人工窖泥在浓香型白酒酿造中微生物群落结构的变化

Changes in Microbial Community of Artificial Pit Mud During Strong-Flavor Baijiu Production

利用基于超高通量测序的宏基因组学技术研究了人工窖泥的微生物群落结构及其在浓香型白酒生产中随时间的变化。结果显示,底部人工窖泥较高的水分、腐殖质和氮含量更适宜窖泥微生物生长,人工窖泥底部样品的微生物多样性略高于中间部位,糖苷水解酶和碳水化合物结合模块的数量也高于中间部位人工窖泥样品。在浓香型白酒生产过程中,窖泥中细菌属的多样性增加,真菌属微生物的种类减少。Lactobacillus属细菌、Thermoascus和Aspergillus属真菌丰度显著上升,Caproiciproducens属细菌丰度下降,不利于浓香型酒典型风格主体成分己酸乙酯的产生。研究结果表明应当注意对窖池采取适当的养护措施,有助于提升浓香型白酒品质。

This study utilized ultra-high-throughput sequencing-based metagenomics to explore the microbial community structure of artificial pit mud and its temporal changes during the production of strong-flavor Baijiu.Results indicated that the higher moisture,humic substances,and nitrogen content in the bottom layer of the pit mud created a more suitable environment for microbial growth,leading to slightly higher microbial diversity compared to the middle layer.Enzymes such as glycoside hydrolases(GH)and carbohydrate-binding modules(CBM)were more abundant in the bottom layer.During Baijiu production,an increase in bacterial diversity and a decrease in fungal species were observed.Lactobacillus,Thermoascus,and Aspergillus showed significant increases in abundance,while Caproiciproducens decreased,impacting the production of ethyl caproate,a key flavor component of strong-flavor Baijiu.The findings suggest the importance of appropriate maintenance of pit pools to enhance the quality of strong-flavor Baijiu.