浓香白酒发酵过程中酒醅微生物结构分析

酒醅中微生物结构对白酒发酵有着重要作用,通过对两个基酒品质风格差异较大的浓香车间进行发酵过程酒醅微生物结构剖析,发现不同车间的微生物结构差异相对较小,其中两车间共有的原核微生物分别占各自原核微生物种类的88.2％和70.1％,共有的真核微生物分别占各自真核微生物种类的82.1％和78.2％.不同发酵阶段的微生物结构差异...

Structural Analysis for Microorganisms in Fermented Grains of Chinese Strong-flavor Baijiu Fermentation

The microorganisms in fermented grains play an important role in the liquor fermentation process. This study analyzed the microbial structure of fermented grains in two workshops with different base liquor of Chinese strong-flavor Baijiu. The results showed that the differences in microbial structure between different workshops was not significant, the shared prokaryotic microorganisms in tow workshops take 88.2% and 70.1% in the whole prokaryotic microorganisms in workshop 1 and workshop 2 respectively, and the shared eukaryotic microorganism take 82.1% and 78.2% respectively. On the other hand, the differences in microbial structure in different fermentation stages were significant. In the early stage of fermentation, Lactobacillus, Staphylococcus, Acinetobacter, Rhizopus,Saccharomycopsis and Aspergillus were the main species. In the later stage of fermentation, whoever, Lactobacillus, Acetobacter and Saccharomyces were the main species.