食品与发酵工业2024，Vol.50Issue(20)：42-49,8.DOI:10.13995/j.cnki.11-1802/ts.037910
酱香型白酒堆积发酵过程中真菌的结构及其来源分析
Fungal community and sources of heap fermentation during Jiangxiangxing Baijiu production
摘要
Abstract
Heap fermentation is the most challenging step in Jiangxiangxing Baijiu production and also a window for environmental mi-croorganisms to participate in fermentation.Fungal communities are considered to be the main contributors to the saccharification and fer-mentation of Jiangxiangxing Baijiu.This study aimed to examine the variability and origins of fungi in heap fermentation,offering a biologi-cal foundation for regulating and controlling heap fermentation.High-throughput sequencing technology was used to assess the fungal com-munity,and the possible sources of fungi were further analyzed by three-phase diagram comparison and SourceTracker analysis.Results showed that fungal diversity significantly decreased over time,indicating a strong selection of fungi.The dominant fungi include Pichia(average relative abundance is 82.75％),Saccharomyces(5.75％),Thermoascus(2.75％),Aspergillus(2.25％),and Monascus(1.12％).Daqu(with an average contribution ratio of 33.14％)mainly contributed molds and other microorganisms,while the operating environment(with an average contribution ratio of 66.71％)mainly provided yeast.This study emphasized the enrichment effect of heap fermentation on core microorganisms,and both Daqu and the environment contributed to the source of functional microorganisms.This study contributes to a deeper understanding of the role of the accumulation environment of Jiangxiangxing Baijiu.关键词
堆积发酵/环境微生物/微生物来源/真菌群落/大曲Key words
heap fermentation/environment microbiota/microbial source/fungal community/Daqu引用本文复制引用
张红霞,徐岩,杜海..酱香型白酒堆积发酵过程中真菌的结构及其来源分析[J].食品与发酵工业,2024,50(20):42-49,8.基金项目
国家自然科学基金项目(32201981,32172176) （32201981,32172176）
江苏省卓越博士后(2022ZB503) （2022ZB503）
