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- Title
清香型白酒发酵过程中微生物群落结构变化及与理化性质的相关性.
- Authors
李艳婷; 郭 尚; 郭霄飞; 郭伟伟; 李国文; 徐莉娜
- Abstract
This paper aimed to analyze the correlation of microbial community structural changes with its physicochemical properties in fermented substrates of the light flavour baijiu. The microbial composition, and correlation between community succession and physicoche mi cal properties in the traditional fermentation process of light flavour baijiu was analyzed. 10 groups of light flavour baijiu fermented substrates were sampled every two days for 28 d (0, 2, 4, 6, 8, 12, 16, 20, 24, 28 d) by traditional batch fermentation. The composition of fungi and bacteria, water content, acidity} pH value, starch content and other physicochemical properties were determined. During the fermentation of light flavour baijiu, bacteria detected were distributed in 18 phyla and fungi in 7 phyla. A total of 467 genera were detected, including 311 bacteria. It mainly included Lactobacillus} Pediococcus, Leuconostoc} Weis sella, Pantoea Akkermansia, Obe sumbacterium, Streptococcus with Lactobacillus and Pediococcus dominated. There were 156 fungal genera, including Kazachstania, Saccharomyces, Kurtzmaniella„ Thermoascus } A spergillu, Wickerhamomyces, etc., where Kazachstania and Saccharomyces were dominant. The microbial composition in different fermentation containers was slightly different during the same period. The correlation analysis between microbial diversity and physicochemical properties in fermented substrates showed that the bacterial diversity was strongly and positively correlated with fermentation temperature and pH value, but negatively correlated with water and alcohol content. At the same time, fungal diversity in fermented substrates was not significantly correlated with physicochemical properties.
- Subjects
BACTERIAL diversity; PEDIOCOCCUS; LEUCONOSTOC; MICROBIAL communities; STATISTICAL correlation; MICROBIAL diversity
- Publication
Journal of Chinese Institute of Food Science & Technology, 2023, Vol 23, Issue 5, p330
- ISSN
1009-7848
- Publication type
Article
- DOI
10.16429/j.1009-7848.2023.05.033