摘要
本实验以酱香型白酒第5轮次堆积发酵过程的外层、中层、内层酒醅为研究对象,采用高效液相色谱技术结合高通量测序技术,解析不同醅层的理化因子、有机酸含量以及微生物群落结构变化规律,并进行相关性分析,以揭示堆积酒醅微生物的关键环境因子。结果表明:在第5轮次堆积发酵过程中,堆体温度和酸度在各醅层间存在显著差异(P<0.05)。随堆积时间的延长,各醅层有机酸含量总体呈上升趋势,在堆积后期,除富马酸外,各醅层间其余有机酸含量存在显著差异(P<0.05)。乳酸在各醅层中的平均含量最高(34.910 mg/g),其次为甲酸、乙酸、琥珀酸、苹果酸,它们是第5轮次堆积发酵的主体有机酸。复膜孢酵母属(Saccharomycopsis)、嗜热真菌属(Thermomyces)、曲霉属(Aspergillus)和嗜热子囊菌属(Thermoascus)为堆积前期主导真菌属;哈萨克斯坦酵母属(Kazachstania)、毕赤酵母属(Pichia)和接合酵母属(Zygosaccharomyces)为堆积中后期主导真菌属;克罗彭斯特菌属(Kroppenstedtia)和枝芽孢杆菌属(Virgibacillus)是堆积过程的主导细菌属。随着堆积的进行,真菌群落结构变化较大,而细菌群落结构较为稳定,但微生物群落在醅层间存在差异性分布特征。相关性分析表明,淀粉、还原糖、乳酸、甲酸是第5轮次堆积酒醅微生物的关键环境因子,但不同醅层间有机酸和关键微生物的相互作用关系具有一定差异。本研究可为酱香型白酒堆积发酵过程调控和优质白酒的生产提供一定的理论依据。
In this study,the outer,middle and inner layers of fermented grains in the 5th round of stacking fermentation of sauce-flavor baijiu were analyzed for physicochemical factors,organic acid contents and microbial community structure by high performance liquid chromatography(HPLC)and high-throughput sequencing technology.Moreover,the correlation of microbial community succession with physicochemical factors and organic acid contents was analyzed to reveal the key environmental factors affecting the microbial community in fermented grains.The results showed that during the 5th round of stacking fermentation,there were significant differences in the temperature and acidity among different layers of fermented grains(P<0.05).With the prolongation of stacking time,the organic acid content in each layer of fermented grains generally showed an increasing trend,and at the late stage of stacking fermentation,the contents of all organic acids except fumaric acid significantly differed among the three layers(P<0.05).The average content of lactic acid across all layers was the highest(34.910 mg/g),followed by formic acid,acetic acid,succinic acid,and malic acid,all of which were the main organic acids in the 5th round of stacking fermentation.Saccharomycopsis,Thermomyces,Aspergillus and Thermoascus were the dominant fungal genera in the early stage of stacking fermentation while Kazachstania,Pichia and Zygosaccharomyces were the dominant fungal genera in the middle and late stages.Kroppenstedtia and Virgibacillus were the dominant bacterial genera throughout the entire fermentation process.The structure of the fungal community varied greatly as stacking fermentation progressed,while the structure of the bacterial community remained stable.However,the microbial community was differentially distributed among the layers of fermented grains.Correlation analyses showed that starch,reducing sugar,lactic acid and formic acid were the key environmental factors affecting the microbial community in fermented grains.The interaction between organic acids and key microorganisms differed among different layers of fermented grains.This study provides a theoretical basis for the regulation of the stacking fermentation process of sauceflavor Baijiu and the production of high-quality Baijiu.
作者
黄俊秋
王松涛
张宿义
沈才洪
涂荣坤
陈小燕
汪茜
张兵
杨舒淋
许涛
潘训海
明红梅
HUANG Junqiu;WANG Songtao;ZHANG Suyi;SHEN Caihong;TU Rongkun;CHEN Xiaoyan;WANG Qian;ZHANG Bing;YANG Shulin;XU Tao;PAN Xunhai;MING Hongmei(School of Food and Liquor Engineering,Sichuan University of Science&Engineering,Yibin 644000,China;Luzhou Pinchuang Technology Co.Ltd.,Luzhou 646000,China;National Engineering Research Center of Solid-State Brewing,Luzhou 646000,China;Luzhou Laojiao Co.Ltd.,Luzhou 646000,China;Brewing Science and Technology Key Laboratory of Sichuan Province,Sichuan University of Science&Engineering,Yibin 644000,China)
出处
《食品科学》
北大核心
2025年第18期102-114,共13页
Food Science
基金
国家固态酿造工程技术研究中心/泸州品创科技有限公司资助项目(2023HX17)
中国轻工业酿酒生物技术及智能制造重点实验室资助项目(2024-03)。
关键词
酱香型白酒
堆积发酵
微生物群落结构
环境因子
有机酸
相关性
sauce-flavor Baijiu
stacking fermentation
microbial community structure
environmental factors
organic acids
correlation
