红谷黄酒发酵过程中微生物多样性与理化指标、挥发性风味的相关性分析

谷晓东; 李素萍; 杨柳青; 刘怡琳; 马艳莉; 陈志周; 王印壮; 刘旭

doi:10.13386/j.issn1002-0306.2022020255

红谷黄酒发酵过程中微生物多样性与理化指标、挥发性风味的相关性分析

doi: 10.13386/j.issn1002-0306.2022020255

谷晓东^1,,
李素萍¹,
杨柳青²,
刘怡琳²,
马艳莉^{1, 2, ,},
陈志周^{1, 3, ,},
王印壮¹,
刘旭¹

1.
河北农业大学食品科技学院，河北保定 071000
2.
南阳理工学院张仲景国医国药学院，河南南阳 473004
3.
河北农业大学机电工程学院，河北保定 071001

基金项目: 国家自然科学基金（31601462）；南阳市科技重大专项（2019ZDZX10）；河南省工业微生物资源与发酵技术重点实验室开放课题（HIMFT20190307、HIMFT20190308）；河南省高等学校青年骨干培养计划（2020GGJS226）

详细信息

作者简介:
谷晓东（1996−），男，硕士研究生，研究方向：食品工程，E-mail：1921261906@qq.com

通讯作者:
马艳莉（1982−），女，博士，教授，研究方向：食品营养与安全，E-mail：myl_dz@sina.com

陈志周（1968−），男，博士，教授，研究方向：食品包装材料与技术，E-mail：chenzhizhou2003@126.com

中图分类号: TS261.1
计量
- 文章访问数: 104
- HTML全文浏览量: 45
- PDF下载量: 10
- 被引次数: 0
出版历程
- 收稿日期: 2022-02-28
- 网络出版日期: 2022-10-20
- 刊出日期: 2022-12-01

Correlation Analysis between Microbial Diversity and Physicochemical Indexes, Volatile Flavor during the Fermentation of Red Millet Huangjiu

GU Xiaodong^1
,,
LI Suping¹,
YANG Liuqing²,
LIU Yilin²,
MA Yanli^{1, 2
, ,},
CHEN Zhizhou^{1, 3
, ,},
WANG Yinzhuang¹,
LIU Xu¹

1.
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
2.
Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China
3.
College of Mechanical and Electrical, Hebei Agricultural University, Baoding 071001, China

摘要

摘要: 为探究红谷黄酒发酵过程中微生物群落与理化指标、挥发性风味之间的相关性，本研究通过微生物高通量测序技术、理化指标检测及气相色谱-质谱技术等对黄酒样品进行测定并用SPSS软件进行相关性分析。结果显示随着发酵的进行，还原糖含量在初期急剧下降后逐渐稳定，酒精度变化与之相反；总酸含量先快速增加后减少再增加，pH较为稳定；氨基态氮含量先波动增加后急剧上升，可溶性固形物含量先剧烈下降后趋于稳定。发酵过程中10次取样（1~7、10、20、30 d）共检测出14个细菌门和228个细菌属；7个真菌门和108个真菌属。在属水平细菌群落可聚类为3类，真菌群落可聚类为5类。细菌属水平与总酸显著正相关（P<0.05），与还原糖显著负相关（P<0.05），真菌属水平与氨基态氮显著正相关（P<0.05）。2,3-丁二醇以及乳酸乙酯与大部分菌属显著正相关（P<0.05）。Klebsiella与辛酸乙酯显著负相关（P<0.05）；Lactococcus与乙醇、2-丁醇、异丁醇、苯乙醇和棕榈酸乙酯呈显著负相关（P<0.05）。Monascus与乳酸乙酯显著负相关（P<0.05）；Apiotrichum与2-丁醇、异丁醇和异戊醇显著负相关（P<0.05）。以上结果表明，红谷黄酒发酵过程中微生物多样性有显著性变化，并与其理化指标及风味变化具有一定相关性；本研究为后续红谷黄酒品质的提升与发展提供了理论参考。
- 红谷黄酒 /
- 高通量测序 /
- 菌落结构 /
- 风味 /
- 理化指标
Abstract: In order to explore the correlation between physicochemical indexes, volatile flavor and microbial diversity during the fermentation of red millet Huangjiu, high throughput sequencing of microorganisms, physicochemical index detection and gas chromatography-mass spectrometry were used and SPSS software was applied for correlation analysis. The results showed that during the progress of fermentation, the content of reducing sugar decreased rapidly at first and then became stabilized gradually, while the trend of alcohol content was opposite; the content of total acid increased rapidly in the early stage, then decreased and finally increased again, while the pH value stayed at a same level; the alteration of amino acid nitrogen level was volatility rised in the beginning and then increased fast, while soluble solids content first declined quickly and then kept stabilized. A total of 14 bacterial phyla and 228 bacterial genera, 7 fungal phyla and 108 fungal genera were detected in 10 stages (1~7, 10, 20, 30 days) during fermentation. At the genus level, the bacterial community could be clustered in 3 types, and the fungal community could be clustered in 5 types. Bacteria genus levels were positively correlated with total acid (P<0.05) while negatively correlated with reducing sugar (P<0.05), and fungi genus levels were positively correlated with amino nitrogen (P<0.05). 2,3-Butanediol and ethyl lactate were positively correlated with most of the bacteria (P<0.05). Klebsiella was negatively correlated with ethyl octanoate (P<0.05), while Lactococcus was negatively correlated with ethanol, 2-butanol, isobutanol, phenylethanol and ethyl palmitate (P<0.05). Monascus was significantly negatively correlated with ethyl lactate (P<0.05), while Apiotrichum was negatively correlated with 2-butanol, isobutanol and isoamyl alcohol (P<0.05). Our results indicated that the microbial diversity significantly changed during the fermentation of red millet Huangjiu, which had a certain correlation with the physicochemical indicators and flavor variations. These findings provided a theoretical reference for the subsequent study on quality improvement and deve-lopment of red millet Huangjiu.
- red millet huangjiu /
- high-throughput sequencing /
- colony structure /
- flavor /
- physicochemical indexes

HTML全文

图 1 发酵过程中主要细菌门和主要细菌属分布

Figure 1. Changes in relative abundance of major bacterial phylum and major bacterial genus during fermentation

注：a：门，b：属，图3同；JZ1~JZ7、JZ8、JZ9、JZ10分别表示发酵1~7、10、20、30 d取样，图2~图4同。

下载: 全尺寸图片幻灯片

图 2 细菌属群落结构相似性分析

Figure 2. Community structure similarity analysis of bacterial genera

注：a：非度量多维尺度分析图，b：基于Beta多样性距离的样品层级聚类树；图4同。

下载: 全尺寸图片幻灯片

图 3 发酵过程中主要真菌门和主要真菌属的分布

Figure 3. Changes in relative abundance of major fungi phylum and major fungi genus during fermentation

下载: 全尺寸图片幻灯片

图 4 真菌属群落结构相似性分析

Figure 4. Community structure similarity analysis of fungi genera

下载: 全尺寸图片幻灯片

图 5 红谷黄酒发酵过程中微生物群落与挥发性物质相关性热图

Figure 5. Heatmap of correlation between microbial community and volatile substances during fermentation of red millet Huangjiu

下载: 全尺寸图片幻灯片

表 1 发酵过程中红谷黄酒理化指标

Table 1. Physiochemical indexes of red millet Huangjiu during fermentation

取样时间（d）	总糖（g/L）	还原糖（g/L）	酒精度（%vol）	总酸（g/L）	pH	氨基态氮（g/L）	可溶性固形物（%）
1	−	49.37±0.35^a	1.30±0.07^j	3.54±0.06^g	3.79±0.01^a	0.28±0.01^h	22.02±0.03^a
2	−	27.59±0.29^b	3.73±0.06ⁱ	5.69±0.07^f	3.73±0.01^a	0.26±0.01^g	15.54±0.05^b
3	−	21.53±0.14^c	9.28±0.11^h	6.84±0.11^e	3.68±0.01^a	0.50±0.03^f	10.63±0.12^h
4	−	17.78±0.35^d	10.98±0.02^g	7.61±0.09^b	3.67±0.01^a	0.59±0.03^d	10.36±0.02^j
5	−	15.26±0.06^e	11.81±0.03^f	7.22±0.10^cd	3.66±0.01^a	0.50±0.04^f	10.59±0.03ⁱ
6	−	12.50±0.27^f	12.06±0.06^e	7.18±0.12^d	3.73±0.01^a	0.52±0.01^e	11.03±0.05^f
7	−	12.36±0.32^g	14.73±0.03^c	7.22±0.06^cd	3.70±0.01^a	0.59±0.02^d	11.14±0.08^e
10	−	9.48±0.06^h	15.23±0.02^b	7.37±0.07^c	3.70±0.01^a	0.67±0.03^c	10.78±0.04^g
20	−	6.32±0.09ⁱ	15.55±0.06^a	7.56±0.08^b	3.69±0.01^a	0.79±0.03^b	11.18±0.06^d
30	9.18±0.01	5.93±0.07^j	14.63±0.04^d	7.80±0.06^a	3.66±0.01^a	1.06±0.04^a	12.25±0.13^c
注:同一列中的不同字母根据Duncan测验（P<0.05）有显著差异。

下载: 导出CSV

表 2 红谷黄酒发酵过程中的挥发性风味物质含量

Table 2. Contents of volatile flavor compounds in the fermentation process of red millet Huangjiu

序号	含量（μg/L）	样品
序号	含量（μg/L）	1 d	2 d	3 d	4 d	5 d	6 d	7 d	10 d	20 d	30 d
1	乙醇	52134.42± 3377.21^e	149915.88± 7825.52^d	373055.94± 2731.25^c	440994.14± 33771.12^b	474572.74± 35896.78^b	484599.04± 36217.20^b	592017.14± 43982.99^a	611814.41± 4623.47^a	624836.10± 46122.93^a	587669.00± 40266.84^a
2	2-丁醇	1136.16± 112.90^f	2710.44± 169.74^e	4769.59± 217.92^d	5723.59± 179.32^c	6101.27± 432.55^bc	6564.99± 462.11^b	6590.94± 453.20^b	7687.23± 538.84^a	7409.12± 501.22^a	6598.43± 482.97^b
3	异丁醇	282.92± 14.16^e	3726.78± 45.21^d	10284.37± 714.25^c	11835.58± 861.27^abc	11969.42± 877.99^abc	12525.91± 2128.44^ab	12699.31± 924.20^ab	13491.10± 823.47^a	12715.77± 1045.13^ab	11000.01± 556.07^bc
4	异戊醇	627.21± 43.97^d	9394.46± 598.51^c	26445.11± 1802.96^b	29888.60± 1945.33^a	30393.38± 2001.87^a	31323.60± 2511.32^a	32188.63± 2311.46^a	32652.64± 2395.74^a	30159.71± 2022.47^a	25630.71± 1731.82^b
5	2,3-丁二醇	2795.11± 155.29^cd	5589.75± 472.46^b	nd	2367.33± 152.07^d	nd	2747.25± 161.26^cd	nd	nd	3009.86± 195.45^c	11008.34± 812.49^a
6	苯乙醇	nd	210.12± 15.20^e	618.44± 44.75^d	749.98± 51.32^c	896.08± 60.83^b	766.61± 52.77^c	1149.51± 84.58^a	790.86± 61.74^c	826.64± 63.99^bc	768.82± 51.66^c
7	（2R,3R）-（-） -2,3-丁二醇	nd	nd	14682.21± 1221.45^b	11245.10± 954.79^c	13002.01± 1106.94^bc	12778.78± 942.32^bc	33132.36± 2236.14^a	2329.19± 156.89^d	12859.08± 912.15^bc	1128.39± 12.96^d
8	乙酸乙酯	390.71± 21.25^e	5053.39± 402.14^d	22166.20± 1499.96^c	31087.09± 1976.23^b	34667.14± 2120.59^b	32015.80± 2249.78^b	nd	nd	nd	52828.30± 4135.98^a
9	正己酸乙酯	68.99± 3.99^f	346.10± 20.11^e	726.95± 32.54^c	816.86± 55.96^bc	808.27± 43.52^bc	859.83± 51.23^b	585.72± 47.93^d	997.91± 109.26^a	574.87± 61.99^d	983.36± 71.84^a
10	辛酸乙酯	30.48± 2.48^g	178.43± 9.56^f	443.65± 34.08^cd	505.77± 39.58^c	471.51± 32.47^cd	460.13± 31.51^cd	414.02± 29.88^de	786.76± 56.29^b	369.50± 25.33^e	947.07± 65.37^a
11	癸酸乙酯	nd	73.11± 8.16^b	183.41± 20.48^b	214.19± 13.94^b	213.28± 17.89^b	191.51± 23.47^b	203.71± 14.75^b	9390.10± 772.18^a	164.66± 12.43^b	216.88± 11.76^b
12	丁酸乙酯	nd	2742.13± 161.57^c	nd	nd	7769.50± 522.79^b	8816.40± 625.15^ab	7893.18± 586.34^b	9570.82± 756.13^a	nd	nd
13	乙酸异戊酯	nd	160.67± 11.76^f	682.85± 52.66^d	870.78± 64.95^bc	935.24± 65.19^ab	1021.41± 41.05^a	818.81± 60.92^c	955.75± 82.14^ab	605.41± 44.68^d	356.37± 27.17^e
14	棕榈酸乙酯	nd	nd	1931.92± 141.78^ef	2858.62± 189.47^bc	2263.65± 159.74^de	1733.76± 164.01^f	2555.16± 170.94^cd	5310.44± 414.03^a	3220.08± 244.88^b	3020.13± 181.45^b
15	乳酸乙酯	nd	nd	nd	nd	835.87± 55.21^d	nd	1420.52± 109.65^c	1398.43± 111.99^c	2344.32± 171.20^b	6522.39± 461.68^a
16	亚油酸乙酯	nd	nd	nd	nd	900.37± 72.50^cd	1037.08± 54.39^b	981.03± 79.99^bc	878.05± 66.20^cd	1264.71± 87.04^a	801.17± 53.19^d
17	乙酸	146.03± 10.42^f	1787.13± 83.11^e	3974.75± 122.89^d	4153.82± 311.55^d	5194.03± 371.54^c	4431.39± 323.98^d	7915.91± 581.46^a	5627.81± 438.85^bc	5407.60± 415.57^bc	5869.98± 318.94^b
18	丁酸	nd	118.36± 10.35^c	174.74± 30.21^b	170.91± 12.87^b	nd	nd	268.02± 17.69^a	270.49± 18.25^a	161.97± 9.24^b	nd
19	乙醛	1364.63± 154.58^e	2397.31± 157.69^e	7289.98± 500.00^d	7461.452± 460.00^d	7770.20± 522.22^d	9250.33± 601.12^c	11057.09± 1001.12^b	16458.75± 1200.05^a	16669.98± 1320.56^a	6572.29± 443.21^d
注： nd表示没有检测到；同一行中的不同字母根据Duncan测验（P<0.05）有显著差异。

下载: 导出CSV

表 3 发酵过程中细菌和真菌多样性指数表

Table 3. Table of bacteria and fungi diversity indexes during fermentation

取样时间（d）	序列数		OTU数		Shannon指数		ACE指数		Chao 1指数		覆盖率（%）
取样时间（d）	细菌	真菌	细菌	真菌	细菌	真菌	细菌	真菌	细菌	真菌	细菌	真菌
1	79366	79394	180	98	1.65	1.65	252.34	164.75	234.03	132.00	99.92	99.98
2	79687	78917	282	80	3.07	1.28	316.16	96.59	323.78	99.43	99.94	99.98
3	79363	79016	182	82	2.06	1.50	320.19	97.55	273.29	89.50	99.91	99.99
4	79431	78854	306	76	4.72	1.31	348.57	123.28	363.42	94.20	99.90	99.98
5	79393	78917	333	81	4.55	1.38	372.68	102.29	395.22	92.00	99.90	99.99
6	79496	79363	257	88	2.54	1.35	319.24	113.88	317.61	97.43	99.91	99.98
7	79458	79037	225	88	2.33	1.53	284.51	123.51	275.73	101.60	99.91	99.98
10	79498	79231	300	85	4.35	1.30	331.40	104.22	328.75	92.86	99.94	99.99
20	80053	78769	341	107	3.74	1.96	369.03	185.14	384.13	149.00	99.94	99.97
30	79533	79367	280	146	2.44	3.69	318.96	220.62	321.62	176.00	99.93	99.98
不重复的OTU总个数			438	246

下载: 导出CSV

表 4 发酵过程中理化指标与微生物多样性的相关性

Table 4. Correlation coefficients between physicochemical indicators and microbial diversity during fermentation

指标	酒精度	还原糖	总酸	pH	可溶性固形物	氨基态氮
细菌	0.558	−0.664^*	0.644^*	−0.600	−0.536	0.499
真菌	0.191	−0.124	0.022	−0.035	0.219	0.643^*
注：*表示显著相关（P<0.05）。

下载: 导出CSV

参考文献(49)

[1]	YANG Y J, XIA Y J, WANG G Q, et al. Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages[J]. LWT,2017,78:373−381. doi: 10.1016/j.lwt.2017.01.007
[2]	汪江波, 王浩, 孔博, 等. 黄酒酿造技术研究进展[J]. 酿酒,2020,47(6):26−30. [WANG Jiangbo, WANG Hao, KONG Bo, et al. Recent advances in Huangjiu fermentation technology[J]. Liquor Making,2020,47(6):26−30. doi: 10.3969/j.issn.1002-8110.2020.06.006
[3]	韩惠敏. 黑米黄酒的酿造关键技术及体外抗氧化活性研究[D]. 汉中: 陕西理工大学, 2020. HAN Huimin. Research on the key brewing process and antioxidant activity of black rice Huangjiu in-vitro[D]. Hanzhong: Shaanxi University of Technology, 2020.
[4]	郭睿, 杨玲, 郭旭凯, 等. 糯高粱黄酒糖化工艺优化及抗氧化活性分析[J]. 中国酿造,2018,37(3):101−106. [GUO Rui, YANG Ling, GUO Xukai, et al. Optimization of saccharification process of Chinese glutinous sorghum wine and its antioxidant activity analysis[J]. China Brewing,2018,37(3):101−106. doi: 10.11882/j.issn.0254-5071.2018.03.021
[5]	胡武瑶, 杨昳津, 窦慧, 等. 不同麦曲酿造黄酒中挥发性风味物质的代谢差异[J]. 食品与发酵工业,2020,46(8):226−233. [HU Wuyao, YANG Yijin, DOU Hui, et al. Metabolic differences of volatile flavor compounds in Huangjiu fermented with different wheat Qu[J]. Food and Fermentation Industries,2020,46(8):226−233. doi: 10.13995/j.cnki.11-1802/ts.023330
[6]	李安, 刘小雨, 张惟广. 小米黄酒酿造工艺的研制及优化[J]. 食品研究与开发,2020,41(5):150−157. [LI An, LIU Xiaoyu, ZHANG Weiguang. Development and optimization of brewing technique of millet wine[J]. Food Research and Development,2020,41(5):150−157. doi: 10.12161/j.issn.1005-6521.2020.05.025
[7]	赖敏辉, 姬中伟, 蒋飞, 等. 黄芪黍米黄酒酿造工艺研究[J]. 食品科技,2020,45(3):93−99. [LAI Minhui, JI Zhongwei, JIANG Fei, et al. Study on brewing technology of yellow wine with Astragalus membranaceus and millet[J]. Food Science and Technology,2020,45(3):93−99. doi: 10.13684/j.cnki.spkj.2020.03.020
[8]	周建弟, 张蕾, 钱斌, 等. 功能性黄酒提高机体免疫力研究[J]. 中国酿造,2019,38(3):18−22. [ZHOU Jiandi, ZHANG Lei, QIAN Bin, et al. Enhancement of body immunity by functional Huangjiu[J]. China Brewing,2019,38(3):18−22. doi: 10.11882/j.issn.0254-5071.2019.03.005
[9]	张佳笑, 王健, 刘媛, 等. 复合酒曲发酵马铃薯酒的工艺优化[J]. 中国酿造,2020,39(3):68−72. [ZHANG Jiaxiao, WANG Jian, LIU Yuan, et al. Optimization of fermentation technology of potato wine with compound Jiuqu[J]. China Brewing,2020,39(3):68−72. doi: 10.11882/j.issn.0254-5071.2020.03.014
[10]	张元, 白卫东, 刘功良. 黄酒生物活性成分及其功能研究进展[J]. 中国酿造,2017,36(7):5−9. [ZHANG Yuan, BAI Weidong, LIU Gongliang. Research progress of bioactive components in Chinese rice wine and their functions[J]. China Brewing,2017,36(7):5−9. doi: 10.11882/j.issn.0254-5071.2017.07.002
[11]	ZHU F B, LI S, GUAN X, et al. Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine[J]. Journal of Bioscience and Bioengineering,2020,130(2):159−165. doi: 10.1016/j.jbiosc.2020.03.006
[12]	JIAO A Q, XU X M, JIN Z Y. Research progress on the brewing techniques of new-type rice wine[J]. Food Chemistry,2017,215:508−515. doi: 10.1016/j.foodchem.2016.08.014
[13]	石黎琳, 李安, 牟方婷, 等. 不同品种小米对黄酒风味影响的研究[J]. 中国酿造,2021,40(3):54−63. [SHI Lilin, LI An, MU Fangting, et al. Effect of different kinds of millet on the flavor of Huangjiu[J]. China Brewing,2021,40(3):54−63. doi: 10.11882/j.issn.0254-5071.2021.03.011
[14]	李杰, 许彬, 罗建成, 等. 红小米黄酒酿造工艺研究及体外抗氧化活性评价[J]. 中国酿造,2021,40(7):123−129. [LI Jie, XU Bin, LUO Jiancheng, et al. Brewing technology and in vitro antioxidant activity evaluation of red-millet Huangjiu[J]. China brewing,2021,40(7):123−129. doi: 10.11882/j.issn.0254-5071.2021.07.023
[15]	鞠乐, 强学杰, 牛银亭, 等. 南阳地区谷子产业现状及发展对策的研究与探讨[J]. 大麦与谷类科学,2017,34(3):45−47. [JU Le, QIANG Xuejie, NIU Yinting, et al. The present status of millet industry in Nanyang region and proposed strategies for its development[J]. Barley and Cereal Sciences,2017,34(3):45−47. doi: 10.14069/j.cnki.32-1769/s.2017.03.011
[16]	陈林玉, 宋乐园, 王云雨, 等. 红小米化学成分与营养成分分析[J]. 食品科学,2021,42(18):218−224. [CHEN Linyu, SONG Leyuan, WANG Yunyu, et al. Analysis of chemical and nutritional components of red millet[J]. Food Science,2021,42(18):218−224. doi: 10.7506/spkx1002-6630-20200905-064
[17]	蔡乔宇, 周坚, 缪礼鸿, 等. 黄酒专用米的研究进展[J]. 中国酿造,2018,37(6):1−5. [CAI Qiaoyu, ZHOU Jian, MIAO Lihong, et al. Research progress of specific rice for Huangjiu production[J]. China Brewing,2018,37(6):1−5. doi: 10.11882/j.issn.0254-5071.2018.06.001
[18]	洪家丽, 李秋艺, 潘雨阳, 等. 红曲黄酒传统酿造过程挥发性风味组分及微生物菌群多样性分析[J]. 食品科学,2019,40(12):137−144. [HONG Jiali, LI Qiuyi, PAN Yuyang, et al. Changes in volatile metabolites and microbial community dynamics during the traditional brewing of Hongqu glutinous rice wine[J]. Food Science,2019,40(12):137−144. doi: 10.7506/spkx1002-6630-20180211-135
[19]	陈蒙恩, 侯建光, 张振科, 等. 陶融型大曲微生物多样性与挥发性风味成分的相关性研究[J]. 中国酿造,2020,39(10):54−60. [CHEN Mengen, HOU Jianguang, ZHANG Zhenke, et al. Correlation between microbial diversity and volatile flavor components of Taorong-type Daqu[J]. China brewing,2020,39(10):54−60. doi: 10.11882/j.issn.0254-5071.2020.10.011
[20]	严超. 红枣白兰地发酵过程中细菌群落结构及与风味物质的相关性研究[D]. 保定: 河北农业大学, 2018. YAN Chao. Bacterial communities and profile of aroma compounds: A correlation study in the process of jujube brandy fermentation[D]. Baoding: Hebei Agricultural University, 2018.
[21]	LI S P, LIANG J J, MA Y L, et al. Physicochemical properties of red millet: A novel Chinese rice wine brewing material[J]. Journal of Food Processing and Preservation,2021,45(6):e15556.
[22]	赵凯, 许鹏举, 谷广烨. 3, 5-二硝基水杨酸比色法测定还原糖含量的研究[J]. 食品科学,2008(8):534−536. [ZHAO Kai, XU Pengju, GU Guangye. Study on determination of reducing sugar content using 3,5-dinitrosalicylic acid method[J]. Food Science,2008(8):534−536. doi: 10.3321/j.issn:1002-6630.2008.08.127
[23]	YU H, XIE T, XIE J, et al. Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry[J]. Food Chemistry,2019,293:8−14. doi: 10.1016/j.foodchem.2019.03.071
[24]	母应春, 姜丽, 苏伟. 应用Illumina高通量测序技术分析3种酒曲中微生物多样性[J]. 食品科学,2019,40(14):115−122. [MU Yingchun, JIANG Li, SU Wei. Analysis of microbial diversity in three rice wine kojis by Illumina high-throughput sequencing[J]. Food Science,2019,40(14):115−122. doi: 10.7506/spkx1002-6630-20181030-359
[25]	LIU S, YANG L, ZHOU Y, et al. Effect of mixed moulds starters on volatile flavor compounds in rice wine[J]. LWT,2019,112:108215. doi: 10.1016/j.lwt.2019.05.113
[26]	孙剑秋, 邹慧君, 谢广发. 黄酒酿造学[Z]. 北京: 科学出版社, 2019, 2-127. SUN Jianqiu, ZOU Huijun, XIE Guangfa. Huang-jiu brewing[M]. BeiJing: Science Press, 2019, 2-127.
[27]	朱小芳, 张凤杰, 俞剑燊, 等. 黄酒浸米水中细菌群落结构及优势菌代谢分析[J]. 食品科学,2017,38(10):82−86. [ZHU Xiaofang, ZHANG Fengjie, YU Jianshen, et al. Analysis of microbial community structure and metabolic characteristics of dominant microbes in rice milk for yellow wine[J]. Food Science,2017,38(10):82−86. doi: 10.7506/spkx1002-6630-201710014
[28]	CAI H Y, ZHANG T, ZHANG Q, et al. Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine[J]. Food Microbiology,2018,73:319−326. doi: 10.1016/j.fm.2018.02.002
[29]	GONG M, ZHOU Z L, JIN J S, et al. Effects of soaking on physicochemical properties of four kinds of rice used in Huangjiu brewing[J]. Journal of Cereal Science,2020,91:102855. doi: 10.1016/j.jcs.2019.102855
[30]	WEI X L, LIU S P, YU J S, et al. Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process[J]. Journal of Bioscience and Bioengineering,2017,123(4):460−465. doi: 10.1016/j.jbiosc.2016.11.014
[31]	油卉丹. 不同种类大米黄酒酿造的差异性研究[D]. 无锡: 江南大学, 2017. YOU Huidan. Characterization of the difference among Chinese rice wine brewed from different varieties of rice[D]. WuXi: Jiangnan University. 2017, 56.
[32]	杨辉, 赵敏, 王婷婷, 等. 米酒酿造用大米和酒曲的筛选[J]. 陕西科技大学学报,2020,38(6):34−39. [YANG Hui, ZHAO Min, WANG Tingting, et al. Screening of rice and distiller's yeast for rice wine brewing[J]. Journal of Shanxi University of Science & Technology,2020,38(6):34−39. doi: 10.3969/j.issn.1000-5811.2020.06.007
[33]	刘小雨, 李科, 张惟广. 纯种发酵和混菌发酵对野木瓜果酒品质的影响[J]. 食品与发酵工业,2018,44(10):134−140. [LIU Xiaoyu, LI Ke, ZHANG Weiguang. Effects of pure and mixed fermentation on the quality of stauntonia chinensis wine[J]. Food and Fermentation Industries,2018,44(10):134−140. doi: 10.13995/j.cnki.11-1802/ts.017368
[34]	罗涛, 范文来, 徐岩, 等. 我国江浙沪黄酒中特征挥发性物质香气活力研究[J]. 中国酿造,2009(2):14−19. [LUO Tao, FAN Wenlai, XU Yan, et al. Aroma components in Chinese rice wines from different regions[J]. China Brewing,2009(2):14−19. doi: 10.3969/j.issn.0254-5071.2009.02.005
[35]	陈双, 罗涛, 徐岩, 等. 我国黄酒酵母和酿酒原料对黄酒中β-苯乙醇含量的影响[J]. 中国酿造,2009(4):23−26. [CHEN Shuang, LUO Tao, XU Yan, et al. Effects of yeast strains and raw materials on β-phenylethanol production in Chinese rice wines[J]. China Brewing,2009(4):23−26. doi: 10.3969/j.issn.0254-5071.2009.04.006
[36]	WOLIŃSKA A, KUŹNIAR A, ZIELENKIEWICZ U, et al. Indicators of arable soils fatigue-bacterial families and genera: A metagenomic approach[J]. Ecological Indicators,2018,93:490−500. doi: 10.1016/j.ecolind.2018.05.033
[37]	宁亚丽, 吴跃, 何嫱, 等. 基于高通量测序技术分析朝鲜族传统米酒及其酒曲中微生物群落多样性[J]. 食品科学,2019,40(16):107−114. [NING Yali, WU Yue, HE Qiang, et al. Analysis of microbial community diversity in Chinese Korean traditional rice wine and its starter culture using high-throughput sequencing[J]. Food Science,2019,40(16):107−114. doi: 10.7506/spkx1002-6630-20180917-173
[38]	邢敏钰. 芝麻香型白酒发酵过程中乳酸菌群结构及功能[D]. 无锡: 江南大学, 2017. XING Minyu. Community struction and function of lactic acid bacteria during fermentation process for sesame-flavor liquor making[D]. Wuxi: Jiangnan University, 2017.
[39]	LI Z M, BAI Z H, WANG D L, et al. Cultivable bacterial diversity and amylase production in three typical daqus of Chinese spirits[J]. International Journal of Food Science & Technology,2014,49(3):776−786.
[40]	陈雪, 张永利, 闫宗科, 等. 凤香型酒醅微生物群落演替及其与理化指标的相关性分析[J]. 食品科学,2020,41(22):200−205. [CHEN Xue, ZHANG Yongli, YAN Zongke, et al. Correlation analysis of microbial community succession in fermented grains of Xifeng-flavor Chinese liquor with its physicochemical indexes[J]. Food Science,2020,41(22):200−205. doi: 10.7506/spkx1002-6630-20190910-126
[41]	林少华, 贾红亮, 李星宇, 等. 牛奶酒酿造过程中微生物多样性的动态变化[J]. 中国奶牛,2020(4):39−43. [LIN Shaohua, JIA Hongliang, LI Xingyu, et al. Study on dynamic changes of microbial diversity in milk wine brewing process[J]. Milk and Milk Product,2020(4):39−43. doi: 10.19305/j.cnki.11-3009/s.2020.04.010
[42]	冯莉, 陈雪, 李丽, 等. 5株克鲁维毕赤酵母的酿造学特性[J]. 中国食品学报,2018,18(12):66−73. [FENG Li, CHEN Xue, LI Li, et al. The enology characteristics of five strains of Pichia kluyveri[J]. Journal of Chinese Institute of Food Science and Technology,2018,18(12):66−73. doi: 10.16429/j.1009-7848.2018.12.009
[43]	李凯敏, 付桂明, 吴酬飞, 等. 特香型白酒酿造过程中真核微生物菌群演替[J]. 食品科学,2017,38(22):131−136. [LI Kaimin, FU Guiming, WU Choufei, et al. Dynamics of eukaryotic microbial community succession during the traditional fermentation of special-flavor liquor[J]. Food Science,2017,38(22):131−136. doi: 10.7506/spkx1002-6630-201722020
[44]	李欣, 王彦华, 林静怡, 等. 高通量测序技术分析酱香型白酒酒醅的微生物多样性[J]. 福建师范大学学报(自然科学版),2017,33(1):51−59. [LI Xin, WANG Yanhua, LIN Jingyi, et al. Analysis of microbial diversity in the fermented grains of maotai-flavor liquor using high-throughput sequencing[J]. Journal of Fujian Normal University (Natural Science Edition),2017,33(1):51−59.
[45]	WANG H Y, GAO Y B, FAN Q W, et al. Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE[J]. Lett Appl Microbiol,2011,53(2):134−140. doi: 10.1111/j.1472-765X.2011.03076.x
[46]	马琳娜, 邱树毅, 王啸. 不同黄酒酒曲的酿造微生物与风味物质之间的关系[J]. 食品与发酵科技,2021,57(3):81−89. [MA Linna, QIU Shuyi, WANG Xiao. Relationship between brewing microorganisms and flavor compounds in different rice wine Jiuqu[J]. Food and Fermentation Sciences & Technology,2021,57(3):81−89.
[47]	庞晓娜. 环境微生物对清香型白酒特征风味物质的影响[D]. 北京: 中国农业大学, 2018. PANG Xiaona. Effict of environment microbiota on the characterized flavor compounds of light-flavor Baijiu[D]. Beijing: China Agricultural University, 2018.
[48]	马龙. 开菲尔发酵过程中微生物与挥发性风味物质的相关性[D]. 乌鲁木齐: 新疆师范大学, 2020. MA Long. Correlation between microbial diversity and volatile flavor compounds in kefir fermentation process[D]. Urumqi: Xinjiang Normal University, 2020.
[49]	郑亚伦, 赵婷, 王家胜, 等. 数字化高温大曲发酵过程中微生物群落结构的变化[J]. 食品科学,2022,43(12):171−178. [ZHENG Yalun, ZHAO Ting, WANG Jiasheng, et al. Changes in the microbial community structure during the digitally managed fermentation of high-temperature Daqu[J]. Food Science,2022,43(12):171−178.