酱香型白酒二轮次堆积酒醅微生物群落与理化指标相关性研究

Correlation between microbial community and physicochemical indexes in fermented grains of stacking fermentation process of the second rounds sauce-flavor Baijiu

采用高通量测序技术分析酱香型白酒二轮次堆积发酵过程中堆积酒醅微生物群落结构及演替规律。结果表明,酱香型白酒二轮次堆积发酵酒醅中共检测出171个属微生物,其中细菌125个属,真菌46个属。堆积酒醅中优势真菌包括曲霉属(Aspergillus)、假丝酵母属(Candida)、裸胞壳属(Emericella)、毕赤酵母属(Pichia)、红曲霉属(Monascus)、毛孢子菌属(Trichosporon)、节担菌属(Wallemia)、威克汉姆酵母属(Wickerhamomyces);优势细菌包括芽孢杆菌属(Bacillus)、乳杆菌属(Lactobacillus)、海洋芽孢杆菌属(Oceanobacillus)、高温放线菌属(Thermoactinomyces)、枝芽孢菌属(Virgibacillus)、片球菌属(Pediococcus)、光冈菌属(Mitsuokella)等。相关性分析结果表明,淀粉、总酸含量与曲霉属、裸胞壳属等微生物的丰度呈极显著正相关(P<0.01),有利于微生物的生长繁殖;温度、粗蛋白和还原糖的含量与裸胞壳属的丰度呈极显著负相关(P<0.01),对裸胞壳属的生长有抑制作用;水分含量与微生物多样性之间的相关性不显著(P≥0.05)。

The microbial community structure and succession of fermented grains during the second rounds stacking fermentation of sauce-flavor Baijiu(Chinese liquor)were analyzed by high-throughput sequencing technology.The results showed that a total of 171 genera were detected in fermented grains of the second rounds stacking fermentation process of sauce-flavor Baijiu,including 125 bacteria genera and 46 fungal genera.The dominant fungi in stacking fermented grains were Aspergillus,Candida,Emericella,Pichia,Monascus,Trichosporon,Wallemia,Wickerhamomyces,and the dominant bacteria were Bacillus,Lactobacillus,Oceanobacillus,Thermoactinomyces,Virgibacillus,Pediococcus,Mitsuokella.Correlation analysis results showed that starch and total acid contents were positively correlated with the abundance of Aspergillus and Emericella(P<0.01),which was beneficial to the growth and reproduction of microorganisms.Temperature,crude protein and reducing sugar contents were negatively correlated with the abundance of Emericella(P<0.01),and inhibited the growth of Emericella genus.There was no significant correlation between moisture and microbial diversity(P≥0.05).