摘要
以山西老陈醋为研究对象,对其发酵过程中理化指标的动态变化和微生物菌群结构的多样性进行分析。通过纯培养技术对发酵过程中的功能微生物进行分离,并利用形态学观察及分子生物学技术对分离菌株进行鉴定。结果表明,酒精发酵阶段,温度先上升后下降,还原糖含量和pH下降,酒精度和总酸含量缓慢上升;酵母菌和细菌占主导优势,其生物量在发酵1 d后达到最大,之后所有微生物数量均开始缓慢下降,霉菌主要存在于酒精发酵阶段前期,中期全部消亡。醋酸发酵阶段,温度先上升后下降,酒精度逐渐下降为0,总酸含量升高,水分含量和p H基本维持稳定;酵母菌生物量逐渐下降,细菌为优势菌群,其生物量先升高后降低,在发酵第3天时达最高,未检测到霉菌。从山西老陈醋的酒醪和醋醅中共分离出83株真菌和158株细菌,经鉴定确定为33个种,其中有2种霉菌、6种酵母菌、13种乳酸菌、11种芽孢杆菌、1种醋酸菌,醋酸菌为巴氏醋杆菌(Acetobacter pasteurianus)。
Taking Shanxi aged vinegar as research object,the dynamic changes of physicochemical indexes and the diversity of microbial community structure were analyzed during the fermentation.The functional microorganisms in the fermentation process were isolated by pure culture technology,and the isolated strains were identified by morphological observation and molecular biology technology.The results showed that in the alcoholic fermentation stage,the temperature first increased and then decreased,the reducing sugar content and pH decreased,and the alcohol content and total acid content increased slowly.Yeasts and bacteria were dominant,and their biomass reached the maximum after fermentation for 1 d,and then the number of all microorganisms began to decline slowly.The molds mainly existed in the early stage of alcohol fermentation,and then can't detected in the middle stage.In the acetic acid fermentation stage,the temperature first increased and then decreased,the alcohol content gradually decreased to 0,the total acid content increased,and the moisture and pH were basically stable.The yeast biomass decreased gradually,bacteria was the dominant flora,and its biomass first increased and then decreased,reaching the highest on the 3rd day of fermentation,and no mold was detected.A total of 83 strains of fungi and 158 strains of bacteria were isolated from the Jiulao and Cupei of Shanxi aged vinegar,and 33 species were identified,including 2 kinds of molds,6 kinds of yeasts,13 kinds of lactic acid bacteria,11 kinds ofBacillus,and 1 kind of acetic acid bacteria which was identified asAcetobacter pasteurianus.
作者
邢晓莹
李美艳
孟卫凯
宋敏丽
XING Xiaoying;LI Meiyan;MENG Weikai;SONG Minli(College of Biological Sciences and Technology,Taiyuan Normal Univercity,Jinzhong 030619,China;College of Economics and Management,Taiyuan Normal Univercity,Jinzhong 030619,China)
出处
《中国酿造》
CAS
北大核心
2024年第10期74-81,共8页
China Brewing
基金
2020年度山西省高等学校科技创新项目(2020L0527)
2023年度山西省研究生教育教学改革课题(2023JG164)
2023年度山西省青年基金(202303021222216)。
关键词
山西老陈醋
微生物
群落结构
分离
鉴定
理化指标
Shanxi aged vinegar
microorganism
community structure
isolation
identification
physicochemical indexes
