工业微生物2025，Vol.55Issue(5)：160-163,168,5.DOI:10.3969/j.issn.1001-6678.2025.05.040
浓香型白酒窖泥品质及微生物多样性分析
Analysis of the Quality and Microbial Diversity of Pit Mud for Strong-Flavor Baijiu
扶刚元1
作者信息
- 1. 宜宾五粮液股份有限公司,四川 宜宾 644000
- 折叠
摘要
Abstract
To reveal the influence of the quality and microbial diversity of pit mud on the flavor profiles of strong-flavor Baijiu,this paper analyzed the composition and diversity of microorganisms in pit mud through high-throughput sequencing technology.The study used the Illumina MiSeq platform to sequence the microbial community structure in pit mud and constructed 16S rDNA and 18S rDNA libraries.The results showed that there were significant differences in the microbial community structure in pit mud of different ages and locations,with Firmicutes and Clostridia being the main functional microorganisms.Through the functional analysis of these key microorganisms,their roles in the fermentation process of Baijiu,such as acid production and aroma production,were further elaborated.The research results provide a scientific basis for optimizing the production process of Baijiu and improving its quality,with the aim of offering reference for the production and quality control of strong-aroma Baijiu.关键词
浓香型白酒/窖泥品质/微生物/多样性Key words
strong-flavor Baijiu/quality of pit mud/microorganisms/diversity引用本文复制引用
扶刚元..浓香型白酒窖泥品质及微生物多样性分析[J].工业微生物,2025,55(5):160-163,168,5.
