阙志泺,敖灵,杨建平,曾珊,沈小娟,沈才洪,张宿义,周荣清,吴重德

• 1:四川大学轻工科学与工程学院
• 2:四川省固态酿造技术创新中心
• 3:泸州老窖股份有限公司

摘要(Abstract)：

四川豆瓣酱是川菜中必不可少的一种发酵调味品，微生物群落作为“隐形工匠”贯穿整个豆瓣酱发酵始终，主导物质转化与风味形成。该研究通过对豆瓣酱陈酿阶段微生物群落结构的动态分析，揭示了豆瓣酱陈酿过程中优势微生物、微生物的来源、微生物的功能和生态位的变化。结果表明，酱醅的优势细菌为红球菌属(Rhodococcus)、代尔夫特菌属(Delftia)、芽孢杆菌属(Bacillus)和葡萄球菌属(Staphylococcus),优势真菌为曲霉属(Aspergillus)、接合酵母属(Zygosaccharomyces)、德巴利酵母属(Debaryomyces)和假丝酵母属(Candida)。酱醅的微生物结构在陈酿前3个月变化迅速且明显，之后变化缓慢。对陈酿过程中微生物的功能预测分析表明，与陈酿初期(H0)相比，陈酿12个月(H12)时，微生物群落中有1 350个基因上调和2 346个基因下调，糖代谢等初级代谢下调，降解代谢上调，增强的功能多与风味物质的代谢有关。微生物的生态位宽度分析表明，陈酿初期细菌的生态竞争力更强，后期真菌的生态竞争力更强。进一步的生态位重叠分析表明，酱醅的微生物以中性类群为主。该研究为阐明豆瓣酱陈酿期间微生物群落的动态变化规律和风味调控提供了理论基础。

关键词(KeyWords)： 豆瓣酱陈酿;溯源;功能预测;生态位

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(32272280);; 中央在川高校院所“聚源兴川”项目(2023ZHJY0022);; 四川省固态酿造技术创新中心项目(GNLMSQ2024037)

作者(Author): 阙志泺,敖灵,杨建平,曾珊,沈小娟,沈才洪,张宿义,周荣清,吴重德

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