凤香型白酒窖泥理化特性及微生物多样性分析  

Analysis on physicochemical characteristics and microbial diversity of pit mud from Feng-flavor Baijiu

作　　者：高丽娜 张永利 郑欣欣 乔晓婷 闫宗科 金成勇 GAO Lina;ZHANG Yongli;ZHENG Xinxin;QIAO Xiaoting;YAN Zongke;JIN Chengyong(Shaanxi Xifeng Liquor Co.,Ltd.,Baoji 721406,China)

机构地区：[1]陕西西凤酒股份有限公司,陕西宝鸡721406

出　　处：《中国酿造》2023年第11期128-133,共6页China Brewing

摘　　要：该研究在对窖泥理化指标分析的基础上,利用高通量测序技术对不同来源、位置凤香型白酒窖泥的微生物群落多样性进行分析,并通过典范对应分析(CCA)探究窖泥菌群分布特征与其理化因子的关系。结果表明,不同来源窖泥的pH值、氨基酸态氮和水分含量存在显著差异(P<0.05),有效磷、有机质含量差异均不显著(P>0.05);不同位置窖泥样品理化指标无显著差异(P>0.05)。不同来源、位置窖泥的细菌和真菌菌群Alpha多样性存无显著差异(P>0.05);细菌、真菌群落组成均具有空间异质性,但主要优势细菌属为Fastidiosipila(9.31%)、己酸菌属(Caproiciproducens)(7.86%)、梭菌属(Solibacillus)(7.44%)、八叠球菌属(Sporosarcina)(7.25%)、嗜冷杆菌属(Psychrobacter)(6.80%)、不动杆菌属(Acinetobacter)(5.18%)等,主要优势真菌属为毕赤酵母属(Pichia)(12.78%)、嗜热子囊菌属(Thermoascus)(5.92%)、曲霉菌属(Aspergillus)(5.54%)等。pH值及氨基酸态氮含量极有可能是影响凤香型白酒窖泥微生物菌群在不同来源、不同位置中分布差异的主要理化因子。Based on the analysis of physicochemical indexes of pit mud,the microbial community diversity of pit mud from Feng-flavour Baijiu with different sources and locations were analyzed by high-throughput sequencing technology,and the relationship between the flora distribution characteristic of pit mud and its physicochemical factors was explored by canonical correspondence analysis(CCA).The results showed that there were significant differences in pH,amino acid nitrogen and water contents of pit mud from different sources(P<0.05),but no significant differences in available phosphorus and organic matter contents(P>0.05).There were no significant differences in physicochemical indexes of pit mud samples from different locations(P>0.05).There was no significant difference in Alpha diversity of bacterial and fungal communities in pit mud from different sources and locations(P>0.05).The composition of bacterial and fungal communities showed spatial heterogeneity.However,the main dominant bacterial genera were Fastidiosipila(9.31%),Caproiciproducens(7.86%),Solibacillus(7.44%),Sporosarcina(7.25%),Psychrobacter(6.80%),and Acinetobacter(5.18%),etc.The main dominant fungal genera were Pichia(12.78%),Thermoascus(5.92%),Aspergillus(5.54%),etc.pH and amino acid nitrogen content may be the main physicochemical factors that affected the distribution difference of microbial flora in different sources and locations pit mud from Feng-flavor Baijiu.

关 键 词：凤香型白酒 窖泥 微生物群落 相关性 典范对应分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程]