食品与发酵工业 >

2026 , Vol. 52 >Issue 17: 102 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045175

研究报告

酵母强化小曲调控米香型白酒发酵微生物结构与代谢

  • 雷雨 ,
  • 岳德宏 ,
  • 廖祖跃 ,
  • 覃泽广 ,
  • 郑轶夫 ,
  • 吴群
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  • 1(江南大学 生物工程学院,工业生物技术教育部重点实验室,江苏 无锡,214122)
    2(桂林湘山酒业有限公司,广西 桂林,541500)
第一作者:硕士研究生(吴群教授为通信作者,E-mail:wuq@jiangnan.edu.cn)

收稿日期: 2025-11-14

  修回日期: 2026-01-06

  网络出版日期: 2026-09-21

基金资助

国家自然科学基金项目(32172175)

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Regulation of microbial community structure and metabolism in rice-flavor Baijiu fermentation by yeast-fortified Xiaoqu

  • LEI Yu ,
  • YUE Dehong ,
  • LIAO Zuyue ,
  • QIN Zeguang ,
  • ZHENG Yifu ,
  • WU Qun
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  • 1(Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Guilin Xiangshan Distillery Co.Ltd., Guilin 541500, China)

Received date: 2025-11-14

  Revised date: 2026-01-06

  Online published: 2026-09-21

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摘要

米香型白酒品质高度依赖小曲发酵,但由于传统自然发酵体系中微生物群落复杂且受环境影响大,特别是酵母群落的稳定性易受影响,其中,酵母通过介导资源竞争及代谢互作可显著影响发酵体系的群落动态与稳定性,导致发酵过程风味代谢控制难,制约了酒体品质的提升。为解决上述问题,该研究通过在传统小曲生产过程中强化库里德阿兹威毕赤酵母(Pichia kudriavzevii)与异常威克汉姆酵母(Wickerhamomyces anomalus),并将强化小曲用于白酒发酵生产。研究结果表明,强化小曲的酵母多样性显著增加,应用强化小曲后可有效优化发酵体系的微生物群落结构,网络分析显示发酵过程微生物相互作用关系增加。风味检测和代谢功能预测显示经过酵母强化的小曲可增强酵母群落羰酸酯酶的合成,进而显著提高发酵体系中酯类物质的含量。该研究为米香型白酒传统发酵工艺的现代化改造提供了理论依据与技术支撑。

关键词： 米香型白酒; 强化小曲; 微生物群落结构; 风味物质; 微生物相互作用

本文引用格式

雷雨 , 岳德宏 , 廖祖跃 , 覃泽广 , 郑轶夫 , 吴群 . 酵母强化小曲调控米香型白酒发酵微生物结构与代谢[J]. 食品与发酵工业, 2026 , 52(17) : 102 -111 . DOI: 10.13995/j.cnki.11-1802/ts.045175

Abstract

The quality of rice-flavor Baijiu is highly dependent on Xiaoqu fermentation.However, the microbial community in the traditional natural fermentation system is complex and greatly influenced by the environment, especially the stability of yeast community is easily affected.Among them, yeast can significantly affect the community dynamics and stability of the fermentation system by mediating resource competition and metabolic interaction, which leads to the difficulty in controlling flavor metabolism in the fermentation process and restricts the improvement of Baijiu quality.In order to solve the above problems, this study fortified the Xiaoqu by incorporating Pichia kudriavzevii and Wickerhamomyces anomalus during the traditional production process, and applied the fortified Xiaoqu in Baijiu fermentation.The results showed that the yeast diversity of fortified Xiaoqu was significantly increased, and the microbial community structure of the fermentation system could be effectively optimized after the application of fortified Xiaoqu.The network analysis showed that the microbial interaction increased during the fermentation process.Flavor detection and metabolic function prediction show that yeast-fortified Xiaoqu can significantly increase the content of esters in the fermentation system by enhancing the synthesis of carbonylesterase in yeast community.This study provides theoretical basis and technical support for the modernization of traditional fermentation technology of rice-flavor Baijiu.

Key words： rice-flavor Baijiu; fortified Xiaoqu; microbial community structure; flavor substances; microbial interactions

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