Turning over fermented grains elevating heap temperature and driving microbial community succession during the heap fermentation of sauce-flavor baijiu
Turning over fermented grains elevating heap temperature and driving microbial community succession during the heap fermentation of sauce-flavor baijiu
复制标题
酱香型白酒堆发酵过程中翻醅提高堆温并驱动微生物群落演替
DOI：
10.1016/j.lwt.2022.114173
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发表时间：
2022-12-05
影响因子：
6
通讯作者：
Wang, Yu
中科院分区：
文献类型：
--
作者：
Chen, Xi;Wu, Yixuan;Wang, Yu
翻糟是酱香型白酒堆酵过程中普遍采用的提高堆温的方法，但翻糟对堆酵的影响尚不清楚。采用高通量测序技术结合气相色谱-质谱联用技术（GC-MS）研究了翻堆前后微生物群落结构和挥发性化合物的变化。首先，翻糟会导致不同层次酒醅中酸度和水分含量的重新分配，并提高堆温。其次，共鉴定出41种挥发性化合物，其中乙醇、苯乙醇、乙酸和十八碳二烯酸乙酯在翻面后含量升高。其次，发酵参数的变化改变或增强了它们对微生物群落演替的驱动作用，导致片球菌属、曲霉属、嗜热菌属和嗜热菌属的相对丰度降低，同时提高了乳杆菌属和伊萨酵母属的相对丰度，使这两个成员成为优势属。微生物群落演替产生的生物热是堆温快速持续升高的原因。这些结果为了解酱香型白酒传统酿造工艺的内在机理提供了依据。
Turning over fermented grains is widely used during the heap fermentation of sauce-flavor baijiu to increase heap temperature, however, the effect of turning over fermented grains on heap fermentation is still unclear. The present study investigated the changes of microbial community structure and volatile compounds before and after turning over by using high-throughput sequencing combined with gas chromatography-mass spectrometry (GC-MS). Firstly, turning over fermented grains lead to a redistribution of acidity and moisture content in different layers of fermented grains and an increase in heap temperature. Secondly, a total of 41 volatile com-pounds were identified, among which the concentrations of ethanol, phenylethyl alcohol, acetic acid, and ethyl-9,12-octadecadienoate in fermented grains were elevated after turning over. Next, the changes in fermentation parameters altered or enhanced their driving effects on microbial community succession, resulting in reducing the relative abundance of Pediococcus, Aspergillus, Thermoascus and Thermomyces, while boosting the relative abundance of Lactobacillus and Issatchenkia and making these two members as the predominant genera. The bio-heat generated by microbial community succession contributed to a rapid and continues increase in heap tem-perature. These results provided a basis for understanding the intrinsic mechanism of the traditional brewing process of sauce-flavor baijiu.