| 其他摘要 | This paper studied the characteristics of environmental factors of Maotai factory microenvironment on Dragon Boat Festival season, took the mature Maotai Daqu which collected from Maotai factory as the study object, studied the bacterial diversity of the black component of the Maotai Daqu using non-culture methods which building clone libraries and analyzing the restriction fragment length, isolated the flavor-producing bacteria using the flavor-producing medium , then optimized the culture conditions for its production of flavor using the response surface method. At the same time, this paper linked the functional development of Maotai flavor-producing microbe to the technological innovation of cigarette industry in Guizhou, applied the screened flavor producing microbes and their metabolites to the microbial fermentation and production of tobacco, to improve the quality and flavor of cigarettes. The main results are as follows: 1. The characteristics of the microbial species and water quality factors in the microenvironment of Maotai factory on Dragon Boat Festival season were studied, the impact the environmental factors produced on the unique of Maotai liquor on special season was analyzed. Analysis of water samples showed that water samples which collected on the Dragon Boat Festival season are basically conform with the "Surface Water Quality Standards" (GB 3838-2002) I water quality requirements from the physicochemical properties, nutrients content and ions perspective. The variation tendency of the major elements content in water samples is: Ca > Mg > Si > Na > K > Al > Fe, the variation tendency of the anions is: HCO3-> SO42- > NO3- > Cl-. This result is consistent with the particularity of inorganic characteristics elements in Maotai liquor, which indicated that the climate makes the weathering and dissolution degree of the carbonate rocks such as limestone and dolomite increased in the Red Dragon River, then the amount of elements leaching increasd. So making starer on the Dragon Boat Festival season is one important reason of the higher proportion of inorganic elements in Maotai liquor than the other wines. The analysis of air borne microbial species showed that microbial species in the air at this festival mainly contained Bacillus sp., Ralstonia sp., Pseudomonas, Enterobacter, Geotrichum, Mucor, Aspergillus niger, penicillium, Saccharomyces cerevisiae and Pichia sp.. These bacteria are mostly preponderant functional strains during the fermentation process and have important relationship with the flavor substances of Maotai liquor, so on the Dragon Boat Festival season, the beneficial microorganisms in the air could be enriched utmostly. This is also an important factor of the formation of Maotai uniqueness. 2. The bacterial 16SrDNA clone library of the central black component of Maotai Daqu was established, the characteristics and diversity of the bacterial community structure were analyzed by amplified ribosomal DNA restriction analysis restriction fragment length analysis (ARDRA) and 16S rDNA sequence analysis, and the culture and fermentation characteristics of three flavor producing strains were studied. The results showed that Actinobacteria and Firmicutes were the predominant bacteria. The three flavor producing strains were identified as Bacillus subtilis, B. licheniformis and B. amyloliquefaciens, which are the predominant bacteria. Their fermentation products included propanoic acid, 1, 3-butanediol, acetic acid, methyl ester, etc. Most of them are analogous to the main flavor components of Maotai liquor. 3. One thermophilic flavor producing strain named MT003 was isolated from the Maotai Daqu, The effects of temperature, inoculum size and time on its production of flavor were studied, the impact on the Maotai representative flavor substances (acetic acid, 2, 3-butanediol and ethyl oleate) of these three factors was analyzed using response surface analysis methods, 19 experimen |
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