河南产区浓香型酒醅中细菌群落特征及其与挥发性化合物关联性探究

Characterization of Bacterial Communities in Strong Flavour Chinese Fermented Grains in Henan Province and Their Correlation with Volatile Compounds

通过高通量测序技术揭示细菌群落特征,采用气相色谱-质谱联用测定酒醅发酵过程中的挥发性化合物,并对两者之间的相关性进行解析。结果表明,酒醅样品共注释到21个门,356个属,其中Firmicutes(厚壁菌门)和Proteobacteria(变形菌门)等10个细菌门、Lactobacillus(乳杆菌属)和Pantoea(泛菌属)等10个细菌属为平均相对丰度前10位的门和属。共检测到8种醇、12种酯、8种酸、1种酮,1种醛和3种酚。平均相对丰度前10位的可鉴定细菌属(平均相对丰度为83.2%)中与挥发性化合物有显著相关性(P<0.05)的细菌为Chitinophaga(噬几丁质菌属)和Pantoea等,且Chitinophaga与10种挥发性化合物呈显著的正相关关系,Pantoea与6种挥发性化合物呈显著的负相关关系。研究结果可为浓香型白酒优良细菌微生物的筛选及其功能性研究提供指导。

High-throughput sequencing was used to characterize the bacterial community,and gas chromatograph-mass spectrometry(GC-MS)was used to determine volatile compounds during the fermentation of fermented grains and to resolve the correlation between them.The results showed that a total of 21 phyla and 356 genera were annotated in fermented grains samples,among which 10 bacterial phyla,including Firmicutes and Proteobacteria,and 10 bacterial genera,including Lactobacillus and Pantoea,were among the top 10 phyla and genera in terms of average relative abundance.A total of 8 alcohols,12 esters,8 acids,1 ketone,1 aldehyde and 3 phenols were detected.The top 10 identifiable bacterial genera in terms of mean relative abundance(83.2%mean relative abundance)with significant correlations(P<0.05)with volatile compounds were Chitinophaga and Pantoea,Chitinophaga showed a significant positive correlation with 10 volatile compounds and Pantoea showed a significant negative correlation with 6 volatile compounds.This study provides guidance for the screening of good bacterial microorganisms and their functionality in strong flavour Chinese spirits.