对酱香型白酒发酵过程中窖池内发酵酒醅上、中、下3层的酵母菌变化趋势进行研究,通过传统微生物培养法对酱香型白酒整个生产周期(一年)中酵母变化趋势进行测定,发现不同位置、不同时段的酵母数量差异明显,同一工艺轮次中总体上的酵母菌数量变化趋势是:上层酒醅中层酒醅下层酒醅(CFU),上、中层酒醅酵母数量最多可达6个数量级,下层酒醅酵母数量最多达5个数量级,随着还原糖的消耗,以及酸类物质的反馈抑制,各层酵母数分别呈下降趋势。不同酱香型白酒生产车间在堆积过程和窖内发酵过程中酵母数量差异也不大,呈现此消彼长的趋势。窖内酵母归为五大属:酿酒酵母、毕赤氏酵母、假丝酵母、伊萨酵母及红酵母属。

The change trend of yeast strains in fermented grains in pits (upper layer, medium layer and bottom layer) during the fermentation of Jiangxiang Baijiu(liquor) was studied by traditional microbial culture method. For the whole production cycle (one year), there was significant dif-ference in yeast quantity in fermented grains at different pit location/at different fermenting time. For the same production turn, yeast quantity was the highest in fermented grains in upper layer, and higher in medium layer, and finally low in bottom layer, yeast quantity in upper layer and in medium layer could span 6 orders of magnitude, and yeast quality in bottom layer could span at most 5 orders of magnitude. With the consump-tion of reducing sugar and the feedback of acids, yeast quantity in fermented grains in each layer kept decreasing. There was only a little differ-ence in yeast quantity in fermented grains at different workshop/in different pits. The yeast in pits mainly belonged to fiv

大曲酱香型白酒的生产工艺极其特殊,以"四高二长""二九八七"的酿制方法和精湛的勾兑调味技术,造就了酒体特殊的酱香风格。而在堆积糖化过程中,其糟醅最高温度可达50℃,导致大部分微生物死亡。通过采用破堆移位技术,有效降低了入池温度,且使得糟醅可再次网罗空气中的微生物,提高了酱香型白酒的出酒率,同时优质品率也得到了提升。

The production techniques of Jiangxiang Baijiu (liquor) are quite special. Its fermenting methods such as “Four High and Two Long”and “Feeding Twice, Steaming&Cooking Nine Times, Fermenting Eight Times, and Liquor Collection Seven Times”and its exquisite blending and flavoring techniques finally produce the unique Jiangxiang style. During the process of stacking saccharification, the top temperature of fer-mented grains might reach up to 50 ℃,which leads to the death of the majority of microbes. In this study, the new cooling technology of stack-pushing & position-moving was adopted, which could effectively reduce pit entry temperature, accumulate airborne microbes again, in-crease the yield of Jiangxiang Baijiu(liquor), and enhance the quality product rate.

从酱醅、豆豉原料中筛选高产纤溶酶的菌株，并对其进行鉴定和生长条件的研究。通过酪蛋白平板法初筛和液态发酵复筛，从酱醅、豆豉原料中筛选出1株纤溶酶活力达1960 U/mL的高产菌株M64。通过个体形态、菌落特征及生理生化特征将其鉴定为枯草芽孢杆菌纳豆亚种。通过研究液体培养条件对菌株生长的影响，确定菌种液体培养的条件为接种量1.5%，初始pH值7，转速160 r/min，培养温度37℃，培养时间10 h。

To screen the strain with high yield of plasmin from soy sause mash and Douchi, and its growth conditions is studied. The strain M64 with 1 960 U/mL of plasmin activity is screened from soy sause mash and Douchi by Casein plate primirily selecting and lipid state fermentation second screening. By individual form, colony characteristic and physiological and biochemical property, the strain is identified as Bacillus subtilis natto. By researching the effect of conditons on growth, the growth conditons of inoculum concentration 1.5%, initial pH 7.0, rotating speed 160 r/min, cultivating at 37 ℃ for 10 h is determined.

采用间歇式多次投粮工艺,即下沙、1次酒、5次酒生产按5∶3∶2比例投入新粮生产酱香型白酒,对糟醅酸度、淀粉、还原糖、水分、堆积和窖内发酵温度变化规律、轮次出酒率和酒质进行对比研究。结果表明,新粮投入可增加糟醅淀粉含量,适当降低糟醅酸度;相同环境条件下,堆积升温先于对照,快于对照,提前24 h达到入池温度;1~5次酒总出酒率的差异不显著,但是实验窖池6次酒出酒率比对比窖池高出0.5%;整个轮次酒质差异主要集中在3次酒和6次酒,其他轮次酒无明显差异。

The technology of intermittent input of new sorghum refers to the input of new sorghum according to the ratio of 5:3:2 in the process of sorghum input, liquor-collecting at the first production cycle, and liquor-collecting at the fifth production cycle. The change rules of acidity, starch content, reducing sugar content, moisture content of distiller''s grains, stacking temperature, and in-pit fermenting temperature were investigated. Besides, the yield and liquor quality at different production cycle were compared. The results showed that, the input of new sorghum could in-crease starch content and reduce the acidity in distiller''s grains;under the same circumstances, temperature rise in stacking fermentation of the ex-perimental group was faster than the contrast group (it reached in-pit standard 24 h earlier); there was no significant difference in liquor yield be-tween the experimental pit and the contrast pit at different production cycles from the first production cycl

对低盐固态发酵酱油酱醅中的乳酸菌进行了分离和鉴定,从中分离得到10株乳酸菌。经形态学特征、生理生化实验及16S rRNA序列分析鉴定表明:菌株J1、J4、J7和J8为植物乳杆菌(Lactobacillus plantarum),J2为肠膜明串珠菌(Leuconostoc mesenteroides),J3、J5和J6为短乳杆菌(Lactobacillus brevis),J9为乳酸片球菌(Pediococcus acidilactici),J10为嗜盐四联球菌(Tetragenococcus halophilus)。

The lactic acid bacteria in soy sauce mash during the low-salt-level solid state fermentation were sepa-rated and identified. These isolates were identified basing on the morphological, physiological and biochemical characteristics and 16S rRNA sequence analysis. The results showed that the strains of J1, J4, J7 and J8 were i-dentified as Lactobacillus plantarum, J2 was identified as Leuconostoc mesenteroides, J3, J5 and J6 were identi-fied as Lactobacillus brevis, J9 was Pediococcus acidilactici and J10 was Tetragenococcus halophilus.