食品与发酵工业2024，Vol.50Issue(24)：151-158,8.DOI:10.13995/j.cnki.11-1802/ts.038353
米香型白酒酿造过程微生物群落及其代谢功能特征
Characteristics of microbial communities and metabolic functions during brewing of rice-flavor Baijiu
摘要
Abstract
Solid saccharification and semi-solid fermentation are the main ways to brew rice-flavor Baijiu.To reveal the microbial community characteristics in this process,this study analyzed the structure and succession of the microbial community of rice-flavor Baijiu by high throughput sequencing technology,the fungal genera of Saccharomyces,Saccharomycopsis,and Rhizopus,the bacterial genera of Lactobacillus,Pediococcus,and Weissella were the dominant microbial genus during saccharification and fermentation stage.In this stage,bacterial diversity was higher than fungal diversity and microorganisms were rapidly accumulated.The characterization of microbial dynam-ics through succession distance indicated that fungus is rapidly changed in saccharification,while bacteria are in fermentation.This study used the PICURSt2 to predict the function of bacterial community during saccharification and fermentation to explore the potential metabol-ic function characteristics of rice flavor Baijiu brewing process,the metabolic functions mainly included carbohydrate metabolism,amino acid metabolism,nucleotide metabolism,membrane transport,replication and repair,translation and so on.Correlation analysis showed that Lactobacillus was the microbial genus that contributed the most to the metabolic function of rice-flavor Baijiu which participated in 11 kinds of metabolism.The carbohydrate metabolism of the bacterial genera became active during fermentation,glucose,ethanol,and lactic acid were important indicators to judge the brewing process of rice flavor Baijiu,which were mainly produced by glycolysis/gluconeogene-sis.Therefore,this study tracked this pathway and found that the relative abundance of functional enzymes involved in the conversion of pyruvate to acetyl-CoA and lactate,and acetaldehyde to ethanol increased during fermentation.Saccharification provided appropriate func-tional microbial community structure and functions for fermentation to ensure the fermentation process was more smoothly.This study con-tributes to analyzing the brewing mechanism of rice flavor Baijiu and provides a theoretical basis for further controlling and improving the quality of rice flavor Baijiu.关键词
米香型白酒/代谢功能特征/高通量测序/PICURSt2/微生物群落结构Key words
rice-flavor Baijiu/metabolic functional characteristics/high throughput sequencing technology/PICURSt2/microbial commu-nity structure引用本文复制引用
王云,班世博,吴群,徐岩..米香型白酒酿造过程微生物群落及其代谢功能特征[J].食品与发酵工业,2024,50(24):151-158,8.基金项目
广西科技重大专项(桂科AA21077004-1) （桂科AA21077004-1）
