食品科学 ›› 2026, Vol. 47 ›› Issue (6): 182-191.doi: 10.7506/spkx1002-6630-20250915-117

• 生物工程 • 上一篇    

不同感官窖泥的差异及相关性

康承霞,秦辉,贾俊杰,张宿义,敖宗华,蔡小波,陈吉   

  1. (1.四川轻化工大学食品与酿酒工程学院,四川 自贡 643000;2.泸州老窖股份有限公司,国家固态酿造工程技术研究中心,四川 泸州 646000)
  • 发布日期:2026-04-14
  • 基金资助:
    泸州市科技计划项目(2024-SYF-196)

Differences and Correlations between Physicochemical Properties and Microbial Communities of Baijiu Pit Mud with Different Sensory Characteristics

KANG Chengxia, QIN Hui, JIA Junjie , ZHANG Suyi, AO Zonghua, CAI Xiaobo, CHEN Ji   

  1. (1. School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Zigong 643000, China; 2. National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co., Ltd., Luzhou 646000, China)
  • Published:2026-04-14

摘要: 本研究采用高通量测序技术结合窖泥感官评价和理化检测,解析6 a窖龄窖池中不同感官窖泥的差异。结果表明,在窖泥成熟前期、相同窖龄条件下,不同感官窖泥在理化品质和微生物方面均呈现出显著性差异,并与其所处位置和颜色转变程度密切相关;窖池侧壁相同深度范围内,窖泥由新到老的转变进程窖泥黑色程度逐渐增加,且与细菌群落密切相关。窖泥成熟前期,Hydrogenispora、Sedimentibacter、Aminobacterium、Syntrophomonas与窖泥pH值呈显著正相关(P<0.05),是改变窖泥生态环境、促进窖泥老熟的重要菌群。低pH值会降低窖泥细菌的丰富度和多样性;Atopobium能促进窖泥中腐殖质的形成。窖泥中腐殖质与铵态氮呈显著负相关,其余理化指标之间呈不同程度的正相关;Ruminiclostridium与有效钾呈显著正相关;Lactobacillus除了与Bacillus呈正相关外,与其余具有相关性的细菌均呈负相关。本研究解析了不同感官窖泥理化、微生物的差异及其原因,可为丰富窖泥由新向老转变过程的认知以及人工窖泥、窖泥养护技术创新提供理论依据和数据支撑。

关键词: 高通量测序;窖泥;感官品质;微生物;相关性

Abstract: This study utilized high-throughput sequencing technology combined with sensory evaluation and physicochemical analysis to investigate the differences in microbial communities, sensory attributes and physicochemical properties among pit mud with varying sensory profiles from a 6-year-old baijiu cellar. The results indicated that under the same pit age during the early maturation stage, pit mud with different sensory characteristics showed significant differences in physicochemical properties and microbial communities, which were closely related to their location and the degree of color transformation. Within the same depth range on the pit wall, the blackness of pit mud gradually increased during its maturation and was closely associated with the bacterial community. In the early maturation stage, Hydrogenispora, Sedimentibacter, Aminobacterium, and Syntrophomonas showed significant positive correlations with the pH of pit mud (P < 0.05), identifying them as key microbial groups that modify the ecological environment of pit mud and promote its aging. Low pH was found to reduce bacterial richness and diversity. Atopobium contributed to the formation of humus in pit mud. Humus in pit mud showed a significantly negative correlation with ammonium nitrogen, while other physicochemical indicators exhibited varying degrees of positive correlation. Ruminiclostridium had a significantly positive correlation with available potassium. Lactobacillus was positively correlated with Bacillus but negatively correlated with all other detected bacterial genera. This study elucidated the differences in the physicochemical and microbial properties in pit mud with different sensory profiles as well as their underlying causes, providing a theoretical basis and data support for enhancing the understanding of the aging process of pit mud and for innovating artificial pit mud cultivation and maintenance techniques.

Key words: high-throughput sequencing; pit mud; sensory attributes; microorganisms; correlation

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