酱香型白酒的有机酸生成规律及其与酒醅理化指标以及微生物群落结构的相关性OA

To investigate the differences in the physicochemical properties,organic acids and microbial community structure of fer-mented grains from seven rounds of Jiangxiangxing Baijiu,the present study used an ion chromatography analyser,high-throughput se-quencing,and physicochemical analyses to comprehensively analyse samples of fermented grains from different rounds of Jiangxiangxing Baijiu.Results showed that,in terms of physicochemical characteristics,the moisture content increased in 1-5 rounds and stabilised in 6-7 rounds,with fermented grains from the cellar being higher than those from the cellar,the starch content decreased with the rounds,with a rapid decrease in 1-3 rounds,the reducing sugar content fluctuated greatly,with the cellar being higher than that from the cellar,and the acidity continued to increase,with the most significant increase in the 1 st round.Lactic acid,acetic acid,and total organic acid content increased with the rounds and levelled off in the later stages,with lactic acid being the dominant organic acid.In terms of microor-ganisms,the dominant bacterial phylum of fermented grains in the cellar was Firmicutes,Proteobacteria,and Actinobacteriota,and Asco-mycota was the dominant fungus,the bacterial phylum of fermented grains in the cellar was Firmicutes,and the dominant fungus was As-comycota,and the dominant bacterial phyla were mostly lactic acid-producing bacteria,etc.The correlation analysis showed that organic acids were significantly associated with physicochemical properties and microbial communities.Lactic acid was positively correlated with a-cidity and reducing sugar,negatively correlated with moisture and starch,and correlated with a variety of microorganisms,and acetic acid was weakly correlated with the physicochemical properties of fermented grains.The above results can provide a certain scientific basis for the regulation of organic acid generation in fermented grains of Jiangxiangxing Baijiu and the optimisation of Baijiu brewing.