王 西¹，张亚东¹，李 觅²，赵荣寿¹，彭 奎²，杨靖洲¹，高占争¹，谢 莉¹，胡 月¹，王超凯^2*

（1.四川郎酒股份有限公司，四川泸州 646523；

2.四川省食品发酵工业研究设计院有限公司，四川成都 611130）

摘要：为探究营养条件对窖泥功能菌液微生物群落结构的影响，通过增加功能菌液中酵母膏和葡萄糖含量，分析功能菌液中耐热芽孢杆菌数，有机酸含量，以及群落结构变化情况。结果表明，酵母膏由 0.1%（w/v）增加至0.5%（w/v）可以显著提升丁酸产量24.2%（P＜0.05），同时，耐热芽孢杆菌数也提高了371.1%；微生物群落结构发生明显变化，其中Rummeliibacillus占比明显增加，群落物种丰富度及均匀度均降低；添加0.1%（w/v）葡萄糖，可显著提高耐热芽孢杆菌数72.3%（P＜0.05），微生物群落结构发生明显变化。Caproiciproducens占比明显增加，群落物种丰富度降低，均匀度上升。研究结果为指导窖泥功能菌液的制备及应用提供理论参考。

关键词：功能菌液；营养条件；微生物群落结构

中图分类号：TS261.1    文献标识码：A    文章编号：1674-506X（2022）06-0101-0005

Effects of Nutritional Conditions on Microbial Community Structure and Acid Production of Functional Bacterial Liquid from Pit Mud

WANG Xi¹, ZHANG Yadong¹, LI Mi², ZHAO Rongshou¹, PENG Kui², YANG Jingzhou¹, GAO Zhanzheng¹, XIE Li¹，HU Yue¹, WANG Chaokai^2*

（1.Sichuan Langjiu Co., Ltd., Luzhou Sichuan 646523, China;

2.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China）

Abstract：In order to explore the influence of nutritional conditions on the microbial community structure of functional bacterial liquid, the organic acid content, the number of thermostable Bacillus and the change of community structure in functional bacterial solution were analyzed by increasing the content of yeast extract and glucose in functional bacterial liquid. The results showed that the yield of butyric acid was significantly increased by 24.2% (P＜0.05) when yeast extract was increased from 0.1% (w/v) to 0.5% (w/v), and the number of thermostable Bacillus was also increased by 371.1%; The microbial community structure changed significantly, in which the proportion of Rummeliibacillus increased significantly, and the species richness and evenness of the community decreased; The addition of 0.1% (w/v) glucose significantly increased the number of thermostable Bacillus by 72.3% (P＜0.05), and the microbial community structure changed significantly. The percentage of Caproiciproducens increased significantly, the species richness of the community decreased, and the evenness increased. The research results could provide a theoretical reference for the preparation and application of functional bacterial liquid in pit mud.

Keywords：functional bacterial liquid; nutritional conditions; microbial community structure

doi：10.3969/j.issn.1674-506X.2022.06-016

收稿日期：2022-08-30

基金项目：泸州市科技计划项目（2022—XDY-189）；泸州市科技计划项目（2021-SYF-23）；四川省科技厅重点研发项目（2019YFS0519）

作者简介：王西（1987-），男，本科，工程师。研究方向：白酒酿造。

*通信作者：王超凯（1982-），男，高级工程师。研究方向：白酒酿造。

引用格式：王西,张亚东,李觅,等.营养条件对窖泥功能菌液微生物群落结构及产酸影响研究[J].食品与发酵科技,2022,58(6):101-104,120.