浓酱兼香型白酒不同储存期的高温大曲微生物群落结构与发酵特征分析

摘要

In this study, high-temperature Daqu of Baiyunbian liquor in different storage periods was used as the research object. The change rules of microbes quantity, bacteria varieties, fermenting power and saccharifying power were summed up. The results suggested that, within 120 d storage period, bacterial varieties and quantity and mold quantity in high-temperature Daqu increased gradually with the storage time, the fermenting power of Daqu increased slowly, and the saccharifying power of Daqu increased at the beginning and then dropped. Bacillus methy-lotrophicus had the widest distribution in Daqu. And the quantity of microbes in Daqu was positively correlated with the content of ethanol, nor-mal propyl alcohol and ethyl acetate in fermented grains.%选取白云边酒不同储存期的高温大曲为研究对象，从微生物数量、细菌种类、发酵力和糖化力等方面的变化规律进行分析。结果表明，在120 d的储存期内，随着时间的延长高温大曲细菌种类和数量以及霉菌的数量逐渐上升；大曲的发酵力整体呈缓慢上升的趋势，而糖化力先增加后降低。Bacillus.methylotrophicus在大曲中分布最广。大曲微生物数量与酒醅中乙醇、正丙醇和乙酸乙酯的含量呈一定正相关。