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酱香型白酒高温大曲储存过程中微生物群落演替与理化因子相关性研究

来源：花匠小妙招时间：2025-05-18 09:49

摘要: 目的：本研究分析了酱香型白酒高温大曲在储存过程中（0~150 d）的理化特性和微生物的变化过程，以期了解大曲的老化成熟规律。方法：该研究基于传统可培养方法和高通量测序技术分析大曲在储存过程中微生物群落结构演替规律，结合相关性分析理化因子和微生物之间的关系。结果：储存过程中的可培养微生物的数量呈现先增加后下降的趋势；温度和糖化力指标呈先上升后下降的趋势，水分、酸度随着存储时间的增加呈现下降的趋势。储存过程中的主要优势细菌属为Kroppenstedtia、Lactobacillus、Staphylococcus、Enterobacter；主要优势真菌属为Thermomyces、Trichomonascus、Byssochlamys。微生物群落与理化指标间存在复杂的作用关系，Bacillus、Kroppenstedtia、Aspergillus、Trichomonascus与温度呈正相关关系；Byssochlamys、Dipodascus与温度、水分、酸度、液化力呈正相关关系；Thermomyces与温度、水分、酸度呈负相关关系。结论：本研究揭示了酱香型高温大曲在储存过程中微生物群落组成情况及理化因子间的相互关系，为进一步阐明酱香型白酒高温大曲后熟机理提供了理论参考。

Abstract: Objective: Through analyzing the physicochemical properties and microbial changes of high temperature Daqu of Maotai-flavored during the storage (0~150 days), the paper aimed at comprehending the aging and maturity law of Daqu. Methods: Based on the traditional cultivable method and high-throughput sequencing technology, the research analyzed the succession law of microbial community structure during the storage of Daqu, and the relationships between physicochemical factors and microorganisms by combining the correlation. Results: The number of cultivable microorganisms showed a trend of first increased and then declined with the increased storage time during the storage. The temperature and saccharification index showed a trend of first increased and then declined, moisture and acidity showed a declined trend with increasing storage time. Meanwhile, the main leading bacteria genus during the storage were Kroppenstedtia, Lactobacillus, Staphylococcus and Enterobacter respectively, the main leading fungus genus were Thermomyces, Trichomonascus and Byssochlamys respectively. There was a complicated relationship between microbial community and physicochemical indicators, of which Bacillus, Kroppenstedtia, Aspergillus and Trichomonascus were positively correlated with temperature, Byssochlamys and Dipodascus were positively correlated with temperature, moisture, acidity and liquefaction power. Thermocycles was negatively correlated with temperature, moisture, and acidity. Conclusion: The research revealed the microbial community composition status and the relationships between physicochemical factors of high-temperature Daqu of Maotai-flavored during the storage, which provided a theoretical reference for further introducing the post ripeness mechanism of high-temperature Daqu of Maotai-flavored.

图 1 理化指标的变化规律

Figure 1. Variation law of physical and chemical indexes

图 2 可培养方法分离筛选微生物形态特征

Figure 2. Microbial characteristics revealed by culture-dependent approaches

图 3 不同样品的细菌（a）、真菌（b） OTU Venn图

Figure 3. Venn profile of OTU of bacteria (a) and fungi (b) in different samples

图 4 大曲在门水平上细菌（a）、真菌（b）组成情况

Figure 4. Composition of bacteria (a) and fungi (b) in high-temperature Daqu at the phylum

图 5 大曲在属水平上细菌（a）、真菌（b）组成情况

Figure 5. Composition of bacteria (a) and fungi (b) in high-temperature Daqu at the genus

图 6 微生物群落结构与大曲理化因子相关性分析

注：a：冗余分析，GX-1~GX-6分别代表大曲储存0~150 d，理化因子箭头间的夹角代表正、负相关性；b：优势微生物群落与环境因子的相关性Heatmap图，热图中的X轴和Y轴分别为理化因子和物种（属水平），通过计算获得R值和P值来考察两个（组）变量之间的相关程度。R值在图中以不同颜色展示，热图右侧色卡是不同R值的颜色分区。*：0.01<P≤0.05，**：0.001<P≤0.01。

Figure 6. Correlation analysis between microble community structure and physical and chemical factors of Daqu

表 1 可培养微生物菌落总数变化

Table 1 Changes in the total number of culturable microorganisms

样品细菌数
[（×104 CFU）·g−1]霉菌数
[（×104 CFU）·g−1]酵母菌数
[（×104 CFU）·g−1] GX-11.40±0.11f1.40±0.26b12.10±0.31aGX-25.50±0.30e5.53±0.53a3.14±0.19dGX-381.70±1.02a0.19±0.04d3.57±0.15cGX-459.20±0.58b0.75±0.09c4.32±0.23bGX-558.80±0.77c0.53±0.03d0.48±0.03eGX-647.80±0.42d0.20±0.04d0.21±0.04e 注：同列不同小写字母表示不同储存时间微生物数量具有显著性差异（P<0.05）。

表 2 不同储存时间真菌和细菌Alpha多样性

Table 2 Alpha diversity of fungi and bacteria at different storage times

测序片段样品序列数目OTUsShannonChaoAceSimpsonCoverage 16SGX-122416501.1965.0081.720.400.9993GX-236379521.9756.0057.870.200.9998GX-334416632.41105.75135.570.130.9994GX-431846942.42119.20166.070.170.9991GX-536316802.3493.3393.120.160.9996GX-640855782.34117.00147.450.140.9993ITSGX-146639211.1831.0025.640.360.9999GX-253990261.1135.3356.370.420.9999GX-342845230.9930.0044.150.420.9998GX-451947440.93122.0058.680.570.9998GX-554880300.8738.2559.970.480.9998GX-645678710.4876.1474.460.760.9998 [1] 李静心, 王艳丽, 何宏魁, 等. 基于高通量测序技术解析高温大曲和中高温大曲的真菌群落结构[J]. 食品与发酵工业,2018,44(12):52−59. [LI J X, WANG Y L, HE H K, et al. Analysis of fungal community structure of high temperature Daqu and medium high temperature Daqu based on high-throughput sequencing technology[J]. Food and Fermentation Industry,2018,44(12):52−59. doi: 10.13995/j.cnki.11-1802/ts.018043

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