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首页> 外文期刊>African Journal of Biotechnology >Analysis of microorganisms and physicochemical properties in Zaopei during the fermentation of Chinese zhijiang-flavor liquor
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Analysis of microorganisms and physicochemical properties in Zaopei during the fermentation of Chinese zhijiang-flavor liquor

机译：枝江风味白酒发酵过程中枣皮的微生物及理化特性分析

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Zhijiang-flavor liquor, one of the most famous strong aroma style of Chinese liquor, is distilled from fermented grains in Hubei province of China. In order to know the diversity, the constitution, and the dynamic change of microflora andphysicochemical components?in?Zaopei?during the fermentation of Chinese Zhijiang-flavor liquor, a normal pit in Zhijiang Distillery in autumn (used as experimental pit) was studied. The analysis and comparison of microorganisms inZaopei?during the fermentation process showed that the microbial genera changed with increasing fermentation time. Knowledge of the microbial diversity provides a basis for understanding the role and the contribution of microbes in the liquor-production process. More than 200 colonies were isolated and characterized.?The isolates were discriminated by?phenotypic, conventional biochemical taxonomic methods and bioMerieux Vitek-32. The presence of bacteria, moulds, yeasts and antinomycetes were revealed. The results showed that bacteria, yeasts, moulds and antinomycetes counts increased significantly during the first 4 days of the fermentation, and the latter three decreased sharply in the following 3 days; the total microbial population decreased gradually during the 7 and 24 days; the?proportion ofbacillus?to aerobiotic bacteria had a rise after 24 days fermentation. In this study, 5bacillus?isolates were identified with species by VITEK-32 system. The 5?bacillusisolates were?Bacillus cereus?group,?Bacillus amyloliquefaciens,?Bacillus megaterium,?Bacillus sphaericus?and?Bacillus pumilus.
机译：枝江风味酒是中国白酒最著名的浓烈香气之一，它是从湖北省的谷物中蒸馏得到的。为了了解枝江风味酒发酵过程中枣皮中菌群和理化成分的多样性，组成和动态变化，研究了枝江酿酒厂秋季正常窖（用作实验窖）。枣皮微生物在发酵过程中的分析比较表明，微生物的种类随发酵时间的增加而变化。微生物多样性的知识为了解微生物在白酒生产过程中的作用和贡献提供了基础。分离并鉴定了200多个菌落。通过表型，常规生化分类方法和bioMerieux Vitek-32区分分离株。揭示了细菌，霉菌，酵母和杀线虫的存在。结果表明，在发酵的前4天中细菌，酵母，霉菌和抗真菌菌的计数显着增加，而在随后的3天中，后3种急剧减少;在7和24天内，总微生物种群逐渐减少;发酵24天后，细菌与好氧细菌的比例有所增加。在这项研究中，通过VITEK-32系统鉴定了5种细菌分离物。 5种芽孢杆菌的分离物是蜡状芽孢杆菌群，解淀粉芽孢杆菌，巨大芽孢杆菌，球形芽孢杆菌和短小芽孢杆菌。

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