傅其旭^1,3，石学梅¹，刘有晴²，张怀山¹，黄 丹²，薛瑞琪¹，王宪斌¹，张 超³

（1.四川元景达食品有限公司，泸州646000；2.四川轻化工大学，宜宾644000；3.泸州老窖集团有限责任公司，泸州646000）

摘要：对不同晒制时间护国陈醋醋醅中微生物菌群、有机酸成分进行分析研究，并确定群落组成与有机酸成分间的相关性。采用高通量测序技术对四川麸醋晒制过程中细菌群落进行鉴定，解析传统四川麸醋晒制过程中各阶段的微生物动态变化及演替规律，运用高效液相色谱法对醋醅中有机酸含量进行测定，并分析它们与微生物群落的相关性。结果显示，晒制过程醋醅中有机酸成分包括草酸、丙酸、酒石酸、苹果酸、甲酸、乳酸、乙酸、柠檬酸、琥珀酸，且主要以乳酸和乙酸为主；微生物菌群丰富度和多样性随晒制时间的增加呈先降低后增加的趋势，晒制过程醋醅中优势微生物主要有芽孢杆菌属（Bacillus）、假单胞菌属（Pseudomonas）、乳球菌属（Lactococcus）、寡养单胞菌属（Stenotrophomonas）、肠球菌属（Enterococcus）、不动杆菌属（Acinetobacter）、卡他莫拉菌属（Moraxella）、胞菌属（Brevundimonas），其中与传统四川麸醋中有机酸成分具有较强相关性的是嗜冷杆菌属（Psychrobacter）、链球菌属（Streptococcus）、肠球菌属（Enterococcus）等。

关键词：醋醅；高通量测序；微生物菌群；风味成分

中图分类号：TS264.22 文献标识码：A 文章编号：1674-506X（2024）06-0022-0008

Dynamic Analysis of Microbial Communities and Flavor Components in the Process of Insolating Fermented Grains of Sichuan Bran Vinegar

FU Qixu^1,3，SHI Xuemei¹，LIU Youqing²，ZHANG Huaishan¹，HUANG Dan²，XUE Ruiqi¹，WANG Xianbin¹，ZHANG Chao³

（1.Sichuan Yuanjingda Food Co.，Ltd.，Luzhou 646000，China；2.Sichuan University of Science & Engineering，Yibin 644000，China；3.Luzhou Laojiao Group Co.，Ltd.，Luzhou 646000，China）

Abstract：Analysis and research on the microbial communities and organic acid substances of fermented grains of Huguo mature vinegar in different periods of insolation time were performed, and the correlation between community composition and organic acid substances was determined. High-throughput sequencing technology was used to identify the bacterial communities during the insolation process of Sichuan bran vinegar, and the dynamic changes and succession patterns of microorganisms in each stage during the insolation process of traditional Sichuan bran vinegar were analyzed. The contents of organic acids in vinegar fermented grains were determined by high- performance liquid chromatography, and the correlation between them and microbial communities was analyzed. The results showed that the organic acids in the fermented grains during the insolation process included oxalic acid, propionic acid, tartaric acid, malic acid, formic acid, lactic acid, acetic acid, citric acid, succinic acid, and mainly lactic acid and acetic acid. As the insolation time prolonged, microbial abundance and diversity first decreased then increased, the dominant microorganisms in the process of insolating vinegar grains were mainly Bacillus, Pseudomonas, Lactococcus, Stenotrophomonas, Enterococcus, Acinetobacter, Moraxella and Brevundimonas, among those had strong correlation with the organic acids in traditional Sichuan bran vinegar were Psychrobacter, Streptococcus, Enterococcus and so on.

Keywords：fermented grains of vinegar；high-throughput sequencing；microbial communities；flavor components

doi：10.3969/j.issn.1674-506X.2024.06-004