不同品质浓香型窖泥理化因子与细菌总量的相关性
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摘要
为揭示各项理化指标对窖泥细菌的影响,研究了浓香型退化窖泥、正常新窖泥及优质老窖泥的理化因子差异及与细菌总量的相关性,结果表明:(1)退化、正常新窖及优质窖泥样品中水分、铵态氮、钙和铁含量均表现出显著性差异(P <0. 05)。其中退化窖泥中的钙和铁含量分别是正常及优质窖泥中的1. 90～6. 65和6. 56～24. 95倍,而其他理化指标均低于正常及优质窖泥中相应理化指标。退化与正常窖泥相比,pH值、腐殖质、有效磷、有效钾、镁和细菌总量均无明显差异(P> 0. 05)。正常与优质窖泥相比,除镁含量指标外,其他指标均存在明显差异(P <0. 05)。主成分分析(principal component analysis,PCA)结果表明,窖泥理化因子与窖泥品质呈现明显的相关性。(2)相关性分析结果显示:窖泥细菌总量与水分、pH值、铵态氮、有效磷、腐殖质和有效钾呈正相关,与镁、钙和铁含量呈明显负相关;镁、钙和铁除了相互之间呈强烈或微弱正相关,与其他理化指标都呈强烈或微弱负相关。
To reveal the effects of various physicochemical factors on pit mud bacteria and their correlations,differences in physicochemical factors and total bacteria count among degraded,normal,and high-quality Nongxiang flavored pit mud were investigated. The results revealed that the contents of moisture,ammonium nitrogen,calcium,and iron in these three pit mud exhibited significant differences(P < 0. 05). The contents of calcium and iron in degraded pit mud were 1. 90-6. 65 and 6. 56-24. 95 times higher than that in normal and high-quality pit mud,respectively,while other physicochemical indicators showed opposite results. There were no significant differences in pH,humus,available phosphorus and potassium,magnesium,and total bacteria count between degraded and normal pit mud(P > 0. 05). Compared with high-quality pit mud,there were marked differences in normal pit mud(P <0. 05) except magnesium. Principle component analysis(PCA) showed that physicochemical factors in pit mud had clear correlations with the quality of pit mud. The relevance results indicated that the total bacteria count in the pit mud was positively correlated with moisture,pH,ammonium nitrogen,available phosphorus,humus,and available potassium,while it was significantly negatively correlated with the contents of magnesium,calcium,and iron.
To reveal the effects of various physicochemical factors on pit mud bacteria and their correlations,differences in physicochemical factors and total bacteria count among degraded,normal,and high-quality Nongxiang flavored pit mud were investigated. The results revealed that the contents of moisture,ammonium nitrogen,calcium,and iron in these three pit mud exhibited significant differences(P < 0. 05). The contents of calcium and iron in degraded pit mud were 1. 90-6. 65 and 6. 56-24. 95 times higher than that in normal and high-quality pit mud,respectively,while other physicochemical indicators showed opposite results. There were no significant differences in pH,humus,available phosphorus and potassium,magnesium,and total bacteria count between degraded and normal pit mud(P > 0. 05). Compared with high-quality pit mud,there were marked differences in normal pit mud(P <0. 05) except magnesium. Principle component analysis(PCA) showed that physicochemical factors in pit mud had clear correlations with the quality of pit mud. The relevance results indicated that the total bacteria count in the pit mud was positively correlated with moisture,pH,ammonium nitrogen,available phosphorus,humus,and available potassium,while it was significantly negatively correlated with the contents of magnesium,calcium,and iron.
引文
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[2]周新虎,陈翔,罗惠波,等.浓香型白酒窖内参数变化规律及相关性研究(五):真菌[J].酿酒科技,2012(8):39-43.
[3]黄治国,刘燕梅,卫春会,等.基于PCR-DGGE的浓香型白酒窖泥细菌群落结构研究[J].西南大学学报(自然科学版),2014,36(8):167-172.
[4] HONG X,CHEN J,LIU L,et al. Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese rice wine[J]. Scientific Reports,2016,6:26 621.
[5] HU X,DU H,REN C,et al. Illuminating anaerobic microbial community and co-occurrence patterns across a quality gradient in Chinese liquor fermentation pit muds[J]. Applied and Environmental Microbiology,2016.DOI:10. 1128/AEM. 0. 3409-15.
[6]吴三多,赖登燡,温宽和,等.北方地区窖泥退化原因及管理养护的研究[J].酿酒科技,2014(9):71-74.
[7]刘猛.国家AAAA景区古井酒文化博览园探秘之四明代窖池群[J].传奇·传记:文学选刊,2011(3):98.
[8]黄海,杨官荣,黄志瑜,等.浅析四川地区窖泥退化与预防[J].食品与发酵科技,2011,47(2):18-21.
[9]胡晓龙.浓香型白酒窖泥中梭菌群落多样性与窖泥质量关联性研究[D].无锡:江南大学,2015.
[10]汤知辉,李静心,何宏魁,等.基于荧光定量PCR技术分析不同窖龄窖泥的细菌含量[J].酿酒,2017,44(5):61-64.
[11] LIU M K,TANG Y M,GUO X J,et al. Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu[J]. Food Research International,2017,102:68-76.
[12] TAO Y,LI J,RUI J,et al. Prokaryotic communities in pit mud from different-aged cellars used for the production of chinese strong-flavored liquor[J]. Appl Environ Microbiol,2014,80(7):2 254-2 260.
[13]沈怡方.白酒生产技术全书[M].北京:中国轻工业出版社,1998.
[14]余秀娟,汤有宏,刘国英,等.窖泥中有效磷测定方法的研究[J].酿酒,2016,43(6):91-93.
[15]王福荣.酿酒分析与检测[M].北京:化学工业出版社,2005.
[16]张学英,王承江.谈酿酒窖泥中的铁及其检测[J].酿酒,2006,33(2):43-44.
[17]黄治国,赵斌,卫春会等.浓香型白酒窖泥古菌群落结构研究及其系统发育学分析[J].现代食品科技,2014,30(3):28-32.
[18]王春阳,周建斌,董燕婕,等.黄土区六种植物凋落物与不同形态氮素对土壤微生物量碳氮含量的影响[J].生态学报,2010(24):412-420.
[19]宋海燕,尹友谊,宋建中.不同来源腐殖酸的化学组成与结构研究[J].华南师范大学学报,2009(1):64-69.
[20]彭昱雯,牛美灿,王平,等.浓香型白酒窖池窖泥腐植酸波谱特征与窖龄相关性的研究[J].酿酒科技,2012(8):12-15,19.
[21]程伟.土壤有效磷含量对土壤微生物量及代谢活性的影响[D].长春:吉林农业大学,2013.
[22]张艳,刘弘,刘中利,等.诗仙太白窖泥矿质元素变化趋势研究[J].食品工业,2015,36(3):262-265.
[23]陈生碧.人工老窖退化预防及复壮措施[J].酿酒科技,2005(12):11.
[24]向祖祥,刘明,陈明学,等.浓香型白酒窖泥与土壤几种理化指标的对比分析[J].酿酒科技,2009(5):30.
[25]廖昶,吴生文,黄小晖,等.特香型酒功能窖泥和普通窖泥理化指标对比分析[J].酿酒科技,2010(2):24.
[26]张会敏.古井贡酒微生物群落结构及其与主要风味物质的关联研究[D].哈尔滨:哈尔滨工业大学,2017.