酱香型白酒4轮次堆积发酵理化因子、风味物质与微生物群落相关性分析  

Correlation Analysis among Physicochemical Parameters,Flavor Compounds and Microbial Community during Fourth Round of Heap Fermentation of Jiang-Flavor Baijiu

作　　者：吴成 程平言 谢丹 黄魏 范恩帝 陆伦维 胡峰 WU Cheng;CHENG Pingyan;XIE Dan;HUANG Wei;FAN Endi;LU Lunwei;HU Feng(Guizhou Xijiu Co.Ltd.,Xishui 564622,China)

机构地区：[1]贵州习酒股份有限公司,贵州习水564622

出　　处：《食品科学》2023年第2期240-247,共8页Food Science

基　　金：贵州省工业和信息化发展专项(黔财工[2021]165号);贵州省科技计划项目(黔科合成果[2020]2Y042);遵义市优秀青年科技创新人才培养项目(遵优青[2019]1号);贵州省十大千亿级工业(优质烟酒)专项(黔财工[2019]226号);贵州省纯粮固态酿造技术工程研究中心建设项目(黔财建[2019]303号)。

摘　　要：基于传统可培养方法和高通量测序技术分析酱香型白酒4轮次堆积发酵过程微生物群落组成及动态变化,采用气相色谱法解析酒醅中风味物质结构,并分析理化指标、风味物质和微生物群落间的相关性。结果表明,4轮次堆积发酵过程优势细菌主要为Bacillus amyloliquefaciens、B.licheniformis、uncultured Kroppenstedtia sp.、K.eburnea、Sphingobium yanoikuyae和Lactobacillus sp.,优势真菌主要为Pichia kudriavzevii、Kazachstania humilis、Thermomyces languginosus、Byssochlamys spectabilis、Zygosaccharomyces parabilii和Aspergillus sp.。微生物群落与理化指标、风味物质形成存在复杂的作用关系:水分含量与P.kudriavzevii等酵母菌呈正相关,与T.lanuginosus、B.spectabilis、A.costiformis等丝状真菌呈负相关;淀粉和还原糖含量与Bacillus sp.呈正相关,与P.kudriavzevii呈负相关。同时,酵母菌主要与醇类物质如丙醇、异丁醇、异戊醇、β-苯乙醇等呈显著正相关(P<0.01),而丝状真菌和细菌主要与酸类和酯类物质如乙酸、丙酸、异丁酸、乳酸乙酯、油酸乙酯、己酸丁酯等呈显著正相关(P<0.01)。本研究揭示了酱香型白酒4轮次堆积发酵过程理化因子、风味物质与微生物群落间的相互关系,为进一步阐明酱香型白酒堆积发酵机理提供了理论参考。The composition and change of the microbial community during the fourth round of heap fermentation of Jiang-flavor baijiu were explored using traditional culture-dependent approaches and high-throughput sequencing,and flavor compounds from fermented grains were analyzed by gas chromatography.The correlation among physicochemical parameters,flavor compounds and the microbial community was also analyzed.The results showed that the dominant bacteria were Bacillus amyloliquefaciens,B.licheniformis,uncultured Kroppenstedtia sp.,K.eburnea,Sphingobium yanoikuyae and Lactobacillus sp.,and the dominant fungi were Pichia kudriavzevii,Kazachstania humilis,Thermomyces languginosus,Byssochlamys spectabilis,Zygosaccharomyces parabilii and Aspergillus sp.The microbial community had a complex relationship with physicochemical parameters and flavor compounds.The water content was positively correlated with yeasts like P.kudriavzevii,negatively correlated with filamentous fungi such as T.lanuginosus,B.spectabilis and A.costiformis,while the starch and reducing sugar contents were positively correlated with Bacillus sp.,and negatively correlated with P.kudriavzevii.Meanwhile,yeasts were positively correlated with alcohols such as propanol,isobutanol,isoamyl alcohol andβ-phenylethanol(P<0.01),while filamentous fungi and bacteria were positively correlated with acids and esters,such as acetic acid,propionic acid,isobutyric acid,ethyl lactate,ethyl oleate and butyl caproate(P<0.01).This study may provide a theoretical basis for further clarifying the mechanism of heap fermentation of Jiang-flavor baijiu.

关 键 词：酱香型白酒 高通量测序 堆积发酵 微生物群落 风味物质 相关性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]