不同地区浓香型大曲质量指标与细菌群落相关性研究  

Correlation between Quality Index and Bacterial Community of Luzhou Flavor Daqu

作　　者：吴树坤[1] 谢军[1] 程铁辕 卫春会[1] 黄治国[1] 邓杰[1] WU Shu-kun;XIE Jun;CHENG Tie-yuan;WEI Chun-hui;HUANG Zhi-guo;DENG Jie(Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province,Sichuan University of Science&Engineering,Zigong 643000,Sichuan,China;Yibin Office of Chengdu Customs District,Yibin 644000,Sichuan,China)

机构地区：[1]四川理工学院酿酒生物技术及应用四川省重点实验室,四川自贡643000 [2]成都海关驻宜宾办事处,四川宜宾644000

出　　处：《食品研究与开发》2019年第4期158-164,共7页Food Research and Development

基　　金：四川省科技成果转化项目(2016CC0032);固态酿造关键技术研究四川省院士(专家)工作站开放基金项目(GY2016-04);四川理工学院研究生创新基金资助项目(y2017049)

摘　　要：利用高通量测序技术分析不同地区浓香型大曲的细菌群落结构,同时测定其相关质量指标,并结合二者进行相关性分析。结果表明:宜宾曲样的糖化酶活力和液化酶活力显著高于遂宁和泸州曲样(P<0.05),但水分、淀粉含量和酸性蛋白酶活力显著低于其它曲样(P<0.05);遂宁1曲样的水分和发酵力显著高于其它曲样(P<0.05),且其糖化酶、液化酶和酸性蛋白酶活力均处于较高水平;遂宁2曲样的酸度和酸性蛋白酶活力显著高于其它曲样(P<0.05),但其他质量指标均在较低水平;泸州曲样的淀粉含量和酯化力显著高于其他曲样(P<0.05),但液化酶和糖化酶活力较低。此外,宜宾和泸州曲样中魏斯氏菌属(Weissella)、高温放线菌属(Thermoactinomyces)等均占较高比例;而遂宁两个曲样中葡萄球菌属(Staphylococcus)、Kroppenstedtia属、芽孢杆菌属(Bacillus)、糖多孢菌属(Saccharopolyspor)占其主导地位。相关性分析结果表明,魏斯氏菌属(Weissella)、葡萄球菌属(Staphylococcus)与大曲酯化力的相关性显著(P<0.05),且片球菌属(Pediococcus)、乳球菌属(Lactococcus)与大曲酯化力的相关性达到极显著水平(P<0.01);链霉菌属(Streptomyces)和短状杆菌属(Brachybacterium)与发酵力呈显著相关(P<0.05);而酸性蛋白酶活力仅与不动杆菌属(Acinetobacter)呈极显著正相关(P<0.01)。Analysis of bacterial community structure of Luzhou flavor Daqu in different regions by high throughput sequencing technology,at the same time,the related indexes of Daqu were detected,and combine the two to carry on the correlation analysis.The results showed that the saccharifying enzyme and liquefaction enzyme activity of Yibin sample were significantly higher than Suining and Luzhou samples,but moisture,starch content and acid protease activity were significantly lower than other samples(P<0.05).The moisture and fermentating power of Suining 1 samples were significantly higher than other samples(P<0.05),the activities of glucoamylase,liquefied enzyme and acid protease were at a relatively high level.The acidity and acid protease activity of Suining 2 samples were significantly higher than other samples(P<0.05),but all other quality indicators are at a lower level.The starch content and esterification power of Luzhou Daqu were significantly higher than those of other samples,but the activities of liquefied enzyme and glucoamylase were lower.In addition,the Weissella and Thermoactinomyces of Yibin and Luzhou accounted for a high proportion.In the two samples of Suining,the Staphylococcus,Kroppenstedtia,Bacillus,and Saccharopolyspor occupy the dominant position.The results of correlation analysis showed that the correlation between Weissella and Staphylococcus was significantly correlated with the esterification power(P<0.05),and the correlation between Pediococcus and Lactococcus and esterification power reached a very significant level(P<0.01).The Streptomyces and Brachybacterium were significantly related to the fermentation power(P<0.05).The activity of acid protease was only extremely significant positive correlation with Acinetobacter(P<0.01).

关 键 词：大曲 高通量测序 质量指标 细菌群落 相关性分析 

分 类 号：TS261.1[轻工技术与工程—发酵工程]