范方勇¹，谢玉松¹，甘 宁¹，王 涛^2*

（1.宜宾市南溪区今良造酿酒有限公司，四川宜宾 644100；

2.宜宾学院，固态发酵资源利用四川省重点实验室，四川宜宾 644000）

摘要：为探讨不同微生物对浓香型和酱香型白酒糟全价发酵饲料的发酵作用，利用干酪乳杆菌、产朊假丝酵母、绿色木霉、白地霉、黑曲霉和根霉，采用缺失法组合方法，分别发酵浓香型和酱香型酒糟，以发酵过程中品温、水分、酸度、淀粉含量变化及发酵前后粗纤维、蛋白质含量变化为主要评价指标，筛选适宜的菌剂组合。研究发现微生物发酵对酒糟中粗纤维含量影响较小，对酒糟中蛋白质含量影响较大。在酒糟中蛋白质含量积累过程中，根霉贡献较小。由干酪乳杆菌、产朊假丝酵母、绿色木霉、白地霉、黑曲霉和根霉组成的组合 1 较适用于浓香型和酱香型酒糟发酵，分别按0.2%接种到浓香型酒糟中发酵6 d，可使酒糟中粗纤维含量下降 0.40 g/100 g，真蛋白含量增加16.82 g/100 g；分别按0.2%接种到酱香型酒糟发酵6 d，可使酒糟中粗纤维含量下降0.12 g/100 g，真蛋白含量增加18.31 g/100 g。结果表明，微生物组合菌剂用于浓香型或酱香型酒糟发酵全价饲料可行。

关键词：白酒糟；菌剂；发酵；饲料

中图分类号：TQ920.6；TS261.9   文献标识码：A   文章编号：1674-506X（2022）02-0102-0006

Screening of Fermentation Microorganism for Distiller’s Grains

FAN Fangyong¹, XIE Yusong¹, GAN Ning¹, WANG Tao^2*

（1.Yibin Nanxi Jinliangzao Co., Ltd., Yibin Sichuan 644100, China;

2.Key Laboratory of Sichuan Province for the Utilization of Solid State Fermentation Resources, Yibin University, Yibin Sichuan 644000, China）

Abstract：In order to investigate the effect of different microorganisms in the fermentation of distiller’s grains from the production of Strong flavor and Maotai flavor baijiu, Lactobacillus casei, Candida utilis, Trichoderma viride, Geotrichum candidum, Aspergillus niger and Rhizopus were combined to ferment Strong flavor and Maotai flavor distiller’s grains in the absence of some species respectively. The changes of temperature, moisture, acidity and starch content during fermentation, the decrease of crude fiber and the increase of true protein after fermentation were used to screen the optimal combination of microbiology. The results showed that mixed microbes mainly influenced the protein content of distiller’s grains instead of the crude fiber content. In the process of protein accumulation in distiller’s grains, Rhizopus contributed less. The mixture of Lactobacillus casei, Candida utilis, Trichoderma viride, Geotrichum candidum, Aspergillus niger and Rhizopus was the most suitable for the fermentation of both distiller’s grains, and the content of fiber in the distiller’s grains of Strong flavor baijiu decreased by 0.40 g/100 g and the content of protein increased by 16.82 g/100 g when fermented for 6 d by 0.2% of these species, the content of fiber in the distiller’s grains of Maotai flavor baijiu decreased by 0.12 g/100 g and the content of protein increased by 18.31 g/100 g when fermented for 6 d by 0.2% of these species. The results showed that it was practicability to use the microbial compound agent in the fermented complete feed of Strong flavor and Maotai flavor distiller’s grains.

Keywords：Baijiu grains; microbes; fermentation; feed

doi：10.3969/j.issn.1674-506X.2022.02-015

收稿日期：2021-09-24

基金项目：中国轻工业浓香型白酒固态发酵重点实验室成果转化项目（2019JJ017）；宜宾市科技计划项目（2017ZSF001-2）

作者简介：范方勇（1975-），男，本科，高级工程师。研究方向：白酒酿造技术。

*通信作者：王涛（1973-），男，教授。研究方向：白酒微生物应用技术。

引用格式：范方勇,谢玉松,甘宁,等.酒糟饲料发酵微生物菌剂组合方案筛选[J].食品与发酵科技,2022,58(2):102-106,110.