食品与发酵工业 >

2026 , Vol. 52 >Issue 8: 308 - 318

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043520

研究报告

Schizosaccharomyces pombe JM2-5强化对浓香型白酒大曲微生物群落及风味的影响

  • 陈晓松 ,
  • 刘杰 ,
  • 邹伟 ,
  • 杨海泉
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  • 1(四川轻化工大学 生物工程学院,四川 宜宾,644005)
    2(安徽临水酒业有限公司,安徽 六安,237471)
    3(四川轻化工大学,中国轻工业酿酒生物技术及智能制造重点实验室,四川 宜宾,644005)
    4(江南大学 生物工程学院,江苏 无锡,214122)
第一作者:硕士研究生(邹伟副教授为通信作者,E-mail:weizou@suse.edu.cn)

收稿日期: 2025-06-09

  修回日期: 2025-09-12

  网络出版日期: 2026-05-07

基金资助

中国轻工业酿酒生物技术及智能制造重点实验室项目(2023-05);四川轻化工大学研究生创新基金项目(Y2023234)

收起

Effects of Schizosaccharomyces pombe JM2-5 bioaugmentation on microbial community and flavor profile of Nongxiangxing Baijiu Daqu

  • CHEN Xiaosong ,
  • LIU Jie ,
  • ZOU Wei ,
  • YANG Haiquan
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  • 1(School of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644005, China)
    2(Anhui Linshui Liquor Co.Ltd., Luan 237471, China)
    3(Liquor Making Biotechnology and Intelligent Manufacturing of Key Laboratory of China National Light Industry, Yibin 644005, China)
    4(School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2025-06-09

  Revised date: 2025-09-12

  Online published: 2026-05-07

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摘要

在浓香型白酒大曲生产中接入产酯酶酵母栗酒裂殖酵母(Schizosaccharomyces pombe JM2-5)进行生物强化,可提高大曲质量,进而提升浓香型白酒的品质。该研究以自然发酵大曲(对照组)与生物强化大曲(实验组)为对象,系统测定其理化特性并整合多组学技术揭示发酵机制。基于高通量测序解析大曲微生物群落结构及功能特征,采用顶空固相微萃取和气相色谱质谱联用法测定2种大曲风味物质,并结合差异分析、相关性分析共同阐明生物强化的定向调控作用及其与特征风味形成的代谢关联。经产酯酶酵母S.pombe JM2-5强化后,强化曲的真菌群落多样性和总体微生物群落丰度提高,与酯化力、液化力相关的魏斯氏菌属、毕赤酵母属、曲霉属等相关微生物相对丰度均有不同程度的提升。强化曲的酯化力和液化力有显著提高,酸度显著下降;强化曲的风味物质含量显著高于对照曲,酯类、吡嗪类风味物质的种类和含量也有显著提高,其中的苯乙醇、己酸乙酯及四甲基吡嗪等8种差异风味物质含量显著提高。产酯酶酵母S.pombe JM2-5生物强化优化了大曲微生物群落,提升相关功能微生物丰度,显著增强大曲酶活力,增加大曲风味物质含量并降低酸度。研究结果为提高大曲的品质和风味,优化酿造工艺提供了有效途径。

关键词： 栗酒裂殖酵母; 生物强化; 大曲; 高通量测序

本文引用格式

陈晓松 , 刘杰 , 邹伟 , 杨海泉 . Schizosaccharomyces pombe JM2-5强化对浓香型白酒大曲微生物群落及风味的影响[J]. 食品与发酵工业, 2026 , 52(8) : 308 -318 . DOI: 10.13995/j.cnki.11-1802/ts.043520

Abstract

The esterase-producing yeast Schizosaccharomyces pombe JM2-5 was applied to the production of Nongxiangxing Baijiu Daqu, aiming to enhance the quality of Daqu, thereby improving the overall quality of Nongxiangxing Baijiu.In this study, Illumina Miseq sequencing, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and physicochemical analyses were employed to investigate the microbial communities, flavor compounds, and physicochemical properties about naturally fermented Daqu (control group) and fortified Daqu (experimental group).Difference analysis and correlation analysis were combined to elucidate the targeted regulation of microbial fortification on Daqu fermentation and the metabolic associations of characteristic differential flavor compounds.After bioaugmentation with the esterase-producing yeast Schizosaccharomyces pombe JM2-5, the fungal community diversity and overall microbial abundance in the fortified Daqu were significantly enhanced.The relative abundances of key functional microorganisms associated with liquefying activity and esterifying activity, such as Weissella, Pichia, and Aspergillus, were also increased to varying degrees.The esterification and liquefaction capacities of the enhanced Daqu were notably enhanced, while the acidity was significantly reduced.The content of flavor compounds in the fortified Daqu was significantly increased, with significant increases in the types and contents of esters and pyrazines.Notably, the contents of eight characteristic flavor substance, including phenylethyl alcohol, ethyl hexanoate, and tetramethylpyrazine, were significantly elevated.The bioaugmentation of Daqu with the esterase-producing yeast S.pombe JM2-5 optimized the microbial community, increased the abundance of related microorganisms, significantly enhanced enzyme activities, increased the content of flavor compounds, and reduced acidity.This study provides an effective approach for improving the quality and flavor of Daqu and optimizing the brewing process.

Key words： Schizosaccharomyces pombe; bioaugmentation; Daqu; high-throughput sequencing

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