浓香型白酒窖泥-酒醅界面微生物定植与风味生成的空间耦合机制

doi:10.7506/spkx1002-6630-20251226-224

食品科学 ›› 2026, Vol. 47 ›› Issue (18): 37-51.doi: 10.7506/spkx1002-6630-20251226-224

• 基础研究 • 上一篇

浓香型白酒窖泥-酒醅界面微生物定植与风味生成的空间耦合机制

邓华1，任东亮2，黄孟阳3，蒲升惠3，尤翠萍1，李秀秀4，秦辉3,*，毛健1,4,5,*

（1.江南大学生物工程学院，粮食发酵与食品生物制造国家工程研究中心，江苏无锡 214122；2.南方海洋科学与工程广东省实验室（广州），广东广州 511458；3.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；4.江南大学（绍兴）产业技术研究院，浙江绍兴 312000；5.江南大学食品学院，食品科学与资源挖掘全国重点实验室，江苏无锡 214122）

发布日期:2026-09-29
基金资助:
国家自然科学基金重点项目（22138004）；国家自然科学基金专项项目（22422807）

Spatial Coupling Mechanism between Microbial Colonization and Flavor Generation at the Pit Mud-Jiupei Interface of Nongxiangxing Baijiu

DENG Hua, REN Dongliang, HUANG Mengyang, PU Shenghui, YOU Cuiping, LI Xiuxiu, QIN Hui, MAO Jian

(1. National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Biotechnology, Jiangnan University, Wuxi 214122, China; 2. Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou 511458, China; 3. National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co. Ltd., Luzhou 646000, China; 4. Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China; 5. State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Published:2026-09-29

摘要/Abstract

摘要： 为深入揭示浓香型白酒发酵系统中“窖泥-酒醅”界面的微生物与风味空间耦合机制，本研究旨在系统探究窖泥来源功能微生物的迁移定植规律及其驱动风味代谢的空间异质性特征。采用高通量测序结合多平台风味化学分析技术，对不同深度及水平距离的酒醅进行系统性空间采样，运用距离衰减模型和加权基因共表达网络分析（weighted gene co-expression network analysis，WGCNA）解析核心微生态功能模块。结果表明，酒醅与窖泥群落相似性随距离显著降低，上层酒醅拟合度更高（R2＝0.46），下层酒醅衰减更快，表明窖泥影响具有清晰的空间边界；关键风味物质如己酸乙酯在下层窖池壁0 cm处显著富集（最高433.09 µg/g），而乳酸乙酯在远离窖池壁处升高（最高888.83 µg/g）；窖泥来源Caproiciproducens在0 cm处丰度较高（2.55%～26.52%），离开界面后丰度迅速下降，而窖池中心则被相对丰度大于90%的Acetilactobacillus jinshanensis占据；WGCNA进一步确定了以产己酸功能菌、己酸及关键酯类（以己酸乙酯为代表）为核心的协同共变网络，且主要定位于下层窖泥-酒醅界面。本研究探明该界面并非单纯的物理边界而是决定典型风味形成的关键代谢交错带，揭示了核心区乙醇发酵与边缘区生香代谢的空间功能解耦机制，为白酒品质的精准空间调控提供了科学依据。

关键词: 浓香型白酒；空间异质性；窖泥；风味物质；微生物群落

Abstract: To gain a deeper understanding of the spatial coupling mechanism between microbes and flavor compounds at the “pit mud-jiupei” interface in the nongxiangxing baijiu fermentation system, this study systematically investigated the migration and colonization patterns of pit mud-sourced functional microbes and their roles in driving spatial heterogeneity in the metabolism of flavor compounds. High-throughput sequencing combined with multi-platform flavor compound analysis was employed for systematic spatial sampling of jiupei at different depths and horizontal distances, and core microecological functional modules were parsed using distance-decay models and weighted gene co-expression network analysis (WGCNA). The results indicated that the similarity of microbial communities between jiupei and pit mud decreased significantly with distance, with the upper layer showing a higher goodness of fit (R2 = 0.46) and the lower layer exhibiting faster decay, suggesting a clear spatial boundary for the influence of pit mud. Key flavor compounds such as ethyl caproate were significantly enriched at the 0 cm interface of the lower pit wall (maximum 433.09 µg/g), whereas ethyl lactate levels increased with distance from the pit wall (maximum 888.83 µg/g). The abundance of pit mud-sourced Caproiciproducens was high at the 0 cm interface (2.55%–26.52%) but dropped sharply away from the interface, while the pit core was dominated by Acetilactobacillus jinshanensis (relative abundance > 90%). WGCNA further identified a synergistic co-variation network centered on caproic acid-producing functional bacteria, caproic acid, and key esters (represented by ethyl caproate), which was primarily localized at the lower pit mud-jiupei interface. This study demonstrated that this interface is not merely a physical boundary but a critical metabolic ecotone determining the formation of typical flavor compounds, revealing a spatial functional decoupling mechanism between ethanol fermentation in the core and aroma formation in the periphery, thereby providing a scientific basis for the precise spatial regulation of baijiu quality.

Key words: nongxiangxing baijiu; spatial heterogeneity; pit mud; flavor compounds; microbial community

中图分类号:

TS261.1

邓华，任东亮，黄孟阳，蒲升惠，尤翠萍，李秀秀，秦辉，毛健. 浓香型白酒窖泥-酒醅界面微生物定植与风味生成的空间耦合机制[J]. 食品科学, 2026, 47(18): 37-51 https://doi.org/10.7506/spkx1002-6630-20251226-224

DENG Hua1, REN Dongliang2, HUANG Mengyang3, PU Shenghui3, YOU Cuiping1, LI Xiuxiu4, QIN Hui3,*, MAO Jian1,4,5,*. Spatial Coupling Mechanism between Microbial Colonization and Flavor Generation at the Pit Mud-Jiupei Interface of Nongxiangxing Baijiu[J]. FOOD SCIENCE, 2026, 47(18): 37-51 https://doi.org/10.7506/spkx1002-6630-20251226-224

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浓香型白酒窖泥-酒醅界面微生物定植与风味生成的空间耦合机制

Spatial Coupling Mechanism between Microbial Colonization and Flavor Generation at the Pit Mud-Jiupei Interface of Nongxiangxing Baijiu

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