酿酒酵母对浓香型白酒发酵过程中微生物群落演替的影响机制  

Mechanism for the Influence of Saccharomyces cerevisiae on Microbial Community Succession duringNongxiangxing Baijiu Fermentation

作　　者：王双慧 马世源 李子健 宋川[3] 代汉聪[3] 邵燕 黄丹 罗惠波[1,2] WANG Shuanghui;MA Shiyuan;LI Zijian;SONG Chuan;DAI Hancong;SHAO Yan;HUANG Dan;LUO Huibo(College of Bioengineering,Sichuan University of Science and Engineering,Zigong 643000,China;Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province,Zigong 643000,China;Luzhou Laojiao Co.Ltd.,Luzhou 646699,China)

机构地区：[1]四川轻化工大学生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000 [3]四川省泸州市泸州老窖股份有限公司,四川泸州646699

出　　处：《食品科学》2024年第7期103-110,共8页Food Science

基　　金：四川轻化工大学研究生创新基金项目(Y2022096);泸州老窖股份有限公司研究生创新基金项目(LJCX2022-6);国家自然科学基金面上项目(32372310)。

摘　　要：分析酿酒酵母(Saccharomyces cerevisiae)对浓香型白酒发酵过程中酒醅微生物生态位和群落组装的改变,以探究其对酒醅微生物演替的影响机制。通过接种1株从浓香型白酒中筛选得到的酿酒酵母菌株至酒醅中进行发酵实验,利用高通量测序技术研究对照组和实验组酒醅微生物群落结构,采用统计学分析方法研究对照组和实验组的生态位变化,利用零模型分析微生物群落的组装机制。结果表明:与对照组相比,实验组微生物群落多样性降低、物种组成减少;实验组的微生物群落生态位宽度降低、特化种类群的相对含量升高;在共现网络中,实验组网络主要模块中特化种的相对丰度增加,并且网络的复杂性增加;对照组和实验组微生物群落的组装均主要受随机过程主导,但实验组生态漂移和均匀质扩散对群落构建的重要性降低,使微生物的群落演替更具确定性。本研究揭示了酿酒酵母在浓香型白酒发酵过程中的生态功能,对白酒发酵具有重要影响。The changes in the microbial niche and community assembly of fermented grains for Nongxiangxing baijiu during fermentation by Saccharomyces cerevisiae were analyzed to explore the mechanism for the influence of inoculation with S.cerevisiae on the microbial succession of fermented grains.In this study,a strain of S.cerevisiae isolated from fermented grains for Nongxiangxing baijiu was inoculated into distilled grains for fermentation experiments,and the microbial community structures of fermented grains with(experimental)and without(control)inoculation with S.cerevisiae were studied by high-throughput sequencing technology,and the niche changes of the control and experimental groups were studied by statistical analysis,and the mechanism of microbial community assembly was analyzed by the zero model.The results showed that compared with the control group,the diversity,species composition and niche width of microbial communities in the experimental group decreased,and the relative content of specialized species groups increased.In the co-occurrence network,the relative abundance of specialized species in the major modules of the experimental group increased,and the network complexity increased.The assembly of microbial communities in the two groups was mainly dominated by random processes,while ecological drift and homogeneous diffusion in the experimental group were less important for community construction,which made the microbial community succession more certain.This study revealed the ecological function of S.cerevisiae in Nongxiangxing baijiu fermentation,which could have an important impact on baijiu fermentation.

关 键 词：浓香型白酒 酿酒酵母 生态位 群落演替 

分 类 号：TS261.1[轻工技术与工程—发酵工程]