食品与发酵工业 >

2022 , Vol. 48 >Issue 13: 63 - 69

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029725

研究报告

酒饼叶对豉香型白酒酒饼细菌多样性影响研究

  • 孙哲 ,
  • 黄芷珊 ,
  • 刘幼强 ,
  • 曹荣冰 ,
  • 黄桂东 ,
  • 钟先锋
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  • 1(佛山科学技术学院 食品科学与工程学院,广东 佛山,528231)
    2(广东省九江酒厂有限公司,广东 佛山,528203)
    3(广东省传统发酵食品工程技术研究中心,广东 佛山,528231)
    4(广东省食品流通安全控制工程技术研究中心,广东 佛山,528231)
    5(佛山市酿造工程技术研究中心,广东 佛山,528231)
    6(佛山市农业生物制造工程技术研究中心,广东 佛山,528231)
第一作者：硕士研究生(黄桂东教授为通信作者,E-mail:guidongh78@126.com)

收稿日期: 2021-10-15

  修回日期: 2021-12-08

  网络出版日期: 2022-08-03

基金资助

国家自然科学基金项目(32072198);广东省自然科学基金项目(2020A1515011444);广东省教育厅重点领域专项(2020ZDZX1029,2020ZDZX104);佛山市科技奖培育入库项目(2020001003715)

收起

Effects of herbal leaves on bacterial diversity of Chi-flavor Baijiu Jiuqu

  • SUN Zhe ,
  • HUANG Zhishan ,
  • LIU Youqiang ,
  • CAO Rongbing ,
  • HUANG Guidong ,
  • ZHONG Xianfeng
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  • 1(College of Food Science and Engineering, Foshan University of Science and Technology, Foshan 528231, China)
    2(Jiujiang Guangdong Distillery Co.Ltd, Foshan 528203, China)
    3(Guangdong Traditional Fermented Food Engineering Technology Research Center, Foshan 528231, China)
    4(Guangdong Province Food Circulation Safety Control Engineering Technology Research Center, Foshan 528231, China)
    5(Foshan Brewing Engineering Technology Research Center, Foshan 528231, China)
    6(Foshan Agricultural Biological Manufacturing Engineering Technology Research Center, Foshan 528231, China)

Received date: 2021-10-15

  Revised date: 2021-12-08

  Online published: 2022-08-03

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摘要

该文以广东省豉香型白酒的酒饼为研究对象,采用Illumina MiSeq高通量测序平台对不同比例酒饼叶生产的豉香型白酒酒饼中的细菌16S rDNA V3-V4区进行测序,分析豉香型白酒酒饼细菌菌群的多样性。结果表明,酒饼中细菌微生物群落构成比较稳定,90%以上分布在芽孢杆菌纲中,分别属于乳杆菌属、片球菌属和魏斯氏菌属等(相对丰度≥1%),不同比例酒饼叶对于豉香型白酒酒饼的细菌群落丰富度和多样性的影响各不相同;1%桂叶和8%假鹰爪叶生产的酒饼能够很好地提升其细菌菌群的丰富度和多样性;添加酒饼叶对乳杆菌属的相对丰度有抑制作用,桂叶和假鹰爪叶混合生产的酒饼可以大大提高魏斯氏菌属的相对丰度而降低片球菌属的丰度。该研究为优化豉香型白酒酒饼的生产发酵工艺和丰富酒曲微生物菌群数据库提供了理论依据。

关键词： 豉香型白酒; 酒饼; 桂叶; 假鹰爪叶; 微生物菌群; 高通量测序

本文引用格式

孙哲 , 黄芷珊 , 刘幼强 , 曹荣冰 , 黄桂东 , 钟先锋 . 酒饼叶对豉香型白酒酒饼细菌多样性影响研究[J]. 食品与发酵工业, 2022 , 48(13) : 63 -69 . DOI: 10.13995/j.cnki.11-1802/ts.029725

Abstract

This study focuses on the Chi-flavor Baijiu’s Jiuqu of Guangdong province. The bacterial diversity of Chi-flavor Baijiu Jiuqu with different concentrations of herbal leaves were analyzed by high-throughput sequencing of the 16S rRNA gene (V3-V4) using the Illumina MiSeq platform. The results showed that the bacterial communities in Jiuqu were stable. Among them, more than 90% dominant classes of bacteria were Bacilli, including Lactobacillus, Pediococcus and Weissella (relative abundance ≥1%). In addition, different concentrations of herbal leaves had variable effects on the richness and diversity of bacterial community in Chi-flavor Baijiu’s Jiuqu. 1% Cinnamomum cassia leaves and 8% Desmos chinensis leaves increased bacterial richness and diversity. However, the relative abundance of Lactobacillus was inhibited by the addition of herbal leaves. The relative abundance of Weissella increased greatly in Jiuqu with the mixture of C. cassia leaves and D. chinensis leaves, while the Pediococcus decreased. To sum up, this study provides a theoretical basis for optimizing the fermentation process to produce Chi-flavor Baijiu’s Jiuqu and enriching the database of microbial community in Jiuqu.

Key words： Chi-flavor Baijiu; Jiuqu; Cinnamomum cassia leaves; Desmos chinensis leaves; microbial community; high-throughput sequencing

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