浓香型白酒大曲制曲过程真菌群落结构变化的研究  

Changes of Fungal Community Structure during the Production of Nongxiang Daqu

作　　者：唐清兰[1] 周利[1] 徐姿静[1] TANG Qinglan;ZHOU Li;XU Zijing(Jiannanchun Group Co.Ltd.,Mianzhu,Sichuan 618200,China)

机构地区：[1]四川剑南春集团有限责任公司,四川绵竹618200

出　　处：《酿酒科技》2021年第9期27-30,35,共5页Liquor-Making Science & Technology

基　　金：国家重点研发计划(2018YFE0127400-02);四川省科技成果转移转化示范项目(2021ZHCG0033)。

摘　　要：以不同制曲阶段的浓香型白酒大曲为研究对象,跟踪分析整个制曲过程的真菌微生物多样性变化特征。研究表明,门水平下,子囊菌门(Ascomycota)占有绝对优势;属水平下,伊萨酵母属(Issatchenkia)、嗜热子囊菌属(Thermoascus)、曲霉属(Aspergillus)分别在制曲过程不同时期占据主导地位,从而解释了浓香型白酒大曲糖化、发酵和生香等功能与微生物间的潜在关系。本研究结论为指导生产优质浓香型大曲和揭示浓香型白酒微量风味物质形成原因提供了理论依据。Nongxiang Daqu at different production stages were studied.The changes of fungal diversity during the whole production process of Daqu were tracked and analyzed.The results showed that,at the phylum level,Ascomycota was dominant;at the genus level,Issetchenkia,Thermoascus and Aspergillus played a dominant role at different production stages respectively.Thus the potential relationship between microorganisms and the saccharification,fermentation and aroma generation functions of Nongxiang Daqu was explained.This study has provided theoretical basis for guiding the production of highquality Nongxiang Daqu,as well as revealing the formation causes of flavor substances in Nongxiang Baijiu.

关 键 词：大曲 真菌 多样性 高通量测序 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]