【摘要】 为了分析不同来源浓香型酒醅中微生物群落与乙酸和乙酸乙酯的相关性。采用顶空固相微萃取-气质联用法（HS-SPME-GCMS）对酒醅中挥发性组分进行检测分析，通过高通量测序分析酒醅的微生物群落组成，并分析乳酸菌和酵母菌与乙酸及乙酸乙酯的相关性。结果表明，酒醅中共检测出71种挥发性风味化合物，以酯类、酸类和醇类化合物为主，且不同来源酒醅中风味组分差异显著；微生物群落检测到10种乳杆菌和18种酵母菌。相关性分析结果表明，布氏乳杆菌（Lactobacillus brucei）与乙酸的相关系数R为0.954(P=0.012)，和乙酸乙酯的相关系数R为0.890(P=0.043)；扁平云假丝酵母（Candida humilis）和乙酸的相关系数R为0.957(P=0.043)，和乙酸乙酯的相关系数R为0.433(P=0.211)。因此，布氏乳杆菌和扁平云假丝酵母与乙酸及乙酸乙酯含量存在显著的正相关性（P<0.05）。更多还原

【Abstract】 To analyze the correlations between microbial community and acetic acid, ethyl acetate in different fermented grains of strong-flavor Baijiu,the volatile components were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS), the microbial community composition of fermented grains was analyzed by high throughput sequencing, and the correlation of lactic acid bacteria and yeasts with acetic acid and ethyl acetate was analyzed. The results showed that a total of 71 volatile flavor compounds were detected in fermented grains, mainly esters, acids and alcohols, and the flavor components in different fermented grains were significantly different. 10 Lactobacillus species and 18 yeast species were detected in the microbial community. The results of correlation analysis showed that the correlation coefficient R between Lactobacillus brucei and acetic acid was 0.954(P=0.012), and that between L. brucei and ethyl acetate was 0.890(P=0.043). The correlation coefficient R between Candida humilis and acetic acid was 0.957(P=0.043), and that between C. humilis and ethyl acetate was 0.433(P=0.211). Thus, L. brucei and C. humilis had significant positive correlation with the content of acetic acid and ethyl acetate(P<0.05).更多还原