黄酒发酵环境对黄曲霉生长的影

Objective: In order to learn the dynamic changes of A. flavus in Huangjiu brewing and explore the stress conditions of fermentation environment on A. flaunts. Methods: The qPCR method was used to quantify the number of A. flavus in Huangjiu brewing. The growth of A. flavus SU-16 in different brewing environment (intermittent oxygenation, elhanol and acids) were studied by plate culture and Huangjiu simulated medium culture. Results: The qPCR results showed that the number of A. flavus increased first and then decreased during the brewing process, and increased from 10⁴⁹¹ CFU/g to 10⁵⁸⁷ CFU/g in 0-48 h, then began to fluctuate or decrease, and decreased to 10⁴³⁷ CFU/g at the end of brewing. The growth of A. flavus SU-16 was not significantly inhibited by the method of intermittent oxygenation of Huangjiu brewing, but when the ethanol was 3% vol or lactic acid 2 g/L or acetic acid 2 g/L, the growth of A. flavus SU-16 was significantly inhibited. Conclusion; Through qPCR quantitative analysis, a new dynamic change rule of A. jlavus in the process of Huangjiu brewing was found, and the study on the its growth stress is helpful to further understand the change trend of A. flavus in the brewing process. This study can provide some guidance for the precise regulation of Huangjiu brewing, and has significance for the study of other microbes.