酱香型白酒造沙轮次堆积发酵微生物及理化指标演替规律  

The Succession of Microorganisms and Physicochemical Parameters During Zaosha Round Heap Fermentation of Jiang-Flavored Baijiu

作　　者：吴成 杨龙飞 胡峰 谢丹 尤小龙 黄魏 程平言 WU Cheng;YANG Longfei;HU Feng;XIE Dan;YOU Xiaolong;HUANG Wei;CHENG Pingyan(Guizhou Maotai Distillery(Group)Xijiu Co.,Ltd.,Xishui 564622,China;Guizhou Province Baijiu Manufacturing Innovation Center,Xishui 564622,China)

机构地区：[1]贵州茅台酒厂(集团)习酒有限责任公司,贵州习水564622 [2]贵州省白酒制造业创新中心,贵州习水564622

出　　处：《食品科技》2023年第6期9-15,共7页Food Science and Technology

基　　金：贵州省基本建设(非涉农)投资专项(黔财建[2019]303号);贵州省工业和信息化发展专项资金项目(黔财工[2021]165号);贵州省质量发展项目(黔质量发展项目[2022]8号)。

摘　　要：采用Illumina高通量测序技术和传统可培养方法解析酱香型白酒造沙轮次堆积发酵微生物演替规律,并分析微生物群落与理化指标间的相关性。结果表明,高通量测序与传统可培养方法对优势微生物的鉴定结果一致。堆积发酵前期和中期,unclassified Thermoactinomycetaceae、Kroppenstedtia、unclassified Bacillaceae和Bacillus为主要的优势细菌属,Pichia、Thermomyces、Aspergillus、Byssochlamys等为主要的优势真菌属,到发酵末期Lactobacillus和Pichia成为绝对优势菌属,相对丰度分别达到74.54%和84.70%。相关性网络图分析表明Lactobacillus、Acetobacter、Pichia和Saccharomyces之间呈显著正相关关系,并与酒醅温度、葡萄糖含量呈显著正相关关系,而与水分含量呈显著负相关关系,它们是驱动造沙轮次堆积发酵最主要的优势微生物。研究结果为进一步阐明酱香型白酒投粮轮次堆积发酵机制提供了理论依据。Illumina high-throughput sequencing technology and traditional culturable methods were used to analyze the succession of microorganisms during Zaosha round heap fermentation of Jiang-flavored Baijiu,the correlation between microbial community and physicochemical parameters was also analyzed.The results showed that high-throughput sequencing was consistent with the identification of dominant microorganisms by traditional culturable methods.In the early and middle stages of stacking fermentation,unclassified Thermoactinomycetaceae,Kroppenstedtia,unclassified Bacillaceae and Bacillus were the main dominant bacterial genera,Pichia,Thermomyces,Aspergillus,Byssochlamys were the main dominant fungal genera.At the end of fermentation,Lactobacillus and Pichia became absolute dominant genera,the relative abundance were 74.54%and 84.70%respectively.The analysis of correlation network plot showed that there was a significant positive correlation among Lactobacillus,Acetobacter,Pichia and Saccharomyces,they also had a significant positive correlation with the temperature and glucose content of fermented grains,but has a significant negative correlation with the water content,which indicated that they were the most dominant microorganisms driving the Zaosha round heap fermentation.This study provided a theoretical basis for further elucidating the mechanism of batch fermentation of Jiang-flavored Baijiu.

关 键 词：堆积发酵 高通量测序 乳酸菌 毕赤酵母 相关性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]