酱香型与清香型白酒发酵过程中乳酸菌菌群的差异性分析

Differences of lactic acid bacteria community between soy sauce aroma style and light aroma style liquor fermentation

摘要:

【目的】为认识乳酸菌在中国白酒酿造过程中的作用与影响, 分析、比较了酱香型与清香型白酒发酵过程中乳酸菌的菌群结构及其差异。【方法】运用PCR-DGGE技术分析酱香型与清香型白酒发酵过程中乳酸菌群的演变规律。并利用传统微生物分离筛选方法进一步确定酱香型白酒发酵中的主要乳酸菌种。【结果】DGGE图谱表明, 白酒发酵过程中的主要乳酸菌种是乳杆菌。但两种香型白酒发酵过程中乳酸菌群组成及动态变化均呈现出明显的差异。清香型白酒酒醅中Lactobacillus fuchuensis是优势菌种, 而酱香型白酒发酵中检测到多种含量较高的乳酸菌种。利用MRS培养基从酱香型白酒酒醅中共筛选获得5种乳酸菌种。通过两种方法, 确定Lactobacillus homohiochii是酱香型白酒发酵过程中含量最高的乳酸菌。【结论】深入研究白酒发酵过程中乳酸菌的组成及分布规律, 对于更好地认识中国白酒酿造中主要的细菌类群——乳酸菌的作用, 具有重要的理论意义和实践价值。

Abstract:

[Objective] In order to understand the functions of lactic acid bacteria (LAB) in the production of Chinese liquor, differences of LAB community in liquor brewing between soy sauce aroma style and light aroma style were analyzed. [Methods] PCR-DGGE was used to analyze LAB community during the liquor fermentation of soy sauce aroma style and light aroma style. The main LAB in the fermented grains of soy sauce aroma style were identified through culture-dependent method. [Results] DGGE profiles showed that Lactobacillus was the main LAB in liquor brewing. However, LAB community structure during the fermentation process of two style liquor appeared different succession rules. Lactobacillus fuchuensis was the dominant species in the fermented grains of light aroma style. And several LAB species with relatively high percentage were detected in soy sauce aroma style by culture-independent method. Five species were isolated from the fermented grains of soy sauce aroma style using MRS media. Results of two methods proved that Lactobacillus homohiochii was predominant in the brewing process of soy sauce aroma style. [Conclusion] This work explored LAB community structure in the fermentation process of Chinese liquor, which would helpful to scientifically understand the important roles of LAB in the liquor production.