【摘要】 通过对四川宜宾五粮液酒厂百年以上窖池中六大厌氧菌群的数量分布、生态结构的研究,发现甲烷菌在老窑中具有一定数量。其中厌氧异养菌、己酸菌的数量分布是随窖龄而增加,厌氧异氧菌、甲烷菌、己酸菌的菌数又随窖池的上、中、下层的顺序而递增。在传统工艺的长期影响下,在老窖发酵方面形成了一个相对稳定的化学生态环境和固有的微生物区系生态结构,它是生产五粮液名酒的基础。本研究工作进一步揭示了窖泥甲烷菌和己酸菌相互关系的存在,对提高浓香型酒主体香己酸乙酯的含量,突出五粮液名酒的香型具有重要意义.更多还原

【Abstract】 After the studying of quantity distribu-tion and ecological composition of six anaero-bic bacteria in old fermented-pits over hundr-eds years.We discovered that the quantity di-stribution of anaerobic heterotrophic and ca-proic acid bacteria increase with the fermen-ted-pits age and the amount grow along withlayers in order of up,middle anl low we di-scovered there are many methanogens in theold formented-pits,too.As the long-term ef-fect of traditional craft,it has formed a re-latively stable chemical surround and specialmicrobial ecosystem.We think these featuresare the fundarmental for producing wuliang-ye.This paper reveals further relationshipbetween methanogens and caproic bacteria,and it has great significance to raise ethylcaproate concentration in chinese spirits andgive prominence to feature of wuliangye.更多还原