程 龙¹，游 玲^2*，陶志文¹

（1.四川卫生康复职业学院护理学院，自贡643000；2.固态发酵资源利用四川省重点实验室，宜宾644000）

摘要：解析浓香型白酒新老窖池中酒醅细菌群落结构，建立酒醅细菌与主要有机酸合成的关联性。利用Illumina Miseq PE300高通量测序技术对20年和40年窖龄酒醅的细菌群落进行追踪，结合液相色谱-质谱联用仪（Liquid Chromatography-Mass Spectrometry，LC-MS）和气相色谱-质谱联用仪（Gas Chromatography Mass-Spectrometry，GC-MS）探究酒醅中乳酸、乙酸、己酸和丁酸的变化规律，确定影响酒醅中主要有机酸合成的关键微生物。结果表明，发酵后期20年和40年窖龄的酒醅细菌群落结构相似，乳杆菌属（Lactobacillus）为绝对优势属，伯克霍尔德氏菌属（Burkholderia）是次优势属，随着发酵进行大部分菌属丰度持续降低；乳酸、乙酸、己酸和丁酸在两组酒醅中主要是在发酵中后期快速积累，乳酸和乙酸是酒醅细菌菌群演替的主要影响因素；在20年窖龄酒醅中瘤胃球菌属（Ruminococcus）及种水平上的未分类瘤胃球菌（Unspecified-Ruminococcus）与己酸生成显著正相关（P＜0.05），未分类乳杆菌（Unspecified-Lactobacillus）与乳酸、乙酸和丁酸生成显著正相关（P＜0.05），在40年窖龄酒醅中Lactobacillus对己酸生成显著正相关（P＜0.05），种水平上Unspecified-Lactobacillus与乳酸、乙酸、己酸和丁酸生成显著正相关（P＜0.05）。该研究解析了不同窖龄酒醅中主要有机酸合成相关的核心菌群，为阐明白酒窖内发酵产酸机理和保障白酒品质的稳定性奠定基础和理论依据。

关键词：酒醅；浓香型白酒；微生物多样性；有机酸

中图分类号：TS262.31 文献标识码：A 文章编号：1674-506X（2025）05-0015-0011

Analysis of the Succession Law of Fermented Grains Bacterial

Community and Its Correlation with Organic Acid Synthesis in New and Old Pits Fermentation Process of Strong-flavored Baijiu

CHENG Long¹，YOU Ling^2*，TAO Zhiwen¹

(1.College of Nursing，Sichuan Vocational College of Health and Rehabilitation，Zigong 643000，China；

2.Key Laboratory of Sichuan Province for the Utilization of Solid State Fermentation Resources，Yibin 644000，China)

Abstract: Analyze the bacterial community structure of fermented grains in new and old pits of strong-flavored Baijiu，and establish the correlation between fermented grains bacteria and the synthesis of main organic acids. Illumina Miseq PE300 high-throughput sequencing technology was used to track the bacterial community of 20 year and 40 year aged fermented grains，combined with liquid chromatography-mass spectrometry （LC-MS） and gas chromatography-mass spectrometry （GC-MS），the changes law in lactic acid，acetic acid，hexanoic acid，and butyric acid in fermented grains was investigated，and the key microorganisms influencing the synthesis of the main organic acids in the fermented grains were identified. Results revealed that fermented grain bacterial community structures from pits aged 20 years and 40 years were similar in the late fermentation stage，Lactobacillus was the absolutely dominant genus， and Burkholderia was the sub-dominant genus. As the fermentation progressed，the abundance of most genera decreased consistently. Lactic acid，acetic acid，caproic acid， and butyric acid in the two groups of fermented grains accumulated rapidly mainly in the middle and late stages of fermentation， lactic and acetic acids were main influencing factors of bacterial community succession in fermented grains. In the fermented grains in the 20 year aged pit，Ruminococcus and Unspecified-Ruminococcus at the species level showed significant positive correlations with the production of caproic acid （P＜0.05）， and Unspecified-Lactobacillus was significantly positively correlated with the production of lactic acid，acetic acid，and butyric acid （P＜0.05）. In the fermented grains in the 40 year aged pit，the Lactobacillus was significantly positively correlated with the production of caproic acid （P＜0.05）， and Unspecified-Lactobacillus at the species level was significantly positively correlated with the production of lactic acid，acetic acid，caproic acid，and butyric acid （P＜0.05）. This research analyzes the key bacterial groups related to the synthesis of main organic acids in the fermented grains of different pit ages，providing foundation and theoretical basis for clarifying mechanism of acid production during Baijiu fermentation in the pit and ensuring the stability of Baijiu quality.

Keywords: fermented grains；strong-flavored Baijiu；microbial diversity；organic acids

doi: 10.3969/j.issn.1674-506X.2025.05-002