白酒发酵副产物黄水原核微生物组成及理化特性研究

Prokaryotic microbial compositions and physicochemical characteristics of Huangshui, a by-product of Baijiu fermentation

黄水是固态发酵白酒的副产物,其具有丰富的微生物资源。该研究采用常规理化检测方法和高通量测序技术全面分析了不同来源黄水在理化特性和原核微生物结构组成的异同。结果表明,不同车间黄水的pH、总酸、不挥发酸、酒精度、还原糖和淀粉含量等理化指标均差异极显著(P<0.01),并且不同车间黄水原核微生物群落的多样性、丰富度和结构组成差异显著(P<0.05)。乳酸杆菌属(Lactobacillus)是所有原核微生物的优势属,其相对丰度为72.34%~98.52%,与总酸、酒精度、不挥发酸和淀粉含量呈正相关。黄水中含有魏斯氏菌属(Weissella)、肠球菌属(Enterococcus)和副拟杆菌属(Parabacteroides),这些微生物与pH和还原糖含量呈正相关。此外,不同车间黄水原核微生物群落差异会影响原酒酸酯的含量,乳酸杆菌属与原酒总酸和总酯含量呈极显著正相关(P<0.01)。不同车间黄水原核微生物群落结构差异与理化因子显著相关,了解理化因子对原核微生物的影响,可为以黄水为原料筛选功能菌株提供数据基础。理化因子显著影响黄水原核微生物群落组成,不同车间黄水原核微生物群落结构差异与理化因子显著相关。

Huangshui is a by-product of solid-state fermentation Baijiu that has abundant microbial resources.In this study,the similarities and differences in physicochemical properties and prokaryotic microbial structures among different sources of Huangshui were comprehensively analyzed by physicochemical detection methods and high-throughput sequencing technology.The results showed that pH,total acid,non-volatile acid,alcohol content,reducing sugar and starch contents of Huangshui in different workshops were highly significantly different(P<0.01),and there were significant differences in the diversity,richness and structural composition of Huangshui prokaryotic microbial communities in different workshops(P<0.05).Lactobacillus was the dominant genus of all prokaryotic microorganisms,and its relative abundance ranged from 72.34%to 98.52%,which was positively correlated with the contents of total acid,alcohol content,non-volatile acid and starch content.The Huangshui contained Weissella,Enterococcus and Parabacteroides,which were positively correlated with pH and reducing sugar content.In addition,the differences of Huangshui prokaryotic microbial communities in different workshops affected the contents of acids and esters in base liquor,and Lactobacillus had a highly significant positive correlation with the contents of total acids and total esters(P<0.01).The difference of community structure of Huangshui prokaryotic microorganisms in different workshops was significantly correlated with physicochemical factors.Understanding the effects of physicochemical factors on prokaryotic microorganisms could provide a data for screening functional strains using Huangshui as raw materials.Physicochemical factors significantly affected the community composition of prokaryotic microorganisms in Huangshui,and the differences in community structure of prokaryotic microorganisms in different workshops were significantly related to physicochemical factors.