This study endeavored to investigate the diversity of microbes present during the shaping, ripening and drying of Daqu, a fermentation starter culture and substrata complex of Maotai alcoholic spirit. A nested PCR-denaturing gradient gel electrophoresis technique was utilized with different combinations of primers. The results showed the presence of bacteria, yeasts and molds. The microflora, which originate from wheat, were readily detectable during every stage of the fermentation process. However, the microbial structure had clear differences in the shaping, ripening and drying processes. In the shaping stage, there was a high level of diversity of the LAB (lactic acid bacteria) and fungi in the shaped samples. In the ripening stage, however, a reduction of diversity of fungi with a high level of diversity of the Bacilli was observed in the ripened samples. In the drying stage, the diversity of Bacilli and fungi, especially acid-producing bacteria, reduced dramatically. Interestingly, uncultured Lactococcus sp., Microbacterium testaceum, Cochliobolus sp., and Thermoascus crustaceus were the first to be detected in the fermentation starters used in liquor production. This study revealed the microbial diversity and distributions during the shaping, ripening and drying of Daqu-making, facilitating evaluation of the hygienic conditions and aiding in the design of specific starter and/or adjunct cultures.

译文

本研究致力于研究茅台酒精发酵发酵剂和基质复合物大曲的成型,成熟和干燥过程中存在的微生物多样性。将巢式PCR变性梯度凝胶电泳技术与不同的引物组合一起使用。结果表明存在细菌,酵母和霉菌。在发酵过程的每个阶段都很容易检测到源自小麦的微生物区系。然而,微生物结构在成型,成熟和干燥过程中存在明显差异。在成型阶段,成型样品中实验室 (乳酸菌) 和真菌的多样性很高。然而,在成熟阶段,在成熟的样品中观察到真菌多样性的减少以及细菌的高水平多样性。在干燥阶段,细菌和真菌,尤其是产酸细菌的多样性急剧减少。有趣的是,未培养的乳球菌属,微细菌testaceum,Cochliobolus sp。和甲壳纲Thermoascus是在白酒生产中使用的发酵发酵剂中首次检测到的。这项研究揭示了大曲成型,成熟和干燥过程中的微生物多样性和分布,有助于评估卫生条件,并有助于设计特定的发酵剂和/或辅助培养物。

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