泸型酒糟醅中微生物组学和挥发性代谢物关联性分析  

Correlation analysis of microbiomics and volatile metabolites in fermented grains from Luzhou-flavor liquor

作　　者：贾勇磊 张宿义 许德富[1] 王思浓 敖宗华 贾俊杰[2,3] 杨艳 陈垚 黄志久[2] 付鑫 张榆俊 JIA Yonglei;ZHANG Suyi;XU Defu;WANG Sinong;AO Zonghua;JIA Junjie;YANG Yan;CHEN Yao;HUANG Zhijiu;FU Xin;ZHANG Yujun(College of Bioengineering,Sichuan University of Science and Technology,Yibin 644000,China;Luzhou Laojiao Co.,Ltd,Luzhou,646000,China;National Engineering Research Center of Solid-state Brewing,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 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《食品与发酵工业》2024年第13期72-81,共10页Food and Fermentation Industries

基　　金：四川省中央引导地方科技发展专项项目:四川省固态酿造技术创新中心建设(2021ZYD0102)。

摘　　要：为了揭示泸型酒糟醅微生物-挥发性代谢物的时间特征,阐明泸型酒“窖香浓郁”风味的内在机制。该研究以不同发酵时间点的糟醅为研究对象,采用宏基因组测序法解析糟醅中的微生物组成,使用顶空固相微萃取结合气质联用测定糟醅中的代谢物的种类和含量,同时测定其水分、酸度、淀粉和还原糖的含量,并进行Pearson’s关联性分析。结果表明,糟醅中微生物和挥发性代谢物有明显的时间特征,其组成和含量随着发酵时间的延长不断变化。Lactobacillus、Limosilactobacillus、Weissella、Bacillus、Pediococcus、Kazachstania、Aspergillus、Thermoascus、Thermomyces和Issatchenkia是糟醅发酵的优势菌群,其与己酸乙酯、乳酸乙酯和乙酸乙酯等163种代谢物质生成具有密切的关系。此外,该研究还发现,泸型酒糟醅在发酵过程中经历了糖化、酒化、生香3个典型的阶段,尤其生香阶段大量生成的己酸乙酯、乳酸乙酯和乙酸乙酯是确保其“窖香浓郁”风味的物质基础。In order to reveal the temporal characteristics of microorganisms and volatile metabolites in the spirits of Luzhou-flavor liquor,and to elucidate the intrinsic mechanism of“strong Jiao-aroma”of Luzhou-flavor liquor.In this study,we analyzed the microbial compositions of bad spirits at different fermentation time points by macro-genome sequencing,and determined the types and contents of metabolites in bad spirits by HS-SPME-GCMS,as well as the contents of moisture,acidity,starch,and reducing sugar,and performed Pearson’s correlation analysis.The results showed that the microorganisms and volatile metabolites in the grains had obvious temporal characteristics,and their compositions and contents changed continuously with the extension of fermentation time.Lactobacillus,Limosilactobacillus,Weissella,Bacillus,Pediococcus,Kazachstania.Aspergillus,Thermoascus,Thermomyces and Issatchenkia were the dominant flora in the fermentation of leavened grains,which had a close relationship with the production of 163 metabolites such as ethyl caproate,ethyl lactate and ethyl acetate.In addition,it was found that the lees of strong-flavored white wines underwent three typical stages of fermentation:saccharification,alcohol production and aroma formation,and in particular,the large amount of ethyl caproate,ethyl lactate and ethyl acetate produced in the aroma formation stage was the intrinsic mechanism to ensure the“strong Jiao-aroma”.

关 键 词：泸型酒 糟醅 微生物组学 挥发性代谢物 窖香浓郁 

分 类 号：TS261.9[轻工技术与工程—发酵工程]