为揭示小曲清香型白酒发酵过程菌群合成高级醇的代谢特征,使用气相色谱火焰离子化检测技术(gas chromatography flame ionization detection,GC-FID)分析春秋两季白酒发酵过程中高级醇变化规律,通过高通量扩增子测序揭示发酵过程中微生物群落的演替规律,采用随机森林算法确定差异微生物,相关性分析方法结合固态模拟发酵分析了高级醇代谢及调控规律。结果表明,春季发酵,产生高级醇总量为(179.43±9.57) mg/kg,秋季产量更高,达(276.86±26.80) mg/kg。Saccharomyces、Pichia、Rhizopus、Lactobacillus、Weissella是两季发酵过程绝对优势微生物中的差异属。其中Saccharomyces、Pichia、Lactobacillus跟高级醇产量有显著的相关性(ρ>0.6,P<0.05)。模拟固态发酵Saccharomyces cerevisiae产生(43.52±2.43) mg/kg高级醇,Pichia kudriavzevii与Lactobacillus brevis高级醇产量均较低(<3 mg/kg),当三者共培养时,高级醇产量较S.cerevisiae单培养降低了8.49 mg/kg(P<0.05),说明P.kudriavzevii、L.brevis能够调控S.cerevisiae合成代谢高级醇。利用高级醇合成代谢调控微生物可以有效控制白酒发酵过程中高级醇合成代谢。该研究对生产高级醇含量低的优质小曲清香型白酒有指导意义,为发酵食品风味调控提供了理论基础。
To reveal the metabolism characteristics of higher alcohols produced by microbiota in fermentation process of light aroma type Baijiu started by Xiaoqu, gas chromatography flame ionization detection (GC-FID) was used to analyze the dynamics of higher alcohols during the fermentation process of two seasons. High-throughput amplification sequencing revealed the succession of microbial community during the fermentation process. Subsequently, the differences between microbial communities of the two seasons were analyzed via random forest method. Finally, mechanism of synthesis and regulation of higher alcohols were determined by correlation analysis with simulated solid-state fermentation. The total amount of higher alcohols produced in the samples of spring was (179.43±9.57) mg/kg, and the yield was higher in that of autumn, reaching (276.86±26.80) mg/kg. Saccharomyces, Pichia, Rhizopus, Lactobacillus and Weissella were the differentiate genera among the predominant microorganisms in the two-season samples. Among them, Saccharomyces, Pichia and Lactobacillus had significant correlation coefficients with the yield of higher alcohols (ρ>0.6, P<0.05). Saccharomyces cerevisiae produced (43.52±2.43) mg/kg higher alcohols in simulated solid fermentation. Besides, Pichia kudriavzevii and Lactobacillus brevis produced lower levels of higher alcohols (<3 mg/kg). The yield of higher alcohols produced by coculture system was 8.49 mg/kg lower than that of S. cerevisiae (P>0.05), suggesting that P. kudriavzevii and L. brevis could regulate the synthesis of higher alcohols. The regulation microorganisms could effectively control the synthesis of higher alcohols during the fermentation process. This study has guiding significance for the production of high-quality light aroma type Baijiu started by Xiaoqu with low content of higher alcohols and provides a theoretical basis for the flavor regulation of fermented food.
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