桑果酒发酵过程中酸性物质与细菌群落相关性分析OACSTPCD

Correlations between acidic substances and bacterial community in mulberry wine fermentation were analyzed using high-throughput sequencing.The results showed that acidic substances and bacterial community of mulberry fermentation liquor were significant different in two cultivars.After 24 h of fermentation,the contents of titratable acid and volatile acid in"Deguo No.1"fermented mulberry wine increased slowly,and the relative abundance of its dominant bacterium unidentified Rickettsiales bacteria decreased dramatically from 79.74%to 17.45%,Lactococcus increased significantly from 0.62%to 57.24%.However,titratable acid and volatile acids in"Jialing 30"fermented mulberry wine increased rapidly,especially the acetic acid.The relative abundance of its dominant bacteria Leuconostoc and Weissella declined from 53.39%and 3.85%to 35.20%and 0.59%,respectively,and Lactobacillus increased from 39.11%to 52.23%.The acid-producing bacteria in the fermentation broth mainly included acetic acid bacteria such as Acetobacter,Gluconobacter and lactic acid bacteria such as Leuconostoc,Lactobacillus,Weissella.These bacteria were mainly from mulberry raw materials,their relative abundance increased and produced volatile acetic acid under the interaction of bacterial community in the fermentation broth.