Study on Relationship Between Brewing Microflora and Microconstituents of Laobaigan-Flavor Baijiu(老白干香型白酒酿造微生物菌群及其与微量成分的关系)
摘要
The high-throughput sequencing technology was used to identify the microorganisms during the brewing process of Laobaigan-flavor Baijiu, and the available data were analyzed for α and β diversity. 310 bacterial genera and 59 fungal genera were obtained, including the dominant bacterial genera of Lactobacillus, Pediococcus and Weissella, and the dominant fungal genera of Saccharomycopsis, Issatchenkia, Rhizopus, Trichosporon, Candida and Aspergillus. Headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to detect and quantify the microconsituents in fermented grains, and the heatmap of the detected trace components was drawn. The results showed that 0-3d had a small peak of the increase of microconsituents, most of the microconsituents were increased with little change of species during 3-14d, and a large number of esters were synthesized during 14-21d, and the growth rate of microconsituents were gradually decreased during 21-30d. Lactobacillus, Bacillus, Fusarium, Staphylococcus and Thelebolus, which had certain contribution to microconsituents, were gain during Laobaigan-flavor Baijiu brewing via Spearman correlation coefficient analysis of microbes and microconsituents or microbes and microbes.(利用高通量测序技术对老白干香型白酒酿造过程中的微生物进行测序,并对得到的有效数据进行α、β多样性分析,得到310个细菌属和59个真菌属,其中优势细菌属为Lactobacillus、Pediococcus和Weissella,优势真菌属为Saccharomycopsis、Issatchenkia、Rhizopus、Trichosporon、Candida和Aspergillus。采用顶空固相微萃取-气相色谱-质谱联用技术检测并定量酒醅中的微量成分,对检测到的微量成分进行热图绘制。结果表明:0~3d是微量成分种类增加的一个小高峰；3~14d微量成分种类变化较小,大部分微量成分含量增加；14~21d大量酯类物质合成；21~30d微量成分增速逐渐减小。通过计算微生物与微量成分之间和微生物与微生物之间的Spearman 相关系数,分析得到对微量成分具有一定贡献老白干酒酿造核心微生物群为:Lactobacillus、Bacillus、Fusarium、Staphylococcus和Thelebolus。)