酱香型白酒封窖泥微生物多样性及理化特性解析  

Analysis of Microbial Diversity and Physicochemical Characteristics in Sealing Pit Mud of Sauce-Flavored Baijiu

作　　者：魏雯丽 刘宜睿 程伟 杨庆 张文学[1] WEI Wenli;LIU Yirui;CHENG Wei;YANG Qing;ZHANG Wenxue(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Sichuan Langjiu Co.,Ltd.,Luzhou 510500,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]四川郎酒股份有限公司,四川泸州510500

出　　处：《食品科技》2025年第2期1-10,共10页Food Science and Technology

基　　金：“四川大学-泸州市人民政府”战略合作项目(2021CDLZ-17)。

摘　　要：该研究旨在利用纳米孔测序技术解析和比较不同质量等级酱香型白酒封窖泥的微生物群落结构,并通过理化测定对其理化性质进行对比。结果表明,酱香型白酒封窖泥中的细菌多样性高于真菌,不同质量等级封窖泥的菌群多样性存在显著差异。特级封窖泥中主要优势菌属为红假单胞菌属(Rhodopseudomonas)、慢生根瘤菌属(Bradyrhizobium)、曲霉属(Aspergillus)、镰刀菌属(Fusarium)和篮状菌属(Talaromyces)等,而一级封窖泥则以不动杆菌属(Acinetobacter)和Sugiyamaella为主。理化分析显示,一级封窖泥的脲酶、脱氢酶、有效磷和腐殖质含量显著高于特级封窖泥,但铵态氮含量无显著差异。这些发现为酱香型白酒封窖泥质量的科学判别和优化提供了理论参考。This study aimed to analyze and compare the microbial community structures of sealing pit mud from different quality grades in sauce-flavored Baijiu using nanopore sequencing technology,and to assess their physicochemical properties by physicochemical measurements.The results revealed that the bacterial diversity exceeded fungal diversity in the sealing pit mud of sauce-flavored Baijiu,with significant differences observed in microbial diversity across different quality grades.The main dominant bacterial genera in the super premium-grade sealing pit mud included Rhodopseudomonas,Bradyrhizobium,Aspergillus,Fusarium and Talaromyces,whereas Acinetobacter and Sugiyamaella predominated in first-grade sealing pit mud.Physicochemical analysis indicated that the contents of urease,dehydrogenase,available phosphorus,and humus were significantly higher in the first-grade sealing pit mud compared to super premium-grade sealing pit mud,while no obvious difference was noted in the ammonium nitrogen content.These findings provide theoretical insights for the scientific discrimination and optimization of sealing pit mud quality used in sauce-flavored Baijiu production.

关 键 词：酱香型白酒 封窖泥 微生物群落 

分 类 号：TS262.33[轻工技术与工程—发酵工程]