清香型小曲白酒机械化生产中微生物动态变化研究

Dynamical variation of microbe in mechanization process of Fen-flavor Xiaoqu Baijiu

白酒酿制是多种微生物共同发酵的过程。为了提高清香型小曲白酒机械化酿造的酒质,采用传统分离方法和现代分子技术对机械化酿造车间发酵过程中的酒醅优势微生物进行分离及鉴定,并对清香型小曲酒机械化酿造过程中微生物数量变化规律进行了总结。结果表明,酒醅微生物主要有4种酵母、6种细菌和2种霉菌,其中,酵母菌主要为酿酒酵母(Saccharomyces cerevisiae)和毕赤酵母(Pichia pastoris),细菌主要为乳酸菌(Lactobacillus)和芽孢杆菌(Bacillus),霉菌主要为米根霉(Rhizopus oryzae)。酵母总数在发酵第2天可以达到最大值,为108CFU/g;细菌在第9天后繁殖较快,总数量可以增殖到107CFU/g;霉菌在发酵第2天后逐渐降低。微生物的动态变化规律研究为优化发酵工艺提供了重要参考。

Baijiu-making is the co-fermentation process of a variety of microorganisms. In order to improve the quality of mechanical brewing of Fen-flavor Xiaoqu Baijiu（Chinese liquor）, the dominate microorganisms of fermented grains in mechanization brewing workshop were isolated and identified by traditional separation method and modern molecular techniques, and then the quality changing rule of microbe during Fen-flavor Xiaoqu brewing process were summarized. The results showed that four yeast species, six bacteria species and two moulds were identified. Yeasts were mainly Saccharomyces cerevisiae and Pichia pastoris, bacteria were mainly Lactobacillus and Bacillus, and mould was mainly Rhizopus oryzae. The total number of yeast reached the maximum in the second day of fermentation process, and the total number was 108 CFU/g. Moreover, the bacteria proliferated rapidly after ninth day in the late stage of fermentation, and the total number was 107 CFU/g. The mould gradually decreased after the second day of fermentation. The dynamic change rule of microorganism provided an important reference for optimizing the fermentation process.