武宣地区红曲米对红曲柿酒品质影响及其细菌组成分析

使用武宣地区3种红曲米作为发酵剂酿造红曲柿酒，分析其理化指标和挥发性风味成分差异，并采用Illumina MiSeq高通量测序技术检测3种红曲米的细菌多样性，以解析不同细菌群落在红曲柿酒发酵过程中的作用。结果表明，不同红曲柿酒总酸和挥发酸含量差异显著（P＜0.05）；挥发性酸类物质组成存在较大差异，其中红曲米样品WX-2制成的红曲柿酒挥发性酸类物质含量最高（10.0%）。从3种红曲米样品共检测出19个细菌门，239个细菌属，共有优势菌门为变形菌门（Proteobacteria）、厚壁菌门（Firmicutes）、拟杆菌门（Bacteroidetes）、放线菌门（Actinobacteria）；共有优势菌属为伯克霍尔德菌属（Burkholderia）、克雷伯氏菌属（Klebsiella），WX-2样品中优势菌属还有醋菌属（Acetobacter）、小球菌属（Pediococcus）、乳酸杆菌属（Lactobacillus），均为产酸菌株。表明红曲米细菌群落结构与红曲柿酒酸类物质的形成紧密相关。

Effect of red kojic rice of Wuxuan region on the quality of red kojic persimmon wine and analysis of their bacterial composition

Using three kinds of red kojic rice as starter from Wuxuan area, red kojic persimmon wine was made, and the differences of physical and chemical indexes and volatile flavor components, and the function of different bacterial community were analyzed in the fermentation of red koji persimmon wine. The results showed that the contents of total acid and volatile acid in different red koji persimmon wine were significantly different (P＜0.05), and the composition of volatile acid was different. The content of volatile acid in red koji persimmon wine made from red koji rice sample WX-2 was the highest (10.0%). A total of 19 phyla and 239 genera were detected from 3 kinds of red koji rice samples. The main common phyla were Proteobacteria, Firmicutes, Bacteroidetes and Actinobacteria. The common dominant bacteria species in the three red koji rice samples were Burkholderia and Klebsiella, and the dominant bacteria in sample WX-2 were Acetobacter, Pedioccus and Lactobacillus, all of which were acid-producing strains. The results showed that the bacterial community structure of red kojic rice was closely related to the acids formation of red kojic persimmon wine.