陈让芳¹，高 健²，杨 燕³，周林川³，龚虎程¹，王 宇¹，樊 蓉¹，

张国华¹，韩保林^1*

（1.四川轻化工大学生物工程学院，四川宜宾 644000；

2.成都蜀之源酒业有限公司，四川成都 611335；

3.四川泸州三溪酒厂有限公司，四川泸州 646601）

摘要：为探究浓香型白酒窖泥中原核微生物群落对挥发性风味物质的影响，本研究采用高通量测序技术和HS-SPME-GC-MS联用技术，检测原核微生物群落结构和挥发性风味物质种类，并利用Pearson指数分析窖泥微生物与挥发性风味物质的相关性。结果表明：窖泥中共检出62种挥发性风味物质，其中酯类、酸类、醇类含量最高，己酸乙酯和己酸分别是酯类和酸类中含量最高的物质；发现4个优势细菌门和2个优势古菌门，17个优势细菌属和4个优势古菌属，其中厚壁菌门和广古菌门是窖泥中的绝对优势菌门，乙酸氧化菌属、产己酸菌属和甲烷杆菌属是窖泥中的绝对优势菌属；有14个细菌属和2个古菌属分别与23种和11种挥发性风味物质的产生显著相关（P＜0.05）。

关键词：窖泥；微生物群落；挥发性风味物质；相关性

中图分类号：TS261.1   文献标识码：A   文章编号：1674-506X（2023）03-0009-0007

Correlation Analysis between Prokaryotic Microbial Community and Volatile Flavor Compounds in Pit Mud of Luzhou-flavor Liquor

CHEN Rangfang¹, GAO Jian², YANG Yan³, ZHOU Linchuan³, GONG Hucheng¹

 WANG Yu¹, FAN Rong¹, ZHANG Guohua¹, HAN Baolin^1*

(1.School of Bioengineering,Sichuan University of Science and Engineering,Yibin Sichuan 644000,China；

2.Shu Zhi Yuan Chinese Liquor Co., Ltd., Chengdu Sichuan 611335,China；

3.Sichuan Luzhou Sanxi Winery Co., Ltd., Luzhou Sichuan 646601,China)

Abstract:In order to explore the effect of prokaryotic microbial community on volatile flavor compounds in pit mud of Luzhou-flavor liquor, the high-throughput sequencing technology and the combination technology of HS-SPME and GC-MS were used to detect the structure of prokaryotic microbial community and the types of volatile flavor compounds, and the correlation between microbes in pit mud and volatile flavor compounds was analyzed by Pearson index. The results showed that: A total of 62 volatile flavor compounds were detected in pit mud among which the contents of esters, acids and alcohols were the highest, while ethyl caproate and caproic acid were the highest among the esters and acids, respectively; It was found that there were four dominant bacterial phyla, two dominant archaea, 17 dominant bacterial genera and four dominant archaea genera, of which Firmicutes and Euryarchaeota were the absolutely dominant phyla in pit mud, and Syntrophacetic, Caproiciproducens and Methanobacterium were the absolutely dominant genera. There were 14 bacterial genera and 2 archaea genera which were significantly correlated with 23 species and 11 species of volatile flavor compounds，respectively (P＜0.05).

Keywords: pit mud; microbial community; volatile flavor substance; correlation

doi: 10.3969/j.issn.1674-506X.2023.03-002

收稿日期：2023-02-23

基金项目：2021年四川省高等教育人才培养质量和教学改革项目（JG2021-1072）

作者简介：陈让芳（1996-），女，硕士研究生。研究方向：粮油精深加工。

*通信作者：韩保林（1986-），男，博士，讲师。研究方向：农产品加工。

引用格式:陈让芳,高健,杨燕,等.浓香型白酒窖泥原核微生物群落与挥发性风味物质相关性分析[J].食品与发酵科技,2023,59(3):9-15.