酱香型白酒下沙、造沙堆积发酵过程中产四甲基吡嗪功能微生物的变化  

Changes of tetramethylpyrazine-producing functional microorganisms during stacking fermentation in the 1st(Xiasha)and the 2nd(Zaosha)rounds of sauce-flavor Baijiu production

作　　者：龙亚飞 朱孜 郭淳钦 冉光耀 胡智慧 吴德光 LONG Yafei;ZHU Zi;GUO Chunqin;RAN Guangyao;HU Zhihui;WU Deguang(Department of Brewery Engineering,Moutai Institute,Zunyi 564500,China)

机构地区：[1]茅台学院酿酒工程系,贵州遵义564500

出　　处：《中国酿造》2024年第10期65-73,共9页China Brewing

基　　金：茅台学院高层次人才科研启动经费项目(mygccrc[2022]037);贵州省科技技术项目(黔科合基础-ZK[2022]一般538)。

摘　　要：四甲基吡嗪(TTMP)是酱香型白酒中重要风味物质,呈现甜香、坚果香及花香等香气,同时是白酒中重要的健康因子之一。该研究以酱香型白酒下沙、造沙堆积酒醅为研究对象,采用宏全基因测序技术对酒醅样品中所有微生物基因进行测序分析,对下沙、造沙堆积发酵过程中产四甲基吡嗪功能微生物变化进行研究。结果表明,在下沙、造沙堆积发酵过程中产四甲基吡嗪功能微生物主要有类肠膜魏斯氏菌(Weissella paramesenteroides)、短促生乳杆菌(Levilactobacillus brevis)、戊糖片球菌(Pediococcus pentosaceus)、索诺拉沙漠芽孢杆菌(Bacillus sonorensis)、乳酸片球菌(Pediococcus acidilactici)、象牙色克罗彭施泰特氏菌(Kroppenstedtia eburnean)、酿酒酵母(Saccharomyces cerevisiae)等。下沙阶段除乳酸片球菌略有增加外,其余功能微生物均减少;造沙阶段酵母菌逐渐增多,短促生乳杆菌在堆积发酵第二天最多,其余微生物占比较少。Tetramethylpyrazine(TTMP)is an important flavor substance in sauce-flavor(Jiangxiangxing)Baijiu,showing sweet,nutty and floral aromas,which is one of the important health factors of Chinese Baijiu.In this paper,using fermented grains of stacking fermentation in the 1st(Xiasha)and the 2nd(Zaosha)rounds of sauce-flavorBaijiu production as research objects,all microbial genes in the fermented grains samples were sequenced and analyzed by macrowhole gene sequencing technology,and the changes of tetramethylpyrazine-producing functional microorganisms during stacking fermentation in the 1st and the 2nd rounds of sauce-flavor Baijiu production were studied.The results showed that the main tetramethylpyrazine-producing functional microorganisms during the stacking fermentation were Weissella paramesenteroides,Levilactobacillus brevis,Pediococcus pentosaceus,Bacillus sonorensis,Pediococcus acidilactici,Kroppenstedtia eburnea,and Saccharomyces cerevisiae,etc.In the 1st round the functional microorganisms decreased except for P.acidilactici.In the 2nd round,yeast gradually increased,L.brevis was the largest on the 2nd day of stacking fermentation,and other microorganisms accounted for a relatively small proportion.

关 键 词：酱香型白酒 堆积发酵 四甲基吡嗪 功能微生物 

分 类 号：TS262.3[轻工技术与工程—发酵工程]