摘要
乳酸菌是白酒发酵过程中普遍存在的一类微生物,其代谢产物乳酸是酱香型白酒重要的风味特征物质。然而目前对影响酱香型白酒乳酸积累的因素尚不明确。该研究通过高通量测序技术解析了一轮次发酵的乳酸菌演替规律及大曲、环境中的微生物群落结构,利用微生物溯源手段分析了堆积酒醅中乳酸菌的来源,利用相关性分析明确影响乳酸积累&乳酸菌富集的关键理化因素,并通过实验室模拟发酵进行验证。研究结果表明,窖内阶段乳酸菌属相对丰度较堆积阶段显著增加,金山乳杆菌(Lactobacillus jinshan)、耐酸乳杆菌(Lactobacillus acetotolerans)为丰度最高的乳酸菌种。酒醅中乳酸菌主要来源于车间过道以及生产工具。酸度、pH、还原糖、乙醇、水分、乳酸及乳酸菌相关性最高,厌氧环境和丰富的底物显著促进乳酸的生成。该研究对明确酱香型白酒中乳酸代谢规律具有重要的意义,同时对实现生产过程中乳酸的动态调控提供了具体的指导。
Lactic acid bacteria is a common microorganism in sauce-aroma Baijiu fermentation,and its metabolite lactic acid is an important flavor characteristic substance of sauce-aroma Baijiu.However,the influencing factors of lactic acid accumulation in sauce-aroma Baijiu are still unclear.In this study,the succession rule of lactic acid bacteria in the first round of fermentation and the microbial community structure in Daqu and the environment were analyzed by high-throughput sequencing technology.The sources of lactic acid bacteria in fermented grains were analyzed by microbial source tracking.The key physical and chemical factors affecting lactic acid accumulation and lactic acid bacteria enrichment were identified by correlation analysis,and verified by laboratory simulation fermentation.The results showed that the relative abundance of Lactobacillus in the pit fermentation increased significantly compared with that in the heap stage.Lactobacillus jinshan and Lactobacillus acetotolerans were the species with the highest relative abundance in the late stage of pit fermentation.Lactic acid bacteria in fermented grains were mainly from workshop aisles and production tools.Acidity,pH,reducing sugar,ethanol,and water were the most correlated with lactic acid and Lactobacillus.The anaerobic environment and abundant substrate significantly promoted the production of lactic acid.The study is of great significance for clarifying the lactic acid metabolism in sauce-aroma Baijiu and provides specific guidance for realizing the dynamic regulation of lactic acid in the production process.
作者
谈冲
艾梅
陈良强
杨帆
徐岩
王莉
杜海
TAN Chong;AI Mei;CHEN Liangqiang;YANG Fan;XU Yan;WANG Li;DU Hai(Laboratory of Brewing Microbiology and Applied Enzymology,Jiangnan University,Wuxi 214122,China;School of Bioengineering,Jiangnan University,Wuxi 214122,China;Kweichow Moutai Co.Ltd.,Zunyi 564501,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第20期9-16,共8页
Food and Fermentation Industries
基金
国家自然科学基金项目(32172176)
江苏省自然科学基金项目(BK20201341)。
关键词
酱香型白酒
乳酸
高通量测序
微生物溯源
相关性分析
sauce-aroma Baijiu
lactic acid
high-throughput sequencing
microbial source tracking
correlation analysis
