浓香大曲特征与工艺的相关性  

Correlations between characteristics of Luzhou-flavor Daqu and its manufuacture technology

作　　者：赵金松[1,2] 张立强[1] 郑佳[1] 吴重德[1] 周荣清[1,3] 石碧[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]国家酒类及加工食品质量监督检验中心,四川泸州646000 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《食品与发酵工业》2013年第12期50-55,共6页Food and Fermentation Industries

基　　金：国家自然基金项目资助(31171742)

摘　　要：以不同区域和工艺条件的浓香大曲为研究对象,探讨了其PLFA指纹图谱、酿造特性参数和挥发性组分相关性,研究揭示了大曲微生物中优势菌群为真菌和G+菌;群落结构受峰值温度和区域环境影响显著;液化力等与产率直接相关酿造特征参数与真菌和G-菌的量及比例呈正相关;浓香大曲的主体特征香味组分是酸类和芳香族组分,其含量和比例取决于总PLFA和G-菌的量,真菌量对特征挥发性组分影响显著。The PLFA fingerprints,brewing characteristic parameters and volatile components of Daqu collected from different regions and processing conditions were investigated. The results showed that the predominant microor- ganism in various Daqu samples were fungi and G＋ bacteria, and the microbial community structure of Daqu was sig- nificantly affected by its peak temperature during manufacture and regional environment. Liquefying power, which was directly related to the brewing yield, displayed a positive correlation with the biomass of G- bacteria and fungi. The main volatile components of Luzhou-flavor Daqu were acids and aromatic components and their contents depended on the amounts of total PLFA and G- bacteria biomass. Furthermore, the characteristics of volatile components were sig- nificantly affected by the biomass of fungal.

关 键 词：浓香型大曲 微生物群落 酿造特征参数 挥发性组分 冗余分析 

分 类 号：TS262.31[轻工技术与工程—发酵工程]