CAJ | 학술논문

窖池窖泥中微生物的分类鉴定对于分析窖泥的时间长短及其对酒的香味和风味影响发挥着非常重要的作用。运用多种微生物分子生态学技术手段对习酒酿酒窖泥细菌进行研究分析，结果表明，夏季老窖多粮窖壁泥中的细菌主要分为4个茵群：Petrimonas sulfuriphila，Thermacetogenium phacum，Caloramator及不可培养的杆菌属；古茵主要分为2个簇：Methanoculleus和Methanoc ulleuspalmolei。所有细菌都是厌氧的且大多数是嗜热或嗜温的，窖泥中细菌和古菌共同作用生成多种活性物质降解复杂的有机物，其代谢产物在窖池特定的环境中通过复杂的生理生化反应能形成浓香型白酒的特征风味因子。
교지교니중미생물적분류감정대우분석교니적시간장단급기대주적향미화풍미영향발휘착비상중요적작용。운용다충미생물분자생태학기술수단대습주양주교니세균진행연구분석，결과표명，하계로교다량교벽니중적세균주요분위4개인군：Petrimonas sulfuriphila，Thermacetogenium phacum，Caloramator급불가배양적간균속；고인주요분위2개족：Methanoculleus화Methanoc ulleuspalmolei。소유세균도시염양적차대다수시기열혹기온적，교니중세균화고균공동작용생성다충활성물질강해복잡적유궤물，기대사산물재교지특정적배경중통과복잡적생리생화반응능형성농향형백주적특정풍미인자。
The classification and the identification of microbes in pit mud plays important roles in analyzing pit mud history and evaluating liquor aroma and liquor flavor. Various microbial molecular biology techniques were used to analyze microbes in Xijiu pits. The results showed.that bac- teria in Xijiu multiple-grains aged pit mud in summer were mainly divided into four bacteria groups including Petrimonas sulfuriphila, Thernzace- togenium phaeum, Caloramator, and uncultured bacilli; archaea flora were mainly divided into Methanoculleus and MethanocuUeus palmolei; all bacteria were anaerobic and most of them were thermophilic and mesophilic; the combined action between bacteria and arcbaea in pit mud finally formed various bioactive substances to degrade complex organic substances and their metabolites in the specific environments in pits through complex physiological and biochemical reactions further formed the characteristic flavoring components of Luzhou-flavor liquor.