食品与发酵工业2024，Vol.50Issue(13)：72-81,10.DOI:10.13995/j.cnki.11-1802/ts.039021
泸型酒糟醅中微生物组学和挥发性代谢物关联性分析
Correlation analysis of microbiomics and volatile metabolites in fermented grains from Luzhou-flavor liquor
摘要
Abstract
In order to reveal the temporal characteristics of microorganisms and volatile metabolites in the spirits of Luzhou-flavor liq-uor,and to elucidate the intrinsic mechanism of"strong Jiao-aroma"of Luzhou-flavor liquor.In this study,we analyzed the microbial compositions of bad spirits at different fermentation time points by macro-genome sequencing,and determined the types and contents of metabolites in bad spirits by HS-SPME-GCMS,as well as the contents of moisture,acidity,starch,and reducing sugar,and performed Pearson's correlation analysis.The results showed that the microorganisms and volatile metabolites in the grains had obvious temporal characteristics,and their compositions and contents changed continuously with the extension of fermentation time.Lactobacillus,Limosilac-tobacillus,Weissella,Bacillus,Pediococcus,Kazachstania.Aspergillus,Thermoascus,Thermomyces and Issatchenkia were the dominant flora in the fermentation of leavened grains,which had a close relationship with the production of 163 metabolites such as ethyl caproate,ethyl lactate and ethyl acetate.In addition,it was found that the lees of strong-flavored white wines underwent three typical stages of fer-mentation:saccharification,alcohol production and aroma formation,and in particular,the large amount of ethyl caproate,ethyl lactate and ethyl acetate produced in the aroma formation stage was the intrinsic mechanism to ensure the"strong Jiao-aroma".关键词
泸型酒/糟醅/微生物组学/挥发性代谢物/窖香浓郁Key words
Luzhou-flavor liquor/fermented grains/microbiomics/volatile metabolites/strong Jiao-aroma引用本文复制引用
贾勇磊,付鑫,张榆俊,张宿义,许德富,王思浓,敖宗华,贾俊杰,杨艳,陈垚,黄志久..泸型酒糟醅中微生物组学和挥发性代谢物关联性分析[J].食品与发酵工业,2024,50(13):72-81,10.基金项目
四川省中央引导地方科技发展专项项目:四川省固态酿造技术创新中心建设(2021ZYD0102) （2021ZYD0102）
