基于宏基因组学分析西藏青稞酒发酵过程中微生物多样性与风味形成的关系  

Macrogenomics-based analysis of the relationship between microbial diversity and flavour formation during the fermentation of Tibetan highland barley wine

作　　者：张金萍 于佳俊 贾福晨 马文瑞 靳玉龙 朱子健 郭琪 张海鹏 张玉红 薛洁 ZHANG Jinping;YU Jiajun;JIA Fuchen;MA Wenrui;JIN Yulong;ZHU Zijian;GUO Qi;ZHANG Haipeng;ZHANG Yuhong;XUE Jie(School of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;China National Research Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100015,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015,China;Institute of Food Science and Technology,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850000,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]中国食品发酵工业研究院有限公司,北京100015 [3]国家酒类品质与安全国际联合研究中心,北京100015 [4]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850000

出　　处：《食品与发酵工业》2025年第5期310-321,共12页Food and Fermentation Industries

基　　金：西藏自治区科技计划项目(XZ202201ZD0001N)。

摘　　要：利用宏基因组测序技术与固相微萃取气质联用色谱法分析青稞酒发酵过程中微生物多样性、风味物质变化特征及优势微生物属及其对关键代谢通路的贡献度。结果显示,在青稞酒样品中,乳酸杆菌属、根霉属、威克汉姆酵母属、发酵毕赤酵母属为发酵过程中主要优势菌;检测出13个酯类、15个醇类、4个醛类、2个酮类、2个酚类和1个吡嗪类共37种风味物质。宏基因组测序总共获得去冗长的基因823072个,物种注释得到5个门微生物进行KEGG基因功能注释,全局和概述图谱、碳水化合物代谢、信号传导、能量代谢和氨基酸代谢的相对丰度处于高水平。同时得出不同微生物参与底物的代谢网络和风味形成存在分布差异,预测乳酸杆菌属、片球菌属、根霉属、酵母菌属和毕赤酵母属5个属微生物与风味形成的贡献度更相关。该研究有助于阐明青稞酒发酵过程中不同种类微生物在风味形成中的代谢作用。This study investigated microbial diversity,flavor compound changes,and the contribution of dominant microbial genera to key metabolic pathways during highland barley wine fermentation.The macro-genome sequencing technology and solid-phase microextraction gas chromatography were utilized to analyze the process.The main dominant bacteria identified were Lactobacillus,Rhizopus,Wickerhamomyces,and Pichia.A total of 37 flavor substances,including 13 esters,15 alcohols,4 aldehydes,2 ketones,2 phenols,and 1 pyrazine,were detected.Metagenomic sequencing yielded 823072 genes,and 5 microbial species for KEGG gene function were annotated.Notably,global and overview maps revealed high relative abundance in carbohydrate metabolism,signal transduction,energy metabolism,and amino acid metabolism.Furthermore,the distribution of different microorganisms in substrate metabolism networks and flavor formation varied.Lactobacillus,Pediococcus,Rhizopus,Saccharomyces,and Pichia were predicted to play significant roles in flavor formation.This study sheds light on the metabolic effects of diverse microorganisms during highland barley wine fermentation.

关 键 词：青稞酒 宏基因组测序 风味物质 微生物组成 贡献度 

分 类 号：TS262.3[轻工技术与工程—发酵工程]