Research on the Cleaning Methods of the Seventh-Round Airing Court for Jiang Flavour Chinese Spirits
In order to ensure the production of Jiang flavour Chinese spirits,this study systematically investigates the diversity and difference of microbial communities in the aired area and Daqu before the Xiasha round of 2022.The cleaning effectiveness was analyzed from the perspective of microorganisms,focusing on the four experimental processes-pouring boiling water,warming up with scalding hot sorghum,pouring the tail of Baijiu,and splashing Daqu-on the aired area which is used in the traditional process of producing Jiang flavour Chinese spirits.The results showed that a total of 20 bacterial phylum,336 bacterial genera,8 fungal phylum and 138 fungal genera are detected in the aired area and Daqu in the seventh round of 2022.Make it clear 18 genera of dominant bacteria,including Staphylococcus,Oceanobacillus,Ralstonia,Nesterenkonia,Virgibacillus,Bacillus,Lactobacillus,Exiguobacterium,Brachybacterium,Weissella,Acinetobacter,Enterococcus,Enterobacter,Kocuria,Pediococcus,Aerococcus,Planomicrobium,Desemzia.Make it clear 15 genera of dominant fungi,including Zygosaccharomyces,Wickerhamomyces,Trichosporon,Torulaspora,Thermomyces,Schwanniomyces,Mucor,Monascus,Millerozyma,Microascus,Hyphopichia,Debaryomyces,Clavispora,Candida,Aspergillus.By contrast the differences and changes of 11 dominant functional microorganisms in the aired area including Bacillus,Lactobacilluss,Aspergillus,Wickerhamomyces etc.,the changes of microflora structure and diversity were analyzed in depth with 6 ways to clean the aired area of the Jiang flavour Chinese spirits the seventh round.It is recommended to use boiling water to clean the aired area,and evenly sprinkle about 60 kg Daqu powder or 10％vol,180 kg tail wine on the surface of the aired area,which is conducive to increasing the content of functional microorganisms.In addition,the production should not be carried out immediately after the cleaning of the aired area,and the appropriate time difference is conducive to the enrichment of functional microorganisms,which provides a suitable brewing environment for the production of a new round of Jiang flavour Chinese spirits.
Jiang flavour Chinese spiritshigh-throughput sequencingcleaning of the aired areamicrobial diversity
万方数据
维普
