机械与手工酿造酱香型白酒3轮次堆积发酵酒醅微生物群落及有机酸差异分析OA

To investigate the effects of mechanical versus manual brewing methods on the third-round stacked fermented grains of sauce-flavor Baijiu,the microbial community structure and organic acid profiles of the fermented grains before and after stacking fermentation in both mechanical and manual brewing processes were compared by high-throughput sequencing and high-performance liquid chromatography.Additionally,correlation analyses were conducted on the major microbial genera and organic acids.The results showed that the acidity of the manually brewed fermented grains was significantly lower before and after stacking fermentation compared to the mechanically fermented grains(P<0.01);the dominant bacterial genera before and after stacking fermentation were both Kroppenstedtia and Virgibacillus;before stacking fermentation,the dominant fungal genera were Thermomyces;after stacking fermentation,the dominant fungal genera in the manually and mechanically fermented grains were Pichia and Zygosaccharomyces,respectively;a total of 9 organic acids were identified in the fermented grains samples,with relatively high levels of lactic acid,acetic acid,propionic acid,succinic acid,and formic acid.Acid-producing bacteria such as Acetobacter were enriched in mechanically fermented grains,while microbial communities such as Saccharomyces were enriched in manually fermented grains.Correlation analysis indicates that prior to stacking fermentation,Lactobacillus,Thermoascus,and Thermomyces were the primary acid-producing genera,whereas after stacking fermentation,genera such as Kroppenstedtia became the primary acid-producing genera.