食品与发酵工业 >

2023 , Vol. 49 >Issue 21: 52 - 59

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035175

研究报告

酱香型白酒窖池发酵初始微生物多样性对发酵代谢多样性的调控

  • 张晶 ,
  • 程伟 ,
  • 王西 ,
  • 牛姣 ,
  • 吴群 ,
  • 徐岩
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  • 1(江南大学 生物工程学院,酿造微生物与应用酶学研究室,工业生物技术教育部重点实验室,江苏 无锡,214122)
    2(四川郎酒股份有限公司,四川 泸州,646523)
第一作者:张晶硕士研究生和程伟副总工程师为共同第一作者(吴群教授和牛姣工程师为共同通信作者,E-mail:wuq@jiangnan.edu.cn;niujiao.2009@163.com)

收稿日期: 2023-02-16

  修回日期: 2023-03-13

  网络出版日期: 2023-12-08

基金资助

国家自然科学基金项目(32172175)

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Regulation of initial microbial diversity on metabolic diversity in liquor fermentation of Jiangxiang Baijiu

  • ZHANG Jing ,
  • CHENG Wei ,
  • WANG Xi ,
  • NIU Jiao ,
  • WU Qun ,
  • XU Yan
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  • 1(Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Sichuan Lang Jiu Co.Ltd., Luzhou 646523, China)

Received date: 2023-02-16

  Revised date: 2023-03-13

  Online published: 2023-12-08

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摘要

为揭示酱香型白酒窖池发酵初始微生物多样性对代谢多样性的调控作用,通过顶空固相微萃取结合气相色谱质谱联用技术(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)测定不同车间窖池发酵过程代谢多样性的变化,采用高通量测序技术解析发酵过程中的微生物多样性;通过冗余分析判定微生物群落演替的关键驱动力,采用结构方程模型揭示发酵初始微生物多样性对代谢多样性的调控作用。结果表明,窖池发酵过程中,车间L4的代谢多样性和微生物多样性高于车间L1。发酵过程中水分(P<0.05)、酸度(P<0.05)、葡萄糖(P<0.05)和乙醇(P<0.05)显著驱动微生物演替;发酵初始微生物多样性显著影响代谢多样性(P<0.05)。窖池发酵初始微生物多样性可以影响发酵过程理化因子,进而影响微生物多样性,从而最终调控代谢多样性。

关键词： 酱香型白酒; 微生物多样性; 理化因子; 代谢多样性; 结构方程模型

本文引用格式

张晶 , 程伟 , 王西 , 牛姣 , 吴群 , 徐岩 . 酱香型白酒窖池发酵初始微生物多样性对发酵代谢多样性的调控[J]. 食品与发酵工业, 2023 , 49(21) : 52 -59 . DOI: 10.13995/j.cnki.11-1802/ts.035175

Abstract

This study aimed to reveal the regulation of initial microbial diversity on metabolic diversity in liquor fermentation of Jiangxiang Baijiu. The changes of metabolic diversity were determined by using headspace solid-phase microextraction GC-MS (HS-SPME-GC-MS) in liquor fermentation from two workshops. High-throughput sequencing was used to analyze the microbial diversity in liquor fermentation from two workshops. Redundancy analysis was used to determine the key driving forces for microbial community succession. The structural equation modeling revealed the regulation of initial microbial diversity on metabolic diversity in liquor fermentation. The metabolic diversity and microbial diversity in liquor fermentation from workshop L4 was higher than that of workshop L1. Content of water,acidity,glucose and ethanol significantly drove microbial community succession in liquor fermentation(P<0.05). The initial microbial diversity significantly affected the metabolic diversity (P<0.05). The initial microbial diversity can affect the physical and chemical factors, and then affect the microbial diversity, finally regulate the metabolic diversity.

Key words： Jiangxiang Baijiu; microbial diversity; physical and chemical factors; metabolic diversity; structural equation model

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