泸型酒洞藏环境Zasmidium cellare的分离鉴定及其代谢特性评价

Objective] To isolate and identify the dominant fungi in cave storage environment of Luzhou-flavor baijiu, and then, evaluate its growth characteristics and metabolic abilities to volatile compounds of Luzhou-flavor baijiu. [Methods] Using amplicon sequencing technology to analyze the fungal community structure on the wall of the pottery jar in the storage cave of Luzhou-flavor baijiu, and the high-abundance fungus Zasmidium cellare was isolated by pure culture and molecular identification. The metabolic characteristics of Zasmidium cellare were evaluated in the flask. [Results] The relative abundance of Zasmidium cellare is the highest in the altar wall\'s fungal communities located at depths of 0 m and 50 m in the cave of Luzhou-flavor baijiu. A total of 15 strains of black-gray fungi were isolated from the altar wall surface, of which 1 was Z. cellare JNZ1. The optimal culture conditions of the strain JNZ1 were 20 ℃, pH 6.0, 180 r/min, and the maximum biomass (5.5 g/L) was reached at 12 days. Strain JNZ1 can promote the production of Hexanoic acid, ethyl ester and Phenylethanol by using volatile substances such as Ethanol and Hexanoic acid. [Conclusion] The dominant fungus in the cave of liquor storage is Z. cellare, whose optimal growth temperature is similar to the environment temperature of the storage cave, and it has a certain metabolic ability to volatile compounds of liquor. This study was a useful exploration for understanding the structure and function of microbial community in the storage environment of Luzhou-flavor baijiu.