豉香型白酒大酒饼发酵微生物多样性及演替规律

doi:10.6040/j.issn.1671-9352.0.2024.364

摘要/Abstract

摘要：

豉香型白酒是中国独特的传统白酒，其风味品质受大酒饼这一核心糖化发酵剂的影响。本研究采用高通量测序等技术，系统解析了大酒饼在不同发酵阶段的理化参数变化和微生物群落动态，并分析了大酒饼发酵过程微生物演替的驱动因素。结果表明：随着发酵进程，大酒饼水分含量降低，淀粉迅速降解，而葡萄糖浓度相对稳定。微生物多样性逐渐降低，以芽孢杆菌属(Bacillus)和扣囊腹膜酵母(Saccharomycopsis)为主，其中丰度最高的微生物物种分别为Bacillus subtilis(相对丰度为2.16%~75.07%)、Saccharomycopsis fibuligera(相对丰度为6.16%~98.32%)。进一步分析发现，发酵温度、酸度和葡萄糖含量等环境因素对微生物群落结构和功能具有显著影响。这些发现揭示了豉香型白酒大酒饼中的主体微生物结构及演替规律，为深入理解其酿造机理提供了新的科学依据。

关键词: 豉香型白酒, 大酒饼, 微生物多样性, 演替规律

Abstract:

Soy-flavor Baijiu is a distinctive traditional beverage in China. The flavor quality is influenced by the primary saccharification fermentation agent of the large koji cake. We employed high-throughput sequencing and additional technologies to systematically examine changes in physical and chemical parameters, as well as the dynamics of microbial communities in large koji cakes at various fermentation stages, and analyzed the driving factors of microbial succession throughout the fermentation process of large koji cakes. The findings indicated that with advancing fermentation, the moisture content of the large koji cakes diminishes, starch undergoes rapid degradation, and the glucose concentration remains relatively stable. The diversity of microorganisms progressively diminished, with Bacillus and Saccharomycopsis emerging as the predominant species. The most abundant microbial species in large koji cakes were Bacillus subtilis (relative abundance of 2.16%-75.07%) and Saccharomycopsis fibuligera (relative abundance of 6.16%-98.32%). Subsequent investigation revealed that environmental parameters, including fermentation temperature, acidity, and glucose content, significantly influence microbial community structure and function. These findings reveal the main microbial structure and succession rules in large koji cakes of Soy-flavor Baijiu, offering a novel scientific foundation for a comprehensive knowledge of its brewing mechanism.

Key words: soy-flavor Baijiu, large koji cake, microbial diversity, succession

中图分类号:

TS262.3

张丽杰,吴婷婷,范绍辉,何国良,郑扬韵,蔡晓民,朱伟江,徐岩. 豉香型白酒大酒饼发酵微生物多样性及演替规律[J]. 《山东大学学报(理学版)》, 2024, 59(11): 1-7,50.

Lijie ZHANG,Tingting WU,Shaohui FAN,Guoliang HE,Yangyun ZHENG,Xiaomin CAI,Weijiang ZHU,Yan XU. Microbial diversity and succession of large koji cakes used in soy-flavor Baijiu[J]. JOURNAL OF SHANDONG UNIVERSITY(NATURAL SCIENCE), 2024, 59(11): 1-7,50.

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