综合宏基因组学和代谢组学分析揭示了茅台风味白酒的区域风格差异

摘要(中文译文)

本研究以赤水河流域三个代表性产区——茅台镇(MT)、金沙(JS)和仁怀(RH)的酱香型白酒为研究对象，整合代谢组学和宏基因组学技术，分析了第四轮发酵酒醅和基酒中挥发性风味化合物及微生物群落结构的差异，并探讨了微生物与风味代谢之间的关联机制。研究结果表明，不同产区酒醅的微生物群落组成存在显著差异。茅台镇产区主要以 和 为主，酯类物质含量最高。金沙产区的真菌群落随机性极强，毛霉门(Mucoromycota)丰富，醛类和酚类物质含量较高。仁怀产区的微生物和风味物质分布介于两者之间。基酒感官评价表明，金沙产区以突出的花香和果香为特征，茅台镇则表现出显著的酸味和酱香，仁怀产区风味均衡。相关性分析显示， 和 等酵母菌与乙酸乙酯等酯类物质呈正相关，而 等细菌与短链脂肪酸代谢密切相关。本研究揭示了中国不同产区酱香风格差异的微生物学基础，为区域特色生产和工艺优化提供了理论基础。

Abstract

This research focused on Maotai-flavour Baijiu from three representative production regions in the Chishui River Basin, namely Maotai Town (MT), Jinsha (JS), and Renhuai (RH). By integrating metabolomics and macrogenomics techniques, the study analyzed the differences in volatile flavor compounds and microbial community structures in the fourth-round fermented grains and base liquor. Additionally, it explored the associative mechanism between microorganisms and flavor metabolism. The findings indicate that the microbial community compositions of fermented grains vary significantly across different production areas. The production area of Maotai Town mainly consists of and , with the highest content of ester substances. The fungal community in Jinsha is extremely stochastic, abundant in Mucoromycota, and has elevated contents of aldehydes and phenols. The distribution of microorganisms and flavor substances in the Renhuai production area lies between the two. The sensory evaluation of the base liquor indicates that the Jinsha production area features prominent floral and fruity aromas, the Maotai Town exhibits significant sour and sauce aromas, and the Renhuai production area has a well-balanced flavor. The correlation analysis shows that yeasts such as and are positively correlated with esters such as ethyl acetate, while bacteria such as are closely associated with short-chain fatty acid metabolism. This research reveals the microbiological basis for the differences in the Maotai style among different production regions and provides a theoretical foundation for regional characteristic production and process optimization.

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