桑果酒发酵过程中酸性物质与细菌群落相关性分析

Correlations analysis between acidic substances and bacterial community in mulberry wine fermentation

基于高通量测序技术,分析主发酵阶段桑果酒细菌群落结构及其与果酒酸性物质变化之间的相关性。结果表明,两个品种桑果发酵液中酸性物质和细菌群落结构差异较大。发酵24 h,“德果1号”可滴定酸、挥发酸含量缓慢上升,其优势菌unidentified Rickettsiales相对丰度从79.74%降到17.45%,乳球菌属从0.62%升到57.24%;而“嘉陵30号”发酵24 h,可滴定酸和挥发酸含量快速升高,尤其是乙酸含量,其优势菌明串珠菌属、魏斯氏菌属分别从53.39%、3.85%降到35.20%、0.59%,乳酸杆菌属从39.11%升到52.23%。发酵液中产酸菌有醋酸杆菌属、葡糖杆菌属等醋酸菌和明串珠菌属、乳酸杆菌属、魏斯氏菌属等乳酸菌,这些细菌主要来自桑果原料,并在发酵液中细菌群落的相互作用下,相对丰度增加,产生乙酸等挥发酸。

Correlations between acidic substances and bacterial community in mulberry wine fermentation were analyzed using high-throughput sequencing.The results showed that acidic substances and bacterial community of mulberry fermentation liquor were significant different in two cultivars.After 24 h of fermentation,the contents of titratable acid and volatile acid in“Deguo No.1”fermented mulberry wine increased slowly,and the relative abundance of its dominant bacterium unidentified Rickettsiales bacteria decreased dramatically from 79.74%to 17.45%,Lactococcus increased significantly from 0.62%to 57.24%.However,titratable acid and volatile acids in"Jialing 30"fermented mulberry wine increased rapidly,especially the acetic acid.The relative abundance of its dominant bacteria Leuconostoc and Weissella declined from 53.39%and 3.85%to 35.20%and 0.59%,respectively,and Lactobacillus increased from 39.11%to 52.23%.The acid-producing bacteria in the fermentation broth mainly included acetic acid bacteria such as Acetobacter,Gluconobacter and lactic acid bacteria such as Leuconostoc,Lactobacillus,Weissella.These bacteria were mainly from mulberry raw materials,their relative abundance increased and produced volatile acetic acid under the interaction of bacterial community in the fermentation broth.