劲酒传统发酵过程中可培养功能细菌群落的动态变化初步研究

Preliminary study on the dynamical variation of culturable functional bacterial groups in the fermentation process of fen-flavor xiaoqu Jingjiu

运用稀释培养方法,将小曲清香型劲酒传统发酵过程中入池、发酵第四天和出窖时酒醅中的可培养细菌分为九大功能群(蛋白质降解细菌群、淀粉降解细菌群、纤维素降解细菌群、木质素降解细菌群、脂肪降解细菌群、产乙酸细菌群、产乳酸细菌群、产丁酸细菌群和产己酸细菌群),探究小曲清香型劲酒传统发酵过程中各种可培养功能细菌群的组成以及动态变化.结果表明,数量较多的优势功能细菌群为产乙酸细菌群、产乳酸细菌群和产丁酸细菌群.对分离的各功能群的细菌进行核糖体RNA亚基编码基因(16SrDNA)序列分析,发现小曲清香型劲酒传统发酵过程中的可培养细菌主要为乳酸菌和芽孢杆菌两大类,分别属于3个属、10个种.

By the method of dilution culture, the culturable bacteria outfrom the traditional fermentation process of fen-flavor xiaoqu Jingjiu was divided into nine functional groups (protein-degrading bacteria group, starch-degrading bacteria group, cellulose-degrading bacteria group, lignin-degrading bacteria group, fat-degrading bacteria group, acetate-producing bacteria group, lactic acid-producing bacteria group, butyric acid-producing bacteria group and caproic acid-producing bacteria group), for exploring the dynamical variation of culturable functional bacterial groups in the traditional fermentation process of fen-flavor xiaoqu Jingjiu.The dominant functional bacterial groups are acetate-producing bacterial population, lactic acid-producing bacterial population, and butyric acid-producing bacterial population.The results of 16S rDNA molecular identification indicated that lactic acid bacteria and Bacillus were the main culturable bacterias in the traditional fermentation process of fen-flavor xiaoqu Jingjiu, and belonging to 3 genera and 10 species respectively.