食品科学2017，Vol.38Issue(10)：82-86,5.DOI:10.7506/spkx1002-6630-201710014
黄酒浸米水中细菌群落结构及优势菌代谢分析
Analysis of Microbial Community Structure and Metabolic Characteristics of Dominant Microbes in Rice Milk for Yellow Wine
摘要
Abstract
In order to investigate the effect of microorganisms present in rice milk on the production and quality of yellow rice wine,Illumina high-throughput sequencing technology was used to comprehensively analyze the bacterial community structure in rice milk for yellow rice wine.The results showed that Lactobacillus was the dominant bacterial genus in rice milk,and its abundance was 60.67％,with Lactobacillus plantarum and Lactobacillus brevis being the most predominant,accounting for 57.4％ and 21.1％ of the total Lactobacillus isolates,respectively.Seven bacterial species,such as Lactobacillus plantarum and Lactobacillus brevis,were selected from a bacterial library for yellow rice wine,and then ion chromatography and gas chromatography-mass spectrometry (GC-MS) were used to determine acidic substances in their fermentation broth.It was found that Lactobacillus plantarum L4 had the strongest acid-producing capacity (9.96 g/L),and the main products were organic acids with light and fresh taste,such as lactic acid,malic acid,and citric acid.In addition,it also produced low contents of strong acid (acetic acid) and acid with bad odor (butyric acid,isovaleric acid and heptanoic acid).In the L-4 fermentation broth,the ratio of non-volatile acid to volatile acid was as high as 11.89,and the taste and odor were obviously superior to those of other strains.关键词
黄酒/米浆水/细菌群落结构/有机酸/挥发酸Key words
Chinese rice wine/rice milk/bacterial community structure/organic acid/volatile acid分类
轻工纺织引用本文复制引用
朱小芳,张凤杰,俞剑燊,胡健,武顺,王德良,潘虹余..黄酒浸米水中细菌群落结构及优势菌代谢分析[J].食品科学,2017,38(10):82-86,5.基金项目
科技部院所基金项目(2014EG111217) （2014EG111217）
国家自然科学基金青年科学基金项目(31401680) （31401680）
