Microorganisms in Daqu:: a starter culture of Chinese Maotai-flavor liquor
Microorganisms in Daqu:: a starter culture of Chinese Maotai-flavor liquor
复制标题
大曲中的微生物：中国酱香型白酒的发酵剂
DOI：
10.1007/s11274-008-9728-0
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发表时间：
2008-10-01
影响因子：
4.1
通讯作者：
Gong, Guo-li
中科院分区：
文献类型：
--
作者：
Wang, Chang-lu;Shi, Dong-jian;Gong, Guo-li
酱香型白酒是中国著名的传统饮品，是由中国南部省的高粱发酵而成。此外，它作为从使用野生微生物区系发酵剂的发酵产物蒸馏的酒的少数例子之一是令人感兴趣的。大曲是这一发酵过程的发酵剂。大曲是两种成分的混合物：磨碎的小麦和复杂的微生物群落。这种微生物群的组成和作用在很大程度上是未知的。本研究分析了工业化大曲制备和成熟过程中微生物群落的组成以及微生物的发育情况。超过200个菌落被分离和表征。通过表型和常规生化分类学方法对分离株进行了鉴别。结果显示存在细菌、霉菌和酵母菌。细菌包括芽孢杆菌属、醋酸杆菌属、乳酸杆菌属和梭菌属，其中芽孢杆菌属菌株占优势。霉菌主要由曲霉属、毛霉属、根霉属、蒙诺霉属和木霉属组成，其中曲霉属在6种不同生物型中占优势。酵母菌包括酵母属、汉逊酵母属、假丝酵母属、毕赤酵母属和有孢圆酵母。最常分离的酵母属于酵母属。微生物多样性的变化表明，随着成熟时间的延长，微生物的种类发生了变化。了解大曲中微生物多样性，为微生物区系管理、了解微生物在大曲生产过程中的作用以及大曲作为酱香型白酒发酵剂的贡献提供了依据。
Maotai-flavor liquor, a famous traditional Chinese drink, is distilled from fermented sorghum in the southern province of China. Moreover, it is of interest as one of the few examples of liquor distilled from the product of a fermentation using a wild microflora starter. Daqu is the starter of this fermentation process. Daqu is a mixture of two components: milled wheat and a complex microbial community. The composition and the effects of this microbial group are largely unknown. In this study, we have analysed the constituents of the microbial community and the development of microorganisms in the industrial Daqu preparation and ripening process. More than 200 colonies were isolated and characterized. The isolates were discriminated by phenotypic and conventional biochemical taxonomic methods. The results revealed the presence of bacteria, moulds and yeasts. Bacteria consist of Bacillus, Acetobacter, Lactobacillus, and Clostridium, among which Bacillus strains were found to be predominant. Moulds consisted of Aspergillus, Mucor, Rhizopus, Monascus and Trichoderma, and Aspergillus strains were found to be predominant in the six different biotypes. Yeasts comprised Saccharomyces, Hansenula, Candida, Pichia, and Torulaspora. The most frequently isolated yeasts belonged to the genus Saccharomyces. The microbial diversity shift showed that the microbial genera changed with increasing ripening time. Knowledge of the microbial diversity in Daqu provides a basis for microflora management and understanding of the role of microbes in the Daqu production process, and the contribution of Daqu performed as a starter culture to Maotai-flavor liquor.