任婷婷^1,2，苏 伟^1,2*，母应春¹，潘和勇³，王家琴³

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；

2.贵州大学贵州省发酵工程与生物制药重点实验室，贵州贵阳 550025；

3.贵州洞酿洞藏酒业有限公司，贵州习水 564622）

摘要：为研究贵州天然溶洞洞口酿造酱香酒过程中复杂微生物群落演替，采用高通量测序技术对洞口酱香酒第一轮次堆积发酵酒醅中微生物菌群结构进行分析。共检出20个细菌门和7个真菌门，以及337个细菌属和96个真菌属，其中主导的细菌门和真菌门分别为Firmicutes 和Ascomycota，优势细菌属为Lactobacillus、Virgibacillus和Kroppenstedtia等，优势真菌属为Thermomyces、Aspergillus和Saccharomycopsis等。优势细菌属和优势真菌属与理化因子之间的冗余分析结果显示，堆积发酵阶段第0～48 h细菌群落结构受淀粉含量的影响较大，第72～96 h受水分、酸度和温度的影响较大，对堆积发酵结束第120 h影响最大的理化因子是还原糖。而真菌群落结构在前48 h受淀粉含量影响较大，随着发酵的进行，第72～120 h真菌群落结构受温度、水分、酸度和还原糖的影响。除Lactobacillus、Acetobacter、Komagataeibacter和Penicillium外，大部分的优势菌属与水分、温度、酸度和还原糖呈显著负相关。细菌菌群功能预测结果显示代谢功能是细菌群落的主要功能，且表明风味形成的物质基础主要是蛋白质和还原糖。该研究为洞酿酱香型白酒发酵机理提供了基础数据。

关键词：天然溶洞；洞口酱香酒；高通量测序；微生物群落结构；理化因子

中图分类号：TS262.33    文献标识码：A    文章编号：1674-506X（2023）01-0030-0010

Analysis of Microbial Community Structure and Its Correlation with Physicochemical Properties During the First Round of Stacking Fermentation of the Dongkou Sauce-flavor Baijiu

REN Tingting^1,2, SU Wei^1,2*, MU Yingchun¹, PAN Heyong³, WANG Jiaqin³

(1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang Guizhou 550025, China; 

3.Guizhou Dongniangdongcang Liquor Co., Ltd., Xishui Guizhou 564622, China)

Abstract: In order to study the succession of complex microbial community in the process of brewing sauceflavor Baijiu at the entrance of a natural karst cave in Guizhou, high-throughput sequencing technology was used to analyze the structure of the microbial community in the first round of stacking fermentation of the Dongkou sauce-flavor Baijiu. There were 20 bacterial phyla and 7 fungal phyla, as well as 337 bacterial genera and 96 fungal genera. The results showed that the dominant bacterial and fungal phyla were Firmicutes and Ascomycota,respectively, the dominant bacterial genera were Lactobacillus, Virgibacillus, and Kroppenstedtia, etc. The dominant fungal genera were Thermomyces, Aspergillus and Saccharomycopsis, etc. The results of redundancy analysis about the dominant microbial with the physicochemical properties showed that the bacterial community structure was greatly affected by starch content from 0 to 48 h of the stacking fermentation, and was greatly affected by moisture, acidity, and temperature from 72 to 96 h. Reducing sugar had a greater impact at 120 h at the end of stacking fermentation. However, the fungal community structure was greatly affected by starch content in the first 48 h and was bigger impacted by temperature, moisture, acidity, and reducing sugar in the 72 to 120 h with the stacking fermentation. Except for Lactobacillus, Acetobacter, Komagataeibacter, and Penicillium, the most of the dominant microbial genera were significantly negatively correlated with moisture, temperature, acidity, and reducing sugar. The prediction results of bacterial community function showed that metabolic function was the main function of the bacterial community and that the material basis of flavor formation was mainly protein and reducing sugar. This study provides basic data for the fermentation mechanism of cave-brewing sauce-flavor Baijiu.

Keywords: The natural karst cave; Dongkou sauce-flavor Baijiu; high-throughput sequencing; microbial community structure; physicochemical properties

doi: 10.3969/j.issn.1674-506X.2023.01-005

收稿日期：2022-06-28

基金项目：2022年自然科学基金地区科学基金项目（32160554）；遵义市创新人才团队培养项目（遵义科人才〔2020〕9）；贵州省发酵工程与白酒酿造人才基地（黔人领发〔2018〕3号）

作者简介：任婷婷（1998-），女，硕士研究生。研究方向：食品加工与安全。

*通信作者：苏伟（1974-），男，博士，教授。研究方向：食品酿造。

引用格式:任婷婷,苏伟,母应春,等.洞口酱香酒第一轮次堆积发酵过程中微生物群落结构及其与理化因子关联性分析[J].食品与发酵科技,2023,59(1):30-38,54.