食品科学2024，Vol.45Issue(18)：106-115,10.DOI:10.7506/spkx1002-6630-20231215-130
酱香型白酒第2、3轮次堆积发酵有机酸代谢规律与菌群结构及其相关性解析
Microbial Community Structure and Organic Acid Metabolism and Their Correlation in the Second and Third Rounds of Stacking Fermentation of Sauce-Flavor Baijiu
摘要
Abstract
The organic acids and microbial community structure of fermented grains in the dominant stacking fermentation rounds for sauce-flavor Baijiu production(i.e.,the 2nd and 3rd rounds corresponding to the 3rd and 4th rounds of base liquor)were analyzed using high-performance liquid chromatography(HPLC)and high-throughput sequencing,and the interaction between them was investigated.The results revealed that lactic acid,acetic acid,and succinic acid were the primary organic acids present in fermented grains at mean values of 32.70,4.87 and 1.93 mg/g,respectively.In total,8 dominant bacterial genera and 7 dominant fungal genera(average relative abundance>1%)were identified across the two fermentation rounds.The dominant bacterial genera were Virgibacillus,Kroppenstedtia and Bacillus.The dominant fungal genera were Monascus,Thermomyces and Thermoascus.Principal coordinate analysis(PCoA)revealed that there was a significant difference in the structure of bacteria community between the second and third rounds of stacking fermentation,while the difference in the structure of fungal community was not significant.Co-occurrence network analysis showed that the bacterial-fungal(55.60%),bacterial-bacterial(50.57%),and fungal-fungal(91.67%)networks were mainly positively correlated,and there were more unknown interactions between bacterial communities.Mantel test analysis showed a significantly positive correlation between acidity and bacterial community structure(P<0.01),and succinic acid was highly correlated with both bacterial and fungal community succession(P<0.01).Spearman's correlation analysis revealed that the bacterial community had a more significant correlation with organic acids than the fungal community,while the fungal community showed a negative correlation with most organic acids.Nine organic acids citric acid were positively correlated with Oceanobacillus,Bacillus,and Sphingobacterium but negatively correlated with Thermoactinomyces.The results of this study can provide a theoretical basis for the production of high-quality sauce-flavor Baijiu.关键词
酱香型白酒/堆积发酵/微生物群落结构/有机酸Key words
sauce-flavor Baijiu/stacking fermentation/microbial community structure/organic acids分类
轻工纺织引用本文复制引用
黄廷财,许正宏,柴丽娟,时伟,吴双全,杨波,张晓娟,陆震鸣,王松涛,沈才洪..酱香型白酒第2、3轮次堆积发酵有机酸代谢规律与菌群结构及其相关性解析[J].食品科学,2024,45(18):106-115,10.基金项目
中国博士后科学基金项目(2023M741512) （2023M741512）
