酱香型白酒第5轮次堆积微生物与风味物质相关性及关键功能菌群组装机制解析

doi:10.7506/spkx1002-6630-20260316-126

食品科学 ›› 2026, Vol. 47 ›› Issue (19): 164-171.doi: 10.7506/spkx1002-6630-20260316-126

• 生物工程 • 上一篇

酱香型白酒第5轮次堆积微生物与风味物质相关性及关键功能菌群组装机制解析

何伟华，张亚东，朱敏，但虎林，罗惠波，黄丹，沈毅

（1.四川轻化工大学食品与酿酒工程学院，四川自贡 643000；2.四川郎酒股份有限公司，四川泸州 646523；3.酿酒科学与技术四川省重点实验室，四川自贡 643000）

发布日期:2026-10-22
基金资助:
四川轻化工大学研究生创新基金项目（Y2024197）；四川省科技成果转移转化示范项目（2024ZHCG0094）

Correlation between Microbial Communities and Flavor Compounds and Assembly Mechanism of Key Functional Microbiota during the Fifth Round of Stacking Fermentation of Jiangxiangxing Baijiu

HE Weihua, ZHANG Yadong, ZHU Min, DAN Hulin, LUO Huibo, HUANG Dan, SHEN Yi

(1. School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Zigong 643000, China; 2. Sichuan Langjiu Co., Ltd., Luzhou 646523, China; 3. Brewing Science and Technology Key Laboratory of Sichuan Province, Zigong 643000, China)

Published:2026-10-22

摘要/Abstract

摘要： 本实验以泸州某酒厂酱香型白酒第5轮次堆积发酵酒醅为研究对象，结合高通量测序与顶空固相微萃取气相色谱-质谱联用技术，分析微生物群落演替、挥发性风味物质组成特征及二者关联。结果显示，酒醅中共检出49 种挥发性风味物质，分别为醇类12 种、醛类8 种、酸类3 种、酯类19 种、吡嗪类2 种、呋喃类2 种、酚类2 种和其他类1 种，醇类、酯类物质前期富集后期下降，醛类、酸类整体呈波动变化，吡嗪类持续上升。从微生物组成来看，共检出了257 个细菌属和80 个真菌属，枝芽孢杆菌属、克罗彭斯特德菌属、芽孢杆菌属、丝衣霉属、嗜热子囊菌属、嗜热真菌属等为优势微生物。通过Mantel检验、Pearson相关性分析确定丝衣霉属、嗜热真菌属、嗜热子囊菌属、芽孢杆菌属为堆积发酵过程中关键功能菌群。基于零模型的iCAMP分析方法对关键功能菌的组装机制进行分析，发现关键功能菌群的组装由确定性过程与随机性过程共同驱动，其中芽孢杆菌属群落组装包含生态漂变、均质化扩散、异质选择、同质选择、扩散限制多种途径，丝衣霉属、嗜热真菌属、嗜热子囊菌属以同质选择与生态漂变为主要组装途径。本研究结果可为阐明酱香型白酒堆积发酵机理提供科学论据。

关键词: 酱香型白酒；微生物群落；风味化合物；相关性；关键功能菌群

Abstract: In this study, high-throughput sequencing and headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed to investigate the succession of microbial communities and the composition of volatile flavor compounds in the fermented grains from the fifth round of stacking fermentation of jiangxiangxing baijiu produced in a distillery in Luzhou, respectively. Furthermore, the correlations between microbial communities and volatile flavor compounds were analyzed. A total of 49 volatile flavor compounds were detected in the fermented grains, including 12 alcohols, 8 aldehydes, 3 organic acids, 19 esters, 2 pyrazines, 2 furans, 2 phenols, and 1 other compound. Alcohols and esters were found to be enriched at the early stage and decreased at the late stage; aldehydes and acids exhibited overall fluctuating trends, while pyrazines were continuously accumulated. In terms of microbial composition, 257 bacterial genera and 80 fungal genera were identified, with Virgibacillus, Kroppenstedtia, Bacillus, Byssochlamys, Thermoascus, and Thermomyces being the dominant ones. Byssochlamys, Thermomyces, Thermoascus, and Bacillus were identified as the key functional microbiota during stacking fermentation by Mantel test and Pearson correlation analysis. Null-model-based individual-based community assembly modeling (iCAMP) analysis of the assembly mechanisms of these key functional genera indicated that their community assembly was driven by both deterministic and stochastic processes. Specifically, the assembly of Bacillus involved multiple pathways including ecological drift, homogenizing dispersal, variable selection, homogeneous selection, and dispersal limitation, whereas Byssochlamys, Thermomyces, and Thermoascus were primarily assembled via homogeneous selection and ecological drift. This study provides scientific evidence for elucidating the mechanisms of stacking fermentation in jiangxiangxing baijiu production.

Key words: jiangxiangxing baijiu; microbial community; flavor compounds; correlation; key functional microbiota

中图分类号:

Q93-3

何伟华，张亚东，朱敏，但虎林，罗惠波，黄丹，沈毅. 酱香型白酒第5轮次堆积微生物与风味物质相关性及关键功能菌群组装机制解析[J]. 食品科学, 2026, 47(19): 164-171 https://doi.org/10.7506/spkx1002-6630-20260316-126

HE Weihua, ZHANG Yadong, ZHU Min, DAN Hulin, LUO Huibo, HUANG Dan, SHEN Yi. Correlation between Microbial Communities and Flavor Compounds and Assembly Mechanism of Key Functional Microbiota during the Fifth Round of Stacking Fermentation of Jiangxiangxing Baijiu[J]. FOOD SCIENCE, 2026, 47(19): 164-171 https://doi.org/10.7506/spkx1002-6630-20260316-126

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酱香型白酒第5轮次堆积微生物与风味物质相关性及关键功能菌群组装机制解析

Correlation between Microbial Communities and Flavor Compounds and Assembly Mechanism of Key Functional Microbiota during the Fifth Round of Stacking Fermentation of Jiangxiangxing Baijiu

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