Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu.
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu.
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环境微生物对酱香型白酒发酵微生物群落的影响
DOI：
10.3390/foods12010010
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发表时间：
2022-12-20
期刊：
影响因子：
--
通讯作者：
中科院分区：
文献类型：
--
作者：
不同地区酱香型白酒酒醅中微生物群落组成具有不同的特点，但其原因尚不清楚。本研究采用高通量测序技术结合sourcetracker分析技术，研究了北京地区酱香型白酒发酵过程中环境微生物对酒醅微生物群落的贡献以及酒醅挥发性成分的变化，比较了环境微生物的差异及其在酱料生产过程中的作用，结果表明，在堆酵过程中和窖池发酵初期，酒器内的环境微生物是酒醅中细菌和真菌群落的主要贡献者。窖池发酵结束时，窖泥是酒醅中细菌群落的主要环境来源，工具和大曲是酒醅中真菌群落的主要环境来源，环境微生物在北京地区酱香型白酒酒醅中功能微生物的作用下大量繁殖，形成了酒醅中挥发性成分的分布。贵州和北京地区酱香型白酒环境微生物存在明显差异，这是不同地区酱香型白酒酒醅微生物群落结构差异的部分原因。
The compositions of the microbial community in fermented grains of Sauce-flavor baijiu produced in different regions have diverse characteristics; however, the reasons for this remain unclear. The present study investigated the contributions of environmental microorganisms to the microbial community as well as the volatile compounds in the fermented grains of Sauce-flavor baijiu produced in the Beijing region using high-throughput sequencing combined with sourcetracker analysis, and compared the differences of environmental microorganism and their roles in the production process of Sauce-flavor baijiu from different regions.The results showed that the environmental microorganisms in the tools were the main contributors of the bacterial and fungal communities in fermented grains during heap fermentation and at the beginning of pit fermentation. At the end of pit fermentation, pit mud was the main environmental source of bacterial community in fermented grains, while tools and Daqu were the main environmental sources of fungal community in fermented grains.Environmental microorganisms thrived on the functional microorganisms in the fermented grains of Sauce-flavor baijiu produced in the Beijing region and thus shaped the profiles of volatile compounds. Environmental microorganisms of Sauce-flavor baijiu in the Guizhou province and the Beijing region differed significantly, which is partially responsible for the distinctive characteristics in the microbial community structure of Sauce-flavor baijiu-fermented grains from different regions.
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影响因子：
8.1
作者：
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通讯作者：
Sun, Baoguo
影响因子：
6
作者：
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影响因子：
4.9
作者：
Kiran, George Seghal;Lipton, Anuj Nishanth;Selvin, Joseph
通讯作者：
Selvin, Joseph
影响因子：
5.8
作者：
Ma, Yuxia;Li, Heping;Jiao, Haoran
通讯作者：
Jiao, Haoran
环境波动及其对微生物群落，人口和个人的影响。
影响因子：
11.3
作者：
Nguyen J;Lara-Gutiérrez J;Stocker R
通讯作者：
Stocker R