食品与发酵工业 >

2023 , Vol. 49 >Issue 4: 145 - 153

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031691

研究报告

机械化与传统酿造方式下浓香型白酒酿造环境微生物群落结构对比分析

  • 符长彪 ,
  • 明红梅 ,
  • 张宿义 ,
  • 李德林 ,
  • 张程 ,
  • 杜向军 ,
  • 马世源 ,
  • 马浩
展开
  • 1(四川轻化工大学 生物工程学院,四川 宜宾,644000)
    2(泸州老窖股份有限公司,四川 泸州,646000)
硕士研究生(明红梅教授为通信作者,E-mail:839403036@qq.com)

收稿日期: 2022-03-30

  修回日期: 2022-04-19

  网络出版日期: 2023-03-20

基金资助

四川省科技厅重点研发项目(2016SZ0074);产学研合作项目(CXY2020ZR003);四川省大学生创新训练计划项目(S202010622068)

收起

Microbial community structure of strong-flavor Baijiu brewing environment under mechanization and traditional brewing methods

  • FU Changbiao ,
  • MING Hongmei ,
  • ZHANG Suyi ,
  • LI Delin ,
  • ZHANG Cheng ,
  • DU Xiangjun ,
  • MA Shiyuan ,
  • MA Hao
Expand
  • 1(College of Bioengineering, Sichuan University of Science & Engineering,Yibin 644000,China)
    2(Luzhou Laojiao Co. Ltd., Luzhou 646000,China)

Received date: 2022-03-30

  Revised date: 2022-04-19

  Online published: 2023-03-20

Fold

摘要

为探究机械化与传统酿造方式浓香型白酒酿造环境微生物群落结构特征,该研究采用高通量测序技术结合数学方法统计分析,对两种酿造方式下酿造车间不同环境区域的微生物群落结构及分布特征进行对比,结果发现,两种酿造方式的不同环境区域的真菌群落结构具有不同的特征,而细菌群落结构特征较为相似。机械化酿造方式的环境真菌类群主要分布在摊晾区,细菌类群在不同环境区域均衡分布;传统酿造方式的环境真菌类群主要分布在摊晾、窖池及上甑周围环境区域,而细菌类群在不同环境区域的分布较为均衡。两种酿造方式的各环境区域共有46种真菌属,占真菌属总种类的13.90%;共有229种细菌属,占细菌属总种类的23.32%。机械化酿造方式的摊晾、窖池区有25种特有真菌属、62种特有细菌属,而传统酿造方式的摊晾、窖池区有14种特有真菌属、35种特有细菌属,但这些特有的微生物在各环境区域的相对丰度均<1%。从两种酿造方式的摊晾、窖池区检测到的假丝酵母属、威克汉姆酵母、魏斯氏菌属、短杆菌属等白酒酿造的重要微生物,其相对丰度均>1%且存在一定的差异。主要原因与两种酿造方式下酿造环境条件不同及微生物的相互作用等有关。

关键词： 浓香型白酒; 酿造车间; 环境微生物; 群落结构; 差异性

本文引用格式

符长彪 , 明红梅 , 张宿义 , 李德林 , 张程 , 杜向军 , 马世源 , 马浩 . 机械化与传统酿造方式下浓香型白酒酿造环境微生物群落结构对比分析[J]. 食品与发酵工业, 2023 , 49(4) : 145 -153 . DOI: 10.13995/j.cnki.11-1802/ts.031691

Abstract

High-throughput sequencing combined with mathematical statistical analysis were used to explore the microbial community structure of strong-flavor Baijiu brewing environment of mechanized and traditional brewing methods. It was found that the fungal community structure in different environmental regions of the two brewing methods had different characteristics, while the bacterial community structure characteristics were relatively similar. The environmental fungal groups of the mechanized brewing method were mainly distributed in the drying area, and the bacterial groups were evenly distributed in different environmental areas; the environmental fungal groups of the traditional brewing method are mainly distributed in the surrounding areas of the stall, the pit and the upper retort, while the bacterial groups were distributed in different environments. The regional distribution was relatively balanced. There were 46 fungal genera in each environmental area of the two brewing methods, accounting for 13.90% of the total fungal species; and there were 229 bacterial genera, accounting for 23.32% of the total bacterial species. There were 25 unique fungal genera and 62 unique bacterial genera in the airing and pit area of mechanized brewing method, while there were 14 unique fungal genera and 35 unique bacterial genera in that of traditional brewing method. The relative abundance of microorganisms in all environmental regions was less than 1%. The relative abundances of Candida, Wickerhamomyces, Weissella, Brachybacterium and other important microorganisms in liquor brewing detected from the two brewing methods in the stall area and the pit area were all greater than 1%. And there were certain differences. The main reasons were related to the different brewing environmental conditions and the interaction of microorganisms under the two brewing methods.

Key words： strong-flavor Baijiu; brewing workshop; environmental microorganisms; community structure; differences

参考文献

[1] 李丽, 赵盈盈, 曾娟, 等.传统固态发酵白酒的酿酒微生物区系研究概况[J].酿酒科技, 2014(5):79-83.
LI L, ZHAO Y Y, ZENG J, et al. A review of the research on microflora in liquor-making by traditional solid fermentation[J]. Liquor-Making Science ＆ Technology, 2014(5):79-83.
[2] 刘宇, 管桂坤, 万自然, 等.浓香型白酒酿造环境中酵母的筛选及其组合发酵特性[J].酿酒科技, 2021(10):140-144.
LIU Y, GUAN G K, WAN Z R, et al. Screening of yeasts in the production environment of Nongxiang Baijiu and their combined fermentation characteristics[J]. Liquor-Making Science ＆ Technology, 2021(10):140-144.
[3] 黎瑶依, 胡小霞, 黄永光.茅台镇酱香型白酒酿造环境中真菌菌群多样性分析[J].食品科学, 2021, 42(18):164-170.
LI Y Y, HU X X, HUANG Y G. Analysis of the diversity of fungal flora in Maotai-flavor liquor brewing environment in Maotai town[J]. Food Science, 2021, 42(18):164-170.
[4] 王欢, 席德州, 黄永光, 等.酱香型白酒机械化酿造不同轮次堆积发酵细菌菌群结构多样性分析[J].食品科学, 2020, 41(2):188-195.
WANG H, XI D Z, HUANG Y G, et al. Bacterial community structure and diversity in different stacking fermentation rounds in mechanized Maotai-flavor liquor brewing[J]. Food Science, 2020, 41(2):188-195.
[5] 姜雪薇, 马大龙, 臧淑英, 等.高通量测序分析大兴安岭典型森林土壤细菌和真菌群落特征[J].微生物学通报, 2021, 48(4):1 093-1 105.
JIANG X W, MA D L, ZANG S Y, et al. Characteristics of soil bacterial and fungal community of typical forest in the Greater Khingan Mountains based on high-throughput sequencing[J]. Microbiology China, 2021, 48(4):1 093-1 105.
[6] 张霞, 雷学俊, 刘芳, 等.五粮液车间空气中的特征酵母菌及其挥发性风味物质分析[J].食品与发酵工业, 2021, 47(17):242-249.
ZHANG X, LEI X J, LIU F, et al. Typical yeasts in workshop air of Wuliangye and main flavor compounds[J]. Food and Fermentation Industries, 47(17):242-249.
[7] 陈蒙恩, 赵聪, 韩素娜, 等.基于高通量测序的陶融型大曲微生物群落结构分析[J].食品科学, 2021, 42(8):106-113.
CHEN M G, ZHAO C, HAN S N, et al. High-throughput sequencing reveals the microbial community structure in Taorong-type Daqu[J]. Food Science, 2021, 42(8):106-113.
[8] 郭敏, 黄永光, 邱树毅, 等.高通量测序在酱香白酒微生态多样性研究中的应用[J].中国酿造, 2017, 36(5):146-151.
GUO M, HUANG Y G, QIU S Y, et al. Application of high-throughput sequencing in microbial diversity of Moutai-flavor Baijiu[J]. China Brewing, 2017, 36(5):146-151.
[9] 王晓丹, 白晓燕, 朱国军, 等.产多元醇酵母对酱香型白酒发酵的强化应用[J].食品工业, 2021, 42(2):162-166.
WANG X D, BAI X Y, ZHU G J, et al. Application of yeast producing polyhydric alcohol in Moutai-flavour liquor and spirits fermentation[J]. The Food Industry, 2021, 42(2):162-166.
[10] 吴树坤, 谢军, 卫春会, 等.四川不同地区浓香型大曲微生物群落结构比较[J].食品科学, 2019, 40(14):144-152.
WU S K, XIE J, WEI C H, et al. Comparison of microbial community structure of starter cultures (Daqu) for Luzhou-flavor liquor in different regions of Sichuan[J]. Food Science, 2019, 40(14):144-152.
[11] 相里加雄, 曹苗文, 杨凯环, 等.清香型白酒不同酿造工艺下环境微生物群落结构差异[J].酿酒, 2022, 49(1):118-123.
XIANGLI J X, CAO M W, YANG K H, et al. Differences in environmental microbial community structure of lightflavor Baijiu under different fermenting technologies[J]. Liquor Making, 2022, 49(1):118-123.
[12] 曾玉雪, 罗惠波, 余东, 等.浓香型大曲中降解生物胺菌株的筛选及应用[J].食品与发酵工业, 2021, 47(8):145-151.
ZENG Y X, LUO H B, YU D, et al. Screening and application of biogenic amines degrading strain derived from Luzhou-flavor Daqu[J]. Food and Fermentation Industries, 2021, 47(8):145-151.
[13] BA-AKDAH M A, SATHEESH S.Characterization and antifouling activity analysis of extracellular polymeric substances produced by an epibiotic bacterial strain Kocuria flava associated with the green macroalga Ulva lactuca[J].Acta Oceanologica Sinica, 2021, 40(4):107-115.
[14] 张春林. 泸州老窖大曲的质量、微生物与香气成分关系[D].无锡:江南大学, 2012.
ZHANG C L.The relationship between quality, microorganisms and flavour components of Luzhou Laojiao Daqu[D].Wuxi:Jiangnan University, 2012.
[15] 韩兴林, 崔磊, 常强, 等.浓香白酒发酵过程中酒醅微生物结构分析[J].酿酒, 2021, 48(1):81-86.
HAN X L, CUI L, CHANG Q, et al. Structural analysis for microorganisms in fermented grains of Chinese strong-flavor Baijiu fermentation[J]. Liquor Making, 2021, 48(1):81-86.
[16] HU Y L, LEI X Y, ZHANG X M, et al.Characteristics of the microbial community in the production of chinese rice-flavor Baijiu and comparisons with the microflora of other flavors of Baijiu[J].Frontiers in Microbiology, 2021, 12:673670.
[17] 冯慧军, 翟磊, 程坤, 等.高温放线菌属研究进展[J].食品与发酵工业, 2017, 43(11):257-261.
FENG H J, ZHAI L, CHENG K, et al. The research advance of genus Thermoactinomyces[J]. Food and Fermentation Industries, 2017, 43(11):257-261.
[18] 谭崇尧, 徐军.高通量测序法对不同地域浓香型大曲微生物结构的分析[J].酿酒科技, 2018(9):118-122.
TAN C Y, XU J. Analysis of microbial structure of Nongxiang Daqu from different regions by high-throughput sequencing[J]. Liquor-Making Science ＆ Technology, 2018(9):118-122.
[19] LIU P L, XIONG X M,WANG S, et al.Population dynamics and metabolite analysis of yeasts involved in a Chinese miscellaneous-flavor liquor fermentation[J].Annals of Microbiology, 2017, 67(8):553-565.
[20] 赵鹏宇, 白雪, 燕平梅, 等.华北落叶松林土壤细菌群落结构与表型的环境异质性响应[J].林业科学, 2021, 57(7):101-110.
ZHAO P Y, BAI X, YAN P M, et al. Responses of soil bacterial community structure and phenotype to soil heterogeneity in Larix principis-rupprechtii forest[J]. Scientia Silvae Sinicae, 2021, 57(7):101-110.
[21] 刘小丹, 董继胜, 姬铁强, 等.一种来源于Brachybacterium sp.DB5的α-半乳糖苷酶克隆及性质研究[J].生物技术进展, 2015, 5(4):310-314.
LIU X D, DONG J S, JI T Q, et al. Studies on the gene cloning and its characterization of α-galactosidases from Brachybacterium sp. DB5[J]. Current Biotechnology, 2015, 5(4):310-314.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司