食品科学2012，Vol.33Issue(15)：183-187,5.
中国浓香型白酒窖池糟醅中微生物群落演替分析
Microbial Community Succession of Chinese Luzhou-Flavor Liquor Lees
摘要
Abstract
In order to explore the succession of microorganism communities in fermented grains from Chinese Luzhou-flavor liquor production,we investigated the temporal and spatial changes of microbial communities by clone analysis.The community diversity parameters calculated based on clone distribution suggested that microbial community diversity showed temporal and spatial variations.The data of species and ecological factors were analyzed by canonical correspondence analysis(CCA) using CANOCO 4.5.The species(or sites)-environment biplot of CCA were automatically mapped using CANODRAW 4.0 and the relationships of the ecological distribution of the fermented grains microorganism species and communities with the ecological factors were clearly revealed on these biplots.The results showed that the acidity,ethanol and humidity had important influences on the microbial community composition.The bulk of microorganism species adapted to grow in low acidity condition and only a few microorganisms could live in high acidity condition.The microorganism communities responded to changes of ecological factors along with fermentation,towards a community tolerant of high levels of ethanol and acidity.关键词
中国浓香型白酒/发酵糟醅/微生物演替Key words
Chinese Luzhou-flavor liquor/fermentation lees/community succession分类
轻工纺织引用本文复制引用
张大凤,李可,刘森,刘若尘,邢亚阁,李明元,车振明,向文良..中国浓香型白酒窖池糟醅中微生物群落演替分析[J].食品科学,2012,33(15):183-187,5.基金项目
教育部春晖计划项目 （）
四川省食品生物技术重点实验室开放基金项目 （）
西华大学重点科研基金项目 （）
