酱香型白酒第六轮次堆积发酵醅堆微生物类群与感官品质的相关性分析

Correlation Analysis between Microbial taxa and Sensory Quality of the Sixth-round of Stacking Fermentation Piles of the Jiang-flavored Liquor

摘要:

该研究采用高通量测序技术对酱香型白酒第六轮次堆积发酵醅堆不同位置酒醅的微生物类群进行了解析，继而使用常规和仿生检测对其品质进行了评价，最后将微生物与感官品质间进行了关联性分析。理化结果表明，醅堆不同位置酒醅中酸度、酒精度和淀粉含量差异显著（P<0.05）。感官结果表明，整个醅堆挥发性风味物质以有机硫化物和萜类物质为主，滋味变化主要体现在酸味上。MiSeq 结果表明，醅堆中微生物类群结构存在明显差异，其主要细菌属为高温放线菌属（Thermoactinomyces, 26.46%）、克罗彭斯特菌属（Kroppenstedtia, 23.42%）和乳酸杆菌属（Lactobacillus, 19.05%）等，主要真菌属为酵母属（Saccharomyces, 6.15%）、嗜热子囊菌属（Thermoascus，4.85%）和嗜热真菌属（Thermomyces, 2.05%）等，相互菌属之间存在着密切的演替作用。相关性结果表明，醅堆不同位置酒醅中微生物与风味指标相关性不显著（P>0.05），与滋味指标相关性显著（P<0.05），且微生物代谢与酒醅中酸味的形成密切相关。由此可见，第六轮次堆积发酵醅堆不同位置酒醅的理化指标和微生物存在明显差异，且醅堆中微生物对酒醅品质的影响更多体现在滋味品质上。

Abstract:

In this study, high-throughput sequencing technology was used to analyze the microbial taxa at different positions of the sixth-round stacking fermentation piles of Jiang-flavored liquor spent grain, and then the quality was evaluated using the routine detection and biomimetic detection. Finally, the correlation between microorganisms and sensory quality was analyzed. The physicochemical results showed that the acidity, alcohol content and starch content varied significantly with different sites of the spent grain pile (P<0.05). The sensory results showed that the volatile flavor substances of the whole pile were mainly organic sulfides and terpenes, and the taste changes were mainly reflected in the sour taste. The MiSeq results showed that there were significant differences in the structure of microbial communities of the whole piles and the main bacterial genera were Thermoactinomyces (26.46%), Kroppenstedtia (23.42%) and Lactobacillus (19.05%), the main fungal genera were Saccharomyces (6.15%), Thermoascus (4.85%) and Thermomyces (2.05%), and there was a close succession between the mutual genera. The results of correlation analysis showed that the correlation between microorganisms and flavor indexes at different sites of the spent grain pile was not significant (P>0.05), and the correlation between microorganisms and the taste index was significant (P<0.05), with the microbial metabolism being closely related to the formation of sour taste in the spent grain pile. Accordingly, there are obvious differences in the physicochemical indexes and microorganisms at different sites of the sixth-round stacking fermentation piles of spent grain, and the influence of the microorganisms in the spent grain pile on the quality of the pile is more reflected in the taste quality.