酱香型白酒机械化酿造不同轮次堆积发酵酒醅真菌群落结构多样性研究

该研究利用高通量测序及其数理分析对酱香型白酒机械化酿造七个轮次堆积发酵酒醅的真菌菌群结构进行分析。结果表明，七个轮次酒醅中共检出真菌4个门，102个属，185个操作分类单元（OTU）。嗜热真菌属（Thermomyces）、嗜热子囊菌属（Thermoascus）、曲霉属（Aspergillus）、有孢圆酵母属（Torulaspora）、丝衣霉属（Byssochlamys）、假丝酵母属（Candida）和威克汉姆酵母属（Wickerhamomyces）是酱香型白酒机械化堆积过程中的重要真菌属。酱香型白酒机械化酿造过程中的真菌微生物受淀粉含量、水分和酸度的影响较大，1～3轮次酒醅发酵白酒的微生物结构与水分和酸度呈负相关，而4～7轮次酒醅的微生物结构与水分和酸度呈正相关，且不同轮次酒醅存在着与水分、淀粉含量和酸度紧密相关的菌属，保证动态的调控酿造发酵过程，但重要的菌属受环境因子的调控不大，为酿造过程提供稳定的内在动力。

Diversity of fungal community structure in different rounds fermented grains of stacking fermentation in mechanized brewing of Maotai-flavor Baijiu

In this paper, high-throughput sequencing and mathematical analysis were used to analyze the fungal flora structure of the seven rounds fermented grains of mechanized fermentation of Maotai-flavor Baijiu. Results showed that a total of 4 phyla, 102 genera and 185 operational taxonomic units (OTUs) were detected in the seven rounds fermented grains. Thermomyces, Thermoascus, Aspergillus, Torulaspora, Byssochlamys, Candida and Wickerhamomyces were considered to be important fungal genera in the mechanized accumulation of Maotai-flavor Baijiu. The fungal microorganisms in the mechanized brewing process of Maotai-flavor liquor were greatly affected by starch content, moisture and acidity. The microbial structure of 1 to 3 rounds fermented grains of fermentation were negatively correlated with moisture and acidity, while the microbial structure of 4 to 7 rounds fermented grains were positive correlated with moisture and acidity. In addition, there were fungal genera closely related to water, starch content and acidity in different rounds fermented grains, ensuring dynamic regulation of the brewing and fermentation process, but important fungal genera were not greatly regulated by environmental factors, providing a stable internal power for the brewing process.