米香型白酒酿造过程主要以固态糖化,半固态发酵的方式进行,为揭示该过程微生物群落特征,该研究通过高通量测序技术解析米香型白酒的微生物群落多样性和演替规律,糖化、发酵过程中优势真菌属为Saccharomyces、Saccharomycopsis和Rhizopus、优势细菌属为Lactobacillus、Pediococcus和Weissella。该阶段细菌多样性高于真菌多样性,发酵前期微生物快速富集。通过演替距离表征微生物动力学表明糖化过程真菌演替剧烈,发酵过程细菌演替剧烈。通过PICURSt2预测糖化、发酵过程中细菌群落功能进而探究米香型白酒酿造过程潜在的代谢功能特征,代谢功能主要集中在碳水化合物代谢、氨基酸代谢、核苷酸代谢、膜转运、复制和修复、翻译等途径。相关性分析表明Lactobacillus是米香型白酒代谢功能贡献最大的微生物属,参与11种代谢。随着发酵进行,细菌属的碳水化合物代谢活跃,葡萄糖、乙醇和乳酸是判断米香型白酒酿造进程的重要指标,主要由糖酵解/糖异生代谢途径产生。该研究对该途径进行解析发现丙酮酸转化为乙酰辅酶A和乳酸、乙醛转化为乙醇的功能酶相对丰度逐渐增加,糖化为发酵提供合适的功能微生物群落结构及功能类别以保证发酵过程顺利进行。该研究有助于解析米香型白酒酿造机制,为进一步控制与提升米香型白酒品质提供理论依据。
Solid saccharification and semi-solid fermentation are the main ways to brew rice-flavor Baijiu.To reveal the microbial community characteristics in this process, this study analyzed the structure and succession of the microbial community of rice-flavor Baijiu by high throughput sequencing technology, the fungal genera of Saccharomyces, Saccharomycopsis, and Rhizopus, the bacterial genera of Lactobacillus, Pediococcus, and Weissella were the dominant microbial genus during saccharification and fermentation stage.In this stage, bacterial diversity was higher than fungal diversity and microorganisms were rapidly accumulated.The characterization of microbial dynamics through succession distance indicated that fungus is rapidly changed in saccharification, while bacteria are in fermentation.This study used the PICURSt2 to predict the function of bacterial community during saccharification and fermentation to explore the potential metabolic function characteristics of rice flavor Baijiu brewing process, the metabolic functions mainly included carbohydrate metabolism, amino acid metabolism, nucleotide metabolism, membrane transport, replication and repair, translation and so on.Correlation analysis showed that Lactobacillus was the microbial genus that contributed the most to the metabolic function of rice-flavor Baijiu which participated in 11 kinds of metabolism.The carbohydrate metabolism of the bacterial genera became active during fermentation, glucose, ethanol, and lactic acid were important indicators to judge the brewing process of rice flavor Baijiu, which were mainly produced by glycolysis/gluconeogenesis.Therefore, this study tracked this pathway and found that the relative abundance of functional enzymes involved in the conversion of pyruvate to acetyl-CoA and lactate, and acetaldehyde to ethanol increased during fermentation.Saccharification provided appropriate functional microbial community structure and functions for fermentation to ensure the fermentation process was more smoothly.This study contributes to analyzing the brewing mechanism of rice flavor Baijiu and provides a theoretical basis for further controlling and improving the quality of rice flavor Baijiu.
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