针对酱酒一轮次酸和高级醇偏高的问题,选取具有抑制有机酸和高级醇合成的鼠李糖乳酪杆菌L21、地衣芽孢杆菌BE1,以单一或复配方式应用于糙沙轮次,利用气液相色谱、多元统计分析解析其对酒醅理化风味的影响。单一L21菌剂显著降低17.31%的高级醇、25.00%的总酸、16.39%的乙酸、12.37%的丙酸含量;单一BE1菌剂显著降低20.78%的高级醇、29.55%的总酸、27.64%的乙酸、14.36%的丙酸含量;复合菌剂显著降低13.61%的高级醇、31.82%的总酸、21.14%的乙酸、20.20%的丙酸含量,且在降丙酸方面比单一菌剂的效果更好。菌剂的添加影响了酒醅中优势微生物菌群间的比例关系,降低了毕赤酵母菌属的相对丰度。利用PICRUSt2分析发现,菌剂通过降低乙酰转移酶和醇脱氢酶丰度,抑制正丙醇合成。菌剂通过降低乙酸合成酶丰度,降低乙酸含量。菌剂通过降低丙酸合成酶丰度,并升高丙酸消耗酶丰度,从而降低酒醅中丙酸含量。研究创新性地解决了酱酒发酵过程中酒醅酸度高、高级醇含量过高的生产共性难题,为微生物复合菌剂的应用提供了理论支撑。
To addresses the issue of high levels of organic acids and higher alcohols in Baijiu distilled in the first round,Lacticaseibacillus rhamnosus L21 and Bacillus licheniformis BE1, which could inhibit the synthesis of organic acids and higher alcohols, were selected and applied in Zaosha round fermentation.Gas-liquid chromatography and multivariate statistical analysis were used to analyze the effects of different microbial agents on the physicochemical and flavor properties of the fermented grains.Experimental results demonstrated that inoculation of L21 significantly reduced higher alcohols by 17.31%, total acid by 25.00%, acetic acid by 16.39%, and propionic acid by 12.37%.And inoculation of BE1 notably decreased higher alcohols by 20.78%, total acid by 29.55%, acetic acid by 27.64%, and propionic acid by 14.36%.Moreover, inoculation of both L21 and BE1 could achieve reductions of 13.61% in higher alcohols, 31.82% in total acid, 21.14% in acetic acid, and 20.20% in propionic acid, and a significant synergistic effect on propionic acid reduction was observed.Amplicon sequencing revealed that inoculation altered proportional relationships among dominant microbial communities and reduced relative abundance of Pichia.PICRUSt2 analysis indicated that application of agents could lead to decreasing the abundance of acetyltransferase and alcohol dehydrogenase, and resulted in inhibition of n-propanol synthesis.Similarly, application of agents resulted in a reduction in acetic acid by decreasing the abundance of acetate kinase and acylphosphatase.Furthermore, the agents inhibited propionic acid synthesis by reducing the abundance of phosphate acetyltransferase and acetate kinase, while promoting propionic acid consumption by increasing the abundance of acetyl-CoA synthetase and propionyl-CoA synthetase, thereby lowering propionic acid content in the fermented grains.This research innovatively addressed the common production challenges of high acidity and excessive higher alcohols in Jiang-flavour Baijiu fermentation, providing theoretical support for applying microbial agents.
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