浓香型白酒酿造老车间四季空气微生物群落结构解析  

Analysis of four Seasons air Microbial Community Structure of Luzhou-Flavor Liquor Brewing old Workshop

作　　者：康承霞 秦辉[1,2] 蔡小波 张宿义[1,2] 杨平[1,2] 黄孟阳 廖川[1] 刘怡 杨贵 张轩 KANG Chengxia;QIN Hui;CAI Xiaobo;ZHANG Suyi;YANG Ping;HUANG Mengyang;LIAO Chuan;LIU Yi;YANG Gui;ZHANG Xuan(Luzhou Laojiao Co.,Ltd.,Luzhou 646000,Sichuan,China;National Engineering Research Center for Solid-State Brewing,Luzhou 646000,Sichuan,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒》2025年第2期57-63,共7页Liquor Making

基　　金：泸州市“酒城英才·科技创新团队”;泸州市重点研发项目(2022-SYF-32)。

摘　　要：本文采用高通量测序技术解析了浓香型白酒酿造老车间四季空气微生物群落结构差异及其演替规律。结果表明,四季空气中夏季细菌丰富度最低,冬季真菌丰富度最低;物种数量细菌(9093种)显著高于真菌(5228种)。春季酿酒车间空气中的优势菌属为高温放线菌属(Thermoactinomyces)、克罗彭施泰特氏菌属(Kroppenstedtia)、嗜热真菌属(Thermomyces)、枝孢霉属(Cladosporium)、曲霉属(Aspergillus)等;夏季优势菌属为鞘氨醇单胞菌属(Sphingomonas)、葡萄球菌属(Staphylococcus)、嗜热真菌属、曲霉属等;秋季优势菌属为高温放线菌属、嗜热真菌属、曲霉属、嗜热子囊菌属(Thermoascus)等;冬季优势菌属为芽孢杆菌属(Bacillus)、嗜热真菌属、嗜热子囊菌属、曲霉属等。各季节间微生物群落结构相似性由春季至冬季逐渐增大,冬季低温对空气中的真菌物种具有较强的选择作用。酿酒车间空气的特异性标志物种中,益于大曲和酿酒发酵的功能菌类主要分布于冬季和春季,且部分功能菌群之间呈较强的正相关关系。本研究明析了浓香型白酒酿造老车间空气微生物群落结构及其在四季中的演替规律,从空气微生物的角度为剖析季节对浓香型白酒产质的影响提供了理论依据和数据支撑。This article uses high-throughput sequencing technology to analyze the differences in the microbial community structure of the four seasons'air in the old brewery workshop of Luzhou-flavor liquor and its succession rules.The results show that the bacterial richness is the lowest in summer and the fungal richness is the lowest in winter.The number of bacterial species(9093 species)is significantly higher than that of fungi(5228 species).The dominant bacteria in the air of the brewery workshop in spring are Thermoactinomyces,Kroppenstedtia,Thermomyces,Cladosporium,and Aspergillus.The dominant bacteria in summer are Sphingomonas,Staphylococcus,Thermomyces,and Aspergillus.The dominant bacteria in autumn are Thermoactinomyces,Thermomyces,Aspergillus,and Thermoascus.The dominant bacteria in winter are Bacillus,Thermomyces,Thermoascus,and Aspergillus.The similarity of microbial community structure between seasons gradually increases from spring to winter,and low temperatures in winter have a strong selection effect on fungal species in the air.Among the specific indicator species of the brewery workshop air,functional bacteria beneficial to daqu and fermentation are mainly distributed in winter and spring,and there is a strong positive correlation between some functional bacterial groups.This study elucidates the microbial community structure of the air in the traditional brewery workshop of Luzhou-style liquor and its succession rules throughout the four seasons,providing theoretical basis and data support for analyzing the impact of seasons on the quality of strong-flavor Baijiu from the perspective of airborne microorganisms.

关 键 词：空气微生物 高通量测序 浓香型白酒 酿酒车间 季节 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]