老白干香型白酒制曲过程中微生物多样性及其与风味成分的关系  

Microbial diversity and its relationship with flavor compounds in the process of Daqu making of Laobaigan-flavor Baijiu

作　　者：马冰涛 范恩帝 李泽霞[4] 张煜行[4] 张志民[4] 郭亚伟[4] 姜东明[4] 陈叶福[1,2,3] 肖冬光[1,2,3] 郭学武[1,2,3,4] MA Bingtao;FAN Endi;LI Zexia;ZHANG Yuhang;ZHANG Zhimin;GUO Yawei;JIANG Dongming;CHEN Yefu;XIAO Dongguang;GUO Xuewu(Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,Tianjin 300457,China;Tianjin Industrial Microbiology Key Lab,Tianjin 300457,China;College of Biotechnology of Tianjin University of Science and Technology,Tianjin 300457,China;Hengshui Laobaigan Liquor Group Co.Ltd.,Hengshui 053000,China)

机构地区：[1]工业发酵微生物教育部重点实验室(天津科技大学),天津300457 [2]天津市工业微生物重点实验室(天津科技大学),天津300457 [3]天津科技大学生物工程学院,天津300457 [4]河北衡水老白干酿酒(集团)有限公司,河北衡水053000

出　　处：《食品与发酵工业》2020年第16期7-16,共10页Food and Fermentation Industries

基　　金：国家自然科学基金(31471724);中国博士后科学基金(2017M611169);河北省博士后科研择优资助项目(B2018003031)。

摘　　要：大曲在中国白酒酿造过程中有着举足轻重的地位,是决定白酒品质的关键因素,但目前对大曲中微生物与风味成分关系的研究仍然较少。利用高通量测序技术(high-throughput sequencing technology,HTS)对老白干香型大曲中的微生物测序,同时采用顶空固相微萃取-气相色谱-质谱联用(headspace-solid phase microextractiongas chromatography-mass spectrometry,HS-SPME-GC-MS)技术检测制曲过程中风味成分的组成和变化,绘制风味成分热图。通过计算微生物与风味成分之间和微生物与微生物之间的Spearman相关系数,绘制可视化网络图。结果显示,老白干大曲中共发现78个细菌属和54个真菌属,优势细菌属为乳杆菌属(Lactobacillus)、魏斯氏菌属(Weissella)和链霉菌属(Streptomyces),优势真菌属为伊萨酵母属(Issatchenkia)和曲霉属(Aspergillus);5-15 d是风味物质高产期,30-120 d是重要酯类物质的合成期;在制曲过程中,对风味成分贡献较大的核心微生物群为芽孢杆菌属(Virgibacillus)、unidentified_Cyanobacteria、丝孢酵母属(Trichosporon)、旋孢腔菌属(Cochliobolus)、海洋杆菌属(Oceanobacillus)、假丝酵母属(Candida)。通过对老白干香型白酒制曲过程中微生物多样性分析,明确了对风味成分贡献较大的菌属,进而达到帮助提高白酒品质、改善大曲标准化生产的目的。Daqu plays an important role in the brewing process of Baijiu (Chinese liquor) and it is the key factor determining the quality of Baijiu. However,there are few studies on the relationship between Daqu microorganisms and flavor compounds. The high-throughput sequencing technology was used to sequence the microorganisms in Daqu of Laobaigan-flavor Baijiu. At the same time,headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to detect the composition and change of flavor compounds in the process of Daqu making,and the heatmap of flavor components was drawn. By calculating Spearman correlation coefficients between microorganisms and flavor compounds,and between different microorganisms,the visualization network diagram was drawn. The results showed that 78 bacterial genera and 54 fungal genera were obtained in Daqu,among which the dominant bacteria genera were Lactobacillus,Weissella and Streptomyces,and the dominant fungi were Issatchenkia and Aspergillus;5-15 d was the high yield period of flavor compounds,and 30-120 d was the synthesis period of important esters;the microorganisms that contribute greatly to the flavor compounds were Virgibacillus,unidentified_Cyanobacteria,Trichosporon,Cochliobolus,Oceanobacillus and Candida. Based on the analysis of the microbial diversity during the Daqu making of Laobaigan-flavor Baijiu,the bacteria which contribute a lot to the flavor components were identified,thereby achieving the purpose of helping to improve the quality of liquor and the standardized production of Daqu.

关 键 词：老白干香型 大曲 微生物多样性 风味成分 核心微生物 

分 类 号：TS262.35[轻工技术与工程—发酵工程]