为进一步探究调味白酒发酵机理,该文采用高通量测序和常规理化分析技术探究其发酵过程中糟醅微生物群落结构及其与理化指标间的关系,以及不同层糟醅之间的差异和代谢情况。结果表明,随着发酵的进行,细菌群落的丰度和多样性先增加后逐渐减少,真菌群落的丰度和多样性先增加后趋于稳定。在同一发酵期,不同层糟醅微生物之间丰度和多样性差异不显著(P＞0.05);而在发酵过程中差异显著(P<0.05)。醋杆菌属(Acetobacter)、乳酸杆菌属(Lactobacillus)、芽孢杆菌属(Bacillus)等为优势细菌;伊萨酵母属(Issatchenkia)、丝衣霉属(Byssochlamys)、毕赤酵母属(Pichia)等为优势真菌。相关性分析显示,淀粉和还原糖含量与Acetobacter、Bacillus、Byssochlamys等呈正相关,与Trichomerium、Pichia等呈负相关。水分和酸度与Lactobacillus、Issatchenkia、Pichia等呈正相关,与Acetobacter、Bacillus、Byssochlamys、Monascus等呈负相关。细菌涉及代谢、遗传信息处理和环境信号处理的通路比例分别为(77.44±0.81)%、(9.79±1.52)%和(5.58±0.26)%;与芝麻香型白酒相比,该调味白酒中Lactobacillus对真菌抑制作用较弱,代谢功能以氨基酸转运与代谢、碳水化合物运输和代谢以及核苷酸转运与代谢为主,且丰度随着发酵的进行不断增长。该研究进一步揭示了调味白酒发酵过程中微生物群落的结构变化,为调味白酒的酿造机理研究提供一定的理论基础。
To further explore the fermentation mechanism of flavoring Baijiu, the high throughput sequencing and physicochemical analysis were used to analyze the microbial community and the relationship between the microorganism and physicochemical indexes during fermentation. Meanwhile, the differences between different layers of fermented grains and metabolism were also discussed. The results showed that, with the fermentation proceeded, the bacterial abundance and diversity increased first and then decreased gradually, that of fungi increased gradually and showed a steady trend later. Significant differences in microbial abundance and diversity among different layers of fermented grains were not observed at the same fermentation period (P>0.05), but during the fermentation process it differed significantly(P<0.05). The dominant microbes included Acetobacter, Lactobacillus, Bacillus, Issatchenkia, Byssochlamys, Pichia et al. The correlation analysis demonstrated that the starch and reducing sugar contents were positively correlated with Acetobacter, Bacillus and Byssochlamys, while negatively correlated with Trichomerium and Pichia. Moisture content and acidity were positively correlated with Lactobacillus, Issatchenkia and Pichia, and negatively correlated with Acetobacter, Bacillus, Byssochlamys and Monascus. The proportion of KEGG pathways of bacteria involving metabolism, genetic information processing and environmental signal processing were (77.44±0.81) %, (9.79±1.52) % and (5.58±0.26) %, respectively. Compared with sesame-flavor Baijiu, Lactobacillus in the flavoring Baijiu had a weaker inhibitory effect on fungi, the main metabolic functions were amino acid transport and metabolism, carbohydrate transport and metabolism, and nucleotide transport and metabolism. At the same time, the functional abundance increased as the fermentation proceeded. This study further reveals the structural changes of microbial communities in the flavoring Baijiu fermentation process and provides a theoretical basis for the research of flavoring Baijiu brewing mechanism.
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