不同强化方式对浓香型白酒大曲特性的影响  

Effects of fortifying patterns on the characteristics of strong flavor type Daqu

作　　者：陈晓茹 黄钧[1] 周荣清[1] 张宿义[2] 董异 王超 王小军[2] 吴重德[1] 金垚 CHEN Xiaoru;HUANG Jun;ZHOU Rongqing;ZHANG Suyi;DONG Yi;WANG Chao;WANG Xiaojun;WU Chongde;JIN Yao(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Sichuan LUZHOULAOJIAO Co.Ltd.,Luzhou 646000,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610056 [2]四川省泸州市泸州老窖股份有限公司,四川泸州646000

出　　处：《食品与发酵工业》2021年第15期50-55,共6页Food and Fermentation Industries

基　　金：四川省科技支撑计划项目(2015KJT022)。

摘　　要：应用多相检测技术研究了优质陈曲(简称S曲)和分离株(简称C曲)强化浓香型大曲代谢组分、微生物群落的异同。结果表明,强化方式显著影响大曲的理化性质、微生物群落多样性及挥发性组分。分离菌使大曲的细菌和真菌丰度及真菌多样性增高,细菌多样性和理化性质参数降低。吡嗪和醇类含量分别提高了5074.49%和440.50%。陈曲则提高了细菌的丰富度和多样性,降低真菌的丰富度和多样性。酯、醇、酸和吡嗪等主要挥发性组分含量显著增加。陈曲强化大曲酯化力提高34.41%,并检出了石竹烯(209.06±15.07)μg/kg和杜香醇(183.88±15.07)μg/kg等独特成分。研究结果为大曲微生物群落及代谢组分的调控奠定了基础。Similarities and differences of metabolic components and microbial communities in strong-flavor type Daqu that fortified by isolate culture and high quality Daqu powder,which were referred as C and S samples,were investigated by polyphasic examination approaches.The results indicated that there were significant differences of the microbial community diversity,physicochemical properties and volatiles between C and S samples.When fortified by isolate,the abundance of bacteria and fungi increased.The diversity of fungi increased,while bacteria and physicochemical indexes decreased.The content of pyrazines and alcohols were enhanced by 5074.49%and 440.50%,respectively.Nevertheless,the richness and diversity of bacteria increased,while the fungi decreased in S samples.Besides,the contents of major volatiles,including esters,alcohols,acids and pyrazines were increased significantly.The esterification ability was enhanced by 34.41%,meanwhile,some unique components were only detected in S sample,such as caryophyllene(209.06±15.07)μg/kg and ledol(183.88±15.07)μg/kg.The results laid the foundation for the bioturbation effect of fortified Daqu on microbial communities and metabolic profiles.

关 键 词：强化大曲 生物扰动 冗余分析 微生物群落 风味成分 

分 类 号：TS262.31[轻工技术与工程—发酵工程]