酱酒1、2轮次窖池不同醅层微生态结构与酸性化合物组成解析及其相关性预测  

Fermented Grains from Different Layers of Cellar in the First and Second Rounds of Fermentation of Maotai-Flavor Baijiu: Analysis of Microbial Community Structure and Acid Composition as Well as Correlation between Them

作　　者：万旗钰 程玉鑫 黄永光 佘荣书 邓昌伟 左乾程 WAN Qiyu;CHENG Yuxin;HUANG Yongguang;SHE Rongshu;DENG Changwei;ZUO Qiancheng(Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province,College of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Hankejunfeng Liquor Industry Co.Ltd.,Renhuai 564500,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州省酣客君丰酒业有限公司,贵州仁怀564500

出　　处：《食品科学》2024年第4期88-95,共8页Food Science

基　　金：国家自然科学基金地区科学基金项目(32060534)。

摘　　要：以酱香白酒酿造过程中1、2轮次上、中、底层窖池酒醅为研究对象,采用高通量测序技术偶联超高效液相色谱等方法解析酒醅中微生物群系结构、酸类化合物结构及其酸类化合物分布与微生物群系相关性,进一步揭示其内在机制。结果表明,2轮次酒醅总酸含量大于1轮次;7种酸类化合物在窖池不同时空径向的分布规律不同;1、2轮次酒醅中乳酸和乙酸含量占比较大。1、2轮次绝对优势细菌属为Limosilactobacillus,优势真菌属为Saccharomyces和Candida,且随发酵时间延长,微生物群系结构差异显著。总酸和酸类化合物含量与Limosilactobacillus、Schizosaccharomyces、Zygosaccharomyces、Candida和Kazachstania相对丰度呈正相关,与Lactobacillus、Saccharomyces、Paecilomyces和Torulaspora相对丰度呈负相关。本研究揭示了酱香白酒1、2轮次窖池酒醅不同时空径向的酸度及酸类化合物与微生物群落间的相关性,可为进一步阐明酱香白酒窖池发酵机理提供理论参考。In this study,the microbial community structure in fermented grains from the upper middle and lower layers of the cellar in the first and second rounds of fermentation of Maotai-flavor was analyzed by high-throughput sequencing,and the acid composition by ultra-high performance liquid chromatography(UPLC).Moreover,the correlation between them was investigated.The results showed that the total acid content of fermented grains was greater in the second round than the first round of fermentation.The radial distribution patterns of seven acidic compounds in different times and spaces of the cellar were different.The contents of lactic acid and acetic acid accounted for a large proportion in the two rounds of fermentation.For both rounds,the absolutely dominant bacterial genus was Limosilactobacillus,and the dominant fungal genera were Saccharomyces and Candida.As the fermentation time extended,there was a significant difference in the microbial community structure.The contents of total and individual acids were positively correlated with the relative abundance of Limosilactactacillacus,Schizosaccharomyces,Zygosaccharomyces,Candida and Kazachstania,and negatively correlated with the relative abundance of Lactobacillus,Saccharomyces,Paecilomyces and Torulaspora.This study provides a theoretical basis for further elucidating the fermentation mechanism of Maotai-flavor Baijiu cellar.

关 键 词：酱香型白酒 酒醅 酸类化合物 微生物群落 相关性 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS262.3[轻工技术与工程—食品科学与工程]