酱香型白酒不同晾堂堆积发酵细菌群落差异分析  

Differential Analysis of Bacterial Community during Stacking Fermentation of Jiangxiang Baijiu on Different Cooling Fields

作　　者：张效铭 袁思棋 王西 张亚东 杨靖洲 刘帮 刘君 沈毅 ZHANG Xiaoming;YUAN Siqi;WANG Xi;ZHANG Yadong;YANG Jingzhou;LIU Bang;LIU Jun;SHEN Yi(School of Bioengineering,Sichuan University of Science&Engineering,Yibin,Sichuan 644000;Langjiu Distillery Co.Ltd.,Luzhou,Sichuan 646000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]四川郎酒股份有限公司,四川泸州646000

出　　处：《酿酒科技》2025年第4期79-85,92,共8页Liquor-Making Science & Technology

摘　　要：堆积发酵是酱香型白酒发酵过程中利用自然开放式生产,利于有益酿酒微生物接种、富集和培育的过程。以第三轮次酱香型白酒堆积发酵糟醅为研究对象,通过高通量测序方法探析了不同晾堂堆积糟醅细菌群落结构的动态变化及差异。研究表明:(1)堆积发酵过程中,三合土晾堂的细菌多样性及丰富度高于混凝土晾堂;(2)在门水平上,厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)和放线菌门(Actinobacteria)为堆积发酵过程中的绝对优势细菌门类,且三合土晾堂的丰富度高于混凝土晾堂;(3)两种晾堂共有细菌属微生物有35个,Kroppenstedtia为两种晾堂堆积发酵酒醅中的绝对优势细菌属;(4)差异细菌属类微生物类群为Phyllobacterium、Lactobacillus、Bradyrhizobium、Bacillus和Virgibacillus,是不同晾堂堆积发酵阶段的优势细菌属,并且三合土晾堂的差异细菌相对丰富度高于混凝土晾堂。结果表明,三合土晾堂的吸水性、透气性等特征能够为微生物的富集提供有利的条件,为优化酱香型白酒酿造工艺、提高白酒品质提供一定的科学依据。Stacking fermentation is a natural fermentation process of Jiangxiang Baijiu,which is beneficial to the inoculation,enrichment and cultiva-tion of Baijiu-making microorganisms.The changes and differences of bacterial community in the fermented grains of the third round of stacking fer-mentation of Jiangxiang Baijiu were analyzed by high-throughput sequencing.The results showed that:(1)The bacterial diversity and abundance of the fermented grains on the trinity-mixture-fill cooling field were higher than that on the concrete cooling field.(2)Firmicutes,Proteobacteria and Acti-nobacteria were the dominant phyla during the stacking fermentation process,and their abundance on the trinity-mixture-fill cooling field was higher than that on the concrete cooling field.(3)There were 35 common bacterial genera,and Kroppenstedtia was the dominant bacterial genus on the two kinds of cooling fields.(4)The differential bacterial genera were Phyllobacterium,Lactobacillus,Bradyrhizobium,Bacillus and Virgibacillus;they were the dominant bacterial genera at different stacking fermentation stages,and their relative abundance on the trinity-mixture-fill cooling field was higher than that on the concrete cooling field.The results indicate that the characteristics of water absorption and air permeability of the trinity-mix-turefill cooling field can provide favorable conditions for the enrichment of microorganisms.This study has provided scientific basis for the optimiza-tion of the fermentation technology and the improvement of the quality of Jiangxiang Baijiu.

关 键 词：酱香型白酒 三合土晾堂 混凝土晾堂 堆积发酵 高通量测序 细菌群落 

分 类 号：TS262.1[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]