3种不同香型大曲细菌群落与酒曲及白酒理化指标的相关性

Correlation between bacterial community of 3 kinds of different flavor Daqu and physical and chemical indexes of Daqu and Baijiu

中文关键词:  高通量测序  大曲  微生物  浓香  酱香  清香

英文关键词:High throughput sequencing  daqu  microorganisms  light-flavor  strong-flavor  

中文摘要:

      为分析清香、浓香、酱香三种不同香型白酒酒曲中细菌多样性与相应白酒及酒曲理化指标的相关性,本研究基于高通量测序技术对采自贵州省酱香型高温大曲、四川省浓香型中温大曲、山西省清香型低温大曲的细菌群落结构及多样性进行了对比,同时对不同酒曲的理化指标与菌群的相关性及酒曲所酿白酒的理化指标与菌群的相关性进行分析。结果表明,三种酿酒酒曲中均有丰富的细菌类群但差异很大；浓香型酒曲的细菌多样性最高,酱香型酒曲次之,清香型酒曲的细菌多样性最低；在酱香型酒曲中优势菌属为潘多拉菌属(Pandoraea)、芽孢杆菌属(Bacillus)和鲍特菌属(Bordetella),在浓香型酒曲中优势菌属潘多拉菌属(Pandoraea)、泛菌属(Pantoea)和魏斯氏菌(Weissella),在清香型酒曲中的优势菌属为泛菌属(Pantoea)、乳酸菌属(Lactobacillus)和潘多拉菌属(Pandoraea)。通过对三种不同香型白酒与酒曲理化指标与酒曲中菌群相关性分析表明,拟诺卡氏菌属(Nocardiopsis)等21种菌属与白酒中甲醇、总酸和总酯有显著相关性,链球菌属(Streptococcus)等15种菌属与白酒中的固形物和杂醇油有显著相关性；节杆菌属(Arthrobacter)等13种菌属与酒曲的发酵力、水份和糖化力有显著相关性,雷夫松氏菌属(Leifsonia)等9种菌属与酒曲的酯化力有较强的相关性。结论:不同种类酒曲中优势细菌类群存在一定的共性和差异性,三种不同香型白酒与酒曲理化指标与特定菌属存在相关性。本研究为进一步研发不同功能的酒曲提供了理论依据。

英文摘要:

      In order to study the difference in bacterium communities in three types Daqu and the relationship between microorganisms with Physicochemical Indexes of three types Daqu and baijiu were illustrated by Spearman correlation analysis. the high throughput sequencing technology was used to analyze microbial community composition and diversity in three types Daqu. The results showed that the microorganism groups were rich, Bacterial diversity in strong-flavor Daqu was the highest,followed by sauce-flavor Daqu, and the bacterial diversity of? light-flavor Daqu is the lowest;The dominant bacterial genera were Pandoraea,Bacillus,Bordetella in the sauce-flavor Daqu,The dominant bacterial genera were Pandoraea,Pantoea,Weissella in the strong-flavor Daqu, The dominant bacterial genera were Pantoea,Lactobacillus,Pandoraea in the light-flavor Daqu.Through the analysis of the correlation between the physical and chemical indexes of three different flavor Baijiu and daqu and the flora in daqu, it was found that 21 species of bacteria, including Nocardiopsis, had a strong correlation with methanol, total acids and total esters in Baijiu, and 15 species of bacteria, including Streptococcus, had a strong correlation with solids and fusel oil in Baijiu; 13 genera including Arthrobacter have a strong correlation with the fermentation, water content, and saccharification ability of daqu, while 9 genera including Leifsonia have a strong correlation with the esterification ability of daqu. Conclusion: There are some similarities and differences among the dominant bacterial groups in different types of daqu, and there is a correlation between the physical and chemical indexes of three different flavor Baijiu and daqu and specific bacteria. This study provides a theoretical basis for the further development and preparation of different functional daqu.