本试验研究了浓香型酒醅一个发酵周期中主要的微生物群落变化规律和酒醅理化指标（淀粉、还原糖、乙醇、总酸和温度）变化规律，再分析这两者之间的相关性。结果表明：在发酵过程中，温度和还原糖呈先上升后下降最后保持平稳，乙醇和总酸呈先上升后保持平稳，淀粉含量一直下降；细菌多样性指数都在2.12~2.80之间，真菌多样性指数都在1.68~2.61之间；酒醅细菌群落的多样性与淀粉的相关系数为0.717（P<0.01），与还原糖的相关系数为0.744（P<0.01），与总酸的相关系数为-0.704（P<0.01），与乙醇的相关系数为-0.838（P<0.01），与发酵温度的相关系数为0.622（P<0.05）；浓香型酒醅真菌群落的多样性与淀粉的相关系数为0.561（P<0.05），与其它理化指标的相关性均不显著；选择细菌5号和6号条带进行割胶测序，得到该条带的菌属为芽孢杆菌属（Bacillus subtilis sp）和假单胞杆菌属（Pseudomonas sp）。

The changing patterns of the dominant microbial community in Luzhou-flavor fermented grains during a fermentation cycle and the corresponding physiochemical indicators (starch, reducing sugar, ethanol, total acidity, and temperature) were studied, and the correlation between the two changing patterns was analyzed. The results showed that during the fermentation process, temperature and reducing sugar concentration first increased, then decreased, and finally remained constant; ethanol and total acid concentrations first increased and then remained constant; starch content continuously decreased. The bacterial diversity indices were all in the range of 2.12~2.80, and the fungal diversity indices ranged from 1.68 to 2.61. The correlation coefficients between microbial community diversity and starch, reducing sugar, ethanol, total acidity, and temperature were 0.717 (P < 0.01), 0.744 (P < 0.01), -0.704 (P < 0.01), -0.838 (P < 0.01), and 0.622 (P < 0.05), respectively. The correlation coefficient between fungal diversity and starch was 0.561 (P < 0.05), and no significant correlations were observed between fungal community diversity and other physiochemical indicators. Bacterial sample 5 and 6 were sequenced and identified as Bacillus subtilis sp. and Pseudomonas sp.

四川省科技厅应用基础项目（07JY029-026）；酿酒生物技术及应用四川省重点实验室开放基金课题（NJ2012-06）；地方高校国家级大学生创新创业训练计划项目（201210622014）