酱香型白酒酿造酒醅中酵母菌多样性研究

为解析酱香型白酒酿造酒醅中酵母菌的菌群结构,获取酒醅中的主要酵母菌,采用高通量测序法分析酱香型白酒酒醅中酵母菌多样性及主要功能菌群,同时采用可培养分离方法获取酒醅中酵母菌活性菌株。从酱香型白酒下沙至五轮次酒醅中共检出59个属、129个种的酵母菌,分离得到酵母菌活性菌株41种,检测到的酵母菌种类与获得的酵母菌活菌在各香型白酒中最多。不同时期酒醅中的酵母菌种类和数量差异明显,其中下沙、造沙轮次以Pichia kudriavzevii为绝对优势酵母菌;一至五轮次随着轮次的递增,酒醅中优势酵母菌的种类增多,其中主要的优势酵母菌有Pichia kudriavzevii、Pichia manshurica、Zygosaccharomyces bailii、Saccharomyces cerevisiae、Candida apicola。酱香型白酒酒醅中蕴藏着极其丰富的酵母菌资源,对酵母菌菌群结构的解析有助于科学地认识酱香型白酒酿造过程中产酒与风味代谢机理,为发酵过程的调控提供一定依据。

Diversity of yeasts from fermented grain in Maotai liquor fermentation

To analyze the yeast composition and obtain the core yeast strains in Maotai fermented grain, the diversity of yeasts and the dominant genera were investigated by high-throughput sequencing method, and the separation of yeast strains were operated by culture method. In total, 59 genera and 129 species of yeasts were detected in fermented grain of Maotai liquor fermentation from the Xiasha (the first deposits of grain) to the fifth rounds of fermentation, and 41 species of yeast strains were isolated. The amount of detected and obtained yeast species in Maotai liquor is the highest in all types of Chinese liquor. There were significant differences in yeast species and quantities from different fermented rounds. Pichia kudriavzevii was the dominant yeast in Xiasha and Zaosha (the second deposits of grain). With the advance of fermented rounds, the dominant yeast species in fermented grain increased, including Pichia kudriavzevii, Pichia manshurica, Zygosaccharomyces bailii, Saccharomyces cerevisiae, and Candida apicola. The analysis of yeast community structure is helpful to understand the mechanism of liquor production and flavor metabolism in Maotai fermented grain, which could help to control the liquor solid-state fermentation processes effectively.