Chen Zheng-Pei, Cao Qian, Meng Tian-Tian, Shi Wei, Zhang Xiao-Juan, Chai Li-Juan, Shi Jin-Song, Chen Fu-Wei, Wang Song-Tao, Zhang Su-Yi, Shen Cai-Hong, Lu Zhen-Ming, Xu Zheng-Hong
Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.
Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China.
Food Res Int. 2025 Jan;200:115466. doi: 10.1016/j.foodres.2024.115466. Epub 2024 Nov 29.
Yeasts play a crucial role in determining the quality and yield of sauce-flavor Baijiu, yet the source, succession, and metabolic functions of the yeast community in fermented grains during stacking fermentation remains unclear. In this study, amplicon sequencing combined with solid-state fermentation was used to investigate the structure and function of yeast community during the first-round fermentation of sauce-flavor Baijiu. The richness and diversity of yeast community increased throughout fermentation, with 83.05 % of yeast ASV sourced from the fermentation environment. Fourteen yeast genera were identified, with Wickerhamomyces (29.6 %), Saccharomycopsis (25.0 %), and Torulaspora (14.9 %) being the predominant genera. These genera showed distinct spatial distributions throughout the fermentation stack. Spearman correlation analysis indicated positive correlations between the three genera and multiple volatiles in fermented grains alcohols and esters. After solid-state fermentation in pure culture, T. delbrueckii ME22, S. fibuligera ME8, and W. anomalus ME57 produced distinct floral, fruity, and sweet flavor compounds, such as phenylethyl alcohol, isoamyl alcohol, ethyl acetate, phenethyl acetate, and isoamyl acetate. T. delbrueckii ME22 demonstrated a great capacity for cellulose degradation, whereas S. fibuligera ME8 exhibited enhanced capabilities for protein and starch degradation. This study provides a theoretical reference for the application of yeast in the fermentation of sauce-flavor Baijiu.
酵母在酱香型白酒的品质和产量形成中起着关键作用，然而，堆积发酵过程中酒醅酵母群落的来源、演替及代谢功能尚不清楚。本研究采用扩增子测序结合固态发酵的方法，对酱香型白酒第一轮发酵过程中酵母群落的结构和功能进行了研究。酵母群落的丰富度和多样性在整个发酵过程中增加，83.05%的酵母扩增子序列变体（ASV）来源于发酵环境。共鉴定出14个酵母属，其中威克汉姆酵母属（29.6%）、类酵母属（25.0%）和球拟酵母属（14.9%）为优势属。这些属在整个发酵堆中呈现出不同的空间分布。Spearman相关性分析表明，这三个属与酒醅中的多种挥发性醇类和酯类物质呈正相关。在纯培养固态发酵后，德巴利酵母ME22、扣囊复膜酵母ME8和异常威克汉姆酵母ME57产生了独特的花香、果香和甜味风味化合物，如苯乙醇、异戊醇、乙酸乙酯、苯乙酸乙酯和乙酸异戊酯。德巴利酵母ME22表现出很强的纤维素降解能力，而扣囊复膜酵母ME8表现出增强的蛋白质和淀粉降解能力。本研究为酵母在酱香型白酒发酵中的应用提供了理论参考。
