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

摘要/Abstract

摘要： 为探究陶融型白酒堆积工艺的酿造机制，本研究以发酵时间梯度为变量，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（GC-MS）技术解析酒醅中风味物质结构，并基于冗余分析法（RDA）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（Wickerhamomyces-Candida_clade）在发酵前期（12 h）丰度较高，而毕赤酵母（Pichia）的相对丰度则是随堆积时间持续增加。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（Wickerhamomyces-Candida_clade）与醇类和酯类物质有显著的负相关性（P＜0.05），细菌属中如魏斯氏菌（Weissella）与醇类和酯类物质具有显著正相关性（P＜0.05），而芽孢杆菌（Bacillus）与酸类物质具有极显著的负相关（P＜0.01）。该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 brewing mechanism of the stacking fermentation process in Taorong-type Baijiu, this study collected fermented grain (jiupei) samples at different stacking stages using fermentation time as the variable. The Illumina MiSeq high-throughput sequencing platform was employed to analyze the microbial community structure and dynamic changes during stacking fermentation. 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 among physicochemical factors, flavor compounds, and microbial communities.The results showed that Firmicutes was the dominant bacterial phylum throughout the stacking fermentation of Taorong-type Baijiu, with the relative abundance of Bacillus peaking at 63.47% at 24 h. The fungal community was primarily composed of Ascomycota, where Wickerhamomyces-Candida_clade was more abundant in the early stage (12 h), while Pichia increased continuously with stacking time. Starch was identified as the key physicochemical factor influencing microbial succession during stacking fermentation. Furthermore, correlation analysis revealed that certain fungal genera, such as Wickerhamomyces-Candida_clade, exhibited significant negative correlations (P＜0.05) with alcohols and esters, whereas bacterial genera like Weissella showed significant positive correlations (P＜0.05) with these flavor compounds. Notably, Bacillus was strongly negatively correlated (P＜0.01) with acids. These findings provide a theoretical foundation for further elucidating the fermentation mechanisms of Taorong-type Baijiu.

Key words: Taorong-type Baijiu, High-throughput sequencing, Stacking 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.

茜茜翁. Correlation Analysis of Physicochemical Factors, Flavor Compounds, and Microbial Communities During Stack Fermentation of Taorong-type Baijiufermented grains[J]. FOOD SCIENCE.

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