堆积发酵是酱香型白酒酿造工艺中最难掌握的关键环节,该过程是环境微生物参与白酒发酵的“窗口”。真菌群落被认为是酱香型白酒糖化及产酒的主要贡献者,该研究旨在揭示堆积发酵过程中真菌的演替规律及可能来源,为管理和调控堆积发酵提供生物学依据。该研究采用高通量测序技术分析真菌群落,并通过三相图和SourceTracker分析真菌来源和比例。结果表明,堆积过程中真菌多样性随时间延长显著下降,表明堆积过程对真菌的强烈选择作用。堆积过程的优势真菌主要包括:毕赤酵母属(Pichia,平均相对丰度82.75%)、酿酒酵母属(Saccharomyces,5.75%)、嗜热子囊菌(Thermoascus,2.75%)、曲霉属(Aspergillus,2.25%)和红曲霉属(Monascus,1.12%)等。溯源分析表明大曲(平均贡献比例33.14%)主要贡献霉菌等;操作环境(平均贡献比例66.71%)主要贡献酵母类微生物。该研究强调了堆积发酵对核心微生物的富集作用,大曲及操作环境共同贡献功能微生物的来源。该研究有助于更深入了解酱香型白酒堆积环境的作用。
Heap fermentation is the most challenging step in Jiangxiangxing Baijiu production and also a window for environmental microorganisms to participate in fermentation.Fungal communities are considered to be the main contributors to the saccharification and fermentation of Jiangxiangxing Baijiu.This study aimed to examine the variability and origins of fungi in heap fermentation, offering a biological foundation for regulating and controlling heap fermentation.High-throughput sequencing technology was used to assess the fungal community, and the possible sources of fungi were further analyzed by three-phase diagram comparison and SourceTracker analysis.Results showed that fungal diversity significantly decreased over time, indicating a strong selection of fungi.The dominant fungi include Pichia (average relative abundance is 82.75%), Saccharomyces (5.75%), Thermoascus (2.75%), Aspergillus (2.25%), and Monascus (1.12%).Daqu (with an average contribution ratio of 33.14%) mainly contributed molds and other microorganisms, while the operating environment (with an average contribution ratio of 66.71%) mainly provided yeast.This study emphasized the enrichment effect of heap fermentation on core microorganisms, and both Daqu and the environment contributed to the source of functional microorganisms.This study contributes to a deeper understanding of the role of the accumulation environment of Jiangxiangxing Baijiu.
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