黄酒酿造过程中细菌群落组成及发酵特性研究

Study on Bacterial Communities and Their Fermenting Properties in Brewing Process of Yellow Rice Wine

对麦曲、浸米水和黄酒发酵醪中的细菌进行分离和鉴定,并分析代表菌株的生长速度、产酸能力和酸味特性。结果表明,分离的41株细菌经16S rDNA序列鉴定为乳杆菌属(Lactobacillus)、片球菌属(Pediococcus)、醋酸杆菌属(Acetobacter)和芽孢杆菌属(Bacillus)4个属。乳酸菌一直存在于酿造过程中,且种类丰富,其中短乳杆菌数量最多;从菌体增殖的OD600值、产酸能力和产酸风味三方面评价乳酸菌代表菌株,植物乳杆菌L15生长较快,产酸能力突出且酸味清爽,副干酪乳杆菌L46次之,短乳杆菌虽增殖和产酸状况良好,但酸味恶臭。其他菌种产酸能力不突出。

Bacteria strains in wheat starter, rice-steeping water and fermented mash of yellow rice wine were isolated and identified, and the growth rate, acid-producing capability, and acidic properties of representative strains were analyzed. The results suggested that the isolated 41 bacteria strains belonged to Lactobacillus, Pediococcus, Acetobacter, and Baillus through 16S rDNA sequence analysis. Varieties of lactic acid bacteria existed in the whole brewing process and the amount of Lactobacillus brevis was the highest. The representative strains of lactic acid bac- teria were evaluated from three aspects including OD600 value of biomass increment, acid-producing capability, acid-producing flavor. Among them, Lactobacillus plantarum L15 was an ideal strain because it grew fast with producing more acid and good acidic flavor. LactobaciUus paraca- sei IA6 was also a good strain, and Lactobacillus brevis had good acid-producing capability and good biomass increment but its acidic flavor was disgusting. Other strains had the disadvantages of bad acid-producing capability.