农香星白酒发酵过程中，区域理化过滤在湟水界面形成微生物组-代谢组耦合
Regional physicochemical filtering shapes microbiome-metabolome coupling at the Huangshui interface during Nongxiangxing Baijiu fermentation.
摘要(中文译文)
黄水（HS）是发酵池底部积累的液相部分，作为连接发酵过程中酒醅与窖泥之间微生物多样性和代谢的关键生态界面。尽管黄水日益被认为是微生物和风味前体的储存库，但区域异质性如何塑造其微生物组-代谢组耦合关系仍不清楚。本研究采用理化表征、扩增子测序、挥发性代谢组学和生态关联分析，对来自九个代表性浓香型白酒（NXB）产区的黄水样品进行了比较。结果表明，各产区在酸度、氮素有效性、矿质养分含量和有机酸组成方面存在显著区域差异，表明发酵微环境各不相同。乳酸在所有样品的酸池中占主导地位，而短链和中链脂肪酸在各产区之间差异显著，提示碳通量分配和链延伸活性存在差异。细菌群落以 、产甲烷古菌和 为主，而真菌群落则富集了发酵性酵母（ 、 和 ）。共鉴定出162种挥发性有机化合物，其中酯类为主要香气类别，呈现出明显的区域分化。此外，整合相关性和网络分析表明，区域理化因子作为生态过滤器，塑造了微生物功能群组装和挥发性代谢物模式。 成为与酸酯平衡相关的核心类群，而产甲烷和链延伸类群则与碳再分配和中链脂肪酸形成相关。进一步而言，这些发现支持了将黄水视为活跃代谢界面的修正观点，凸显了其在浓香型白酒生产产地判别和精准发酵控制方面的潜力。
Abstract
Huangshui (HS), the liquid fraction that accumulates at the bottom of fermentation pits, serves as a key ecological interface linking microbial diversity and metabolism between fermented grains and pit mud during fermentation. Although HS is increasingly recognized as a reservoir of microorganisms and flavor precursors, how regional heterogeneity shapes its microbiome-metabolome coupling remains unclear. HS samples derived from nine representative Nongxiangxing Baijiu (NXB) production regions were compared using physicochemical characterization, amplicon sequencing, volatile metabolomics, and ecological association analysis. The results showed marked regional differences in acidity, nitrogen availability, mineral nutrient content, and organic acid composition, indicating distinct fermentation microenvironments. Lactic acid dominated the acid pool in all samples, whereas short- and medium-chain fatty acids varied substantially among regions, suggesting differences in carbon flux allocation and chain elongation activity. Bacterial communities were dominated by , methanogenic archaea, and , whereas fungal communities were enriched with fermentative yeasts (, , and ). A total of 162 volatile organic compounds were identified, with esters as the predominant aroma class, showing clear regional differentiation. Furthermore, integrated correlation and network analyses indicated that regional physicochemical factors acted as ecological filters, shaping microbial guild assembly and volatile metabolite patterns. emerged as a central taxon associated with acid-ester balance, whereas methanogenic and chain-elongating taxa were linked to carbon redistribution and medium-chain fatty acid formation. Further, these findings support the revised view of HS as an active metabolic interface, highlighting its potential for origin discrimination and precise fermentation control in NXB production.
如何引用
AMA
Wei Cheng, Na Li, Yingying Huang, Chunhui Wei, Ruilong Li, Yuan Zhang, et al. Regional physicochemical filtering shapes microbiome-metabolome coupling at the Huangshui interface during Nongxiangxing Baijiu fermentation.. Frontiers in microbiology. 2026; doi:10.3389/fmicb.2026.1869375.
APA
Wei Cheng, Na Li, Yingying Huang, Chunhui Wei, Ruilong Li, Yuan Zhang, et al (2026). Regional physicochemical filtering shapes microbiome-metabolome coupling at the Huangshui interface during Nongxiangxing Baijiu fermentation.. Frontiers in microbiology. https://doi.org/10.3389/fmicb.2026.1869375
GB/T 7714
Wei Cheng, Na Li, Yingying Huang, Chunhui Wei, Ruilong Li, Yuan Zhang, et al. Regional physicochemical filtering shapes microbiome-metabolome coupling at the Huangshui interface during Nongxiangxing Baijiu fermentation.[J]. Frontiers in microbiology, 2026 doi:10.3389/fmicb.2026.1869375.
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