培养原料种类的减少对人工窖泥发酵剂菌群结构的影响

为实现人工窖泥发酵剂（APMSC）的品质控制，从前期开发的发酵剂配方中分别取出老熟窖泥、曲药、酒糟和黄水初步形成4个简化配方，采用扩增子测序和色谱技术比较了各配方发酵剂的微生物群落结构及香味物质含量差异。结果显示，各配方发酵剂样品中共检测到70个微生物操作分类单元（OTU），其中71.43%为各组样品共有，未检测到独有OTU。各配方样品的优势微生物均存在于其余分组中，仅物种相对丰度有所差异。根据酿酒有益微生物的丰度高低，选择了一种简化配方（无老熟窖泥作原料）发酵剂养护窖池，使酿造白酒的主体香味物质含量得到显著提高。结果表明，即使缺失了某一种培养原料，人工窖泥发酵剂的功能微生物物种也可能由其他原料补充，而原料种类的减少是实现发酵剂品质控制的主要途径。

Effect of decrease of culture material types on microbial community structure of artificial pit mud starter culture

To realize the quality control of artificial pit mud starter culture (APMSC), the 4 simplified formulas were created by removing the aged pit mud, Daqu, distilled grain and Huangshui from the original APMSC formula respectively, and the differences of the microbial community structures and flavor compounds contents of the APMSC prepared by different formulas were compared by using amplicon sequencing and chromatography techniques. The results showed that a total of 70 microbial operational taxonomic units (OTUs) were detected from different APMSC formulas. Among them, 71.43% of OTUs were shared, and no unique OTU was detected in any group. Although there were differences in the microbial community structures in the APMSC samples, the dominant microbes in each group were found in the other groups, and the differences were only reflected in the relative abundance of the genus. According to the abundance of beneficial microbes, a simplified APMSC formula (without aged pit mud as raw material) was selected to maintain the cellars, which significantly increased the contents of the major flavor compounds in Baijiu (Chinese liquor) samples. The results showed that even if some culture materials were removed, the functional microbes of APMSC could be supplemented by other raw materials, and the decrease of raw materials types was the primary method to achieve APMSC quality control.