不同感官特性酱香大曲细菌群落结构与理化特性研究  

Bacterial community structure and physicochemical characteristics of sauce-flavor Daqu with different sensory characteristics

作　　者：唐佳代 刘力萍 龙亚飞 赵益梅 赵腾飞 王芙蓉 李喆 TANG Jiadai;LIU Liping;LONG Yafei;ZHAO Yimei;ZHAO Tengfei;WANG Furong;LI Zhe(Department of Liquor Engineering,Moutai Institute,Renhuai 564500,China;Kweichow Moutai Co.,Ltd.,Renhuai 564500,China)

机构地区：[1]茅台学院酿酒工程系,贵州仁怀564500 [2]贵州茅台酒股份有限公司,贵州仁怀564500

出　　处：《中国酿造》2022年第1期138-142,共5页China Brewing

基　　金：遵义市科技局、茅台学院联合科技研发资金项目(遵市科合HZ字[2020]312号);贵州省普通高等学校青年科技人才成长项目(黔教合KY字[2020]241)。

摘　　要：基于高通量测序解析不同感官特性酱香大曲中细菌多样性与群落结构,结合理化指标测定初步分析3种酱香大曲理化特性差异的原因。结果表明,大曲样品液化力分别为黄曲(YQ)1.23 g/(g·h)、白曲(WQ)0.98 g/(g·h)、黑曲(BQ)0.84 g/(g·h)。黄曲(YQ)与白曲(WQ)、黑曲(BQ)在多样性和丰度有较大差异性,白曲(WQ)和黑曲(BQ)的细菌菌属较为相似。黄曲(YQ)主导细菌属为芽孢杆菌属(Bacillus)、海芽胞杆菌属(Pontibacillus)和乳酸杆菌属(Lactobacillus),其中芽孢杆菌属(Bacillus)可能与其液化力较高、酱香浓郁相关。Pontibacillus具有产生α-淀粉酶能力,推测其与黄曲(YQ)有较好液化力有一定的相关性。该实验为酱香大曲中功能细菌的研究应用奠定了基础,为大曲提高酱香大曲发酵性能提供理论支持。Bacterial diversity and community structure of sauce-flavor Daqu with different sensory characteristics were analyzed based on high-throughput sequencing,and the reasons for the difference of physical and chemical properties of 3 kinds of sauce-flavor Daqu were preliminarily analyzed combined with physical and chemical index determination.The results showed that the liquefaction ability of Daqu samples was as follows:Huangqu(YQ)1.23 g/(g·h),Baiqu(WQ)0.98 g/(g·h)Heiqu(BQ)0.84 g/(g·h),respectively.The YQ had a large difference in diversity and abundance with WQ and BQ,and the bacterial genera of WQ and BQ were similar.The dominant bacterial genera of YQ were Bacillus,Pontibacillus and Lactobacillus,among them,Bacillus may be related to its high liquefaction ability and strong sauce-flavor.Pontibacillus could produceα-amylase,it was speculated that it had a certain correlation with the good liquefaction ability of YQ.The experiment laid a foundation for the research application of functional bacteria in sauce-flavor Daqu,and provided theoretical support for improving the fermentation performance of sauce-flavor Daqu.

关 键 词：酱香大曲 多样性 高通量测序 液化力 

分 类 号：TS261.1[轻工技术与工程—发酵工程]