北京地区酱香型白酒第六轮次堆积不同位置细菌差异比较研究  

Differences in Bacteria at Different Positions of the Sixth-Round Fermentation Stack of Jiangxiang Baijiu

作　　者：陈曦 张成楠[1,2,3] 李秀婷 王红安 王坤[4] 朱华 孙宝国 CHEN Xi;ZHANG Chengnan;LI Xiuting;WANG Hongan;WANG Kun;ZHU Hua;SUN Baoguo(Key Laboratory of Liquor-making Microbe and Enzyme Molecular Engineering,China General Chamber of Commerce,Beijing 100048;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048;School of Food and Health,Beijing Technology and Business University,Beijing 100048;Beijing Huadu Liquor-making&Food Co.Ltd.,Beijing 102212,China)

机构地区：[1]中国商业联合会酿酒微生物与酶分子工程重点实验室,北京100048 [2]北京工商大学食品营养与人类健康高精尖创新中心,北京100048 [3]北京工商大学食品与健康学院,北京100048 [4]北京华都酿酒食品有限责任公司,北京102212

出　　处：《酿酒科技》2023年第1期15-23,共9页Liquor-Making Science & Technology

基　　金：国家自然科学基金(31830069)。

摘　　要：酱香型白酒是中国传统香型白酒之一,受地域、气候变化影响较大。酱香型白酒发酵分为7个轮次,每个轮次酒之间有差异。堆积发酵和窖池发酵是每轮次酒发酵的最基本步骤,除此之外,也不能忽略“倒堆”操作。“倒堆”是指将中部酒醅倒为堆底,堆表倒为堆心层,堆心和堆底层倒为堆顶层,然后继续发酵的一种工艺流程。研究发现“倒堆”前后,微生物菌属在酒醅的表面层和里芯层分布变化不大,但倒堆后一些核心微生物发生了变化,Lactobacillus菌属丰度含量提升,Lentibacillus菌属丰度含量下降,它们之间的群落关联性呈负相关。目前“倒堆”这一操作对北方地区酱香型白酒的研究很少,作用尚不明晰。本研究对“倒堆”这一生产操作进行解释,有助于更好地把控酱香型白酒的堆积发酵过程,为生产提供参考。Jiangxiang Baijiu is one of the traditional flavor types of Chinese Baijiu,which is greatly affected by regional environment and climate.The production of Jiangxiang Baijiu includes seven rounds,and the crude liquor obtained in each round has its own characteristics.Stacking fermentation and in-pit fermentation are the basic procedure of each round.Stack turning is a key step of stacking fermentation,which means to turn the fermentation stack upside down and inside out during fermentation.Researchers have found that after stack turning,the core microbes in the fermentation stack changed;the abundance of Lactobacillus increased,while the abundance of Lentibacillus decreased.This paper tries to explain the effect of stack turning on the quality of Jiangxiang Baijiu produced in Beijing,so as to provide reference for the control of the stacking fermentation process of Jiangxiang Baijiu.

关 键 词：酱香型白酒 高通量测序 细菌多样性 堆积发酵 倒堆 细菌群落相关性分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]