四川黄酒麦曲发酵过程中理化特性及微生物多样性变化研究

Physicochemical characteristics and microbial diversity in wheat Qu during the fermentation of Sichuan Huangjiu

利用高通量测序技术对四川黄酒麦曲发酵过程中细菌和真菌群落动态变化规律进行解析。研究表明,细菌类的葡萄球菌属(Staphylococcus)、肠杆菌属(Enterobacter)、Kosakonia为发酵前期的主要菌属,在发酵第5天(顶温)时,群落物种最为丰富;真菌类的曲霉属(Aspergillus)在整个发酵过程中一直是绝对优势菌属,随着发酵的进行,其丰度略有下降。在对黄酒麦曲理化指标的检测中发现,在麦曲发酵结束后,水分含量下降,糖化力、液化力、还原糖含量和酸度均上升。麦曲理化指标与微生物种群结构具有一定相关性。研究结果加深了对黄酒麦曲的微生物群落组成和多样性的全面认识,为解析黄酒麦曲发酵过程中微生物代谢机理提供了一定理论基础。

The bacterial and fungal diversity during the fermentation of Sichuan Huangjiu(Chinese rice wine)wheat Qu was analyzed by high throughput sequencing.The results showed that,as for the bacterial community,Staphylococcus,Enterobacter and Kosakonia were the dominant bacteria in the early fermentation stage,and the community species were the most abundant on the fifth day of fermentation(at the peak temperature).As for the fungal community,Aspergillus was the dominant fungi during the whole fermentation,and its abundance decreased slightly as the fermentation went on.According to the results of the physicochemical characteristics of Huangjiu wheat Qu,the water content of wheat Qu decreased after the fermentation,while its saccharification power,liquefaction power,reducing sugar content and acidity all increased.The physicochemical indicators of wheat Qu exhibited a correlation with its microbial population structure.This study explored the dynamic changes of microorganisms in Huangjiu wheat Qu fermentation,deepened the comprehensive understanding of microbial community composition of Huangjiu wheat Qu,which provided a theoretical basis for the analysis of microbial metabolism mechanism in Huangjiu wheat Qu fermentation.