<b>处理提高高原大麦液品质的新应用</b><b><i>德氏乳杆菌</i></b><b> GR-8</b>

高原大麦酒是由青藏高原大麦制成的蒸馏酒，但其酒精产量受到原料高纤维含量的限制。在生物质资源领域，常使用功能性微生物进行预处理，以降解纤维素和其他物质，提高发酵产量。本研究<i>德氏乳杆菌</i> GR-8 （CMCase 6.21 U/mL），并应用于高原大麦酒的发酵。在预处理过程中，益生菌增强了发酵谷物中的纤维素酶和淀粉酶活性，导致纤维素含量降低了 25%，游离还原糖含量增加了 1.12 倍。预处理显著改变了微生物群落结构，增强了微生物多样性。蒸馏后，酒精收率提高 3.5%，总酸和酯含量分别提高 25% 和 23%。吡嗪化合物增加了 12.9 倍，而壬醇、苯乙醇和己醇等高级醇减少了。处理后的酒对小鼠的伤害较小，小鼠的记忆力、运动技能和较低的氧化性肝损伤。这项研究表明，生物预处理可以提高中国烈酒的发酵和质量。此处提供了相关的 LC-MS 和 GC-MS 数据Plateau barley wine is a distilled spirit made from barley grown on the Qinghai-Tibet Plateau, but its ethanol yield is limited by the high fiber content of the raw material. In the field of biomass resources, functional microorganisms are often used for pretreatment to degrade cellulose and other substances, thereby improving fermentation yield. In this study, *Lactobacillus delbrueckii* GR-8 (with a CMCase activity of 6.21 U/mL) was selected and applied to the fermentation of plateau barley wine. During the pretreatment process, this probiotic enhanced the activities of cellulase and amylase in the fermented grains, resulting in a 25% reduction in cellulose content and a 1.12-fold increase in free reducing sugar content. Pretreatment significantly altered the microbial community structure and enhanced microbial diversity. After distillation, the ethanol recovery rate increased by 3.5%, while the contents of total acids and esters increased by 25% and 23% respectively. The content of pyrazine compounds increased by 12.9-fold, while the levels of higher alcohols such as nonanol, phenethyl alcohol and hexanol decreased. The treated wine caused less harm to mice, improved their memory and motor skills, and reduced oxidative liver injury. This study demonstrates that biological pretreatment can improve the fermentation and quality of Chinese spirits. Relevant LC-MS and GC-MS data are provided herein.