【摘要】 利用16S r RNA基因全长测序技术PacBio解析浓香型白酒酒醅发酵过程中细菌群落结构及其代谢特性变化，并对细菌菌群与挥发性风味物质间的相关性进行分析。结果表明，根据细菌群落多样性的变化，浓香型白酒酿造过程可分为变化期（0～14 d）和稳定期（14～80 d）。在种水平上注释到12种优势细菌（相对丰度≥1.00%），其中，金山醋酸乳杆菌（Acetilactobacillus jinshanensis）从酿造14 d开始相对丰度>90%。白酒酿造过程中的微生物与挥发性风味物质之间具有一定的相关性，其中，与未命名的罗尔斯通氏菌（Ralstonia sp.）、丝状菌（Thiothrix eikelboomii）相关的物质数量较多，2,4-二叔丁基苯酚和戊酸乙酯几乎与所有优势细菌种存在显著相关性（P<0.05）。功能预测结果表明，与白酒酿造相关的代谢通路中甘氨酸的生物合成和代谢、脂质代谢、核苷酸代谢的相对丰度在发酵过程中提高，但氨基酸代谢、其他次生代谢产物生物合成、辅因子和维生素代谢的相对丰度呈下降趋势。更多还原

【Abstract】 The bacterial community structure and its metabolic characteristic in the fermentation process of strong-flavor(Nongxiangxing) Baijiu fermented grains were analyzed using 16S r RNA gene full-length sequencing technology Pac Bio, and the correlation between bacterial bacterial and volatile flavor substances was also analyzed. The results revealed that the brewing process of strong-flavor Baijiu could be divided into a changing period(0-14 d) and a stable period(14-80 d) according to the change of bacterial community diversity. At the species level, 12 dominant bacteria(the relative abundance≥1.00%) were identified, among which, Acetilactobacillus jinshanensis exhibited a relative abundance exceeding 90% from 14 d after brewing. There was a certain correlation between microorganisms and volatile flavor substances in Baijiu brewing process, among them, the number of substances related to the unnamed Ralstonia sp., Thiothrix eikelboomii was more, and 2,4-di-tert-butylphenol and ethyl valerate were significantly correlated with almost all dominant bacterial species(P<0.05). Furthermore, the results of functional prediction showed that the relative abundance of glycine biosynthesis and metabolism, lipid metabolism and nucleotide metabolism in the metabolic pathways related to Baijiu brewing increased during fermentation process, but the relative abundance of amino acid metabolism, biosynthesis of other secondary metabolites, cofactors and vitamin metabolism decreased.更多还原