中高温大曲发酵过程微生物消长规律探析
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摘要
为全面剖析发酵期中高温大曲微生物更迭过程,本文对洋河大曲发酵期各阶段的曲皮和曲心微生物动态消长规律进行了研究。结果表明,曲皮和曲心酵母菌在第1天即达到峰值(10~7cfu/g),受并房和大火前期逐渐升高的曲温影响,曲皮酵母菌从10~5cfu/g下降至10~4cfu/g,大火后期至发酵结束,曲样中鲜少检出酵母菌;曲皮霉菌于主发酵第2天开始大量繁殖,潮火期达到峰值(10~7cfu/g),此时曲心处霉菌仅为10~4cfu/g,这个差距延续至发酵期结束。大火期后,霉菌数量下滑严重,至发酵结束曲皮霉菌仅剩10~4cfu/g;曲皮细菌于发酵第1天即达到顶峰(10~7cfu/g),后续阶段略有下滑,从10~7cfu/g下降至10~6cfu/g,养曲阶段又回升至10~7cfu/g,与曲皮细菌消长规律截然不同,曲心细菌在发酵第2天才有检出,自此至大火前中期,曲心处细菌生长旺盛,达到峰值(10~7cfu/g),大火后期至发酵结束,曲心细菌数略微下降,数量则维持在106cfu/g。
In order to fully analyze the microbial alteration in Yanghe Daqu during the fermentation process, the dynamic change in microbial growth/decline in Daqu peel/core at different fermentation stage was investigated. The results showed that, yeast stains in Daqu peel/core reached the maximum value(10~7 cfu/g) on the first day, and then decreased from 10~5 cfu/g to 10~4 cfu/g in Daqu peel in prior heating period with gradual temperature rise in Daqu, few yeast strains remained in Daqu by the end of the fermentation; mold propagated massively on the 2 nd day of chief fermentation and its quantity in Daqu peel reached the maximum(10~7 cfu/g) in prior heating stage, but its quantity in Daqu core was only 10~4 cfu/g, and such gap maintained by the end of the fermentation; after the heating period, mold quantity declined sharply to 10~4 cfu/g in Daqu peel by the end of the fermentation; bacteria quantity in Daqu peel reached the maximum(10~7 cfu/g) on the first day of the fermentation, and decreased to 10~6 cfu/g shortly afterwards, and then increased to 10~7 cfu/g in Daqu culture stage; quite different from the change rules of bacteria in Daqu peel, bacteria in Daqu core was only detected on the second day of the fermentation, then it grew quickly and reached the maximum(10~7 cfu/g) in prior/medium heating stage, and its quantity slightly decreased to 10~6 cfu/g in late heating stage.
In order to fully analyze the microbial alteration in Yanghe Daqu during the fermentation process, the dynamic change in microbial growth/decline in Daqu peel/core at different fermentation stage was investigated. The results showed that, yeast stains in Daqu peel/core reached the maximum value(10~7 cfu/g) on the first day, and then decreased from 10~5 cfu/g to 10~4 cfu/g in Daqu peel in prior heating period with gradual temperature rise in Daqu, few yeast strains remained in Daqu by the end of the fermentation; mold propagated massively on the 2 nd day of chief fermentation and its quantity in Daqu peel reached the maximum(10~7 cfu/g) in prior heating stage, but its quantity in Daqu core was only 10~4 cfu/g, and such gap maintained by the end of the fermentation; after the heating period, mold quantity declined sharply to 10~4 cfu/g in Daqu peel by the end of the fermentation; bacteria quantity in Daqu peel reached the maximum(10~7 cfu/g) on the first day of the fermentation, and decreased to 10~6 cfu/g shortly afterwards, and then increased to 10~7 cfu/g in Daqu culture stage; quite different from the change rules of bacteria in Daqu peel, bacteria in Daqu core was only detected on the second day of the fermentation, then it grew quickly and reached the maximum(10~7 cfu/g) in prior/medium heating stage, and its quantity slightly decreased to 10~6 cfu/g in late heating stage.
引文
[1]王福荣.酿酒分析与检测[M].2版.北京:化学工业出版社,2012.
[2]周恒刚.白酒生产工艺学[M].北京:中国轻工业出版社,1982.
[3]沈怡芳.白酒生产技术全书[M].北京:中国轻工业出版社,1998.
[4]罗惠波,黄治国,李浩,等.浓香型大曲原核微生物的群落PCR-SSCP解析[J].微生物学通报, 2009(9):1363-1367.
[5]刘珍.化验员读本:上册:化学分析[M].北京:化学工业出版社, 2010.
[6]傅金泉.中国酿酒微生物研究及应用[M].北京:中国轻工业出版社, 2008.
[2]周恒刚.白酒生产工艺学[M].北京:中国轻工业出版社,1982.
[3]沈怡芳.白酒生产技术全书[M].北京:中国轻工业出版社,1998.
[4]罗惠波,黄治国,李浩,等.浓香型大曲原核微生物的群落PCR-SSCP解析[J].微生物学通报, 2009(9):1363-1367.
[5]刘珍.化验员读本:上册:化学分析[M].北京:化学工业出版社, 2010.
[6]傅金泉.中国酿酒微生物研究及应用[M].北京:中国轻工业出版社, 2008.