【作者】 贠娟莉；

【导师】 韦革宏；

【作者基本信息】 西北农林科技大学 ， 微生物学， 2007， 硕士

【摘要】 本论文综述了中国白酒酒醅、窖泥和酒曲的研究进展,以太白酒四个季节生产过程中涉及的空气、酒醅、窖泥和酒曲为研究对象,对其中微生物进行了种类和消长规律的研究。经过形态鉴定和生理生化鉴定得到太白酒生产过程中的微生物种类主要有细菌、霉菌、酵母菌和放线菌。细菌以乳酸杆菌属,醋酸杆属和芽孢杆菌属为主。霉菌以根霉属、毛霉属、曲霉属和青霉属为主。酵母菌有汉逊氏酵母属、酵母菌属和假丝酵母属。放线菌以链霉菌为主,还有小单孢菌属和诺卡氏属。通过对分离自酒醅的微生物消长规律分析得到四个季节窖池微生物区系分别为:春季窖池微生物区系在发酵5d时优势菌群为酵母菌、霉菌和好氧细菌。酵母最多,霉菌和好氧细菌次之,放线菌少量;发酵8d时优势菌群仍为酵母菌、霉菌和好氧细菌,但酵母和好氧细菌数量减少,霉菌数量增加达到最多,放线菌虽不是优势菌群但数量增加,达到最大数;发酵18d时好氧细菌和酵母数量回升并达最大值,和数量较多的芽孢菌一起成为优势菌群,霉菌和放线菌数量急剧减少,甚至消失。夏季窖池微生物区系在发酵3d时优势菌群为好氧细菌;发酵5d时优势菌群为酵母菌,霉菌和好氧细菌.酵母和霉菌数量达到最大,好氧细菌减少;发酵12d时好氧细菌和芽孢菌成为优势菌群,霉菌和放线菌数量急剧减少。秋季窖池微生物区系在发酵4d时酒醅中酵母菌、霉菌为优势菌群,放线菌迅速增殖;发酵7d天后,好氧细菌和芽孢菌急剧增加,酵母菌、霉菌、放线菌都急剧减少;发酵18d以后,酵母菌、好氧细菌和霉菌均减少,芽孢菌的数量相对增加。冬季窖池微生物区系在发酵4d后的酒醅中以酵母菌、好氧细菌、霉菌和芽孢菌为主要类群;发酵8d后的酒醅中以好氧细菌和芽孢菌为优势菌群,数量大于发酵4d的酒醅;发酵15d的酒醅中芽孢菌最多,放线菌也达到最多。窖泥微生物区系四季相差不大,结果为:窖泥中的微生物以种类和数量都很多的细菌为优势菌群。细菌以芽孢菌为主,其中又以芽孢杆菌为主。随窖池深度的增加,好氧细菌和芽孢菌都先减少后又逐渐增加;窖泥中霉菌数量随窖池深度的增加不断减少,减少的幅度不大;窖泥中酵母数量随窖随深度增加不断减少;放线菌在窖泥中任何季节都不是主要菌群,但在夏季数量和种类都相对丰富,其他季节数量相当少。各个季节酒曲微生物的变化情况可总结出以下规律:制曲初期的优势微生物菌群为好氧细菌、霉菌、酵母菌;在中期各种微生物数量都达到最大值,虽然各种微生物到达最大值的时间不尽相同,但都是在中期的某个阶段(潮火、大火或后火期);后期即成品中以霉菌,酵母菌和芽孢菌为主。放线菌在制曲过程中并非优势菌群,数量很少,也是中期较多,但各个阶段变化不大。更多还原

【Abstract】 Progresses on the fermented grains, pit mud and distiller’s yeast were reviewed in the dissertation and in order to know the diversity, the constitution, and the dynamic change of microflora in the environment, the fermented grains, pit mud and distiller’s yeast of the four seasons in the year were studied.The results of morphological and biochemical physiological identification showed the main microbes in the making of Taibai liquor were bacteria, mould, yeast and actinomyces. Lactobacillus, Acetobacter and Bacillus were main groups in bacteria. Rhizopus, Mucor, Aspergillus and Penicillium were main classes in moulds. Streptomyces was dominate group of actinomyces, there were also a small number of Micromonosporaceae and nocardia. Saccharomyces cerevisiae, Candida and Hansenula were main groups in yeast.The dynamic changes of microflora in fermented grains in four seasons were showed as follow:In spring, the yeast, mould and aerobic bacteria were main floras after 5d fermentation. Yeasts were the most proliferated microbe, mould and aerobic bacteria after, the actinomyces proliferated least; the yeast, mould and aerobic bacteria were remain the main microbes after 8d fermentation, but the number of yeasts and aerobic bacteria decreased, mould increased on the other hand. Though actinomyces was not the main flora, its amount reached the highest after 8d fermentation; the number of yeasts increased sharply and reached its highest level in spring after 18d fermentation, spore bacteria became another dominant flora at the same time. Mould and actinomyces decreased drastically to the bottom of the quantity.In summer, aerobic bacteria were the main flora after 3d fermentation; yeasts, mould and aerobic bacteria become dominant in the pit after 5d fermentation. Mould and aerobic bacteria proliferated to their highest level, aerobic bacteria decreased on the contrary; aerobic bacteria and spore bacteria were the most while the quantity of mould and actinomyces decreased drastically in fermented grain after 12d fermentation.In autumn, microflora in fermented grains dominated by yeasts, mould, the amount of actinomyces proliferated sharply after 4d fermentation; aerobic bacteria and spore bacteria increased drastically while yeasts, mould and actinomyces decreased on the other hand after 7d fermentation; 18d later from the beginning of the fermentation, the number of yeasts, aerobic bacteria and mould decreased to some extent, but spore bacteria increased comparatively.In winter, the main floras in fermented grains were yeasts, aerobic bacteria, spore bacteria and mould after 4d fermentation; after 8d fermentation, the quantity of aerobic bacteria, aerobic bacteria, increased and become main floras; spore bacteria still increased after 15d fermentation and dominated.The dynamic changes of microflora in pit mud were almost the same in for seasons. The main flora in pit mud was bacteria of different classes, among which the spore bacteria was the most. Aerobic bacteria and spore bacteria first decreased then increased with the depth of the pit increased; the amount of mould and yeasts decreased by and by while actinomyces indicated no significant dynamic changes and its quantity always the smallest in different depths.The dynamic changes of microflora in distiller’s yeast of different stages in four seasons showed the same result. Aerobic bacteria, mould and yeast were main floras at the beginning, all microbes proliferated to the highest amount in one period of the middle stages (including Chaohuo, Dahuo and Houhuo period), mould, yeasts and spore bacteria at the end. Actactinomyces wasn’t main group in the processes of forming distiller’s yeast, its amount was larger in the middle.更多还原