食品科学2026，Vol.47Issue(6)：192-203,12.DOI:10.7506/spkx1002-6630-20250905-038
酱香型白酒4轮次发酵环境微生物来源定量解析及其对酒醅菌群功能的协同调控机制
Quantitative Analysis of Environmental Microbial Sources in the Fourth Round of Fermentation of Jiang-Flavor Baijiu and Their Synergistic Regulatory Mechanisms on the Function of the Microbial Community in Fermented Grains
摘要
Abstract
This study integrated alpha/beta diversity analysis,principal coordinate analysis(PCoA),and SourceTracker to systematically investigate the contribution of the environmental microbiota to the microbial community of fermented grains(Jiupei)and their functional regulatory mechanisms during the fourth round of fermentation of jiang-flavor baijiu.Results revealed that the microbial community structure of Jiupei was significantly driven by environmental selection pressures.Production tools(33.14％)were the core microbial source,with Kroppenstedtia guangzhouensis and Scopulibacillus daqui carried by them dominating community assembly through contact transfer(ADONIS R2=0.453,P<0.001).Daqu(starter culture,29.96％)specifically enriched functional fungi such as Monascus purpureus,while the drying floor(26.21％)introduced osmotolerant microbes(e.g.,Oceanobacillus caeni)into Jiupei via ground diffusion.The airborne microbiota contributed minimally to the microbial community in Jiupei(0.70％),reflecting their colonization limitation under high-temperature and osmotic stress.Functional enrichment analysis demonstrated that the tool-associated microbiota directly drove ethanol synthesis via pyruvate metabolism(ko00620)and the tricarboxylic acid(TCA)cycle(ko00020),whereas the airborne microbiota optimized yeast stress responses through the mitogen-activated protein kinase(MAPK)signaling pathway(ko04010).Additionally,9.99％of unassigned microorganisms(e.g.,Desmospora sp.8437)need metagenomic analysis to elucidate their ecological roles.This study highlights the tripartite interaction mechanism of environment,process,and microbes,providing a theoretical foundation for optimizing the traditional brewing process.关键词
酱香型白酒/4轮次发酵/环境微生物/菌群功能/协同调控机制Key words
jiang-flavor baijiu/fourth round of fermentation/environmental microbiota/microbial community function/synergistic regulatory mechanisms分类
生物科学引用本文复制引用
莫少波,黄元敏,聂选亮,袁小松,何锋,赵云云,刘晓柱,黄名正,于志海..酱香型白酒4轮次发酵环境微生物来源定量解析及其对酒醅菌群功能的协同调控机制[J].食品科学,2026,47(6):192-203,12.基金项目
贵州茅台酒股份有限公司和义兴酒业分公司项目(HYX20241017011) （HYX20241017011）
贵州省科学家工作站项目(黔科合平台KXJZ[2024]021) （黔科合平台KXJZ[2024]021）
