该研究基于宏基因组学技术结合顶空固相微萃取/气相色谱-质谱法,探究发酵温度为15、25、35 ℃条件下荔枝酒发酵过程中微生物群落结构及其功能特征,并关联分析微生物与风味物质的相关性。结果表明,3种发酵温度下,除了人工接入的酿酒酵母(Saccharomyces cerevisiae)外,荔枝本身携带的内源微生物运动发酵单胞菌(Zymomonas mobilis)、荔枝肠膜明串珠菌(Leuconostoc litchii)、假肠膜明串珠菌(Leuconostoc pseudomesenteroides)、苏奥古姆明串珠菌(Leuconostoc suionicum)、嗜柠檬酸明串珠菌(Leuconostoc citreum)、肠膜状明串珠菌(Leuconostoc mesenteroides)、乳酸乳球菌(Lactococcus lactis)、乳脂乳球菌(Leuconostoc cremoris)和发酵粘液乳杆菌(Limosilactobacillus fermentum)等为发酵过程中的主要优势菌。KEGG功能注释分析表明,碳水化合物代谢、氨基酸代谢、能量代谢和核苷酸代谢等路径在代谢过程中占主导地位,丰度水平较高。风味化合物的代谢途径富集分析揭示了3条主要代谢途径:半乳糖代谢、抗坏血酸与醛糖酸代谢和不饱和脂肪酸的生物合成。微生物群落与风味化合物之间的进一步相关性研究表明其两者存在显著关联,乳酸乳球菌和发酵粘液乳杆菌与特定风味化合物呈显著正相关。该研究阐明了荔枝酒发酵在3个不同温度下的微生物群落变化,以及关键微生物对风味特征的影响。这些发现为优化核心微生物的选择和确定最佳发酵温度参数提供了理论基础。
This study employed metagenomic technology combined with headspace solid-phase microextraction/gas chromatography-mass spectrometry to investigate microbial community structure and functional characteristics during lychee wine fermentation at 15, 25, and 35 ℃ temperatures, while analyzing microbial associations with flavor compounds.The results revealed that, at the three fermentation temperatures, apart from the artificially inoculated Saccharomyces cerevisiae, the endogenous microorganisms carried by the lychee, such as Zymomonas mobilis, Leuconostoc litchii, L.pseudomesenteroides, L.suionicum, L.citreum, L.mesenteroides, Lactococcus lactis, L.cremoris, and Limosilactobacillus fermentum, were the dominant species during the fermentation process.KEGG functional annotation analysis demonstrated that carbohydrate metabolism, amino acid metabolism, energy metabolism, and nucleotide metabolism pathways dominated in the metabolic process with high abundance levels.The enrichment analysis of metabolic pathways of flavor compounds revealed three major metabolic pathways:galactose metabolism, ascorbate and aldarate metabolism, and biosynthesis of unsaturated fatty acids.Further correlation studies between microbial communities and flavor compounds demonstrated significant associations, with Lactococcus and Lactobacillus fermentum significantly positively correlated with specific flavor compounds.This research elucidates microbial community variations in lychee wine fermentation at three distinct temperatures, along with the impact of key microorganisms on flavor profiles.The findings provide theoretical foundations for optimizing the selection of core microorganisms and determining the optimal fermentation temperature parameters.
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