摘要
为修复退化窖泥,该研究将Stenotrophomonas terrae接种于退化窖泥,以正常窖泥及退化窖泥为对照,将不同窖泥进行模拟发酵实验,对发酵结束后的窖泥、糟醅、酒样理化指标及细菌菌群进行检测,并对不同窖泥样品细菌菌群进行主坐标分析(PCoA)及相关性网络分析。结果表明,与退化窖泥相比,修复后的窖泥pH、产酸能力、铵态氮含量、感官评分分别显著提升至4.82、185.83 mg/g、98.33mg/100 g、6.10分(P<0.05);对应糟醅的酸度显著降低至3.27(P<0.05),而水分及残余淀粉含量差异不显著(P>0.05);对应酒样总酯、己酸乙酯含量显著提升至1.00 g/L、0.56 g/L(P<0.05),总酸由0.49 g/L显著降低至0.27 g/L(P<0.05)。修复窖泥细菌菌群丰富度及多样性增加,基于属水平,乳杆菌属(Lactobacillus)相对丰度极显著降低(P<0.01),氢孢菌属(Hydrogenispora)、Clostridium_sensu_stricto_12、嗜碱菌属(Alkalibaculum)及产己酸菌属(Caproiciproducens)等功能微生物相对丰度极显著提高(P<0.01)。PCoA及相关性网络分析表明,退化窖泥接种Stenotrophomonas terrae后,可使其细菌菌群接近于正常窖泥,可增强窖泥细菌间的协同作用,提高微生物生态网络稳定性。
ln order to repair degraded pit mud,the Stenotrophomonas terrae was inoculated to the degraded pit mud.1 normal pit mud and degraded with pt mud as the control.the physicochemcal mdexes and bactemal tlora of pit mud,fermented gratns and ballu samples atter fermentation were de tected,and prmctpal coordmate aalysls(PCoA)and corelaton nelwork analysts were cared out for bactenal fora of diherent pit mud sampes Th results showed that the pH,acid-producing capacitly,ammonum mtrogen content and sensory scores ofthe repared pit mud were significantly mcreased to 4.82,185.83 mg'g,98.33 mg/100 g,and 6.10(p<0.05).The acidity of the coresponding fermented grains was signifcantly decreased to 3.2(p<0.05).There were no sienificant differences in moisture and residual starch contents(P>0.05).The contents of total esters and ethyl caproate im corresponding Bailu samples were significantly improved to 1.00 g and 0.56 g/L(P<0.05).and the total acid was sienificantly decreased from 0.49 g/L to 0.27 g/L(p<0.05).The bacterial flora richnes and diversityofrepairedmud increased.Based on genus level,the relative abundance of Lacto.bacilus decreased sigmificantly(p<0.01).The relative abundance pf fuctional microrganisms of Hydrogenispora,Clostridium sensu stricto 12 Alkalibaculum and Caproiciproducens significantly increased(p<0.01).PCoA and correlation network analysis showed that after inoculation wit S.terae.the microbial fora could be close to that of normal pit mud,which could enhance the svnergistic efiect among bacteral in pit mud and im prove the stability ofmicrobial ecological network.
作者
李觅
邱显平
常少健
蔡海燕
朱建行
陈心雨
刘义会
张磊
杨朝彬
LI Mi;QIU Xianping;CHANG Shaojian;CAI Haiyan;ZHU Jianhang;CHEN Xinyu;LIU Yihui;ZHANG Lei;YANG Chaobin(Sichuan Food Fermentation Industry Research&Design Institute Co,Ltd,Chengdu 611130,China;Liquor-making Biotechnology&Application Key Laboratory of Sichuan Province,Yibin 644000,China;Liu Nian's Master Studio of Oenological skils.,Chengdu 611130 China;Key Laboratory of Brewing Engineering and Application of China National Light Industry Council.Chengdu 611130,China;Sichuan Quanxing Liquor Co..Ltd..Chengdu 6l1637.China)
出处
《中国酿造》
CAS
北大核心
2024年第9期209-214,共6页
China Brewing
基金
新疆生产建设兵团第一师阿拉尔市科技攻关计划项目(2024SP05)
泸州市科技局重点研发项目(2022-XDY-189)
巴中市科技计划“揭榜挂帅”项目(2024jbgsjs003)。
