蔡小波¹，杜宣慧¹，曾智娟¹，秦辉^1，2*，杨峰¹，胡玉¹，黄孟阳¹，林杨¹

（1.泸州老窖股份有限公司,泸州 646000; 2.国家固态酿造工程技术研究中心,泸州 646000）

摘要：本研究按照浓香型白酒工艺特点，利用不锈钢发酵容器，以混合均匀后的浓香产酒大曲和浓香生香大曲作为糖化发酵剂，粉碎高粱为原料，采用清蒸混入、续糟发酵的生产方式，形成浓香双曲酿造工艺。通过常规理化分析技术和Illumina MiSeq高通量测序技术对双曲酿造工艺酒醅的理化指标和微生物菌群进行测定和分析，以进一步探究其发酵机理。结果表明，整个发酵过程中理化指标的变化具有较明显的规律性，酒精度前期迅速增加，后期趋于平缓，并在第9 d时达到最大值。发酵过程中共检测出317个属，其中真菌225个、细菌92个，酒醅中主要优势真菌属有2种，伊萨酵母属（Issatchenkia）在发酵过程中占绝对优势；主要优势细菌属有3种，发酵前期乳酸菌属（Lactobacillus）占绝对优势，发酵后期unclassified-Lactobacillales占绝对优势。酒醅发酵过程中微生物群落结构的变化与理化因子有显著关系，对真菌而言，还原糖含量与双足囊菌属（Dipodascus）、嗜热子真菌属（Thermomyces）的相对丰度呈极显著正相关；对细菌而言，淀粉和还原糖的含量与葡萄球菌属（Staphylococcus）相对丰度呈显著正相关，水分含量和酒精度与unclassified-Lactobacillales相对丰度呈显著正相关。酒醅发酵过程中温度、酒精度和酸度推动了微生物群落结构的演替。

关键词：浓香双曲酿造工艺；微生物群落；理化指标；相关性分析

中图分类号：TS261.1   文献标识码：A   文章编号：1674-506X（2024）01-0007-0008

Study on a Luzhou-flavor Baijiu Brewing Technology with

Two Starter and Succession Rule

of Microbial Community in Fermented Grains

CAI Xiaobo¹, DU Xuanhui¹, ZENG Zhijuan¹, Qin Hui^1,2*, YANG Feng¹, HU Yu¹

，HUANG Mengyang¹, LIN Yang¹

(1.Luzhou Laojiao Co. , Ltd. , Luzhou 646000, China；

2.National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China)

Abstract:In this study,according to the process characteristics of Luzhou-flavor liquor,stainless steel mobile cellar was used as fermentation container,Luzhou- flavor liquor producing Daqu starter and Luzhou-flavor fragrant Daqu starter were evenly mixed as fermentation agents,and crushed sorghum was used as raw materials.The production methods were steamed and mixed,and the fermentation methods were added to form a Luzhou-favor baijiu brewing technology.The physical and chemical indicators and the microbial community in fermented grains of a Luzhou- flavor baijiu fermented with two starte were analyzed by conventional physicochemical analytical detection techniques and Illumina MiSeq high throughput sequencing,and the fermentation mechanism was further explored.The results showed that the changes of physicochemical indexes in the whole fermentation process had obvious regularity.The alcohol content quickly increased in the early stage,and tended to be flat in the late stage，which reached the maximum value on the 9th day.The results showed that a total of 317 genera were detected during the fermentation process,including 225 fungal genera and 92 bacterial genera. There were two dominant fungal genera in fermented grains， among which Issatchenkia was dominant in the fermentation process. There were three dominant bacterial genera，Lactobacillus being absolutely dominant during the early stage of the fermentation,unclassified-Lactobacillales being absolutely dominant during the late stage of the fermentation.There was a significant relationship between the microbial community structure in fermented grains and fermentation factors.For fungal,reducing sugar was significantly positively correlated with Dipodascus and Thermomyces. For bacteria,the starch content and reducing sugar and Staphylococcus was significantly positively related,such as the moisture content and the alcohol content was significantly positively related with unclassified- Lactobacillales. In the process of fermented grains fermentation,temperature,alcohol content and acidity promoted the succession of microbial community structure.

Keywords: a Luzhou-favor baijiu brewing technology with two starter; microbial community; physicochemical indicators; correlation analysis

Doi: 10.3969/j.issn.1674-506X.2024.01-002

收稿日期：2023-05-10

项目基金：四川省科技项目（2021ZYD0102）

作者简介：蔡小波（1983-），男，硕士，高级工程师。研究方向：酿酒生产技术研究。

*通信作者：秦辉（1978-），男，博士，高级工程师。研究方向：酿酒生产技术研究。