燕麦黄酒发酵过程中微生物群落结构变化及对高级醇的影响

燕麦作为一种营养独特的作物,用于酿造黄酒是黄酒酿造研究的一项新的尝试。为进一步探究燕麦黄酒中的高级醇指标、微生物群落结构及其相关性,研究燕麦黄酒特性,本研究应用顶空固相微萃取、气相色谱-质谱联用技术对燕麦黄酒发酵过程中的高级醇变化进行了定量分析,并通过高通量测序检测了燕麦黄酒发酵过程中的微生物群落结构变化。利用统计学原理对高级醇变化与微生物代谢之间的相关性进行预测。燕麦黄酒中共检测到β-苯乙醇、异戊醇等18种高级醇。门水平上,相对丰度最高的细菌和真菌分别是厚壁菌门和子囊菌门;属水平上,相对丰度最高的细菌和真菌分别是乳球菌属和酵母属。高级醇与微生物间共建立869项关联,有297属微生物可能参与高级醇的代谢。本研究表明,以燕麦为原料酿造黄酒不仅可以增加黄酒的品类及原料来源,还可能改善黄酒营养价值;另外,高级醇与微生物之间的关联分析可以预测燕麦黄酒品质特性的生物学机制。

Changes of Microbial Community Structure and Effects on Higher Alcohols in Oat Huangjiu Fermentation Process

Oat, as a unique nutritional crop, is a new attempt for Huangjiu fermentation. In order to further explore the higher alcohols, microbial community structure and the correlations in oat Huangjiu, and study the characteristics of oat Huangjiu, the changes of higher alcohols during fermentation of oat Huangjiu were quantitatively analyzed by headspace solid phase micro-extraction and gas chromatography-mass spectrometry. And the alteration of microbial community structure during fermentation of oat Huangjiu was detected by high-throughput sequencing. The correlation between higher alcohols and microorganisms was predicted using statistical principles. Eighteen kinds of higher alcohols such as β-phenylethyl alcohol and 3-methyl-1-butanol were detected in oat Huangjiu. Firmicutes and Ascomycota were the highest relative abundant of bacterium and fungal on phylum level, respectively. Lactococcus and Saccharomyces were the highest relative abundant of bacterium and fungal on genus level, respectively. A total of 869 correlations were established between higher alcohols and microorganisms. Correlation analysis revealed that 297 genera might be involved in the metabolism of higher alcohols. Fermenting Huangjiu with oat not only increased the variety and raw material source of Huangjiu, but also improved the nutritional value of Huangjiu. In addition, the correlation analysis between higher alcohols and microorganism predicted the biological mechanism of quality characteristics of oat Huangjiu.