酒药是传统黄酒酿造过程中重要的动力源,具有糖化和发酵的双重作用,绍兴酒药赋予绍兴酒独特的品质。为探究绍兴地区不同酒厂酒药微生物组成、理化指标及其特性,首先通过单分子实时定量测序技术(single molecule real time sequencing,SMRT-seq)研究酒药的微生物组成,然后测定酒药水分含量、酸度及酶活性等相关理化指标,最后筛选鉴定酒药中核心微生物并研究其功能特性。微生物群落结构分析结果表明,不同酒厂酒药细菌群落种类及相对丰度差异较大,以戊糖片球菌(Pediococcus pentosaceus)、食窦魏斯氏菌(Weissella cibaria)、肠杆菌属为主(Enterococcus);真菌较为稳定,以扣囊复膜酵母(Saccharomycopsis fibuligera)为主。理化指标结果显示,JH酒厂酒药水分含量(14.52%)显著高于其他酒厂样品(P＜0.05),TP和JH酒厂的酒药酸度(33.14和35.49 g/kg)和液化力(1.4和1.31 U/g)显著高于其他酒厂样品(P＜0.05),SYH酒厂酒药的酸性蛋白酶活力最高,为190.08 U/g(P＜0.05)。不同厂区酒药存在一定差异,但在核心功能性微生物组成及特性方面具有一致性,筛选得到71株微生物,功能分析结果显示扣囊复膜酵母对酒药酵母的淀粉酶和蛋白酶活性贡献最大,异常威克汉姆酵母可能是潜在的风味贡献者。该研究为未来酒药机械化生产提供理论依据,筛选获得的功能微生物能够为机械化黄酒风味提升提供菌种。
Jiuyao is an important power source in the brewing of traditional Huangjiu, with the functions of saccharification and fermentation. Shaoxing Jiuyao endows Shaoxing Huangjiu with a unique quality. In order to explore the microbial composition and physiochemical indicators of Jiuyao in different wineries in Shaoxing, microbial composition of Jiuyao was studied by single molecule real time sequencing technology (SMRT-seq), and the water content, acidity and enzyme activity of Jiuyao was determined. The core microorganisms in Jiuyao and their functional characteristics were studied by analyzing relevant physiochemical indicators. The types and relative abundances of the bacterial community in different wineries are quite different, with Pediococcus pentosaceus, Weissella cibaria and Enterobacter being the dominant ones; in contrast, fungi were stable with Saccharomycopsis fibuligera. The water content of Jiuyao in JH winery (14.52%) was significantly higher than others (P<0.05). The acidity of Jiuyao in TP and JH winery (33.14, 35.49 g/kg) and the liquefaction force (1.4, 1.31 U/g) was significantly higher than others (P＜0.05), and the acid protease activity of SYH winery was the highest, which was 190.08 U/g (P＜0.05). The composition and characteristics of the core functional microorganisms in Jiuyao in different factories were consistency. Among the 71 microorganisms screened, S. fibuligera contributed the most to the amylase and protease activities of the Jiuyao yeast. Wickerhamomyces anomalus could be a potential flavor contributor. This study can provide a theoretical basis for the mechanized production of Jiuyao in the future and the functional microorganisms got by screening can provide bacteria for the flavor enhancement of mechanized Huangjiu.
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