凤型酒新老窖泥微生物多样性、理化指标及其相关性分析

Microbial Diversity,Physicochemical Indexes and Their Correlation Analysis of New and Old Pit Mud of Fengxiang Baijiu

选取西凤酒厂新老制酒车间窖池窖泥,对比分析了理化指标及微生物群落结构的差异。结果表明,老窖泥的p H值、氨态氮、有机质和芽孢菌数均高于新窖泥,水分和微生物总数低于新窖泥;老窖泥微生物群落丰富度均大于新窖泥;新老窖泥的共同优势真菌为嗜热子囊菌属(Thermoascus)和曲霉属(Aspergillus),老窖泥中的优势酵母属为毕赤酵母属(Pichia),新窖泥是哈萨克斯坦酵母属(Kazachstania);新老窖泥的优势细菌为乳酸菌属(Lactobacillus)、产己酸菌属(Caproiciproducens)和互营单胞菌属(Syntrophomonas);新窖泥的水分、p H、氨态氮分别与9个属的微生物显著相关,有机质与11个微生物属显著相关;老窖泥中水分、p H与8个细菌属显著相关,氨态氮、有机质与9个属的微生物显著相关。本试验有助于揭示凤香型白酒窖泥品质形成的成因,为新建窖池基酒品质提升提供理论依据。

In this experiment,the pit mud in the new and old liquor-making workshops of Xifeng Distillery was selected,and its phys-icochemical indexes and microbial community structure were analyzed and compared.The results showed that the pH,ammonia nitro-gen,organic matter and number of Bacillus in the old pit mud were higher than those in the new pit mud,but the total amount of wa-ter and microorganisms was lower than that in the new pit mud.The microbial community richness of the old pit mud was greater than that of the new pit mud.The common dominant fungi in the old and new pit mud were Thermoascus and Aspergillus.The domi-nant yeast in the old pit mud was Pichia,and in the new pit mud was Kazakhstania.The dominant bacteria in the new and old pit mud were Lactobacillus,Caproiciproducens and Syntrophomonas.The water content,pH and ammonia nitrogen of the new pit mud were significantly correlated with 9 genera of microorganisms,and the organic matter was significantly correlated with 11 genera of microorganisms.The water content and pH of the old pit mud were significantly correlated with 8 bacterial genera,and ammonia ni-trogen and organic matter were significantly correlated with 9 genera of microorganisms.This experiment is helpful to reveal the causes of the formation of the properties of the pit mud of Fengxiang Baijiu,and has provided theoretical basis for improving the qual-ity of the crude liquor from the new pits.