碎沙酱酒第4轮次堆积发酵菌群演替与有机酸谱分析
Analysis of Microbial Community Succession and Organic Acid Profiles During the Fourth Round of Stack Fermentation of Crushed-Sorghum Sauce-Flavor Baijiu
韩梦雅 1胡永芯 2李姝 2杨阳 2许涛 2赵建 3王松涛 2钟小忠1
作者信息
- 1. 四川农业大学，生命科学学院，雅安，四川，625014
- 2. 泸州品创科技有限公司，泸州，四川，646000;国家固态酿造工程技术研究中心，泸州，四川，646000
- 3. 四川大学，生命科学学院 ,成都，四川， 610000
- 折叠
摘要
本研究以9种不同高粱品种（糯高粱、粳高粱、杂交高粱各三种）酿造的碎沙酱香型白酒为对象，聚焦第四轮次堆积发酵过程，通过高通量测序和高效液相色谱技术，解析酒醅微生物群落结构与有机酸组成的动态变化及其关联性。结果表明，堆积发酵显著降低了细菌与真菌群落的α多样性，并驱动群落结构由堆积前的复杂体系向功能特化方向演替。细菌群落由厚壁菌门主导（堆积前89.97%）转变为变形菌门为主（堆积后56.82%），醋杆菌属（Acetobacter）成为堆积后的绝对优势菌属（平均相对丰度55.86%）；真菌群落则由扣囊腹膜孢酵母、曲霉属主导演替为以哈萨克斯坦酵母属（44.72%）和毕赤酵母属（27.50%）为核心的发酵型酵母群落。有机酸分析显示，乙酸、焦谷氨酸和琥珀酸为酒醅中含量最高的有机酸，OPLS-DA模型筛选出11种VIP > 1.5的关键差异有机酸，其中除乙酸与N-乙酰酪氨酸外，其余9种有机酸在堆积后均显著积累。Mantel检验表明，细菌群落与乙酸、异丁酸等9种有机酸显著相关，真菌群落则与异丁酸、丙酸等5种有机酸关联密切。相关性分析进一步揭示了醋杆菌与乙酸、N-乙酰酪氨酸呈负相关，而与其余有机酸呈正相关；酵母菌属与多数堆积后积累的有机酸呈正相关。原料营养成分与微生物及有机酸的关联较弱，仅与部分真菌属及乙酸存在特异性相关。本研究系统阐明了碎沙酱酒第四轮次堆积发酵过程中微生物群落与有机酸代谢的协同演替规律，为优化碎沙工艺与提升酒质提供了理论依据。Abstract
This paperinvestigated the dynamic changes and correlations between microbial community structure and organic acid composition in the fourth round of stacking fermentation of Jiangxiang Baijiu produced from nine different sorghum varieties (including glutinous, japonica, and hybrid types). High-throughput sequencing and high-performance liquid chromatography were employed to analyze the fermentation process. Results demonstrated that stacking fermentation significantly reduced the α-diversity of bacterial and fungal communities, driving a functional specialization of the microbial structure. The bacterial community shifted from being dominated by Firmicutes (89.97% pre-stacking) to Proteobacteria (56.82% post-stacking), with Acetobacter becoming the absolutely dominant genus (55.86% average relative abundance). The fungal community transitioned from Saccharomycopsis and Aspergillus to a fermentative yeast community dominated by Kazachstania (44.72%) and Pichia (27.50%). Organic acid analysis revealed acetic acid, pyroglutamic acid, and succinic acid as the most abundant compounds. OPLS-DA identified 11 key differential organic acids (VIP > 1.5), among which nine accumulated significantly post-stacking, except for acetic acid and N-acetyltyrosine. Mantel tests indicated significant correlations between bacterial communities and nine organic acids (including acetic acid and isobutyric acid), while fungal communities were closely associated with five organic acids (e.g., isobutyric acid and propionic acid). Correlation analysis further revealed negative correlations between Acetobacter and acetic acid/N-acetyltyrosine, but positive correlations with other organic acids. Yeast genera showed positive correlations with most accumulated organic acids post-stacking. Nutritional components of raw materials exhibited weak associations with microbes and organic acids, with specificity only observed for certain fungal genera and acetic acid. This study systematically elucidates the synergistic succession patterns of microbial communities and organic acid metabolism during stacking fermentation, providing a theoretical basis for optimizing the production process and improving liquor quality. 关键词
碎沙酱香型白酒/堆积发酵/微生物群落演替/有机酸/高粱品种/代谢关联。Key words
Crushed-sorghum Sauce-flavor Baijiu/Pile Fermentation/Microbial Community Succession/Organic acids/Sorghum Cultivar/Metabolic Correlation.引用本文复制引用
韩梦雅,胡永芯,李姝,杨阳,许涛,赵建,王松涛,钟小忠.碎沙酱酒第4轮次堆积发酵菌群演替与有机酸谱分析[EB/OL].(2025-11-10)[2025-11-12].http://www.paper.edu.cn/releasepaper/content/202511-8.学科分类
生物科学研究方法、生物科学研究技术/微生物学
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