食品与发酵工业 >

2025 , Vol. 51 >Issue 2: 1 - 7

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038716

研究报告

相似生态位菌株及其代谢物对酱香型白酒酿造中乳酸的调控

  • 田瑞 ,
  • 杜海 ,
  • 徐岩
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  • (江南大学 生物工程学院,酿造微生物学与应用酶学实验室,江苏 无锡,214122)
第一作者:硕士研究生(杜海教授为通信作者,E-mail:duhai88@126.com)

收稿日期: 2024-01-26

  修回日期: 2024-03-12

  网络出版日期: 2025-02-14

基金资助

国家自然科学基金项目(32172176)

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Regulation of lactic acid by similar niche strains and their metabolites in Maotai-flavor liquor brewing

  • TIAN Rui ,
  • DU Hai ,
  • XU Yan
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  • (Laboratory of Brewing, Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2024-01-26

  Revised date: 2024-03-12

  Online published: 2025-02-14

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摘要

乳酸是传统白酒酿造中一种重要的非挥发性有机酸,且在酱香型酒醅中随轮次增加逐渐积累。酒醅中乳酸偏高会影响白酒的正常发酵。然而,对降低乳酸尚且没有建立有效的控制措施。该研究通过宏基因组测序解析了不同班组堆积和发酵阶段酒醅的菌群结构,并对照了相应的乳酸含量变化,推测出乳酸的积累与乳酸菌群结构的变化有关,还验证了乳酸链球菌素作为乳酸控制物质的可行性。结果表明,与乳酸积累过快的2组相比,1组乳酸菌多样性更高。通过乳酸菌多样性模拟发酵也验证了乳酸含量随着乳酸菌多样性增加而减少。一株低产乳酸的发酵乳杆菌与高产乳酸的乳酸菌Transwell共培养发现,发酵乳杆菌在低于50%的接种比例下也具有更强的生长优势。该研究证明了1 mg/mL乳酸链球菌素对乳酸菌有抑制作用,而对酿造功能菌没有表现出明显的抑制效果,证明其可以通过控制乳酸菌生物量来控制乳酸含量,且不干扰白酒正常生产,是潜在的乳酸含量控制物质。该研究对白酒生产中乳酸含量的控制提供了新的思路和理论指导。

关键词： 宏基因组; 乳酸; 乳酸菌; Transwell; 共培养; 乳酸链球菌素; 抑菌

本文引用格式

田瑞 , 杜海 , 徐岩 . 相似生态位菌株及其代谢物对酱香型白酒酿造中乳酸的调控[J]. 食品与发酵工业, 2025 , 51(2) : 1 -7 . DOI: 10.13995/j.cnki.11-1802/ts.038716

Abstract

Lactic acid is a significant non-volatile organic acid in traditional Baijiu and accumulates progressively in Maotai-flavor liquor fermented grains with each brewing cycle.Elevated lactic acid levels in the fermented grains can impede normal fermentation of the liquor.However, effective control measures to reduce lactic acid have not been established.This study utilized metagenomic sequencing to analyze the microbial community structure in fermented grains at different stacking and fermentation stages, correlating it with changes in lactic acid content.It was hypothesized that the accumulation of lactic acid is related to changes in the lactic acid bacterial community.The study also tested the feasibility of using nisin as a control agent for lactic acid.Results indicated that compared to Group 2, which had rapid lactic acid accumulation, Group 1 exhibited higher lactic acid bacterial diversity.Simulation of fermentation with varying lactobacillus diversity confirmed that lactic acid content decreased with increased microbial diversity.Co-culturing a low lactic acid-producing Lactobacillus fermentum with high lactic acid-producing Lactobacilli in a Transwell system revealed that Lactobacillus fermentum maintained a growth advantage at inoculation ratios even below 50%.The study demonstrated that 1 mg/mL nisin inhibited Lactobacilli without significantly affecting brewing functional microbes, and it proved that it could control the lactic acid content by controlling the biomass of lactic acid bacteria without interfering with the normal production of liquor, suggesting its potential as a lactic acid control agent.This research provides new insights and theoretical guidance for controlling lactic acid content in Chinese liquor production.

Key words： metagenome; lactic acid; lactic acid bacteria; Transwell; co-culture; nisin; antibacterial

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