摘要
为解析清香型白酒大米查、二米查酒醅发酵机制,该研究采用常规理化检测方法结合高通量测序技术,对大米查、二米查酒醅发酵过程中的理化指标及微生物菌群进行分析,并基于检测结果进行主坐标分析(PCo A)与冗余分析(RDA)。结果表明,大米查、二米查酒醅发酵过程中水分、酒精度及淀粉含量变化趋势相似,而酸度及还原糖含量变化趋势有一定差异,当发酵结束时,与二米查酒醅相比,大米查酒醅酒精度、水分、还原糖及淀粉含量、酸度均较高,分别为6.98%vol、63.23%、5.12%、14.22%、2.97 mmol/10 g。大米查、二米查酒醅发酵过程中共检出3个优势细菌门、2个优势真菌门及5个优势细菌属、7个优势真菌属(相对丰度>1%)。PCo A结果表明,发酵初期(0~7 d),大米查、二米查酒醅细菌群落结构较为相似,而真菌群落结构差异较大。RDA分析表明,淀粉与复膜孢酵母属(Saccharomycopsis)呈显著正相关(P<0.05),与乳酸杆菌属(Lactobacillus)呈极显著负相关(P<0.01),作为细菌及真菌菌群结构演替的关键驱动因子,其消耗直接驱动细菌与真菌群落的演替更迭。
In order to analyze the fermentation mechanism in Dacha and Ercha fermented grains of light-flavor(Qingxiangxing)Baijiu,the physicochemical indexes and microbial community in Dacha and Ercha fermented grains during fermentation process were analyzed by conventional physicochemical detection methods combined with high-throughput sequencing technology,and principal coordinate analysis(PCoA)and redundancy analysis(RDA)were conducted based on the detection results.The results showed that the change trends of moisture,alcohol content and starch content were similar in Dacha and Ercha fermented grains during the fermentation process,while there were certain differences in the change trends of acidity and reducing sugar content.At the end of fermentation,compared with the Ercha fermented grains,the alcohol content,moisture,reducing sugar,starch content and acidity of Dacha fermented grains were higher,which were 6.98%vol,63.23%,5.12%,14.22%and 2.97 mmol/10 g,respectively.A total of 3 dominant bacterial phyla,2 dominant fungal phyla,5 dominant bacterial genera and 7 dominant fungal genera(relative abundance>1%)were detected during the fermentation process of Dacha and Ercha fermented grains.The PCoA results indicated that in the early stage of fermentation(0-7 d),the bacterial community structure of Dacha and Ercha fermented grains was relatively similar,while the fungal community structure was quite different.RDA analysis indicated that starch was significantly positively correlated with Saccharomycopsis(P<0.05)and extremely significantly negatively correlated with Lactobacillus(P<0.01).As a key driving factor for the succession of bacterial and fungal community structure,its consumption directly drived the alternation of bacterial and fungal communities.
作者
朱俊颖
高伟
周梦洁
袁萌
余登洋
陈茂彬
李良
董孝元
杨永
何平
张玉
ZHU Junying;GAO Wei;ZHOU Mengjie;YUAN Meng;YU Dengyang;CHEN Maobin;LI Liang;DONG Xiaoyuan;YANG Yong;HE Ping;ZHANG Yu(School of Life Sciences and Health Engineering,Hubei University of Technology,Wuhan 430068,China;China Hubei YellowCrane Tower Wine Co.,Ltd.,Wuhan 430050,China;Wuhan Institute for Food and Cosmetic Control,Wuhan 430040,China)
出处
《中国酿造》
北大核心
2025年第12期67-73,共7页
China Brewing
基金
国家市场监管总局重点实验室开放基金项目(SYYKF202404)
武汉市科技特派员产学研专项(2024111203060842)。
关键词
清香型白酒
酒醅
大米查
二米查
理化性质
微生物菌群
相关性
light-flavor Baijiu
fermented grains
Dacha
Ercha
physicochemical property
microbial community
correlation
