The effect of the bacterial community structure of new and old pit mud on its flavor substance of base wine

摘要:

探究新窖(3年)和老窖(50年)所产基酒的主要香味成分,以了解窖泥细菌群落结构差异对基酒主要香味成分的影响.采用气相色谱法检测河南豫坡酒厂新窖池和老窖池所产基酒的主要香味物质;扩增细菌16S rRNA V3-V4高变区基因并进行高通量测序,研究新老窖泥细菌群落结构.结果表明,老窖所产基酒的己酸乙酯、乙酸乙酯等酯类物质及助香的高级醇类含量均高于新窖;新窖泥中芽孢杆菌纲(Bacilli,P≤0.01)、乳酸菌属(Lactobacillus sp.,P≤0.01)显著高于老窖泥,老窖泥中梭菌纲(Clostridia, 44.44%)、产己酸菌属(Caproiciproducens sp.,31.45%)、产乙酸嗜蛋白菌属(Proteiniphilum sp.,28.12%)、及氢孢菌属(Hydrogenispora sp.,16.08%)具有显著优势,其中Limnochordia(P≤0.05)、氢孢菌属(Hydrogenispora sp.,P≤0.05)显著高于新窖泥,分析得出老窖泥中与白酒增香有关的细菌菌群多样性和丰度较高.因此,窖泥的高质量微生物群落结构是影响白酒质量的决定性因素.

This research is aimed to investigate the effect of the bacterial community structure in pit mud on the main aroma components in base liquor fermented in the new cellar pool(three years old)and the old cellar pool(fifty years old), respectively. The main aroma components and bacterial community structure of the samples from Chinese Yupo Distillery were analyzed by Gas Chromatography(GC)and 16 S rRNA V3-V4 region for high-throughput sequencing, respectively. Results manifested that the base liquor from the old cellar contains higher content of flavoring substances such as ethyl caproate, ethyl acetate, and fatty alcohols than that of the new cellar. The content of Bacilli(P≤0.01), Lactobacillus sp.(P≤0.01)in the new cellar mud were significantly higher than that of the old cellar mud. Clostridia(44.44%), Caproiciproducens sp.(31.45%), Proteiniphilum sp.(28.12%), and Hydrogenospora sp.(16.08%)were predominant in bacterial community in the old cellar mud, and Limnochordia(P≤0.05), Hydrogenospora sp.(P≤0.05)in the old cellar mud were significantly higher than that of the new cellar mud. The analysis of bacterial community revealed that both the diversity and the abundance of bacterial community related to liquor flavour compounds were higher in the old cellar mud compared with that of the new mud. This study highlighted that the excellent microbial community structure in pit mud is the decisive factor affecting the quality of liquor.

作者:

郭莹 惠明 田青 黄继红 王洪照

Guo Ying;Hui Ming;Tian Qing;Huang Jihong;Wang Hongzhao(College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China;Yupo Distillery Co.Ltd.,Zhumadian 463900,China)

机构地区:

河南工业大学生物工程学院 河南豫坡酒业有限责任公司

出处:

《betway官方app 学报：自然科学版》 CAS 北大核心 2021年第2期63-69,共7页

基金:

河南省重大科技专项课题(181100211400-8-2)。

关键词:

基酒 气相色谱 高通量测序 窖泥 细菌群落

base wine gas chromatography high-throughput sequencing pit mud bacterial community

分类号:

TS201.3 [轻工技术与工程—食品科学]

新老窖泥细菌群落结构差异及其对基酒主要香味成分的影响.pdf