五粮浓香型白酒窖房和曲房空气细菌相关性的初步研究

从宜宾华夏酒业窖房和曲房空气中分离得到44株细菌,对所得菌株进行了16S rDNA基因系统发育及部分酿造特性分析。窖房和曲房空气的细菌在属和种一级的相似性分别为40.0%和36.4%,且均以Bacillus cereus、Bacillus anthracis细菌为优势种,表明2个细菌群落具有一定的相似性。分离自窖房空气的菌株有20株（占95.2%）耐受7%的无水乙醇,2株菌耐受pH4.5,且分别有2株、9株能够产纤维素酶和淀粉酶;分离自曲房空气的菌株均不耐受7%的乙醇和pH4.5,产纤维素酶和淀粉酶的菌株分别有6株、3株。结果表明,经过长期的酿酒生产,曲房和窖房空气中均形成了较为稳定的细菌区系,其菌落组成与酿酒生产存在较为密切的相关性。在生产中,2个细菌群落之间存在广泛的交流。

Study on the Relationship between Bacteria in the Liquor-making Workshop Air and in the Starter-making Workshop Air

44 bacteria strains were isolated from the air in liquor-making workshop and in starter-making workshop and their 16S rDNA gene phylogeny and fermenting properties were analyzed.The results showed that the similarity in bacteria genus and in bacteria species in liquor-making workshop and in starter-making workshop were 40.0 % and 36.4 % respectively and Bacillus cereus and B.anthracis were dominant bacteria,indicating that there was certain similarity between the 2 bacteria communities.20 bacteria strains isolated from the air in liquor-making workshop(accounted for 95.2 %) could stand for 7 % ethanol,2 strains of bacteria could tolerate pH4.5,2 strains could produce cellulose,9 strains could produce amylase.However,the strains isolated from starter-making workshop could not survive in 7 % ethanol or pH4.5,and only 6 strains could produce cellulose and 3 strains could produce amylase.All the facts suggested that stable bacteria flora had been formed in the air in liquor-making workshop and in starter-making workshop through long-term liquor production and there was close relativity between flora compositions and liquor-making.In addition,there existed wide exchange in the two bacteria flora in liquor production process.