食品与发酵工业 >

2025 , Vol. 51 >Issue 24: 276 - 283

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042721

研究报告

曲房内空间位置对高温大曲发酵过程中细菌群落动态变化的影响

  • 刘俊男 ,
  • 杨阳 ,
  • 魏阳 ,
  • 丁润月 ,
  • 邓波 ,
  • 沈才洪 ,
  • 何卓 ,
  • 朱云飞 ,
  • 李姝 ,
  • 王松涛
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  • 1(泸州品创科技有限公司(国家固态酿造工程技术研究中心),四川 泸州,646000)
    2(西南交通大学 生命科学与工程学院,四川 成都,610000)
第一作者:硕士研究生(王松涛正高级工程师和李姝工程师为共同通信作者,E-mail:wangst@lzlj.com;lishu@lzlj.com)

收稿日期: 2025-03-14

  修回日期: 2025-04-30

  网络出版日期: 2026-01-12

基金资助

四川省中央引导地方科技发展专项资助项目(2024ZYD0252);泸州市科技计划资助项目(2024JYJ104)

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Effect of spatial locations in Qu room on bacterial community dynamics during high-temperature Daqu fermentation

  • LIU Junnan ,
  • YANG Yang ,
  • WEI Yang ,
  • DING Runyue ,
  • Deng Bo ,
  • SHEN Caihong ,
  • HE Zhuo ,
  • ZHU Yunfei ,
  • LI Shu ,
  • WANG Songtao
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  • 1(Luzhou Pinchuang Technology Co., Ltd./National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China)
    2(Southwest Jiaotong University, School of Life Science and Engineering, Chengdu 610000, China)

Received date: 2025-03-14

  Revised date: 2025-04-30

  Online published: 2026-01-12

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摘要

高温大曲作为酱香型白酒酿造的核心发酵剂,其微生物群落结构及功能对产品风味与品质具有重要影响。该研究以同一曲房不同空间位置(靠门、靠中、靠窗)的发酵过程高温大曲为对象,通过宏基因组测序技术,系统解析了发酵过程中细菌群落结构及功能的动态分布规律。结果表明,曲房空间异质性导致的温度变化与环境稳定性差异,显著驱动了细菌群落的多样性分布及功能分化。α多样性分析显示,靠中和靠窗位置大曲在发酵中后期呈现更高的物种丰富度,这可能与其较为稳定的热环境密切相关;而靠门位置因频繁的空气交换导致环境波动,细菌丰富度和多样性最小。β多样性分析进一步证实,不同空间位置的群落结构存在明显差异。群落结构分析表明,芽孢杆菌门(Bacillota)和放线菌门(Actinomycetota)在整个发酵过程中均占据优势地位。值得注意的是,靠门和靠窗位置特异性富集了耐高温的高温放线菌属(Thermoactinomyces),形成了典型的高温发酵核心菌群;而靠门位置则因环境扰动,导致兼性厌氧功能菌群魏斯氏菌属(Weissella)和片球菌属(Pediococcus)的丰度减少。功能注释分析显示,碳水化合物代谢相关基因(如糖苷水解酶编码基因)丰度占主导地位,且其来源菌群随发酵阶段发生动态演替。其中,糖苷水解酶主要源于Weissella和Thermoactinomyces。该研究为优化曲房空间布局、提升大曲均一性及白酒风味品质提供了理论依据,同时为传统发酵微生物资源的空间化解析提供了新的研究视角。

关键词： 高温大曲; 宏基因组测序; 细菌群落结构; 功能差异; 空间异质性

本文引用格式

刘俊男 , 杨阳 , 魏阳 , 丁润月 , 邓波 , 沈才洪 , 何卓 , 朱云飞 , 李姝 , 王松涛 . 曲房内空间位置对高温大曲发酵过程中细菌群落动态变化的影响[J]. 食品与发酵工业, 2025 , 51(24) : 276 -283 . DOI: 10.13995/j.cnki.11-1802/ts.042721

Abstract

High-temperature Daqu, as the core fermentation agent for the production of sauce-flavor Baijiu, has a microbial community structure and function that significantly influence the flavor and quality of the product.This study focused on the fermentation process of high-temperature Daqu from different spatial locations (near the door, center, and window) within the same Qu room.Using metagenomic sequencing technology, we systematically analyzed the dynamic distribution patterns of bacterial community structure and function during the fermentation process.The results showed that the spatial heterogeneity of the Qu room, driven by temperature variations and environmental stability differences, significantly influenced the diversity distribution and functional differentiation of bacterial communities.Alpha diversity analysis revealed that Daqu from the center and window locations exhibited higher species richness in the middle and late stages of fermentation, which may be closely related to their relatively stable thermal environments.In contrast, the frequent air exchange near the door led to environmental fluctuations, resulting in the lowest bacterial richness and diversity.Beta diversity analysis further confirmed significant differences in community structure among different spatial locations.Community structure analysis indicated that Bacillota and Actinomycetota were the dominant phyla throughout the fermentation process.Notably, the door and window locations were specifically enriched with the thermophilic genus Thermoactinomyces, forming a typical core microbial community for high-temperature fermentation.However, due to environmental disturbances near the door, the abundances of the facultative anaerobic functional genera Weissella and Pediococcus decreased.Functional annotation analysis demonstrated that genes related to carbohydrate metabolism, such as those encoding glycoside hydrolases, were dominant.Moreover, the microbial taxa providing these genes underwent dynamic succession during different fermentation stages.Specifically, glycoside hydrolases were primarily derived from Weissella and Thermoactinomyces.This study provides a theoretical basis for optimizing the spatial layout of Qu rooms, improving the uniformity of Daqu, and enhancing the flavor quality of Baijiu.It also offers a new research perspective for the spatial analysis of traditional fermentation microbial resources.

Key words： high-temperature Daqu; metagenomic sequencing; bacterial community structure; functional differences; spatial heterogeneity

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