食品与发酵工业 >

2026 , Vol. 52 >Issue 5: 174 - 185

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043024

研究报告

酱香型白酒四轮次堆积发酵微生物群落分布规律及其来源分析

  • 黄河鸥 ,
  • 朱安然 ,
  • 吴成 ,
  • 胡峰 ,
  • 胡建锋 ,
  • 路虎
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  • 1(贵州习酒股份有限公司,贵州 习水,564622)
    2(国家市场监管总局重点实验室(酱香型白酒品质与安全),贵州 贵阳,550000)
    3(贵州省酱香型白酒技术创新中心,贵州 习水,564622)
    4(中国轻工业酱香型白酒智能酿造工程技术研究中心,贵州 习水,564622)
    5(贵州省白酒制造业创新中心,贵州 仁怀,564500)
第一作者:硕士,助理工程师(路虎副高级工程师为通信作者,E-mail:448597500@qq.com)

收稿日期: 2025-04-14

  修回日期: 2025-07-05

  网络出版日期: 2026-03-25

基金资助

贵州省科技支撑计划项目(黔科合支撑[2023]一般342,黔科合支撑[2023]一般343,黔科合支撑[2024]一般030);贵州省市场监管局质量发展项目(黔质量发展项目(2024)3号(重点));遵义市科技计划项目(遵市科合支撑[2024]20号);贵州省酱香型白酒技术创新中心(黔科合平台JSZX〔2025〕002)

收起

Analysis of distribution patterns and source of microbial communities during fourth round stacking fermentation of Jiangxiangxing Baijiu

  • HUANG Heou ,
  • ZHU Anran ,
  • WU Cheng ,
  • HU Feng ,
  • HU Jianfeng ,
  • LU Hu
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  • 1(Guizhou Xijiu Co.Ltd., Xishui 564622, China)
    2(Key Laboratory of Quality and Safety of Jiangxiangxing Baijiu State Administration for Market Regulation, Guiyang 550000, China)
    3(Guizhou Province Technology Innovation Center for Jiangxiangxing Baijiu, Xishui 564622, China)
    4(Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui 564622, China)
    5(Guizhou Province Manufacturing Innovation Center for Baijiu, Renhuai 564500, China)

Received date: 2025-04-14

  Revised date: 2025-07-05

  Online published: 2026-03-25

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摘要

堆积发酵是酱香型白酒生产的一个关键工序环节,该研究聚焦酱香型白酒摊晾至堆积发酵过程,旨在解析微生物群落分布规律及其来源。以四轮次发酵过程的堆积酒醅、大曲和环境样品为材料,运用高通量测序、气相色谱等技术,并结合多元数据统计方法展开研究。结果显示,优势菌属,如芽孢杆菌属(Bacillus)、克罗彭施泰特氏菌属(Kroppenstedtia)、高温放线菌属(Thermoactinomyces)、枝芽孢杆菌属(Virgibacillus)、毕赤酵母属(Pichia)等,在摊晾及堆积过程中均作为优势菌存在,堆积发酵阶段的优势菌属在摊晾过程中得到富集。风味物质方面,摊晾过程风味物质总含量上升,酸类物质增加显著;堆积发酵时醛类和酸类下降、醇类上升,微生物与风味物质存在显著相关性,如乙酸与多种微生物显著相关。环境微生物群落中,细菌和真菌组成各有特点,且部分与酒醅微生物相关。组间差异分析表明,堆积过程酒醅在多个代谢途径上活性较高。微生物溯源表明,酒醅细菌和真菌在摊晾前期受工具影响大,撒入大曲后,大曲成为微生物主要来源,堆积时真菌主要来自工具和地面,且工人来源贡献小。该研究解析了酱香型白酒摊晾至堆积发酵过程微生物的动态变化及来源,为生态白酒酿造的优化提供了理论支撑。

关键词： 酱香型白酒; 摊晾至堆积发酵过程; 微生物结构; 分布规律; 微生物溯源

本文引用格式

黄河鸥 , 朱安然 , 吴成 , 胡峰 , 胡建锋 , 路虎 . 酱香型白酒四轮次堆积发酵微生物群落分布规律及其来源分析[J]. 食品与发酵工业, 2026 , 52(5) : 174 -185 . DOI: 10.13995/j.cnki.11-1802/ts.043024

Abstract

This research centers on the spreading and stacking fermentation process of Jiangxiangxing Baijiu, with the aim of elucidating the distribution patterns of the microbial structure and identifying their sources.Stacked fermented grains, Daqu, and environmental samples from the fourth-round production were utilized as research materials.High-throughput sequencing, gas chromatography, and various data analysis methods were employed to conduct this study.Results demonstrated that dominant bacteria, including Bacillus, Kroppenstedtia, Thermoactinomyces, and Virgibacillus, maintained their dominance throughout both the spreading and stacking processes.These bacteria, which were crucial during the stacking fermentation stage, started to accumulate during the spreading process.Similarly, Pichia, the absolute dominant fungus that played a vital role in the stacking process, was also gathered during the spreading stage.Regarding flavor substances, the total content of flavor compounds increased significantly during the spreading process, particularly acidic substances.During the stacking fermentation, the contents of aldehydes and acids decreased, while the amount of alcohols increased.A significant correlation was observed between microorganisms and flavor substances.For instance, acetic acid was significantly associated with multiple microorganisms.In the environmental microbial community, bacteria and fungi exhibited distinct compositional characteristics, and some of them were closely related to the microorganisms in the fermented grains.The inter-group difference analysis indicated that the fermented grains during the stacking process had high metabolic activity in multiple pathways.Microbial traceability analysis revealed that in the early stage of spreading, the bacteria and fungi in the fermented grains were strongly influenced by tools.After adding Daqu, it became the primary source of microorganisms.During the stacking process, fungi mainly originated from tools and the ground, and the contribution from workers was minimal.This study has clearly defined the dynamic changes and sources of microorganisms during the spreading and stacking fermentation process of Jiangxiangxing Baijiu, thereby providing a solid theoretical foundation for optimizing ecological brewing.

Key words： Jiangxiangxing Baijiu; spreading and stacking fermentation; microbial structure; distribution patterns; microbial traceability

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