德阳酱油低盐固态发酵过程中微生物群落与理化指标相关性分析  

Correlation analysis between microbial communities and physicochemical indicators during low-salt solid-state fermentation of soy sauce in Deyang

作　　者：方杨 卫春会 黄治国 易彬[2] 喻学淳[2,3] 江忠密 江忠禄 雷勇 敖宗华 FANG Yang;WEI Chunhui;HUANG Zhiguo;YI Bin;YU Xuechun;JIANG Zhongmi;JIANG Zhonglu;LEI Yong;AO Zonghua(Liquor Making Biotechnology and Application of Key Laboratory of Sichuan Province,Sichuan University of Science&Engineering,Yibin 644000,China;Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China;National Engineering Research Center of Solid-State Brewing/Sichuan Tongyang Bajiu Industry Technology Research Institute,Luzhou 646000,China;Deyang Flavoring Food Co.,Ltd.,Deyang 618000,China)

机构地区：[1]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [2]泸州老窖股份有限公司,四川泸州646000 [3]国家固态酿造工程技术研究中心/四川同酿白酒产业技术研究院,四川泸州646000 [4]德阳市调味食品有限公司,四川德阳618000

出　　处：《中国酿造》2025年第4期56-64,共9页China Brewing

基　　金：中央引导地方科技发展专项资助(2024ZYD0252)。

摘　　要：该研究对德阳酱油低盐固态发酵过程中酱醅的理化指标进行分析,采用高通量测序技术解析发酵过程中微生物群落组成和演替规律,并对理化指标与微生物菌属进行Spearman相关性分析。结果表明,德阳酱油低盐固态发酵过程的优势细菌属为芽孢杆菌属(Bacillus)(41.2%)、未分类肠杆菌科(Unclassified Enterobacteriaceae)(19.5%)、克雷伯氏菌属(Klebsiella)(13.6%)、肠杆菌属(Enterobacter)(12.4%)和肠球菌属(Enterococcus)(3.4%)等,优势真菌属为曲霉属(Aspergillus)(99.3%)。随着发酵的进行,芽孢杆菌属(34.4%~46.7%)和肠球菌属(Enterococcus)(1.0%~4.1%)等相对丰度显著升高(P<0.05),而未分类肠杆菌科(21.9%~17.8%)和克雷伯氏菌属(23.6%~8.8%)等相对丰度显著降低(P<0.05)。相关性分析结果表明,克罗诺杆菌属(Cronobacter)、气球菌属(Aerococcus)、葡萄球菌属(Staphylococcus)、肠球菌属、Bacillus和Enterobacter均与还原糖、中性蛋白酶和氨基酸态氮呈正相关;Aspergillus与中性蛋白酶、碱性蛋白酶、总酸呈正相关,与氨基酸态氮、还原糖等呈负相关。In this study,the physiochemical indicators of fermented grains during low-salt solid-state fermentation of Deyang soy sauce were analyzed,the microbial community composition and succession laws during the fermentation process were analyzed by high-throughput sequencing technology,and the physiochemical indicators and microbial genera were analyzed by Spearman correlation.The results indicated that the dominant bacterial genera offermented grains during low-salt solid-state fermentation process ofDeyang soy sauce were Bacllus(41.2%),Unclassified Enterobacteriaceae(19.5%),Klebsiella(13.6%),Enterobacter(12.4%),and Enterococcus(3.4%).The dominant fungal genera was Aspergillus(99.3%).As fermentation progressed,the relative abundances of Bacilus(34.4%-46.7%)and Enterococcus(1.0%-4.1%)significantly increased(P<0.05),while the relative abundances of Unclassified Enterobacteriaceae(21.9%-17.8%)and Klebsiella(23.6%-8.8%)significantly decreased(P<0.05).The correlation anal-ysis results showed that Cronobacter,Aerococcus,Staphylococcus,Enterococcus,Bacillus and Enterobacter were positively correlated with reducing sugars,neutral protease,and amino acid nitrogen.Aspergillus was positively correlated with neutral protease,alkaline protease,and total acid,while it was negatively correlated with amino acid nitrogen and reducing sugars.

关 键 词：低盐固态发酵酱油 酱醅 微生物群落 理化指标 相关性 

分 类 号：TS262.3[轻工技术与工程—发酵工程]