Hu Antuo, Zhu Yaohui, Gao Zhan, Zheng Jun, Zhou Dazhong, Zhang Liang, Pan Saikun, Yang Jie, Xu Sheng
Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China.
Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China.
Food Chem X. 2025 Apr 24;27:102486. doi: 10.1016/j.fochx.2025.102486. eCollection 2025 Apr.
This study employed integrated omics to investigate microbial dynamics and flavor development in Tanggou wine fermentation. High-throughput sequencing identified 182 bacterial and 82 fungal OTUs, with late-stage DLD samples exhibiting peak diversity, including 49 unique bacteria and 14 fungi. dominated bacterial communities at 99.14-99.85%, creating acidic conditions that enhanced lactic acid synthesis and ester stability. prevailed in fungal communities at 73.28-97.72%, mediating β-glucosidase-driven terpene liberation. Metabolomics revealed a 12.7-fold increase in tricarboxylic acids during DLD phase, while GC-IMS detected 77 volatiles dominated by esters, notably ethylhexanoate and phenylethanol. Four strong-flavor Baijiu signature esters peaked in DLD base liquor through stage-specific accumulation. Microbial network analysis demonstrated - synergy in ethyl lactate production, while thermophilic actinomycetes modulated ethyl hexanoate/pyrazine ratios via lipase activity. These findings highlight microbial consortium engineering as an effective strategy for flavor optimization in traditional liquor manufacturing.
本研究采用综合组学方法来探究汤沟酒发酵过程中的微生物动态变化和风味形成。高通量测序鉴定出182个细菌OTU和82个真菌OTU，DLD后期样本呈现出多样性峰值，其中包括49种独特细菌和14种真菌。细菌群落占比达99.14 - 99.85%，营造出酸性环境，促进了乳酸合成和酯类稳定性。真菌群落中 占比73.28 - 97.72%，介导了β - 葡萄糖苷酶驱动的萜烯释放。代谢组学显示，在DLD阶段三羧酸增加了12.7倍，而气相色谱 - 离子迁移谱（GC - IMS）检测到77种挥发性物质，以酯类为主，尤其是己酸乙酯和苯乙醇。四种浓香型白酒标志性酯类通过特定阶段积累在DLD基酒中达到峰值。微生物网络分析表明 在乳酸乙酯生产中具有协同作用，而嗜热放线菌通过脂肪酶活性调节己酸乙酯/吡嗪比例。这些发现凸显了微生物群落工程作为传统白酒酿造中风味优化的有效策略。 （注：原文中部分内容缺失，用“ ”表示）
