Effects of new bioreactor on microbial community and physicochemical indexes of strong-flavor fermented grains
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).
new bioreacterstrong-flavor Baijiufermented grainsmicrobial communityphysicochemical indexcorrelation
万方数据
维普
