黄酒酿造过程中真菌群落组成及挥发性风味分析

Analysis of Fungi Diversity and Volatile Flavor Compounds in Chinese Rice Wine Fermentation Process

摘要:

利用宏基因组学技术对不同发酵时期黄酒醪液中的真菌进行鉴定，并利用GC?鄄MS分析黄酒中的主要高级醇、醛类和酯类等挥发性风味物质。结果表明：黄酒前酵阶段真菌有着较高的群落多样性，在发酵排料当天鉴定出22种真核属类；其中曲霉属（Aspergillus）在整个发酵过程相对丰度均达到90%以上，远远高于其它真菌，是黄酒发酵过程中的特征微生物；随着黄酒发酵的进行，优势真菌呈现先降低后增加趋势。挥发性风味物质的测定结果表明，在发酵过程中挥发性物质的生成受发酵液性质影响较大，大部分在第4天有着较高的含量，随着发酵的进行，发酵液的较高酸度和酒精度以及低pH降低了微生物的多样性，使得挥发性风味物质含量有所降低。

Abstract:

As the Chinese national specialty，Chinese rice wine has a long history and unique production and fermentation technology，the microbial community and metabolites contribute to the unique flavor during the rice wine brewing. In this study，the metagenome technology was applied to explore the fungi diversity and the GC?鄄MS was used to analyze the volatile flavor compounds in ferment mash of different fermentation periods. The results showed that the ferment mash had higher fungi diversity at the initial stage，22 genera were identified in 0 day. The relative abundance of Aspergillus were all above 90% ，which was much higher as compared with other eukaryotic microorganisms during the fermentation process. The advantageous fungi changed obviously，the genera number decreased at first four days and increased later. The analyzed of volatile flavor compounds showed that the generation of volatile substances were greatly influenced by physical and chemical properties of fermented mash. High acidity，alcohol and low pH reduced the fungi diversity，and lowered the contents of volatile flavor compounds.