系统收集整理传统酿造食品微生物菌种120株，筛选得到抗逆高效菌株8株，系统评价3株，其中包括酿酒酵母1株，葡萄酒非酿酒酵母1株以及黄酒黄曲霉1株。采用高通量测序技术首次系统揭示了中国葡萄酒主产区真菌菌群的生物地理分布模式及不同地理尺度间真菌菌群的异同性，为促进葡萄酒风土特色的表达奠基了理论基础，同时通过发酵试验表明产地酵母能够更好地保持典型性香气风味特征及差异性，筛选得到高β葡萄糖苷酶活性非酿酒酵母并验证了其酿酒特性，解析了葡萄酒的特征风味与酿酒微生物之间的关联性。研究了果实成熟期间果皮质地特性与酚类物质的内在联系及产区之间酚成熟度及缩合单宁特性的差异性，优化了葡萄酒生物胺的HPLC分析方法，分析了葡萄酒酿造过程中生物胺的变化和关键工艺控制点，构建了量产品牌葡萄酒和产地葡萄酒的质量和安全保障技术体系;阐明了黄酒风味物质的微生物群落代谢机制，为解析黄酒酿造过程微生物与微生物、代谢产物与微生物之间复杂的作用机理奠定了研究基础和理论支持，并开发了1种传统黄酒酿造定向调控生产技术，研发了3种产地葡萄酒和功能黄酒产品，提升了传统酿造食品的风味和品质；开发一套1套自动化槽式发酵装备与1套自动化槽式发酵装备开耙装备，并在浙江古越龙山绍兴酒股份有限公司示范应用，经济社会效益显著。120 strains of traditional fermented food were systematically collected and organized,8 strains were screened and 3 strains were evaluated systematically,including 1 Saccharomyces cerevisiae,1 non-Saccharomyces and 1 strain of Aspergillus flavus of rice wine.High-throughput sequencing technology was used to systematically reveal the biogeographic distribution pattern of fungal microbiome and the heterogeneity of fungal microbiome at different geographical scales in major wine regions in China for the first time,which laid a theoretical foundation for promoting the expression of wine terroir characteristics,and with the results of fermentation experiment demonstrated that the typicity of aroma and flavor characteristics was well maintained by native yeast,Non-Saccharomyces yeast with high yield of β-glucosidase were screened and their fermentation properties were verified by mixed fermentation,thus the relationship between wine characteristic flavor and winemaking microorganisms was analyzed.The internal relationship between texture characteristics and phenolic substances during fruit ripening,and the differences of phenolic maturity and condensed tannin characteristics among different fruit regions was systematically studied,the HPLC analysis method of biogenic amines in wine was optimized,the changes and key control points of biogenic amines in wine making process in China were analyzed.The technical system of quality and safety assurance for volume brand wine and origin wine has been established.The metabolic mechanism of microbial community of flavor substances in rice wine was clarified,which laid a research foundation and theoretical support for analyzing the complex mechanism of interaction between microorganisms and microorganisms,metabolites and microorganisms in the process of rice wine brewing.Developed a traditional rice wine brewing directional control production technology,developed three kinds of origin wine and functional rice wine products,improve the flavor and quality of traditional brewing food,1 set of automatic tank fermentation equipment and 1 set of automatic tank fermentation equipment and open rake equipment were developed and has been demonstrated and applied in Zhejiang Guyue Longshan Shaoxing Wine Co.,LTD.,with remarkable economic and social benefits.

本课题酱油、食醋、豆瓣、腐乳、泡菜等我国传统酿造调味食品为研究对象，利用宏基因组学、宏转录组学等组学技术和色谱技术，阐释群体微生物系统下微生物群落组成及其酶系表达与产品品质之间的关系，深入解析了传统酿造微生物群落演替规律及挥发性风味物质的动态变化规律，阐明了发酵过程影响微生物有机酸代谢的主要因素，及其影响的主要微生物种属，为进一步进行传统食品发酵过程调控奠定了基础。选育了抗逆性高、产酶能力强、产风味/功能性物质强的优良菌株10株，为传统酿造调味食品工业提供了优良菌株储备，其中通过定向筛选得到了豆瓣酿造米曲霉菌株郫酿M003、酵母菌郫酿J028和乳酸菌郫酿R036菌株，实现了豆瓣产业专用菌种零的突破，率先创建了具有自主知识产权的郫县豆瓣专用优良微生物菌剂中试规模制备技术体系，制备出了豆瓣专用复合曲精、生香耐盐酵母菌剂、生香耐盐乳酸菌剂三大类产品。改良获得了3种新产品。开发了基于食醋优势微生物代谢分析的定向调控关键技术和基于微生物调控泡菜发酵关键技术。完成全套自动化酿醋设备的设计开发、制造、中试生产，出醋率达1∶8.0,比传统工艺提高约7%,减少劳动力约50%,且大大降低劳动强度，节省成本，推动了我国传统酿造调味食品行业的技术升级。In this study,Chinese traditional brewing condiments,such as soy sauce,vinegar,fermented bean curd and pickled vegetables,were selected for further investigation.The relationship among microbial community composition,the enzymes secreted by microorganisms and the quality of traditional foods was revealed using genomic/transcriptome sequencing and chromatography.Microbial community dynamics and the mechanisms of flavour substances production during fermentation were also determined.These results laid a solid foundation for its industrial application.In addition,10 strains with excellent characteristics were obtained by systematic screening.For example,Aspergillus oryzae M003,Zygosaccharomyces rouxii J028 and Pediococcusacidi lactici R036 were applied in bean paste fermentation.Based on these strains,three commercial ingredients were developed.Traditional fermentation process was improved and 3 new products were obtained.Moreover,the two key technologies for controlling of vinegar fermentation had been developed through metabolic analysis.And a novel automated equipment of vinegar brewing had been designed,manufactured and used in pilot production.Compared with the traditional process,the efficiency is increased by 7%,and labor costs are reduced by 50%.

本研究利用色谱技术，深入解析传统酿造食品中风味物质的动态变化规律，成功构建含1400余种风味物质的白酒风味物质数据库。利用宏基因组学等手段，阐明传统酿造微生物群落组成及其酶系表达与产品风味、品质间关系。构建传统酿造食品微生物菌种库，安全保藏803株分类学地位明确、功能清晰的微生物菌种；分别从木纳格葡萄自然发酵液、传统酿造调味食品、豆瓣中成功筛选出性能优良的功能菌株，制备出豆瓣专用复合曲精、生香耐盐酵母菌剂、生香耐盐乳酸菌剂三大类产品，改良获得4种新产品。通过功能性及应用潜力分析，系统评价大曲发酵过程产阿魏酸酯酶谢瓦散囊菌CICC 41584、谷物醋发酵过程产乳酸短乳杆菌BCP0738、豆瓣发酵过程产β-环糊精葡萄糖基转移酶米曲霉D5、泡菜发酵过程耐盐耐酸盔形毕赤酵母CICC 33207。结合微生物功能开展其在白酒酿造中的应用分析，开发一种复式堆积发酵工艺，实现对绵雅酱香型白酒的改良。构建智能制曲环控系统、智能化上甑系统定量输送机、自动铺料机等设备，完成智能化上甑系统各装置的整合和联动调试，形成具有中试能力的智能上甑装置和配套工艺参数。率先创建具有自主知识产权的郫县豆瓣专用优良微生物菌剂中试规模制备技术体系，开发基于食醋优势微生物代谢分析定向调控和基于微生物调控泡菜发酵的关键技术。完成全套自动化酿醋设备的设计、制造、中试，出醋率达1:8.0,比传统工艺提高约7%,减少劳动力约50%。 In our study,the dynamics of volatile aroma compounds of traditional fermented food were determined by the chromatographic techniques,and there were more than 1400 flavor components in the database of Baijiu flavor substances.On the basis of Omics methods,the relationship among microbial community composition,the enzymes secreted by microorganisms and the quality of traditional foods have been successfully revealed.The microbial resources bank of traditional fermented food was constructed,and 803 strains with clear taxonomic status and functions were safely preserved.Among them,several strains with excellent characteristics were obtained in the fermentation process of monage wine and Chinese traditional brewing condiments,respectively.For instance,Aspergillus oryzae M003,Zygosaccharomyces rouxii J028 and Pediococcusacidi lactici R036 were applied in bean paste fermentation.Based on these strains,three commercial ingredients were developed.Traditional fermentation process was improved and 4 new products were obtained.Furthermore,through the analysis of function and application potential,Eurotium chevalieri CICC 41584 producing ferulic acid esterase from Daqu,Lactobacillus brevis BCP0738 producing lactic acid from vinegar,Aspergillus sp.D5 producing β-CGTase from bean curd,Pichia manshurica CICC 33207 with the properties of salt and acid tolerance from pickle were also synthetical evaluated.Combined with the functional characteristics of microorganisms,the application analysis of microbial resources in Baijiu fermentation was carried out,and a multiple stacking fermentation process was developed,which provided the basis for the formation of the style of mianya soysauce-like flavor Baijiu.The joint commissioning of the quantitative conveyor,automatic spreader and other equipment of the intelligent steamer loading system have been completed.Additionally,the integration and linkage commissioning of the devices in the intelligent steamer loading system have been completed.The intelligent steamer loading device,matching process and control parameters with pilot test capacity have been generated.Moreover,the key technologies for controlling of vinegar fermentation had been developed through metabolic analysis.And a novel automated equipment of vinegar brewing had been designed,manufactured and used in pilot production.Compared with the traditional process,the efficiency is increased by 7%,and labor costs are reduced by 50%.