Microbial community of fermented grains and its correlation with organic acids biosynthesis during Yanghe strong-aroma liquor manufacturing process
Microbial community of fermented grains and its correlation with organic acids biosynthesis during Yanghe strong-aroma liquor manufacturing process
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DOI：
10.13343/j.cnki.wsxb.20170616
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发表时间：
2018-01-01
期刊：
影响因子：
--
通讯作者：
Fang, Fang
中科院分区：
文献类型：
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作者：
Liu, Fan;Zhou, Xinhu;Fang, Fang
[目的]分析洋河浓香型白酒发酵过程中酒醅微生物群落结构，并建立微生物与主要有机酸生物合成的相关性。[方法]采用宏基因组测序技术对酒醅中的微生物群落进行分析。采用主成分分析和偏最小二乘回归分析方法，筛选出与主要有机酸生物合成相关的关键微生物。[结果]根据微生物组成的变化和有机酸的生物合成，发酵过程可分为0 - 14 d和15 - 60 d两个时期。与主要有机酸生物合成显著相关的微生物数量在0 ~ 15 d显著高于15 ~ 60 d。结果表明，参与主要有机酸生物合成的核心微生物分属于乳杆菌属（Lactobacillus）、葡萄球菌属（Staphylococcus）、酵母菌属（Saccharomyces）、Naumovozyma、伊萨酵母属（Issatchenkia）、嗜冷杆菌属（Psychrobacillus）和根霉属（Rhizopus）7个属。[结论]确定了浓香型白酒发酵过程中主要有机酸生物合成的核心和关键微生物。研究结果可为阐明浓香型白酒发酵产酸机理和保证白酒质量控制奠定实践基础和理论基础。
[Objective] To analyze the microbial community of fermented grains during Yanghe strong-aroma liquor fermentation process, and to establish the correlation between the microorganisms and the biosynthesis of main organic acids. [Methods] The microbial community of fermented grains was analyzed by metagenome sequencing. Principal component analysis and partial least-squares regression analysis were used to find the key microorganisms correlated with the biosynthesis of main organic acids. [Results] The fermentation process can be divided into two periods (0-14 d and 15-60 d), according to the change of microbial composition and the biosynthesis of organic acids. The number of microbes significantly correlated with the biosynthesis of main organic acids from 0 to 15 d was significantly higher than that from 15 d to 60 d. The core microorganisms involved in the biosynthesis of major organic acids were characterized belonging to seven genera: Lactobacillus, Staphylococcus, Saccharomyces, Naumovozyma, Issatchenkia, Psychrobacillus and Rhizopus. [Conclusion] The core and key microorganisms involved in the biosynthesis of major organic acids during Chinese strong-aroma liquor fermentation process were identified. The results may laid the practical foundation and theoretical basis for elucidating the mechanism of acid production in Chinese strong-aroma liquor fermentation process and guarantee of the quality control of liquor.