Change in the Quantity of Bacteria in Congtai Daqu during the Culture Process in Spring

Liquor-Making Science and Technology - - Contents -

WANG Xinxin1, GENG Xiao1, YANG Junshan2 and WU Zilong1 (1. Department of Life Science and Engineering, Handan Colleage, Handan, Hebei 056005; 2.Congtai Distillery Co. Ltd., Handan, Hebei 057550, China) Abstract: Medium- temperature Daqu produced in Congtai Distillery in Spring was used as the research object, the change in the quantity of bacteria during the culture process was investigated, and the quantity of bacteria was counted by dilution plating method. The results showed that, bacteria quantity increased rapidly along with the increase of the temperature since the beginning of the culture of Daqu in the room. Bacteria quantity on the surface of Daqu reached the maximum of 7.8×107 cfu/g at the 6th day of the culture and then dropped gradually and declined to 105 cfu/g at the 16th day of the culture, and later bacteria quantity increased slightly to 106 cfu/g and maintained at that level till the end of Daqu culture. Bacteria quantity in the core of Daqu presented the same rule except that bacteria quantity peak occurred on the 8th day of the culture as 2.35×106 cfu/g and bacteria quantity maintained at the level of 105 cfu/g after the 16th day of the culture. Bacteria quantity peak and bacteria quantity at the end of the culture in the core of Daqu were far inferior to that on the surface of Daqu. This study provided theoretical evidence for subsequent directional control of bacteria in the culture of Daqu. Key words: Daqu; bacteria; quantity; surface of Daqu; core of Daqu

白酒酿造的微生物大多来自窖泥、糟醅和酒曲,但最主要的是来自酒曲。传统的制曲过程是在曲料上自然富集多种微生物,这些微生物在曲料上竞争生长,最终适应制曲环境得以生存并大量繁殖,在进行生命活动时产生丰富的代谢产物,赋予了白酒特有的风味。因此,掌握酒曲中各种功能微生物的种类和代谢情况以及它们在发酵过程中的变化规律,对提高白酒的品质和产率具有

[1]重要的意义 。大曲中的细菌种类及数量影响着白酒的香型,细菌通过生香、代谢、热能供应、分解曲料中一些难

[2]以利用的物质等作用改善白酒的风味物质 。大曲中细菌在整个制曲过程的种类和数量变化也与大曲品质有紧 1523103064- ( 5)

[3]密联系 。目前,关于各种香型白酒大曲的制备过程中

[ 8]微生物种类和数量的变化规律,已有一些研究成果4- 。

本实验首次研究丛台酒中温大曲春季培养过程中细菌数量的变化情况,可为后续研究大曲培养过程细菌的消长规律、大曲细菌培养的定向控制提供重要的实验基础和理论依据,为完善酿酒工艺、提高酿酒品质与产率的目标提供重要的实验基础。 1 1.1

材料与方法

材料曲样:从4月开始生产丛台酒中温大曲开始,每隔

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