黄酒贮存陈酿关键酸败微生物的生物学特征

Biological characteristics of spoilage microbes in the storage of Huangjiu

黄酒陈酿过程微生物酸败时常发生,给黄酒行业造成了较大的经济损失。解析黄酒陈酿主要酸败微生物的生理生化特征是实现黄酒陈酿过程中酸败微生物科学控制的基础。该研究从微生物营养需求、糖分消耗、生长温度耐受、酒精耐受等4方面研究了黄酒陈酿主要酸败微生物的生物学特征。发现黄酒酸败乳酸菌最易利用糖类物质,尤其是葡萄糖,可以利用部分有机酸,不会利用氨基酸;黄酒酸败乳酸菌酒精耐受性较强,在23%(体积分数)酒精含量的黄酒中仍然能够生长产酸;酸败乳酸菌最适生长温度为25~30℃,在较低或较高温度时,微生物的生长都受到明显的抑制;在低糖条件下,微生物利用还原糖产生的有机酸含量并不能导致黄酒酸败。研究发现,通过控制黄酒中的糖浓度、酒精度以及储存温度,可以有效控制黄酒陈酿酸败微生物的生长。

Microbial spoilage often occurs during the aging of Chinese Huangjiu,causing great economic losses to the Chinese Huangjiu industry.Analysis of the physiological and biochemical characteristics of those spoilage microbes is the basis to prevent the microbial spoilage in the storage of Chinese Huangjiu.The biological characteristics of main spoilage microbes during the aging of Chinese Huangjiu were studied from four aspects:nutrient requirement,sugar consumption,growth temperature tolerance and alcohol tolerance.The spoilage microbes could easily use saccharide,especially glucose,and could utilize part of organic acids but not amino acids.The spoilage microbes showed strong alcohol tolerance,and were able to grow under 23%(v/v)alcohol content.The optimum temperature for the growth of spoilage microbes was between 25 and 30℃;the growth of spoilage microbes was significantly inhibited under low temperature or high temperature.Under the condition of low sugar,the content of organic acids produced by spoilage microbes was not enough to cause the spoilage of Chinese Huangjiu.The growth of spoilage microbes during the aging of Chinese Huangjiu can be effectively controlled by the sugar concentration,alcohol content and storage temperature.