红谷黄酒发酵过程中细菌群落结构分析及其对高级醇的影响

为了解南阳红谷黄酒酿造过程中高级醇与细菌群落演替之间的相互关系，该研究采用气相色谱-质谱联用（GC-MS）法测定发酵过程中的高级醇，通过高通量测序技术揭示细菌群落结构特征，并采用Spearman统计学方法对两者之间的相关性进行预测。结果表明，红谷黄酒中共检测到15种高级醇，以异戊醇、异丁醇为主，分别占高级醇总含量的70.88%～74.36%和15.81%～18.76%。黄酒发酵至第6天，细菌群落多样性达到峰值，发酵过程中优势细菌门（平均相对丰度≥1%）为变形菌门（Proteobacteria）和厚壁菌门（Firmicutes），优势细菌属（平均相对丰度≥1%）为魏斯氏菌属（Weissella）、大洋芽孢杆菌属（Oceanobacillus）、Lentilactobacillus、乳酪杆菌属（Lacticaseibacillus）、克罗彭斯特菌属（Kroppenstedtia）、克鲁沃菌属（Kluyvera）和肠球菌属（Enterococcus），其中对高级醇产生主要贡献的细菌群为大洋芽孢杆菌属、克鲁沃菌属和魏斯氏菌属。

Bacterial community structure and its effects on higher alcohols during red millet Huangjiu fermentation process

To understand the relationship between bacterial community structure succession and higher alcohols in the fermentation of Nanyang Huangjiu (Chinese rice wine) made from red millet, the higher alcohols were detected using GC-MS during the fermentation, the bacterial community structure was revealed through high-throughput sequencing technology, and the correlation between the two was predicted through Spearman statistical method. The results showed that a total of 15 kinds of higher alcohols were detected in the Huangjiu, mainly isoamyl alcohol and isobutanol, accounting for 70.88%-74.36% and 15.81%-18.76% of the total higher alcohols content, respectively. The diversity of bacterial community reached the peak on the 6th day of Huangjiu fermentation. During the fermentation, the dominant bacterial phyla (average relative abundance≥1%) were Proteobacteria and Firmicutes, and the dominant bacterial genera (average relative abundance≥1%) were Weissella, Oceanobacillus, Lentilactobacillus, Lacticaseibacillus, Kroppenstedtia, Kluyvera and Enterococcus. Among them, the major contribution to higher alcohols were Oceanobacillus, Kluyvera and Weissella.