东方伊萨酵母对浓香型白酒酒醅微生物群落结构及挥发性风味物质合成的影响  

Effect of Issatchenkia orientalis on the Microbial Community Structure and Volatile Flavor Substance Synthesis in Nongxiangxing Baijiu Jiupei(Fermented Grains)

作　　者：彭远凤 杨阳 赵东 郑佳 邓杰 王洪[2] 罗惠波 黄丹 PENG Yuanfeng;YANG Yang;ZHAO Dong;ZHENG Jia;DENG Jie;WANG Hong;LUO Huibo;HUANG Dan(College of Bioengineering,Sichuan University of Science and Engineering,Zigong 643000,China;Wuliangye Yibin Co.Ltd.,Yibin 644000,China;Key Laboratory of Liquor Making Biological Technology and Application of Sichuan Province,Zigong 643000,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]宜宾五粮液股份有限公司,四川宜宾644000 [3]酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《食品科学》2024年第16期97-104,共8页Food Science

基　　金：四川轻化工大学研究生创新基金项目(Y2022070);宜宾五粮液股份有限公司产学研合作项目(CXY2022ZR006);四川省科技计划项目(2022YFS0547)。

摘　　要：分析东方伊萨酵母(Issatchenkia orientalis)对浓香型白酒酒醅微生物群落结构及挥发性风味物质合成的影响,以探究其对酒醅微生物相互作用关系及代谢的影响。实验室条件下利用酒醅和黄水构建浓香型白酒酿造微生物体系,接种一株分离自酒醅的东方伊萨酵母进行发酵,对2组酒醅微生物群落的组成、微生物相互作用关系和挥发性风味物质进行分析。结果表明:接种东方伊萨酵母后酒醅微生物的丰度发生改变,乳酸杆菌属(Lactobacillus)和Issatchenkia相对丰度增加,类芽孢杆菌属(Paenibacillus)和曲霉属(Aspergillus)相对丰度下降,同时加强了微生物间的相互作用,使酒醅微生物网络结构变得更为复杂、紧密;实验组酒醅中醇类挥发性风味物质与对照组酒醅相比明显增加,2组酒醅共有20种具有显著差异的挥发性风味物质,实验组酒醅中异丙醇、异戊醇和异丁醇含量显著增加。研究结果揭示了接种东方伊萨酵母对浓香型白酒酒醅微生物群落结构和挥发性风味物质的影响,有助于了解酒醅功能微生物对酒醅微生物的扰动及代谢物合成的影响。This study aimed to analyze the effect of Issatchenkia orientalis on the microbial community structure and volatile flavor substance synthesis in Nongxiangxing Baijiu Jiupei in order to explore its effect on the microbial interaction and metabolism in the Jiupei.Under laboratory conditions,the microbial system for Nongxiangxing Baijiu brewing consisting of the Jiupei and Huangshui,a by-product of Baijiu brewing,was fermented directly(control group)or after inoculation with a strain of I.orientalis isolated from the Jiupei(experimental group).The composition of microbial communities,microbial interactions,and volatile flavor substances in the 2 groups were analyzed.The results showed that the microbial abundance of Jiupei changed after inoculation with I.orientalis;the relative abundance of Lactobacillus and Issatchenkia increased,and the relative abundance of Paenibacillus and Aspergillus decreased.Moreover,the microbial interaction was strengthened,making the microbial network structure more complex and compact.Compared with the control group,the volatile flavor substances in the experimental group increased significantly,20 significantly differential volatile flavor substances were identified,and the contents of isopropanol,isoamylol and isobutanol increased significantly.The results of this study disclose the influences of inoculating I.orientalis on the microbial community structure and volatile flavor substances in Nongxiangxing Baijiu Jiupei and help to understand the impact of functional microorganisms on the microbial perturbation and metabolite synthesis in Jiupei.

关 键 词：酒醅 东方伊萨酵母 微生物群落 挥发性风味物质 相关性分析 

分 类 号：Q815[生物学—生物工程]