摘要
本研究以无窖泥酒醅的小型模拟发酵体系为对照,比较窖泥组和无窖泥发酵酒醅微生物群落和代谢组分的异同。结果表明,窖泥显著提高酒醅中丁酸、己酸、乙酸乙酯、丁酸乙酯和己酸乙酯等浓香型白酒骨架风味化合物的含量,降低乳酸和乳酸乙酯等组分的含量。在起始阶段,两组酒醅上层和下层的优势菌之一Lactobacillus的相对丰度都显著增高,结束时仅略有差异。窖泥组Lactobacillus的衰减期较对照组提前了约15 d。Lactobacillus降低的同时,对照组中Rhodococcus及窖泥组中Kroppenstedtia、Clostridium_sensu_stricto_12和Acetobacter的相对丰度增高。发酵过程中糖酵解途径中大多数酶以及己酸合成酶(EC 1.3.1.38、EC 2.3.1.16、EC 6.2.1.1)和丁酸合成酶(EC 2.3.1.9、EC 2.8.3.8)的丰度增加,且下层酒醅这些酶的丰度显著高于上层。以乳酸为底物的乳酸脱氢酶(EC 1.1.1.27)丰度在窖泥组中增加。这些结果揭示了窖泥对酒醅微生物群落及代谢组分的贡献特点。
In this study,a small-scale simulated fermentation system of fermented grains(Jiupei in Chinese)without pit mud(PM)was used as a control,and the differences in the microbial community and metabolite components between the PM and control groups were compared.The results indicated that PM significantly enhanced the contents of major flavor compounds in Jiupei including butyric acid,caproic acid,ethyl acetate,ethyl butyrate,and ethyl caproate,and reduced the contents of lactic acid and ethyl lactate.For both groups,the relative abundance of Lactobacillus,one of the dominant bacteria in the upper and bottom layers of Jiupei,significantly increased at the initial stage,and showed a slight difference between them at the end of fermentation.The decay period of Lactobacillus in the PM group was about 15 days earlier than that in the control group.At the same time,the relative abundance of Rhodococcus in the control group,and the relative abundance of Kroppenstedtia,Clostridium_sensu_stricto_12,and Acetobacter in the PM group increased.The abundance of most of the enzymes in the Embden-Meyerhof-Parnas(EMP)pathway,as well as that of caproic acid synthase(EC 1.3.1.38,EC 2.3.1.16,EC 6.2.1.1)and butyric acid synthase(EC 2.3.1.9,EC 2.8.3.8)increased during fermentation,and the abundance of these enzymes was significantly higher in the bottom layer of Jiupei than in the upper layer.The abundance of lactate dehydrogenase(EC 1.1.1.27),which uses lactic acid as a substrate,increased in the PM group.These findings reveal the contribution of PM to the microbial communities and metabolite components of Jiupei.
作者
毛凤娇
黄均
周荣清
张宿义
秦辉
MAO Fengjiao;HUANG Jun;ZHOU Rongqing;ZHANG Suyi;QIN Hui(School of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;National Engineering Research Center of Solid-State Brewing,Luzhou 646699,China;Luzhou Lao Jiao Co.Ltd.,Luzhou 646699,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第4期125-134,共10页
Food Science
基金
四川大学-泸州老窖股份有限公司合作项目(21H0997)。
关键词
模拟发酵
强化窖泥
酒醅
微生物群落
风味代谢物
simulated fermentation
fortified pit mud
Jiupei
microbial community
flavor metabolites
