食品与发酵工业 >

2025 , Vol. 51 >Issue 5: 310 - 321

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039101

分析与检测

基于宏基因组学分析西藏青稞酒发酵过程中微生物多样性与风味形成的关系

  • 张金萍 ,
  • 于佳俊 ,
  • 贾福晨 ,
  • 马文瑞 ,
  • 靳玉龙 ,
  • 朱子健 ,
  • 郭琪 ,
  • 张海鹏 ,
  • 张玉红 ,
  • 薛洁
展开
  • 1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    2(中国食品发酵工业研究院有限公司,北京,100015)
    3(国家酒类品质与安全国际联合研究中心,北京,100015)
    4(西藏自治区农牧科学院 农产品开发与食品科学研究所,西藏 拉萨,850000)
第一作者:硕士研究生(薛洁教授为通信作者,E-mail:lxxuejie@126.com)

收稿日期: 2024-03-05

  修回日期: 2024-05-12

  网络出版日期: 2025-03-28

基金资助

西藏自治区科技计划项目(XZ202201ZD0001N)

收起

Macrogenomics-based analysis of the relationship between microbial diversity and flavour formation during the fermentation of Tibetan highland barley wine

  • ZHANG Jinping ,
  • YU Jiajun ,
  • JIA Fuchen ,
  • MA Wenrui ,
  • JIN Yulong ,
  • ZHU Zijian ,
  • GUO Qi ,
  • ZHANG Haipeng ,
  • ZHANG Yuhong ,
  • XUE Jie
Expand
  • 1(School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(China National Research Institute of Food and Fermentation Industries Co. Ltd., Beijing 100015, China)
    3(International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China)
    4(Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China)

Received date: 2024-03-05

  Revised date: 2024-05-12

  Online published: 2025-03-28

Fold

摘要

利用宏基因组测序技术与固相微萃取气质联用色谱法分析青稞酒发酵过程中微生物多样性、风味物质变化特征及优势微生物属及其对关键代谢通路的贡献度。结果显示,在青稞酒样品中,乳酸杆菌属、根霉属、威克汉姆酵母属、发酵毕赤酵母属为发酵过程中主要优势菌;检测出13个酯类、15个醇类、4个醛类、2个酮类、2个酚类和1个吡嗪类共37种风味物质。宏基因组测序总共获得去冗长的基因823 072个,物种注释得到5个门微生物进行KEGG基因功能注释,全局和概述图谱、碳水化合物代谢、信号传导、能量代谢和氨基酸代谢的相对丰度处于高水平。同时得出不同微生物参与底物的代谢网络和风味形成存在分布差异,预测乳酸杆菌属、片球菌属、根霉属、酵母菌属和毕赤酵母属5个属微生物与风味形成的贡献度更相关。该研究有助于阐明青稞酒发酵过程中不同种类微生物在风味形成中的代谢作用。

关键词： 青稞酒; 宏基因组测序; 风味物质; 微生物组成; 贡献度

本文引用格式

张金萍 , 于佳俊 , 贾福晨 , 马文瑞 , 靳玉龙 , 朱子健 , 郭琪 , 张海鹏 , 张玉红 , 薛洁 . 基于宏基因组学分析西藏青稞酒发酵过程中微生物多样性与风味形成的关系[J]. 食品与发酵工业, 2025 , 51(5) : 310 -321 . DOI: 10.13995/j.cnki.11-1802/ts.039101

Abstract

This study investigated microbial diversity, flavor compound changes, and the contribution of dominant microbial genera to key metabolic pathways during highland barley wine fermentation.The macro-genome sequencing technology and solid-phase microextraction gas chromatography were utilized to analyze the process.The main dominant bacteria identified were Lactobacillus, Rhizopus, Wickerhamomyces, and Pichia.A total of 37 flavor substances, including 13 esters, 15 alcohols, 4 aldehydes, 2 ketones, 2 phenols, and 1 pyrazine, were detected.Metagenomic sequencing yielded 8 230 72 genes, and 5 microbial species for KEGG gene function were annotated.Notably, global and overview maps revealed high relative abundance in carbohydrate metabolism, signal transduction, energy metabolism, and amino acid metabolism.Furthermore, the distribution of different microorganisms in substrate metabolism networks and flavor formation varied.Lactobacillus, Pediococcus, Rhizopus, Saccharomyces, and Pichia were predicted to play significant roles in flavor formation.This study sheds light on the metabolic effects of diverse microorganisms during highland barley wine fermentation.

Key words： highland barley wine; metagenomic sequencing; flavour substance; microbial diversity; contribution degree

参考文献

[1] 卢灏泽, 杨帆, 贾福晨, 等.西藏传统青稞酒的相关研究及前景分析[J].轻工科技, 2021, 37(5):19-21.
LU H Z, YANG F, JIA F C, et al.Research and prospect analysis of traditional highland barley wine in Tibet[J].Light Industry Science and Technology, 2021, 37(5):19-21.
[2] 焦兴弘. 舟曲青稞酒的营养价值及保健功能[J].食品安全导刊, 2020(12):95.
JIAO X H.Nutritional value and health function of Zhouqu Qingke wine[J].China Food Safety Magazine, 2020(12):95.
[3] 陈占秀, 李善文, 黄和强, 等.高原青稞酒的功能性酿造微生物及代谢产物研究[J].酿酒科技, 2022(11):72-81.
CHEN Z X, LI S W, HUANG H Q, et al.Study on functional microorganisms and their metabolites in highland barley Baijiu[J].Liquor-Making Science & Technology, 2022(11):72-81.
[4] GODILLOT J, SANCHEZ I, PEREZ M, et al.The timing of nitrogen addition impacts yeast genes expression and the production of aroma compounds during wine fermentation[J].Frontiers in Microbiology, 2022, 13:829786.
[5] MA W R, GENG X J, JIA F C, et al.Investigation of microbial composition and functional characterization of Zangqu using high throughput sequencing[J].LWT, 2021, 136:110342.
[6] 古兴波, 胡小霞, 左乾程, 等.宏基因组学在白酒酿造领域中的研究及应用[J].酿酒科技, 2020(6):17-25; 36.
GU X B, HU X X, ZUO Q C, et al.Research and application of metagenomics in Baijiu production[J].Liquor-Making Science & Technology, 2020(6):17-25; 36.
[7] 侯强川, 王玉荣, 田龙新, 等.基于宏基因组测序技术解析市售强化酒曲微生物群落结构和功能特征[J].食品与发酵工业, 2023, 49(10):100-107.
HOU Q C, WANG Y R, TIAN L X, et al.Microbial community structure and functional characteristics of commercial intensified Jiuqu based on metagenomic sequencing technology[J].Food and Fermentation Industries, 2023, 49(10):100-107.
[8] 麻颖垚. 宏基因组学对酱香型白酒第四轮次窖内发酵微生物代谢通路的研究[D].贵阳:贵州大学, 2020.
MA Y Y.Study on the metabolic pathway of microorganism in the fourth round pit fermentation of Maotai-flavor liquor by metagenomics[D].Guiyang:Guizhou University, 2020.
[9] 王雪薇, 江伟, 孙志伟, 等.藏区传统青稞发酵酒的风味特征剖析[J].食品与发酵工业, 2018, 44(11):286-291.
WANG X W, JIANG W, SUN Z W, et al.Analysis of flavor characteristics of traditional highland barley in Tibetan area[J].Food and Fermentation Industries, 2018, 44(11):286-291.
[10] CHEN S F, ZHOU Y Q, CHEN Y R, et al.Fastp:An ultra-fast all-in-one FASTQ preprocessor[J].Bioinformatics, 2018, 34(17):i884-i890.
[11] LI D H, LIU C M, LUO R B, et al.MEGAHIT:An ultra-fast single-node solution for large and complex metagenomics assembly via succinct de Bruijn graph[J].Bioinformatics, 2015, 31(10):1674-1676.
[12] NOGUCHI H, PARK J, TAKAGI T.MetaGene:Prokaryotic gene finding from environmental genome shotgun sequences[J].Nucleic Acids Research, 2006, 34(19):5623-5630.
[13] BUCHFINK B, XIE C, HUSON D H.Fast and sensitive protein alignment using DIAMOND[J].Nature Methods, 2015, 12(1):59-60.
[14] 侯若婷, 赵鹏, 徐馨莹, 等.德尔布有孢圆酵母与四种酿酒酵母顺序发酵对草莓酒香气与感官喜好性的影响[J].食品与发酵工业, 2024, 50(14):165-172.
HOU R T,ZHAO P,XU X Y, et al.Effect of sequential fermentation with Torulaspora delbrueckii and four Saccharomyces cerevisiaes on volatile aromatic compounds and sensory preferences of strawberry wines[J].Food and Fermentation Industries, 2024, 50(14):165-172.
[15] 孔彩琳, 许引虎, 黄杰, 等.酿酒酵母多糖对葡萄酒果香酯类物质水解呈香的表观基质效应[J].中国农业科学, 2023, 56(6):1168-1176.
KONG C L, XU Y H, HUANG J, et al.Apparent matrix effect of yeast polysaccharides from S.cerevisiae on the hydrolysis of wine fruity esters[J].Scientia Agricultura Sinica, 2023, 56(6):1168-1176.
[16] 龚小会, 张东亚, 谢玲, 等.米酒微生物与其风味品质形成关系研究进展[J].食品科学, 2024, 45(16):358-366.
GONG X H, ZHANG D Y, XIE L, et al.Research progress on the relationship between microbial community and flavor quality formation in rice wine[J].Food Science, 2024, 45(16):358-366.
[17] 陈子凡, 成莲, 曾石峭.气相色谱-质谱法快速测定客家黄酒中的醇类物质[J].化学分析计量, 2019, 28(4):57-60.
CHEN Z F, CHENG L, ZENG S Q.Rapid determination of alcohols in Hakka rice wine by gas chromatography-mass spectrometry[J].Chemical Analysis and Meterage, 2019, 28(4):57-60.
[18] 孙啸涛, 王宗元, 刘淼, 等.涡旋辅助液液微萃取结合GC-MS法检测67种白酒中四甲基吡嗪、4-甲基愈创木酚和4-乙基愈创木酚[J].食品科学, 2017, 38(18):73-79.
SUN X T, WANG Z Y, LIU M, et al.Determination of tetramethylpyrazine-4-methyl guaiacol and 4-methyl guaiacol in 67 Chinese Baijiu samples by Vortex assisted liquid-liquid microextration combined with gas chromatography-mass spectrometry[J].Food Science, 2017, 38(18):73-79.
[19] 张咚咚, 赵金凤, 谢思源, 等.基于高通量测序的玉米中微生物多样性分析[J].中国食品学报, 2023, 23(10):305-314.
ZHANG D D, ZHAO J F, XIE S Y, et al.Analysis of microbial diversity in maize based on high throughput sequencing[J].Journal of Chinese Institute of Food Science and Technology, 2023, 23(10):305-314.
[20] 张隋鑫, 陈腊梅, 王宇, 等.基于高通量基因测序分析火锅蘸料原料微生物多样性[J].食品工业, 2023, 44(6):113-118.
ZHANG S X, CHEN L M, WANG Y, et al.Analysis of microbial diversity of hot pot dipping materials based on high-throughput sequencing[J].The Food Industry, 2023, 44(6):113-118.
[21] 王康丽. 基于宏转录组学的浓香型酒醅微生物群落多样性及代谢特征研究[D].郑州:郑州轻工业大学, 2021.
WANG K L.Study of the diversity and metabolic characteristics of microbial community harbored in fermented grains for the Chinese strong-flavor Baijiu production based on metatranscriptome[D].Zhengzhou:Zhengzhou University of Light Industry, 2021.
[22] 孟凡冰, 付郑旭, 李云成, 等.青稞酒曲微生物多样性分析及低温耐盐乳酸菌的分离鉴定[J].成都大学学报(自然科学版), 2022, 41(4):361-367, 372.
MENG F B, FU Z X, LI Y C, et al.Analysis of microbial diversity and isolation of low temperature and salt tolerant lactic acid bacteria from highland barley koji[J].Journal of Chengdu University (Natural Science Edition), 2022, 41(4):361-367, 372.
[23] SONG Z Y, HU Y Z, CHEN X, et al.Correlation between bacterial community succession and propionic acid during gray sufu fermentation[J].Food Chemistry, 2021, 353:129447.
[24] 苏泽佳, 熊若冰, 梁景龙, 等.豉香型白酒微生物的研究进展[J].现代食品科技, 2024, 40(1):319-324.
SU Z J, XIONG R B, LIANG J L, et al.Research progress on microorganisms in Chi-flavored Baijiu[J].Modern Food Science & Technology, 2024, 40(1):319-324.
[25] BALAKRISHNAN G, AGRAWAL R.Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus[J].Journal of Food Science and Technology, 2014, 51(12):4138-4142.
[26] YIN H S, ZHANG R K, XIA M L, et al.Effect of aspartic acid and glutamate on metabolism and acid stress resistance of Acetobacter pasteurianus[J].Microbial Cell Factories, 2017, 16(1):109.
[27] 石馨, 惠明, 田青, 等.异常威克汉姆酵母Y-1对模拟固态发酵白酒酒醅理化指标及风味的影响[J].中国酿造, 2022, 41(9):31-36.
SHI X, HUI M, TIAN Q, et al.Effects of Wickerhamomyces anomalus Y-1 on physicochemical parameters and flavor of Baijiu fermented grains with simulated solid-state fermentation[J].China Brewing, 2022, 41(9):31-36.
[28] 富志磊, 马景浩, 周泉宇, 等.模拟白酒固态发酵中异常威克汉姆酵母的提酯增香作用[J].中国食品学报, 2023, 23(5):175-183.
FU Z L, MA J H, ZHOU Q Y, et al.Effect of Wickerhamomyces anomalus on increasing ester compounds and aroma in simulated solid-state fermentation for Baijiu production[J].Journal of Chinese Institute of Food Science and Technology, 2023, 23(5):175-183.
[29] 王倩倩, 覃杰, 马得草, 等.优选发酵毕赤酵母与酿酒酵母混合发酵增香酿造爱格丽干白葡萄酒[J].中国农业科学, 2018, 51(11):2178-2192.
WANG Q Q, QIN J, MA D C, et al.Aroma enhancement of ecolly dry white wine by co-inoculation of selected Pichia fermentans and Saccharomyces cerevisiae[J].Scientia Agricultura Sinica, 2018, 51(11):2178-2192.
[30] 张二豪, 奉综涛, 何萍, 等.西藏地区青稞酒曲微生物群落结构及多样性分析[J].中国食品学报, 2024, 24(5):381-392.
ZHANG E H, FENG Z T, HE P, et al.Tibetan areas chang qu microbial community structure and diversity analysis[J].Chinese Journal of Food, 2024, 24(5):381-392.
[31] ZHU C T, CHENG Y X, SHI Q L, et al.Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces[J].Food Research International, 2023, 172:113076.
[32] LIU S P, CHEN Q L, ZOU H J, et al.A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized Huangjiu fermentation mashes[J].International Journal of Food Microbiology, 2019, 303:9-18.
[33] KRIVORUCHKO A, ZHANG Y M, SIEWERS V, et al.Microbial acetyl-CoA metabolism and metabolic engineering[J].Metabolic Engineering, 2015, 28:28-42.
[34] LIU G F, HUANG L, LIAN J Z.Alcohol acyltransferases for the biosynthesis of esters[J].Biotechnology for Biofuels and Bioproducts, 2023, 16(1):93.
[35] CORDENTE A G, SCHMIDT S, BELTRAN G, et al.Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproduction[J].Applied Microbiology and Biotechnology, 2019, 103(11):4325-4336.
[36] CRÉPIN L, TRUONG N M, BLOEM A, et al.Management of multiple nitrogen sources during wine fermentation by Saccharomyces cerevisiae[J].Applied and Environmental Microbiology, 2017, 83(5):e02617-16.
[37] YAO D, XU L, WU M N, et al.Microbial community succession and metabolite changes during fermentation of BS sufu, the fermented black soybean curd by Rhizopus microsporus, Rhizopus oryzae, and Actinomucor elegans[J].Frontiers in Microbiology, 2021, 12:665826.
[38] XU Y Q, WU M Q, ZHAO D, et al.Simulated fermentation of strong-flavor Baijiu through functional microbial combination to realize the stable synthesis of important flavor chemicals[J].Foods, 2023, 12(3):644.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司