酱香型大曲微生物群落特征与理化指标的相关性研究  

Study on the Correlations between Microbial Community Characteristics and Physicochemical Indicators of Maotai-flavor Daqu

作　　者：赵金松[1,2] 张良 孙啸涛 边名鸿[1] 郑福平[3] Zhao Jinsong;Zhang Liang;Sun Xiaotao;Bian Minghong;Zheng Fuping(Sichuan University of Science & Engineering, Zigong,643000;Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University,Beijing,100048;Luzhou Laojiao Group Co.Ltd.,Luzhou,646000)

机构地区：[1]四川理工学院,自贡643000 [2]泸州老窖集团有限责任公司,泸州646000 [3]北京工商大学食品质量与安全北京实验室,北京100048

出　　处：《基因组学与应用生物学》2019年第1期199-204,共6页Genomics and Applied Biology

基　　金：北京工商大学食品质量与安全北京实验室开放课题(BJSP20170605);酿酒生物技术及应用四川省重点实验室项目(NJ2013-03)共同资助

摘　　要：本研究以4种酱香型大曲为研究对象,探究微生物因子对大曲理化性质的影响,并结合冗余分析方法研究其关联性。不同区域和工艺条件的酱香大曲样品的磷脂脂肪酸指纹图谱和酿造特性参数相关性研究揭示了大曲中微生物中优势菌群为真菌和革兰氏阳性菌;微生物群落特征受峰值温度和区域环境影响显著;糖化力等与产率直接相关理化指标参数和真菌和革兰氏阳性菌的量及比例呈正相关。将冗余分析与磷脂脂肪酸技术相结合,应用于大曲体系,为开展同类工作提供了方法和思路。In this study, four kinds of Maotai-flavor Daqu were selected as the research objects to explore the effects of microbial factors on the Physicochemical properties of Daqu, and the correlation was analyzed by means of redundancy analysis. The results showed that the correlation analysis between the phospholipid fatty acid fingerprints and brewing characteristics parameters of the Maotai-flavor Daqu samples in different regions and technological conditions showed that the dominant bacteria in the Daqu were the fungi and Gram-positive bacteria.The microbial community characteristics were significantly affected by the peak temperature and the regional environment;The physical and chemical parameters such as saccharifying power directly related to the yield were positively related to the amount and proportion of fungi and Gram-positive bacteria. The combination of redundancy analysis and phospholipid fatty acid technology in Daqu system would provide methods and ideas for similar work.

关 键 词：酱香型大曲 微生物群落 理化指标 冗余分析 

分 类 号：TS261.11[轻工技术与工程—发酵工程]