【摘要】 中国浓香型白酒的风味形成中起着关键作用的是窖泥中的产酸菌。由于梭状芽孢杆菌的培养条件恶劣，一旦培养不当，容易造成窖泥老化，降低浓香型白酒的质量。因此，研究梭菌的培养条件具有重要意义。研究采用电场辅助筛选法和传统筛选法对窖泥中的产酸梭菌进行筛选。两种方法共筛选得到23株形态具有差异的细菌，其中电场辅助筛选的菌株产酸能力是传统筛选菌株的2倍以上，其中C2菌株初步总产酸能力达到830.9mg/L，己酸初步产量达到8.5 mg/L，是传统筛选菌株（己酸0.6 mg/L）的十倍以上。该技术可用于改善窖泥的老化，进一步提高浓香型白酒的质量。也可用于其它厌氧条件严格的微生物的筛选和培养。更多还原

【Abstract】 The acid producing bacteria in pit mud play a key role in China’s Luzhou flavor Baijiu flavor formation. Due to the poor cultivation conditions of Clostridium, once the culture is not properly cultivated, it will cause aging of pit mud and reduce the quality of Luzhou flavor baijiu. Therefore, it is of great significance to study the culture conditions of Clostridium. In this study, electric field assisted screening method and traditional screening method were used to screen Clostridium acidogenes in pit mud. A total of 23 strains of bacteria with different morphology were screened by the two methods. The acid production capacity of the strain screened by electric field assisted screening was more than twice that of the traditional screening strain, in which the initial total acid production capacity of C2 strain was 830.9 mg/L and the initial yield of caproic acid was 8.5 mg/L, which was more than ten times that of the traditional screening strain(caproic acid 0.6 mg/L). This technology can be used to improve the aging of pit mud and further improve the quality of Luzhou flavor baijiu. It can also be used for screening and culture of other microorganisms with strict anaerobic conditions.更多还原