中国食品添加剂2025，Vol.36Issue(5)：33-42,10.DOI:10.19804/j.issn1006-2513.2025.5.005
洞酿酱香型白酒下沙轮次微生物多样性与理化品质相关性分析
Correlation analysis of microbial diversity and physicochemical properties during Xiasha rounds of Dongniang Maotai-flavor Baijiu
摘要
Abstract
To investigate the microbial community structure and succession during the Xiasha rounds of Dongniang Maotai-flavor Baijiu production,high-throughput sequencing was used to analyze the microorganisms in fermented grains at different fermentation stages.Physicochemical properties of the fermented grains were also measured and correlated with the microbial community.The Results indicated that moisture and acidity increased throughout the Xiasha process,while starch content decreased from 42.91%to 37.18%.Reducing sugar content peaked at 1.07%after 48 hours of stacking and fermentation,then decreased.In total,four bacterial and three fungal phyla were detected,107 bacterial and 80 fungal genera were identified in the fermented grains during Xiasha rounds of Dongniang Maotai-flavor Baijiu.The dominant bacterial phyla were Firmicutes,with Pediococcus,Weissella,and Lactobacillus as prevalent genera.Ascomycota was the dominant fungal phyla,with Saccharomycopsis,Pichia,and Debaryomyces as prevalent genera.Acidity and moisture were positively correlated with Lactobacillus,Saccharomyces,and Trichosporon(P＜0.05),and negatively correlated with Saccharopolyspora,Weissella,and Leuconostoc(P＜0.05).Starch content was significantly positively correlated with Saccharopolyspora and Weissella(P＜0.05),while reducing sugar content was significantly positively correlated with Saccharomyces and Pediococcus(P＜0.05).KEGG analysis revealed that microbial communities in fermented grains primarily focused on growth and reproduction.This study provides a theoretical basis for controlling the production of Dongniang Maotai-flavor Baijiu during subsequent rounds.关键词
洞酿酱香型白酒/下沙轮次/微生物多样性/理化指标/相关性分析Key words
Dongniang Maotai-flavor Baijiu/Xiasha rounds/microbial diversity/physical and chemical parameters/correlation analysis分类
轻工业引用本文复制引用
杨康丽,苏伟,母应春,任婷婷,林彩霞,王爱民,郑洁,陈乾..洞酿酱香型白酒下沙轮次微生物多样性与理化品质相关性分析[J].中国食品添加剂,2025,36(5):33-42,10.基金项目
黔科合成果[2023]一般144 （）
梅花鹿及黑山羊屠宰分割与产品精深加工技术研究集成(黔科合服企[2020]4009(006)) （黔科合服企[2020]4009(006）
