基于多组学的暹罗芽孢杆菌四甲基吡嗪合成机制及其对白酒风味的影响

doi:10.7506/spkx1002-6630-20250813-089

食品科学 ›› 2026, Vol. 47 ›› Issue (2): 113-123.doi: 10.7506/spkx1002-6630-20250813-089

基于多组学的暹罗芽孢杆菌四甲基吡嗪合成机制及其对白酒风味的影响

童文华，王辉，张亚东，程伟，陈波，李依芸，杨莹，黄丹，沈毅，罗惠波

（1.四川轻化工大学食品与酿酒工程学院，四川宜宾 644000；2.酿酒生物技术及应用四川省重点实验室，四川宜宾 644000；3.四川郎酒股份有限公司，四川泸州 646523）

出版日期:2026-01-25 发布日期:2026-02-05
基金资助:
四川轻化工大学研究生创新基金资助项目（Y2024198）；四川省古蔺郎酒厂有限公司横向项目（CX202345）

Multi-omics Analysis of the Mechanisms of Tetramethylpyrazine Synthesis in Bacillus siamensis and Its Impact on Baijiu Flavor

TONG Wenhua, WANG Hui, ZHANG Yadong, CHENG Wei, CHEN Bo, LI Yiyun, YANG Ying, HUANG Dan, SHEN Yi, LUO Huibo

(1. School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644000, China; 2. Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin 644000, China; 3. Sichuan Langjiu Distillery Co. Ltd., Luzhou 646523, China)

Online:2026-01-25 Published:2026-02-05

摘要/Abstract

摘要： 为解析暹罗芽孢杆菌（Bacillus siamensis）在酱香型白酒固态发酵中四甲基吡嗪（tetramethylpyrazine, TTMP）合成的分子机制及风味调控效应，从酱香型大曲中分离菌株BQ1004，经形态学观察、16S rRNA基因测序鉴定后，结合全基因组测序解析功能基因，选取菌株发酵48、72、108 h发酵液（T48、T72、T108）进行转录组测序及生物信息学分析，并通过模拟固态发酵评估其对风味物质的影响。结果显示，菌株BQ1004基因组携带乙酰乳酸合酶、乙酰乳酸脱羧酶等完整的TTMP合成相关酶基因。通过转录组分析发现，T48与T72间差异表达基因1 716 个，其中上调基因974 个、下调基因742 个。T48与T108间差异表达基因1 623 个，其中上调基因857 个、下调基因766 个。同时，氮代谢、糖酵解、氧化磷酸化等通路基因显著富集，其中丙氨酸、天冬氨酸、谷氨酸通过参与氮代谢为TTMP合成提供氮源，ald（丙氨酸脱氢酶）、coxA（氧化磷酸化）等关键基因上调驱动TTMP快速合成。在固态发酵中，该菌株使酒醅中TTMP含量提升189.13%（达（410.65±13.07）mg/kg），总吡嗪类物质含量增加139.72%，同时醇类、有机酸等风味物质含量提高。本研究揭示了暹罗芽孢杆菌调控酱香型白酒风味的代谢机制，可为白酒风味强化提供理论支撑。

关键词: 暹罗芽孢杆菌, 酱香型白酒, 四甲基吡嗪, 全基因组, 转录组, 代谢调节

Abstract: To clarify the molecular mechanism of tetramethylpyrazine (TTMP) synthesis and the flavor regulatory effect of Bacillus siamensis in the solid-state fermentation of jiangxiangxing baijiu, B. siamensis strain BQ1004 was isolated from jiangxiangxing Daqu and was identified by morphological observation and 16S rRNA gene sequencing. Its functional genes were analyzed by whole-genome sequencing. Transcriptome sequencing and bioinformatics analysis were performed on the fermentation broth of the strain at 48, 72 and 108 h (denoted as T48, T72 and T108, respectively), and its impact on flavor substances was evaluated via simulated solid-state fermentation. The results showed that the genome of strain BQ1004 carried complete TTMP synthesis-related enzyme genes, such as those encoding acetolactate synthase and acetolactate decarboxylase. Transcriptome analysis revealed 1 716 differentially expressed genes (DEGs) between T48 and T72 (974 up-regulated genes and 742 down-regulated) and 1 623 DEGs between T48 and T108 (857 up-regulated genes and 766 down-regulated). Meanwhile, these DEGs were significantly enriched in pathways such as nitrogen metabolism, glycolysis, and oxidative phosphorylation. Among them, alanine, aspartic acid, and glutamic acid provided nitrogen sources for TTMP synthesis by participating in nitrogen metabolism, and key genes such as ald (alanine dehydrogenase) and coxA (oxidative phosphorylation) were up-regulated to drive the rapid synthesis of TTMP. In solid-state fermentation, this strain increased the TTMP content in fermented grains by 189.13% (reaching up to (410.65 ± 13.07) mg/kg) and the total pyrazine content by 139.72%, and also elevated the contents of alcohols, organic acids, and other flavor substances. This study reveals the metabolic mechanism by which B. siamensis regulates the flavor of jiangxiangxing baijiu, providing theoretical support for flavor enhancement in baijiu production.

Key words: Bacillus siamensis, jiangxiangxing baijiu, tetramethylpyrazine, whole genome, transcriptome, metabolic regulation

中图分类号:

TS201.3

童文华, 王辉, 张亚东, 程伟, 陈波, 李依芸, 杨莹, 黄丹, 沈毅, 罗惠波. 基于多组学的暹罗芽孢杆菌四甲基吡嗪合成机制及其对白酒风味的影响[J]. 食品科学, 2026, 47(2): 113-123.

TONG Wenhua, WANG Hui, ZHANG Yadong, CHENG Wei, CHEN Bo, LI Yiyun, YANG Ying, HUANG Dan, SHEN Yi, LUO Huibo. Multi-omics Analysis of the Mechanisms of Tetramethylpyrazine Synthesis in Bacillus siamensis and Its Impact on Baijiu Flavor[J]. FOOD SCIENCE, 2026, 47(2): 113-123.

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基于多组学的暹罗芽孢杆菌四甲基吡嗪合成机制及其对白酒风味的影响

Multi-omics Analysis of the Mechanisms of Tetramethylpyrazine Synthesis in Bacillus siamensis and Its Impact on Baijiu Flavor

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