机械化与传统酿造方式下浓香型白酒酿造环境微生物群落结构对比分析  

Microbial community structure of strong-flavor Baijiu brewing environment under mechanization and traditional brewing methods

作　　者：符长彪 明红梅 张宿义[2] 李德林[2] 张程 杜向军 马世源 马浩 FU Changbiao;MING Hongmei;ZHANG Suyi;LI Delin;ZHANG Cheng;DU Xiangjun;MA Shiyuan;MA Hao(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644000,China;Luzhou Laojiao Co.Ltd.,Luzhou 646000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《食品与发酵工业》2023年第4期145-153,共9页Food and Fermentation Industries

基　　金：四川省科技厅重点研发项目(2016SZ0074);产学研合作项目(CXY2020ZR003);四川省大学生创新训练计划项目(S202010622068)。

摘　　要：为探究机械化与传统酿造方式浓香型白酒酿造环境微生物群落结构特征,该研究采用高通量测序技术结合数学方法统计分析,对两种酿造方式下酿造车间不同环境区域的微生物群落结构及分布特征进行对比,结果发现,两种酿造方式的不同环境区域的真菌群落结构具有不同的特征,而细菌群落结构特征较为相似。机械化酿造方式的环境真菌类群主要分布在摊晾区,细菌类群在不同环境区域均衡分布;传统酿造方式的环境真菌类群主要分布在摊晾、窖池及上甑周围环境区域,而细菌类群在不同环境区域的分布较为均衡。两种酿造方式的各环境区域共有46种真菌属,占真菌属总种类的13.90%;共有229种细菌属,占细菌属总种类的23.32%。机械化酿造方式的摊晾、窖池区有25种特有真菌属、62种特有细菌属,而传统酿造方式的摊晾、窖池区有14种特有真菌属、35种特有细菌属,但这些特有的微生物在各环境区域的相对丰度均<1%。从两种酿造方式的摊晾、窖池区检测到的假丝酵母属、威克汉姆酵母、魏斯氏菌属、短杆菌属等白酒酿造的重要微生物,其相对丰度均>1%且存在一定的差异。主要原因与两种酿造方式下酿造环境条件不同及微生物的相互作用等有关。High-throughput sequencing combined with mathematical statistical analysis were used to explore the microbial community structure of strong-flavor Baijiu brewing environment of mechanized and traditional brewing methods.It was found that the fungal community structure in different environmental regions of the two brewing methods had different characteristics,while the bacterial community structure characteristics were relatively similar.The environmental fungal groups of the mechanized brewing method were mainly distributed in the drying area,and the bacterial groups were evenly distributed in different environmental areas;the environmental fungal groups of the traditional brewing method are mainly distributed in the surrounding areas of the stall,the pit and the upper retort,while the bacterial groups were distributed in different environments.The regional distribution was relatively balanced.There were 46 fungal genera in each environmental area of the two brewing methods,accounting for 13.90%of the total fungal species;and there were 229 bacterial genera,accounting for 23.32%of the total bacterial species.There were 25 unique fungal genera and 62 unique bacterial genera in the airing and pit area of mechanized brewing method,while there were 14 unique fungal genera and 35 unique bacterial genera in that of traditional brewing method.The relative abundance of microorganisms in all environmental regions was less than 1%.The relative abundances of Candida,Wickerhamomyces,Weissella,Brachybacterium and other important microorganisms in liquor brewing detected from the two brewing methods in the stall area and the pit area were all greater than 1%.And there were certain differences.The main reasons were related to the different brewing environmental conditions and the interaction of microorganisms under the two brewing methods.

关 键 词：浓香型白酒 酿造车间 环境微生物 群落结构 差异性 

分 类 号：TS262.31[轻工技术与工程—发酵工程]