陶融型白酒酒醅堆积发酵理化因子、风味物质与微生物群落相关性分析

doi:10.7506/spkx1002-6630-20250407-052

食品科学 ›› 2025, Vol. 46 ›› Issue (24): 162-173.doi: 10.7506/spkx1002-6630-20250407-052

• 生物工程 • 上一篇

陶融型白酒酒醅堆积发酵理化因子、风味物质与微生物群落相关性分析

刘延波，翁茜茜，张朋朋，耿欢欢，徐意昭，刘艺，韩素娜，潘春梅

（1.河南牧业经济学院食品与生物工程学院（酒业学院），河南郑州 450046；2.河南牧业经济学院河南省白酒风格工程技术研究中心，河南郑州 450046；3.河南省酿酒专用粮开发与应用工程研究中心，河南郑州 450046；4.河南牧业经济学院郑州市白酒酿造微生物技术重点实验室，河南郑州 450046；5.湖北工业大学生命科学与健康工程学院，湖北武汉 430068；6.河南工业大学生物工程学院，河南郑州 450001；7.河南仰韶酒业有限公司，河南三门峡 472400）

发布日期:2025-12-26
基金资助:
河南省重点研发与推广专项（科技攻关）项目（2311111120002）；河南牧业经济学院食品科学与工程重点学科建设项目（XJXK202203）

Correlation Analysis of Physicochemical Factors and Flavor Compounds with Microbial Communities during Stack Fermentation of Fermented Grains for Taorong-Type Baijiu

LIU Yanbo, WENG Xixi, ZHANG Pengpeng, GENG Huanhuan, XU Yizhao, LIU Yi, HAN Suna, PAN Chunmei

(1. College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; 2. Henan Province Engineering Technology Research Center of Liquor Style, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; 3. Henan Province Brewing Special Grain Development and Application Engineering Research Center, Zhengzhou 450046, China; 4. Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; 5. School of Life Science and Health Engineering, Hubei University of Technology, Wuhan 430068, China; 6. College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; 7. Henan Yangshao Distillery Co., Ltd., Sanmenxia 472400, China)

Published:2025-12-26

摘要/Abstract

摘要： 为探究陶融型白酒堆积工艺的酿造机制，本研究以发酵时间为变量，采集不同堆积阶段的酒醅样品，运用Illumina MiSeq高通量测序平台分析白酒堆积发酵过程中微生物群落结构及动态变化规律，利用气相色谱-质谱联用技术解析酒醅中风味物质结构，并基于冗余分析法和Spearman相关系数分析理化指标、风味物质和微生物群落间的相关性。结果表明，陶融型白酒堆积发酵过程中细菌群落厚壁菌门（Firmicutes）始终占据主导地位，其中芽孢杆菌属（Bacillus）的相对丰度在24 h达到峰值（63.47%）；真菌群落以子囊菌门（Ascomycota）为主，威克汉姆酵母-假丝酵母分支（Wickerhamomyces-Candida_clade）在发酵前期（12 h）丰度较高，而毕赤酵母属（Pichia）的相对丰度则是随堆积时间延长持续增加。淀粉是影响堆积发酵阶段微生物群落演替的主要理化因素。此外，相关性分析表明，真菌属中如威克汉姆酵母-假丝酵母分支与醇类和酯类物质呈显著负相关（P＜0.05），细菌属中如魏斯氏菌属（Weissella）与醇类和酯类物质呈显著正相关（P＜0.05），而芽孢杆菌属与酸类物质呈极显著负相关（P＜0.01）。本研究结果可为进一步解析陶融型白酒发酵机理提供理论参考。

关键词: 陶融型白酒；高通量测序；堆积发酵；理化指标；风味物质

Abstract: To explore the mechanism of the stack fermentation process in Taorong-type Baijiu brewing, this study collected fermented grain (Jiupei) samples at different stacking stages for analysis of the microbial community structure and dynamic changes during the stack fermentation process using the Illumina MiSeq high-throughput sequencing platform. Gas chromatography-mass spectrometry (GC-MS) was used to characterize the flavor compounds in Jiupei, and redundancy analysis (RDA) combined with Spearman correlation coefficients was applied to assess the correlations of physicochemical factors and flavor compounds with microbial communities. The results showed that Firmicutes was the dominant bacterial phylum throughout the stack fermentation process, with the relative abundance of Bacillus reaching its peak (63.47%) at 24 h. The fungal community was primarily composed of Ascomycota; Wickerhamomyces-Candida_clade was more abundant in the early stage (0–12 h), while the relative abundance of Pichia increased continuously with stacking time. Starch was identified as the key physicochemical factor influencing microbial succession during the fermentation process. Furthermore, correlation analysis revealed that the fungal genus Wickerhamomyces-Candida_clade exhibited significantly negative correlations with alcohols and esters (P < 0.05), whereas the bacterial genus Weissella showed significantly positive correlations with these flavor compounds (P < 0.05). Notably, Bacillus was strongly negatively correlated with acids (P < 0.01). These findings provide a theoretical foundation for further elucidating the fermentation mechanism of Taorong-type Baijiu.

Key words: Taorong-type Baijiu; high-throughput sequencing; stack fermentation; physicochemical indexes; flavor substances

中图分类号:

TS261.1

刘延波，翁茜茜，张朋朋，耿欢欢，徐意昭，刘艺，韩素娜，潘春梅. 陶融型白酒酒醅堆积发酵理化因子、风味物质与微生物群落相关性分析[J]. 食品科学, 2025, 46(24): 162-173.

LIU Yanbo, WENG Xixi, ZHANG Pengpeng, GENG Huanhuan, XU Yizhao, LIU Yi, HAN Suna, PAN Chunmei. Correlation Analysis of Physicochemical Factors and Flavor Compounds with Microbial Communities during Stack Fermentation of Fermented Grains for Taorong-Type Baijiu[J]. FOOD SCIENCE, 2025, 46(24): 162-173.

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陶融型白酒酒醅堆积发酵理化因子、风味物质与微生物群落相关性分析

Correlation Analysis of Physicochemical Factors and Flavor Compounds with Microbial Communities during Stack Fermentation of Fermented Grains for Taorong-Type Baijiu

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