食品与发酵工业2026，Vol.52Issue(7)：104-113,10.DOI:10.13995/j.cnki.11-1802/ts.042432
浓香型白酒新、老窖池发酵糟醅理化指标及微生物群落结构差异分析
Analysis of physicochemical indexes and microbial community structure differences between new and old pits fermented grains of Nongxiangxing Baijiu
摘要
Abstract
The article analyzed the physicochemical indexes and microbial community succession differences in new and old pits of Nongxiangxing Baijiu and clarified the correlation of dominant microorganisms,the correlation between physicochemical indexes and domi-nant microorganisms of fermented grains.According to the findings,physicochemical indexes change rules of fermented grains in new and old pits were relatively close,bacterial and fungal communities diversity in old pits was lower than new pits,fungal communities composi-tion and succession rules in new and old pits fermented grains samples were different,while bacterial communities were similar.Lactobacil-lus was the dominant bacterial genus in the fermentation process of new and old pits fermented grains,Thermomyces and Kazachstania was dominant fungal genera in the early and middle stages of fermentation,Apiotrichum was more dominant in the later stage of fermentation.In addition,the interaction between the dominant microorganisms in the old pits was more closely than new pits,and physicochemical indexes had less influence on fungal communities of fermented grains in new pits,while the influence was opposite in old pits according to the findings.关键词
浓香型白酒/糟醅/理化指标/高通量测序/微生物群落结构/相关性分析Key words
Nongxiangxing Baijiu/fermented grains/physicochemical index/high-throughput sequencing/microbial community structure/correlation analysis引用本文复制引用
常勇勇,方晶晶,马文朝,范小宁,唐磊,林一心,唐云..浓香型白酒新、老窖池发酵糟醅理化指标及微生物群落结构差异分析[J].食品与发酵工业,2026,52(7):104-113,10.基金项目
甘肃省联合科研基金项目(25JRRK005) （25JRRK005）
