采用高通量测序等技术对馥香型白酒发酵过程中微生物演替规律进行分析,并进一步揭示风味形成和驱动发酵的核心微生物组。结果显示,堆积和窖池发酵过程中,优势细菌由堆积前期的芽孢杆菌属(Bacillus)快速演替为乳杆菌属(Lactobacillus),以及优势真菌伊萨酵母属(Issatchenkia)相对丰度逐渐提高。窖泥分别以己酸菌属(Caproiciproducens)和伊萨酵母属为优势细菌和真菌。发酵过程中共检测到风味物质84种,主要是酯类(33种)、醇类(17种)、酸类(10种)、酚类(10种)、醛类(3种)和吡嗪类(2种)等。结合风味贡献程度、微生物间相互作用和相对丰度,采用相关性分析和调控网络分析,揭示了包含15种微生物的馥香型白酒核心微生物组,其中细菌8种:己酸菌属、Blvii28_wastewater-sludge_group、甲烷短杆菌属(Methanobrevibacter)、拟杆菌属(Bacteroides)、葡萄球菌属(Staphylococcus)、魏斯氏菌属(Weissella)、乳杆菌属、芽孢杆菌属(Bacillus);真菌6种:伊萨酵母属、克鲁维酵母属(Kluyveromyces)、Kazachstania、Diutina、曲霉属(Aspergillus)、覆膜孢酵母属(Saccharomycopsis);以及1种无胆甾原体属(Acholeplasma),这些微生物是贡献风味物质和驱动发酵的主要微生物。
谢三款
,
孙守营
,
张娇娇
,
王增强
,
周涛
,
杨攀华
,
何猛超
,
任俊宇
,
胡景辉
,
陈禹锜
,
韩兴林
. 馥香型白酒发酵过程微生物演替规律及核心微生物组分析[J]. 食品与发酵工业, 2025
, 51(14)
: 74
-82
.
DOI: 10.13995/j.cnki.11-1802/ts.040723
Discovering the core microbiome plays an important role in managing microbial composition and optimizing processes in innovative fermentation systems.High throughput sequencing was used to analyze the microbial succession during the fermentation of Fu-flavor Baijiu, and further reveal the core microbiome of flavor formation and driving fermentation.Results showed that during the stacking and fermentation process in the pit, the dominant bacteria rapidly evolved from Bacillus in the early stage of stacking to Lactobacillus, and the relative abundance of the dominant fungus Issatchenkia gradually increased.The pit mud was dominated by bacteria and fungi belonging to the Caproiciproducers and Issatchenkia genera, respectively.During the fermentation process, a total of 84 flavor compounds were detected, mainly including esters (33), alcohols (17), acids (10), phenols (10), aldehydes (3), and pyrazines (2).In combination with flavor contribution, microbial interaction, and relative abundance, correlation analysis, and regulatory network analysis were used to reveal the core microbiome of 15 kinds of microorganisms in Fu-flavor Baijiu.Among them, there were 8 types of bacteria, namely Caproiciproducens Blvii28_wastewater-sludge_group, Methanobrevibacter, Bacteroides, Staphylococcus, Weissella, Lactobacillus, and Bacillus.There were 6 types of fungi, namely Issatchenkia, Kluyveromyces, Kazachstania, Diutina, Aspergillus, and Saccharomyces.One strain belonged to the Acholeplasma genus.These microorganisms were the main contributors to flavor compounds and drivers of fermentation.
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