Abstract To study the effect of temperature on the bacterial community structure and ester generation of fermentation of a Maotai-flavored Chinese liquor, grains were fermented anaerobically at 25 °C, 30 °C, 35 °C, 40 °C, and 45 °C, respectively. The results of high-throughput sequencing and statistical analysis showed that temperature had an influence on the bacterial community structure and the diversity index of the fermenting grains. The relative abundance of some bacterial genera in fermenting grains varied greatly with temperature. The diversity index of the bacterial community structure of the fermenting grains generally increased with temperature. In the early stages of fermentation (within 20 days), temperature had a significant influence on bacterial community structure and on the diversity index of the fermenting grains, while at the last stage of fermentation (after 20 days), temperature had a lesser effect. Ester determination results showed that temperature had a significant influence on the ester generation of fermenting grains. Low temperature was beneficial for generating total esters, ethyl acetate, ethyl butyrate, and ethyl caproate, whereas a high temperature was beneficial for generating ethyl lactate in the fermenting grains. The results of a correlation analysis showed that at different temperatures, the species and quantity of bacteria having a significant correlation regarding ester generation were very different.

中文翻译：

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温度对茅台味白酒发酵过程中菌群结构及发酵粒酯生成的影响

摘要 为研究温度对茅台酒发酵菌群结构和酯生成的影响，将谷物分别在 25 °C、30 °C、35 °C、40 °C 和 45 °C 厌氧发酵。 ， 分别。高通量测序和统计分析结果表明，温度对发酵籽粒细菌群落结构和多样性指数有影响。发酵谷物中某些细菌属的相对丰度随温度变化很大。发酵籽粒细菌群落结构多样性指数普遍随温度升高而升高。在发酵初期（20 d内），温度对细菌群落结构和发酵籽粒多样性指数有显着影响，而在发酵的最后阶段（20 天后），温度的影响较小。酯测定结果表明，温度对发酵谷物的酯生成有显着影响。低温有利于总酯、乙酸乙酯、丁酸乙酯和己酸乙酯的生成，而高温有利于发酵粒中乳酸乙酯的生成。相关分析结果表明，在不同温度下，与酯生成具有显着相关性的细菌种类和数量差异很大。低温有利于总酯、乙酸乙酯、丁酸乙酯和己酸乙酯的生成，而高温有利于发酵粒中乳酸乙酯的生成。相关分析结果表明，在不同温度下，与酯生成具有显着相关性的细菌种类和数量差异很大。低温有利于总酯、乙酸乙酯、丁酸乙酯和己酸乙酯的生成，而高温有利于发酵粒中乳酸乙酯的生成。相关性分析结果表明，在不同温度下，与酯生成具有显着相关性的细菌种类和数量差异很大。