己酸菌的分离纯化及生长规律的研究

浓香型大曲酒的窖池中栖息着己酸菌、乳酸菌、丁酸菌、甲烷菌、硫酸盐还原菌、硝酸盐还原菌等大量的微生物，这种独特的微生物环境对形成窖香浓郁、绵甜悠长的浓香型典型风格起着举足轻重的作用。其中，己酸菌是浓香型白酒生产中非常重要的产酸微生物，由它代谢产生的己酸与大曲发酵产生的酒精生成己酸乙酯．是浓香型大曲酒的主体香成分。本试验通过对老窖泥富集培养、多次分离纯化等一系列菌种培养工作，并经过产己酸鉴定，筛选出一株高产酸己酸菌，然后，着重研究该己酸菌的生长规律，为科研和生产提供理论指导，促进了己酸菌的科学应用。

Research on the Isolation and Growth Characterization of Caproic acid Producing Microorganism

Many microorganisms such as caproic acid bacteria, lactic acid bacteria, butyric acid bacteria, lactic acid bacteria, acetic acid bacteria, methane bacteria, sulfate-reducing bacteria and nitrate-reducing bacteria, inhabit in the cellar of Luzhou-flavor liquor. Such a unique microbial environment plays a decisive role on the formation of typical style of fragrant, as well as soft and sweet characters of Luzhou-flavor liquor. Among them the caproic acid bacteria are very important acid producing microorganisms in Luzhou-flavor liquor production, by which the caproic acid metabolized esterifies with ethanol fermented by koji to form ethyl hexanoate, the major aromatic component in Luzhou-flavor liquor. In this experiment through the old cellar mud enrichment culture, a series of strains cultivation such as strain isolation and purification were carried out. A high caproic acid producing strain was screened by the determination of acid pro duction. Furthermore, the research focusing on the growth principle of caproic acid strain was performed, in order to provide theoretical guidance for research and production, as well as to promote scientific applications of caproic acid bacteria.