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首页> 外文期刊>Journal of the American Society of Brewing Chemists >Analysis of the Microbial Community Structure during Brewing of Sichuan Xiaoqu Baijiu
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Analysis of the Microbial Community Structure during Brewing of Sichuan Xiaoqu Baijiu

机译：四川小曲白酒酿造过程中微生物群落结构分析

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摘要

Chinese baijiu is produced using a unique brewing method, and few studies have examined changes in microbial communities during baijiu fermentation. In this study, changes were evaluated in the microbial communities of Sichuan Xiaoqu baijiu fermented grains using high-throughput sequencing. The bacterial community mainly consisted of Enhydrobacter, Acinetobacter, Leuconostoc, Escherichia-Shigella, Weissella, and Klebsiella. Klebsiella was the dominant microorganism, accounting for 75% of the bacteria on days 1, 3, 5, and 7 of fermentation. Fungal communities consisted mainly of Saccharomycetales and Rhizopus oryzae. The abundance of R. oryzae was 88% on day 1 but decreased rapidly to 4% on day 5, with 0% R. oryzae on day 7. In contrast, Saccharomycetales abundance was only 10% on day 1 but was much higher on days 5 and 7 at 99% and 100%, respectively. Acidity increased, and pH decreased during fermentation. Additionally, the temperature and reducing sugar content first increased and then decreased, whereas the ethanol and water content increased. Finally, Saccharomycetales was strongly correlated with reducing sugars, suggesting it may be a functional microorganism during fermentation. These data provide some insights into the functional microorganisms involved in the fermentation process, enabling a deeper understanding of Xiaoqu liquor.
机译：中国白酒采用独特的酿造方法生产，很少有研究检查白酒发酵过程中微生物群落的变化。在这项研究中，使用高通量测序评估了四川小曲白酒发酵谷物的微生物群落的变化。细菌群落主要由脱水杆菌，不动杆菌，亮粘菌，埃希氏菌-志贺氏菌，魏氏菌和克雷伯菌组成。克雷伯菌是优势微生物，在发酵的第1、3、5和7天占细菌总数的> 75％。真菌群落主要由酿酒酵母和米根霉组成。稻瘟病菌的丰度在第1天为88％，但在第5天迅速降至4％，在第7天为0％稻瘟病菌。相比之下，酿酒酵母的丰度在第1天仅为10％，但在第1天要高得多5和7分别为99％和100％。发酵过程中酸度增加，pH降低。另外，温度和还原糖含量先升高然后降低，而乙醇和水含量增加。最后，酿酒酵母与还原糖密切相关，表明它可能是发酵过程中的功能性微生物。这些数据为发酵过程中涉及的功能微生物提供了一些见识，从而使人们对小曲酒有了更深入的了解。

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