以酱香白酒窖池第四轮次不同深度酒醅为研究对象，采用纯培养技术与高通量测序技术相结合的方法检测其微生物多样性及群落结构组成，同时利用仿生学技术与常规理化分析手段测定其品质。结果表明，第四轮次不同深度出窖酒醅中菌落总数、乳酸菌、霉菌和酵母菌活菌数均为上层>中层>下层，且含量均高于105 CFU/g，窖池不同深度酒醅水分、还原糖、淀粉、蛋白质含量及酸度差异均不显著（P>0.05）。从感官上看，下层酒醅芳香味更浓而苦涩味也更重。测序分析显示，不同分层酒醅共检测出50个细菌属和74个真菌属，其细菌群落组成较为相似，绝对优势细菌属为Lactobacillus（91.59%）；各分层真菌组成明显不同，种类较细菌更为丰富，相对含量最高的为Thermoascus（33.45%）。关联分析表明，第四轮次酒醅微生物群落间存在着复杂的生物学过程，相较于细菌，真菌菌属与理化指标间的相关性更为复杂，Thermoascus、Rasamsonia和Aspergillus可能是酒醅发酵过程中的关键菌种。综合分析，纳入研究的同一窖池不同空间分布酒醅中下层酒醅微生物组成及风味更为独特。

In this study, the fourth round of alcoholic fermentative materials at different depths in Jiangxiang Baijiu fermentation pit was taken as the research object. The pure culture technology combined with high-throughput sequencing technique was used to detect the microbial diversity and community structure, meanwhile, the bionics technology and conventional physical and chemical analysis methods were used to determine the sample quality. The results showed that the total numbers of colony, lactic acid bacteria, molds and yeasts in the fourth-round alcoholic fermentative materials at different depths of fermentation pit were in the order of upper > middle > lower, with all the contents higher than 105 CFU/mL. The contents of moisture, reducing sugar, starch and protein as well as acidity differed insignificant (P>0.05). AS for sensory quality, the lower layer alcoholic fermentative material had a stronger fragrance but its bitterness and astringence were greater. The sequencing results indicated a total of 50 bacterial genera and 74 fungal genera in different stratified fermentative material, and their bacterial community compositions were relatively similar, with the absolute dominant bacterial was Lactobacillus (91.59%); The composition of fungi in each layer differed significantly, and their abundance was higher than that of bacteria, with Thermoascus having the highest relative abundance (33.45%). The correlation analysis showed that there were complex biological processes among the microbial communities in the fourth round of alcoholic fermentative material. Compared with the bacteria, the correlation between fungal genera and physico-chemical indexes were more complex. Thermoascus, Rasamsonia and Aspergillus might be the key genera in the fermentation process of alcoholic fermentative material. Comprehensive analysis showed that the microbial composition and flavor of the fermented materials at the middle and lower layers were more unique compared with the fermented materials with different spatial distribution in the same cellar.

襄阳市重大科技计划项目（2021AAS003037）；湖北文理学院教师科研能力培育基金“科技创新团队”（2020kypytd009）