【作者】 师旭； 刘亚琼； 锁然； 李荣斌； 王素文； 罗建华； 王颉；

【Author】 Shi Xu;Liu Yaqiong;Suo Ran;Li Rongbin;Wang Suwen;Luo Jianhua;Wang Jie;College of Food Science and Technology,Agricultural University of Hebei,Hebei Agricultural Products Processing Technology Innovation Center;Huailai Noble Winery Co.,Ltd.;

【机构】 河北农业大学食品科技学院河北省农产品加工技术创新中心； 怀来县贵族庄园葡萄酒业有限公司；

【摘要】 龙眼干白是具有中国民族特色的葡萄酒,具有独有的酿造方式,本研究基于HS-SPME-GC/MS、高通量16S rRNA和ITS测序技术,对进口活性干酵母接种发酵VL-2(IIF),国产活性干酵母接种发酵NS-D(IDF),自然发酵(SF)过程中微生物的演替和挥发性成分动态变化进行了监测。通过物种比较分析初步确定了3种发酵方式的发酵过程中相对含量>1%的细菌有28种,真菌有13种;通过维恩图展示了3种发酵方式的共有微生物,特有微生物,运用Wilcox秩和检验统计学方法揭示了导致3种发酵方式间差异的微生物为驹形杆菌属,不动杆菌属,地芽胞杆菌属。在相对含量>1%的微生物基础上,采用偏最小二乘法得到VIP>1的微生物,发现3种发酵中VIP>1的微生物不同。利用皮尔逊相关分析法研究了发酵过程中挥发性成分与VIP>1微生物之间的潜在相关性,IIF中2种细菌,IDF中1种细菌和2种真菌,SF中3种细菌与多数挥发性香气成分相关性较强。由此初步了解龙眼干白发酵过程微生物群落结构变化以及3种不同发酵方式微生物区系的共性与差异,初步认为微生物与挥发性香气相关性强的为核心功能微生物,可能在合成挥发性成分中发挥了重要作用,从而为酿酒酵母本土化提供了理论依据。更多还原

【Abstract】 Longan white wine is a kind of wine with Chinese national characteristics,with a unique brewing method.In this study,the microbial succession and dynamics of volatile components during inoculation fermentation of imported active dry yeastVL2(IIF),inoculation fermentation of domestic active dry yeast NS-D(IDF) and spontaneous fermentation were monitored(SF),by using HS-SPME-GC/MS and high throughput 16 S rRNA and ITS sequencing techniques.Through species comparative analysis,28 bacteria and 13 fungi with relative content> 1% in the fermentation process of the three fermentation methods were preliminarily determined.The Venn showed the common and unique microorganisms of the three fermentation methods.Wilcoxon rank-sum test was used to reveal that the microorganisms causing the differences among the three fermentation groups were Gluconobacter,Acinetobacter and Geobacillus.On the basis of the strains with relative content> 1%,the microorganisms with VIP> 1 were obtained by PLS.It was found that the microorganisms with VIP> 1 were different in the three fermentation methods.Pearson correlation analysis was used to investigate the potential correlation between volatile components and VIP> 1 microorganisms during fermentation,including 2 bacteria in IIF,1 bacteria and 2 fungi in IDF,and 3 bacteria in SF have strong correlation with most volatile aroma.Therefore,the microorganism structure of Longan wine fermentation process was preliminarily understood and the commonness and difference of microflora in the three fermentation methods were compared.It was preliminarily believed that the core functional microorganisms are those with strong correlation between microorganisms and volatile aroma,which might play an important role in the synthesis of volatile components,thus providing theoretical basis for Saccharomyces cerevisiaelocalization.更多还原