摘要
酿造车间环境微生物是浓香型白酒开放式生产过程中自然接种的菌种来源,对保障白酒酿造产质具有重要意义。本文采用高通量测序技术解析了浓香型白酒酿造老车间在不同清洁方案下,空气、地面、器具表面微生物群落结构随生产时间延续的变化规律及差异。结果表明,白酒酿造车间环境微生物群落结构受气候、生产活动影响较大,其中空气微生物变化规律最为明显;细菌与真菌优势菌属在酿造环境中趋于稳定的速度不同,且真菌快于细菌;试验车间清洁方案能明显提高地面真菌属的丰富度,但对于酿造环境中的优势菌属及其相对丰度影响较小;在ASV水平上,不同清洁条件的酿酒车间环境微生物群落结构无显著性差异。本研究明析了白酒酿造老车间环境微生物群落在生产周期中随气候环境变化的演替规律,为酿造车间科学管理提供了理论依据和数据支撑。
The microorganisms in the brewing workshop environment are a natural source of inoculum for the open production process of strong-flavor liquor,which is of great significance for ensuring the quality of liquor production.In this study,high-throughput sequencing technology was used to analyze the changes and differences in the microbial community structure of air,ground,and surface of utensils in the brewing old workshop under different cleaning protocols over time.The results indicate that the microbial community structure in the liquor brewing workshop environment is greatly influenced by climate and production activities,with the most obvious changes observed in the air microbial community.The dominant genera of bacteria and fungi tend to stabilize at different rates in the brewing environment,with fungi stabilizing faster than bacteria.The experimental workshop cleaning protocol significantly increased the abundance of ground fungi,but had a relatively small impact on the dominant genera and their relative abundances in the brewing environment.At the ASV level,there was no significant difference in the microbial community structure of the brewing workshop under different cleaning conditions.This study elucidates the succession pattern of the microbial community in the liquor brewing workshop environment during the production cycle with the changes in the climate,providing a theoretical basis and data support for the scientific management of brewing old workshops.
作者
康承霞
秦辉
廖宇翔
蔡小波
张宿义
杨平
熊燕飞
黄孟阳
杜宣慧
刘怡
KANG Chengxia;QIN Hui;LIAO Yuxiang;CAI Xiaobo;ZHANG Suyi;YANG Ping;XIONG Yanfei;HUANG Mengyang;DU Xuanhui;LIU Yi(Luzhou Laojiao Co.,Ltd.,Luzhou 646000,Sichuan,China;National Engineering Research Center for Solid-State Brewing,Luzhou 646000,Sichuan,China)
出处
《酿酒》
2025年第3期58-65,共8页
Liquor Making
基金
四川省级转移支付重点研发项目(22ZFSHFZ0002)
泸州市“酒城英才·科技创新团队”
泸州市重点研发项目(2022-SYF-32)。
关键词
环境微生物
高通量测序
浓香型白酒
酿酒车间
environmental microbiota
high-throughput sequencing
strong-flavor liquor
brewing workshop
作者简介
康承霞(1989-),女,工程师,本科,研究方向为酿酒生产技术;通信作者:蔡小波(1983-),男,高级工程师,硕士,研究方向为酿酒生产技术。
