摘要
通过定点取样研究了不同季节西凤酒新老制酒车间环境微生物的差异。结果表明,各制酒车间空气中的三大类微生物数量均呈现出酵母菌>细菌>霉菌的趋势,5个制酒车间(901、902、903、904、905)的酵母菌浓度最高分别为2.96×10^(4) cfu/m^(3)、1.1×10^(5) cfu/m^(3)、3.87×10^(5) cfu/m^(3)、2.16×10^(5) cfu/m^(3)、3.34×10^(5) cfu/m^(3);细菌浓度最高分别为9.67×10^(3) cfu/m^(3)、1.26×10^(4) cfu/m^(3)、3.4×10^(4) cfu/m^(3)、2.14×10^(4) cfu/m^(3)、2.66×10^(4) cfu/m^(3);霉菌浓度最高分别为6.34×10^(3) cfu/m^(3)、7.22×10^(3) cfu/m^(3)、1.09×10^(4) cfu/m^(3)、1.43×10^(4) cfu/m^(3)、1.32×10^(4) cfu/m^(3)。每个制酒车间不同季节的酵母菌浓度差异显著,霉菌和细菌差异较小。全年来看,春季老制酒车间空气微生物数量较多,秋季新制酒车间空气微生物数量较多。对可培养空气微生物分离纯化并进行种属鉴定,表明新老制酒车间空气中的真菌种类基本一致,而新车间的细菌种类明显多于老车间。同时,制酒车间的优势真菌种群为Lichtheimia(横梗霉属)和Saccharomycopsis(复膜酵母菌属),分别占空气真菌总数的48.5%和15.2%,优势细菌种群为Bacillus(芽孢杆菌属),占空气细菌总数的63.2%。该结果为研究稳定酿酒微生态环境的技术措施提供基础参数。
Through fixed-point sampling,the differences in the airborne microorganisms in the new and old liquor-making workshops of Xifeng Liquor in different seasons were studied.The number of airborne microorganisms in the workshops showed a trend of yeasts>bacteria>molds.The highest yeast concentrations in the five workshops(901,902,903,904 and 905)were 2.96×10^(4) cfu/m^(3),1.1×10^(5) cfu/m^(3),3.87×10^(5) cfu/m^(3),2.16×10^(5) cfu/m^(3) and 3.34×10^(5) cfu/m^(3),respectively;the highest bacteria concentrations were 9.67×10^(3) cfu/m^(3),1.26×10^(4) cfu/m^(3),3.4×10^(4) cfu/m^(3),2.14×10^(4) cfu/m^(3),and 2.66×10^(4) cfu/m^(3),respectively;the highest mold concentrations were 6.34×10^(3) cfu/m^(3),7.22×10^(3) cfu/m^(3),1.09×10^(4) cfu/m^(3),1.43×10^(4) cfu/m^(3),and 1.32×10^(4) cfu/m^(3),respectively.The concentration of yeasts in different seasons was significantly different,while the seasonal differences of molds and bacteria were small.Throughout the year,the number of airborne microorganisms in the old workshops was larger in spring,and the number of airborne microorganisms in the new workshops was larger in autumn.The cultivable microorganisms were isolated,purified and identified,and it was found that the fungal species in the new and old workshops were almost the same,while the bacterial species in the new workshops were more than that in the old workshops.The dominant fungal species in the workshops were Lichtheimia and Saccharomycopsis,accounting for 48.5%and 15.2%of the total airborne fungi;the dominant bacterial species was Bacillus,accounting for 63.2%of the total airborne bacteria.The results have provided basic parameters for the technical measures to stabilize the micro-ecological environment in the distillery.
作者
徐晨
白莉圆
张艳
齐欢
陈雪
孟勤燕
张永利
闫宗科
XU Chen;BAI Liyuan;ZHANG Yan;QI Huan;CHEN Xue;MENG Qinyan;ZHANG Yongli;YAN Zongke(Xifeng Distillery Co.Ltd.,Fengxiang,Shaanxi 721406,China)
出处
《酿酒科技》
2022年第1期28-35,共8页
Liquor-Making Science & Technology
关键词
西凤酒
制酒车间
环境
空气微生物
季节变化
Xifeng Liquor
liquor-making workshop
environment
airborne microorganisms
seasonal variation
作者简介
徐晨(1994-),女,硕士,E-mail:781467996@qq.com;通讯作者:闫宗科(1969-),男,陕西宝鸡人,高级工程师,高级酿酒师,长期从事白酒酿造研究,发表论文数十篇,E-mail:1154610229@qq.com。
