• 主题
高级搜索  >
历史搜索 清空历史
首页> 美国卫生研究院文献>Polish Journal of Microbiology >Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu
【2h】

Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu

机译：白酒生产中不同年龄发酵窖泥中微生物多样性和群落结构的表征

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

In the traditional fermentation process of strong-aroma Baijiu, a fermentation pit mud (FPM) provides many genera of microorganisms for fermentation. However, the functional microorganisms that have an important effect on the quality of Baijiu and their changes with the age of fermentation pit (FP) are poorly understood. Herein, the Roche 454 pyrosequencing technique and a phospholipid fatty-acid analysis were employed to reveal the structure and diversity of prokaryotic communities in FPM samples that have been aged for 5, 30, and 100 years. The results revealed an increase in total prokaryotic biomass with an FP age; however, Shannon’s diversity index decreased significantly ( < 0.01). These results suggested that a unique microbial community structure evolved with uninterrupted use of the FP. The number of functional microorganisms, which could produce the flavor compounds of strong-aroma Baijiu, increased with the FP age. Among them, and are microorganisms that directly produce caproic acid. The increase of their relative abundance in the FPM might have improved the quality of strong-aroma Baijiu. , and might also be beneficial to caproic acid production. They are not directly involved but provide possible environmental factors for caproic acid production. Overall, our study results indicated that an uninterrupted use of the FP shapes the particular microbial community structure in the FPM. This research provides scientific support for the concept that the aged FP yields a high-quality Baijiu.
机译：在传统的强香白酒发酵过程中，发酵池泥（FPM）提供了许多微生物种类进行发酵。但是，对于白酒的品质及其随着发酵池（FP）年龄的变化具有重要影响的功能性微生物知之甚少。本文中，采用Roche 454焦磷酸测序技术和磷脂脂肪酸分析来揭示已老化5、30和100年的FPM样品中原核生物群落的结构和多样性。结果表明，随着FP年龄的增长，原核生物总生物量增加。但是，香农的多样性指数显着下降（<0.01）。这些结果表明，在不间断使用FP的情况下，形成了独特的微生物群落结构。能够产生强香白酒风味化合物的功能性微生物数量随着FP年龄的增加而增加。其中，并且是直接产生己酸的微生物。它们在FPM中的相对丰度的增加可能会改善强香白酒的质量。 ，也可能对己酸的生产有益。它们并不直接参与，但为己酸生产提供了可能的环境因素。总体而言，我们的研究结果表明，不间断使用FP可以塑造FPM中特定的微生物群落结构。这项研究为衰老的FP产生高质量白酒这一概念提供了科学依据。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
代理获取

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号