凤香型酒醅微生物群落演替及其与理化指标的相关性分析

doi:10.7506/spkx1002-6630-20190910-126

食品科学 ›› 2020, Vol. 41 ›› Issue (22): 200-205.doi: 10.7506/spkx1002-6630-20190910-126

凤香型酒醅微生物群落演替及其与理化指标的相关性分析

陈雪，张永利，闫宗科，孟勤燕，齐欢，李浩浩，贾智勇

（陕西西凤酒股份有限公司，陕西凤翔 721406）

出版日期:2020-11-25 发布日期:2020-11-26
基金资助:
中国凤香型白酒生物安全酿酒技术创新团队项目（2016KCT-19）

Correlation Analysis of Microbial Community Succession in Fermented Grains of Xifeng-Flavor Chinese Liquor with Its Physicochemical Indexes

CHEN Xue, ZHANG Yongli, YAN Zongke, MENG Qinyan, QI Huan, LI Haohao, JIA Zhiyong

(Shaanxi Xifeng Liquor Co. Ltd., Fengxiang 721406, China)

Online:2020-11-25 Published:2020-11-26

摘要/Abstract

摘要： 利用高通量测序技术分析凤香型白酒发酵过程中微生物群落结构及演替规律。结果表明：凤香型白酒发酵过程中共检测出216 个属，其中细菌183 个、真菌33 个，酒醅中微生物以Naumovozyma、根霉属（Rhizopus）、热子囊菌属（Thermoascus）、曲霉属（Aspergillus）、假丝酵母属（Candida）、Pseudeurotium、复膜孢酵母属（Saccharomycopsis）、毕赤酵母属（Pichia）、酵母属（Saccharomyces）、乳杆菌属（Lactobacillus）、芽孢杆菌属（Bacillus）、片球菌属（Pediococcus）、链霉菌属（Streptomyces）为主，其中Naumovozyma和Lactobacillus占绝对优势。理化指标与微生物多样性相关分析，发酵温度与细菌多样性呈极显著负相关，淀粉和还原糖含量与细菌多样性呈极显著正相关，理化指标与真菌多样性之间相关性不显著。

关键词: 凤型白酒；微生物群落；理化指标；相关性分析

Abstract: The structure and succession of the microbial community in fermented grains of Xifeng-flavor Chinese liquor were analyzed by high throughput sequencing. The results showed that a total of 216 genera were detected during the fermentation process, including 183 bacterial ones and 33 fungal ones. The dominant microorganisms were Rhizopus, Naumovozyma, Thermoascus, Aspergillus, Candida, Pseudeurotium, Saccharomycopsis, Pichia, Saccharomyces, Lactobacillus, Bacillus, Pediococcus and Streptomyces, Naumovozyma and Lactobacillus being absolutely dominant. The correlation analysis between physicochemical indexes and microbial diversity showed that bacterial diversity was significantly negatively correlated with fermentation temperature, but significantly positively with the contents of starch and reducing sugar, while there was no significant correlation between each physicochemical index and fungal diversity.

Key words: Xifeng-flavor Chinese liquor; microbial community; physicochemical indicators; correlation analysis

中图分类号:

TS261.1

陈雪，张永利，闫宗科，孟勤燕，齐欢，李浩浩，贾智勇. 凤香型酒醅微生物群落演替及其与理化指标的相关性分析[J]. 食品科学, 2020, 41(22): 200-205.

CHEN Xue, ZHANG Yongli, YAN Zongke, MENG Qinyan, QI Huan, LI Haohao, JIA Zhiyong. Correlation Analysis of Microbial Community Succession in Fermented Grains of Xifeng-Flavor Chinese Liquor with Its Physicochemical Indexes[J]. FOOD SCIENCE, 2020, 41(22): 200-205.

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凤香型酒醅微生物群落演替及其与理化指标的相关性分析

Correlation Analysis of Microbial Community Succession in Fermented Grains of Xifeng-Flavor Chinese Liquor with Its Physicochemical Indexes

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