In order to produce high quality strong-flavor(Nongxiangxing)Baijiu,using new bioreactor and traditional pit as research objects,the effects of traditional pit production technology(control group),new bioreactor production technology(experimental group Ⅰ)and optimized new bioreactor production technology(experimental group Ⅱ)on the physicochemical indexes and microbial community of fermented grains were explored,and the correlation between the physicochemical indexes and microbial community structure of fermented grains in fermentation process was analyzed by re-dundancy analysis(RDA).The results showed that compared with the control group,the temperature of experimental group Ⅰ and Ⅱ rose faster,and the apex temperature was higher than that of the control group(30.0 ℃),which was 33.2 ℃ and 35.5 ℃,respectively.Experimental group Ⅱ had the optimal heating effect and kept the appropriate temperature for a longer time.The water content,starch and reducing sugar consumption of experimental group were higher,and the acidity of fermented grains in the lower layer of experimental group Ⅱ was the highest(4.24 mmol/10 g).Fermented grains in experimental group Ⅱ after fermentation,the relative abundance of dominant bacteria phylum Firmicutes and dominant fungi phylum Ascomycota was 92.44％and 97.59％,respectively.The relative abundance of dominant bacteria genus Lactobacillus was the highest(92.30％).The results of RDA showed that there was a significant correlation between the physicochemical index of fermented grains in experimental group Ⅱ and the changes of microbial community structure(P＜0.05).
关键词
新型生物反应器/浓香型白酒/酒醅/微生物群落/理化指标/相关性
Key words
new bioreacter/strong-flavor Baijiu/fermented grains/microbial community/physicochemical index/correlation
维普
万方数据