浓香型白酒大曲发酵后期微生物群落结构与酒质形成的关联研究  

Study on the Relationship Between Microbial Community Structure in the Later Fermentation Stage of Nongxiangxing Baijiu Daqu and Its Quality Formation

作　　者：张盼德 孙振良 胡明亮 ZHANG Pande;SUN Zhenliang;HU Mingliang(Wulian Galaxy Liquor Industry Co.,Ltd.,Wulian 262300,China)

机构地区：[1]五莲银河酒业有限公司,山东五莲262300

出　　处：《食品安全导刊》2025年第5期91-94,共4页China Food Safety Magazine

摘　　要：本研究以发酵后期的浓香型白酒为研究对象,采用高通量测序技术分析微生物群落结构动态变化特征,结合理化指标和风味物质测定,探究微生物群落与酒质形成的关系。结果表明,发酵后期的优势菌群主要包括乳酸菌属、酿酒酵母属和芽孢杆菌属,其相对丰度随发酵进程呈现显著变化。微生物群落结构与风味物质具有显著相关性,可解释白酒风味特征变异的82.3%。本次研究结果可为深入了解白酒发酵机理和提升白酒品质提供科学依据。In this study,the Nongxiangxing Baijiu in the late fermentation stage was taken as the research object,high-throughput sequencing technology was used to analyze the dynamic change characteristics of microbial community structure,and the relationship between microbial community and liquor quality formation was explored by combining physical and chemical indexes and the determination of flavor substances.The results showed that the dominant bacterial groups in the late fermentation stage mainly included Lactobacillus,Saccharomyces and Bacillus,and their relative abundance changed significantly with the fermentation process.There was a significant correlation between microbial community structure and flavor compounds,which could explain 82.3%of the variation of flavor characteristics of Baijiu.The results of this study can provide a scientific basis for further understanding of Baijiu fermentation mechanism and improving Baijiu quality.

关 键 词：浓香型白酒 发酵后期 微生物群落 高通量测序 

分 类 号：TS2[轻工技术与工程—食品科学与工程]