食品与发酵工业 >

2023 , Vol. 49 >Issue 14: 193 - 198

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035367

研究报告

酱香型白酒不同轮次发酵优势细菌与主要差异代谢产物关联分析

  • 刘宏基 ,
  • 余有贵 ,
  • 伍强 ,
  • 张旭 ,
  • 万勇 ,
  • 熊翔 ,
  • 杨志龙 ,
  • 谭文君
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  • 1(邵阳学院 食品与化学工程学院,湖南 邵阳,422000)
    2(生态酿酒新技术与应用湖南省高校重点实验室,湖南 邵阳,422000)
    3(湖南湘窖酒业有限公司,湖南 邵阳,422000)
硕士(余有贵教授为通信作者,E-mail:yufly225@163.com)

收稿日期: 2023-03-04

  修回日期: 2023-03-23

  网络出版日期: 2023-08-30

基金资助

湖南省研究生科研创新项目(CX20211283);省市联合基金资助项目(2022JJ50230);湖南省大学生创新创业训练计划项目(湘教通〔2020〕191号-3387)

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Correlation analysis of dominant bacteria and differential metabolites in sauce-flavor Baijiu collected from different fermentation cycles

  • LIU Hongji ,
  • YU Yougui ,
  • WU Qiang ,
  • ZHANG Xu ,
  • WAN Yong ,
  • XIONG Xiang ,
  • YANG Zhilong ,
  • TAN Wenjun
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  • 1(College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China)
    2(Key Laboratory of Hunan Provincial University for New Technology and Application of Ecological Brewing, Shaoyang 422000, China)
    3(Hunan Xiangjiao Wine Industry Co.Ltd., Shaoyang 422000, China)

Received date: 2023-03-04

  Revised date: 2023-03-23

  Online published: 2023-08-30

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摘要

为了探究湘产酱香型白酒不同轮次发酵过程中优势细菌的群落结构特征以及与主要差异代谢产物的关联性,采用16S测序技术和GC-MS非靶向代谢组学结合多元统计分析,测定并比较3个轮次30个酒醅样品的细菌组成和差异代谢产物。结果表明,根据发酵轮次进行分组共筛选出差异代谢物74个,主要为有机氧化合物、羧酸及衍生物和脂肪酰基类化合物。乳酸杆菌属(Lactobacillus)、克罗彭施泰特氏菌属(Kroppenstedtia)、鞘氨醇单胞菌属(Sphingomonas)等8个优势细菌属中有5个细菌属对酿酒酵母的ABC转运蛋白代谢、淀粉与蔗糖代谢、磷酸戊糖途径以及戊糖和葡萄糖醛酸酯相互转化等关键代谢通路起协同作用。该研究揭示了不同轮次发酵优势微生物的群落组成以及优势细菌属与主要差异代谢产物的相互关系,为人工改善酱香酒发酵微生态,定向调控特征代谢物提供了一定的理论依据。

关键词： 酱香型白酒; 细菌群落结构; 差异代谢物; 代谢通路; 相关性分析; 白酒品质

本文引用格式

刘宏基 , 余有贵 , 伍强 , 张旭 , 万勇 , 熊翔 , 杨志龙 , 谭文君 . 酱香型白酒不同轮次发酵优势细菌与主要差异代谢产物关联分析[J]. 食品与发酵工业, 2023 , 49(14) : 193 -198 . DOI: 10.13995/j.cnki.11-1802/ts.035367

Abstract

To investigate the structural characteristics of the dominant bacterial community and its correlation with the main differential metabolites in sauce-flavor Baijiu, 16S rRNA and GC-MS non-targeted metabolomics combined with multivariate statistical analysis were used to determine and compare the bacterial composition and differential metabolites among 30 fermented grains collected from different fermentation cycles. Results showed that 74 differential metabolites among them were screed out. They were classified as organic oxygen compounds, carboxylic acids and derivatives, and fatty acyl compounds. Additionally, five of the eight dominant bacterial genera, particularly such as Lactobacillus, Kroppenstedtia, and Sphingomonas, played a synergistic role in key metabolic pathways including ABC transport protein metabolism, starch and sucrose metabolism, pentose phosphate pathway, and the mutual transformation of pentose and glucose esters. This study can clarify the community composition of dominant microorganisms sauce-flavor Baijiu collected from different fermentation cycle and clear their interrelationship with the major differential metabolites, which provide a theoretical basis for artificially improving the fermentation microecology and targeting characteristic metabolite production during sauce-flavor Baijiu brewing.

Key words： sauce-flavor Baijiu; bacterial community structure; differential metabolite; metabolic pathway; correlation analysis; Baijiu quality

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