou-flavor Liquor in Pits and Their Correlations(Ⅴ):Fungus

利用PCR-DGGE技术研究了洋河酒醅真菌群落结构及其发酵过程中的变化规律。结果表明,所有酒醅样品均出现9～18条较清晰的条带,其中5号、6号、7号、8号、11号条带在所有样品中均有检出,且优势度较高;所有样品生物多样性指数都在1.57～2.41之间。发酵前期,多样性指数总体呈先降低并保持平稳的趋势,发酵第30天时达到最小值,第40天有所回升,之后出现下降并保持相对平稳;相似性指数除了第30天和第40天为0.46外,其他相邻时间内样品间的相似性指数均在0.53～0.92之间。表明在发酵过程中,相邻发酵时间酒醅样品真菌群落间的相似性较好。

Fungus community structure in fermented grains of Yanghe Daqu and its change rules in fermentation process were studied by PCR-DGGE. 9 - 18 clear bands presented in all fermented grains samples, among them, band 5, 6, 7, 8 and 11 detected in all samples with high dominance. Biodiversity index of all samples was within the range of 1.57 to 2.41. In prior fermentation stage, biodiversity index dropped firstly and then kept stable afterwards and reached to the minimum value at the 30th day in the fermentation, and then increased slowly at the 40th day in the fermentation, and then dropped and kept stable. The similarity index of samples with adjacent fermentation time was within in the range of 0.53 to 0.92 except the 30th day and the 40th day in the fermentation （similarity index was 0.46）, which suggested that fermented samples with adjacent fermentation time had good similarity during the fermentation.