【摘要】 目的 分析清香、浓香、酱香3种不同香型白酒酒曲中细菌多样性与相应白酒及酒曲理化指标的相关性。方法 本研究基于高通量测序技术对采自贵州省酱香型高温大曲、四川省浓香型中温大曲、山西省清香型低温大曲的细菌群落结构及多样性进行了对比,同时对不同酒曲的理化指标与菌群的相关性及酒曲所酿白酒的理化指标与菌群的相关性进行分析。结果3种酿酒酒曲中均有丰富的细菌类群但差异很大;浓香型酒曲的细菌多样性最高,酱香型酒曲次之,清香型酒曲的细菌多样性最低;在酱香型酒曲中优势菌属为潘多拉菌属(Pandoraea)、糖多孢菌(Saccharopolyspora)和魏斯氏菌属(Weissella),在浓香型酒曲中优势菌属为潘多拉菌属(Pandoraea)、泛菌属(Pantoea)、魏斯氏菌属(Weissella),在清香型酒曲中的优势菌属为乳杆菌属(Lactobacillus)、泛菌属(Pantoea)、魏斯氏菌属(Weissella)。通过对3种不同香型白酒和酒曲理化指标与酒曲中菌群相关性分析表明,拟诺卡氏菌属(Nocardiopsis)等21种菌属与白酒中甲醇、总酸和总酯有显著相关性,链球菌属(Streptococcus)等15种菌属与白酒中的固形物和杂醇油有显著相关性;节杆菌属(Arthrobacter)等13种菌属与酒曲的发酵力、水分和糖化力有显著相关性,雷夫松氏菌属(Leifsonia)等9种菌属与酒曲的酯化力有较强的相关性。结论 不同种类酒曲中优势细菌类群存在一定的共性和差异性,3种不同香型白酒和酒曲理化指标与特定菌属存在相关性。本研究可为进一步研发不同功能的酒曲提供理论依据。更多还原

【Abstract】 Objective To analyze the correlation between the bacterial diversity of Baijiu Daqu and the corresponding physical and chemical indexes of Baijiu and Daqu for three different flavor types of Baijiu: Light flavor,Luzhou flavor and Maotai flavor. Methods Based on high-throughput sequencing technology, this study compared the bacterial community structure and diversity of Maotai flavor high temperature Daqu in Guizhou Province, Luzhou flavor medium temperature Daqu in Sichuan Province, and low temperature Daqu in Shanxi Province. At the same time, it analyzed the correlation between physical and chemical indicators of different distiller’s yeast and the flora, and the correlation between physical and chemical indicators of Baijiu produced by distiller’s yeast and the flora. Results There were abundant bacterial groups in all 3 types of brewing yeast, but the differences are significant; the bacterial diversity of strong aroma Daqu was the highest, followed by sauce aroma Daqu, and the bacterial diversity of light aroma Daqu was the lowest; in sauce flavored Daqu, the dominant bacterial genera were Pandora, Saccharopolyspora,and Weissella. In strong flavored Daqu, the dominant bacterial genera were Pandora, Pantoea, and Weissella. In light flavored Daqu, the dominant bacterial genera were Lactobacillus, Pantoea, and Weissella. Through the analysis of the correlation between the physical and chemical indexes of 3 different flavor Baijiu and Daqu and the flora in Daqu, it was found that 21 species of bacteria, including Nocardiopsis, had significant correlation with methanol, total acid and total ester in Baijiu, and 15 species of bacteria, including Streptococcus, had significant correlation with solids and fusel oil in Baijiu; 13 bacterial genera, including Arthrobacter, were significantly correlated with the fermentation ability, water content, and saccharification ability of Daqu, while nine bacterial genera, including Leifsonia, were strongly correlated with the esterification ability of Daqu. Conclusion There are some similarities and differences among the dominant bacterial groups in different types of Daqu, and there is a correlation between the physical and chemical indexes of 3kinds of different flavor Baijiu and Daqu and specific bacteria. This study provides a theoretical basis for the further development and preparation of different functional Daqu.更多还原