食品与发酵工业 >

2026 , Vol. 52 >Issue 16: 181 - 190

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.046073

研究报告

浓香型白酒糟细菌群落结构解析及功能菌株的筛选鉴定

  • 李健 ,
  • 黄传耀 ,
  • 陈潇潇 ,
  • 余诗雨 ,
  • 杨磊 ,
  • 陈咏梅
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  • 1(四川轻化工大学 化学工程学院,四川 自贡,643000)
    2(酿酒科学与技术四川省重点实验室,四川 宜宾,644000)
    3(四川酩创科技有限公司,四川 泸州,646000)
第一作者:硕士研究生(陈咏梅讲师为通信作者,E-mail:chenyongmei@suse.edu.cn)

收稿日期: 2026-01-31

  修回日期: 2026-04-03

  网络出版日期: 2026-09-10

基金资助

泸州老窖研究生创新基金项目(LJCX2025-7);四川省自然科学基金项目(2025ZNSFSC0975);四川轻化工大学横向项目(HX2024037,HX2023131);五粮液-四川轻化工大学研究项目(CXY2021ZR005);教育部产学合作协同育人项目(2409124437)

收起

Analysis of bacterial community structure in strong-flavor Baijiu distiller’s grains and screening and identification of functional strains

  • LI Jian ,
  • HUANG Chuanyao ,
  • CHEN Xiaoxiao ,
  • YU Shiyu ,
  • YANG Lei ,
  • CHEN Yongmei
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  • 1(College of Chemical Engineering, Sichuan University of Light Chemical Technology, Zigong 643000, China)
    2(Liquor-Making Science and Technology Key Laboratory of Sichuan Province, Yibin 644000, China)
    3(Sichuan Mingchuang Technology Co., Ltd., Luzhou 646000, China)

Received date: 2026-01-31

  Revised date: 2026-04-03

  Online published: 2026-09-10

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摘要

浓香型白酒传统酿造采用“千年糟”的方式,窖池酒糟层自然形成具有梯度特性的上、中、下3个功能层区。该研究基于16S rDNA高通量测序对泸州某酒厂浓香型白酒糟的微生物进行解析,结果表明,各层细菌群落的α多样性无显著差异,且均以乳杆菌科(Lactobacillaceae)为绝对优势科(相对丰度97.29%),在属水平上,上层的乳杆菌属(Lactobacillus)相对丰度较其他层更高,未分类的乳杆菌属在各层中均占据较高比例。基于浓香型白酒酒糟群落结构分析及其KEGG 功能预测结果,筛选分离的18株产酸菌与阿根图拉特乳植杆菌(Lactiplantibacillus argentoratensis)、戊糖乳植杆菌(Lactiplantibacillus pentosus)、地衣芽孢杆菌(Bacillus licheniformis)、粪海恩德里克斯氏菌(Heyndrickxia faecalis)和凝结海恩德里克斯氏菌(Heyndrickxia coagulans)相似(相似性≥98%)。编号A0001与A0008菌株的耐酸性能、耐乙醇活性、产酸性能和抗氧化性能的综合能力较强,且应用于固态发酵酒糟后,其可溶性蛋白产量远高于黑曲霉等常用商业菌株。该研究可为酒糟功能菌株的高值化应用提供参考,为浓香型白酒酒糟的资源化利用提供酒糟源功能微生物功能菌种支撑。

关键词： 酒糟; 高通量测序; 细菌群落结构; KEGG 功能; 筛选分离

本文引用格式

李健 , 黄传耀 , 陈潇潇 , 余诗雨 , 杨磊 , 陈咏梅 . 浓香型白酒糟细菌群落结构解析及功能菌株的筛选鉴定[J]. 食品与发酵工业, 2026 , 52(16) : 181 -190 . DOI: 10.13995/j.cnki.11-1802/ts.046073

Abstract

The traditional brewing of strong-flavor Baijiu uses the “millennium pit mud” method.The fermented grains in the pit naturally form three functional zones (upper, middle, and lower) with gradient characteristics.This study analyzed the microbiota in fermented grains from a Luzhou distillery using 16S rDNA high-throughput sequencing.The results showed no significant differences in bacterial alpha diversity across the three layers.Lactobacillaceae was the absolutely dominant family, with a relative abundance of 97.29%.At the genus level, Lactobacillus had a higher relative abundance in the upper layer than in the others.Unclassified Lactobacillus species accounted for a high proportion in all layers.Based on community structure analysis and KEGG functional predictions, this study isolated 18 acid-producing strains.These strains showed high similarity (≥98%) to Lactiplantibacillus argentoratensis, L.pentosus, Bacillus licheniformis, Heyndrickxia faecalis, and Heyndrickxia coagulans.Among them, strains A0001 and A0008 exhibited strong comprehensive capabilities in acid tolerance, ethanol tolerance, acid production, and antioxidant activity.When applied to solid-state fermented grains, their soluble protein yield significantly exceeded that of commonly used commercial strains, such as Aspergillus niger.This study provides a reference for the high-value application of functional strains derived from fermented grains.It also offers microbial strain support for the resource utilization of strong-flavor Baijiu fermented grains.

Key words： distiller’s grains; high-throughput sequencing; bacterial community structure; KEGG function; screening and isolation

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