文王浓香型白酒不同深度新老窖泥理化性质与微生物演替分析

目的:本研究分析了新窖（3年）和老窖（30年）不同深度窖泥（Pit Mud, PM）的有机酸和微生物群落结构关联度，以期了解窖泥在垂直维度的老化成熟规律。方法:基于Illumina MiSeq高通量测序分析窖泥微生物群落结构演替规律，结合相关性分析有机酸与微生物的作用规律。结果:垂直维度窖泥深层（4~10 cm）和浅层（0~4 cm）存在明显差异，老窖池浅层窖泥中的主要微生物属是Caproiciproducens，深层窖泥中Fastidiosipila和Hydrogenispora占据主导；而在新窖泥中，浅层和深层窖泥中占据主导的均是Lactobacillus、Bacillus和Clostridium sensu stricto 12，且相对丰度随窖泥深度的增加而增加。理化因子方面，新老窖池浅层窖泥与水分、己酸、丁酸、乳酸、乙酸和腐殖质的含量呈正相关，深层窖泥与氨态氮、有效磷和pH的含量呈正相关。有机酸和微生物的相关性分析发现，老窖池中Caloramatoraceae与有机酸含量呈正相关，新窖池中Lactobacillus和Hydrogenispora与有机酸含量呈正相关，Caproiciproducens与新老窖池有机酸含量均呈正相关。结论:本文探究了新老窖泥垂直维度的原核生物群落结构演替及其与理化因子的关联，为窖泥养护和窖池微生物群落的成熟和稳定提供了参考。

Analysis of Physicochemical Properties and Microbial Succession of Wenwang Chinese Strong-flavor Baijiu at Different Depths in Old and New Pit Muds

Objective: The correlation degree between organic acids and microbial community structure of pit mud (PM) with different depths in new PM (3 years old) and old PM (30 years old) was analyzed in order to understand the aging and maturation rule of PM in vertical dimension. Methods: Illumina MiSeq high-throughput sequencing was used to analyze the succession of microbial community structure in PM, and the interaction between organic acids and microorganisms was analyzed by correlation analysis. Results: There was a significant difference between the deep (4~10 cm) and shallow (0~4 cm) layers of pit mud in the vertical dimension. Caproiciproducens occupied the dominant position in shallow pit mud of old pit cellar, while Fastidiosipila and Hydrogenispora occupied the dominant position in deep pit mud. In the new pit mud, Lactobacillus played a dominant role in both shallow and deep pit mud. The relative abundance of Bacillus and Clostridium sensu stricto 12 increased with the increase of pit mud depth. The shallow pit mud was positively correlated with water, acetic acid, hexanoic acid, lactic acid, butyric acid and humus, while the deep pit mud was positively correlated with NH₄+-N, available phosphorus and pH. Correlation analysis of organic acids and microorganisms showed that Caloramatoraceae was positively correlated with organic acid synthesis in the old pit cellar. Lactobacillus and Hydrogenispora in the new pit were positively correlated with organic acid synthesis. Caproiciproducens was positively correlated with organic acid content in new and old cellars. Conclusion: The results of this study can clarify the prokaryotic community structure and physicochemical factors of vertical dimension of pit mud in the bottom of new and old pit mud, and provide reference for guiding the maturation and stability of pit mud.