浓香型白酒发酵新老窖泥理化因子和原核微生物群落结构差异分析

doi:10.7506/spkx1002-6630-20190226-190

食品科学 ›› 2020, Vol. 41 ›› Issue (6): 207-214.doi: 10.7506/spkx1002-6630-20190226-190

浓香型白酒发酵新老窖泥理化因子和原核微生物群落结构差异分析

张会敏，王艳丽，孟雅静，王银辉，李安军，王志强，张治洲，邢新会

（1.安徽省固态发酵工程技术研究中心，安徽亳州 236820；2.清华大学化工学院，北京 100084；3.哈尔滨工业大学海洋科学与技术学院，山东威海 264209）

出版日期:2020-03-25 发布日期:2020-03-23
基金资助:
安徽古井贡酒股份有限公司企业博士后工作站资助基金项目

Differences in Physicochemical Properties and Prokaryotic Microbial Communities between Young and Old Pit Mud from Chinese Strong-Flavor Baijiu Brewing

ZHANG Huimin, WANG Yanli, MENG Yajing, WANG Yinhui, LI Anjun, WANG Zhiqiang, ZHANG Zhizhou, XING Xinhui

(1. Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China;2. Department of Chemical Engineering, Tsinghua University, Beijing 100084, China;3. School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China)

Online:2020-03-25 Published:2020-03-23

摘要/Abstract

摘要： 分析中国浓香型白酒发酵新老窖泥的理化性质差异和其中的原核微生物群落组成差异。老窖泥的pH值、铵态氮、乙酸和K＋含量相对较高；新窖泥的乙醇、丙酸、乳酸、己酸乙酯、可溶性Ca2＋和总酯含量相对较高。新窖泥中Lactobacillus含量更丰富；老窖泥中Clostridium、Syntrophomonas、Methanoculleus、Aminobacterium和Sedimentibacter含量更丰富。Pearson相关性分析表明，与新窖泥菌群相比，老窖泥菌群内部关系更复杂。窖泥理化性质与菌群结构之间的典型相关分析表明：pH值、铵态氮、乙酸和K＋含量与老窖泥菌群呈强正相关，乳酸、总酯、乙醇、丙酸和Ca2＋含量与新窖泥菌群呈强正相关。本研究为人工/退化窖泥的改良提供了理论基础。

关键词: 浓香型白酒, 理化因子, 窖泥, 原核微生物群落

Abstract: In this study, the differences in physicochemical properties and bacterial community structure between young and old pit muds (PMs) used to produce Chinese strong-flavor Baijiu were analyzed. pH and ammonium nitrogen, acetic acid and K+ contents were relatively higher in old PMs than in young PMs, while the contents of ethanol, propionic acid, lactic acid, ethyl hexanoate, soluble Ca2+ and total ester were relatively higher in young PMs than in old PMS. Young PMs were richer in Lactobacillus while old PMs were richer in Clostridium, Syntrophomonas, Methanoculleus, Aminobacterium and Sedimentibacter. The Pearson correlation analysis suggested that the bacterial interaction in old PMs was more complex compared with young PMs. The canonical correlation analysis (CCA) between physicochemical properties and prokaryotic microbial communities suggested that pH value and the contents of ammonium nitrogen, acetic acid and K+ were positively correlated with the old PM bacterial communities while the contents of lactic acid, total ester, ethanol, propionic acid and Ca2+ were strongly positively correlated with the young PM bacterial communities. This study provides a theoretical basis for the improvement of artificial/degraded PM.

Key words: Chinese strong-flavor Baijiu, physicochemical properties, pit mud, prokaryotic microbial communities

中图分类号:

TS201.3

张会敏，王艳丽，孟雅静，王银辉，李安军，王志强，张治洲，邢新会. 浓香型白酒发酵新老窖泥理化因子和原核微生物群落结构差异分析[J]. 食品科学, 2020, 41(6): 207-214.

ZHANG Huimin, WANG Yanli, MENG Yajing, WANG Yinhui, LI Anjun, WANG Zhiqiang, ZHANG Zhizhou, XING Xinhui. Differences in Physicochemical Properties and Prokaryotic Microbial Communities between Young and Old Pit Mud from Chinese Strong-Flavor Baijiu Brewing[J]. FOOD SCIENCE, 2020, 41(6): 207-214.

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浓香型白酒发酵新老窖泥理化因子和原核微生物群落结构差异分析

Differences in Physicochemical Properties and Prokaryotic Microbial Communities between Young and Old Pit Mud from Chinese Strong-Flavor Baijiu Brewing

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