基于非靶向代谢组学分析酱香型大曲中抑菌黑曲的功能成分  

Analysis of functional components of antibacterial black Daqu in sauce-flavored Daqu based on non-targeted metabolomics

作　　者：罗帅 张巧玲 杨帆 卢建军 蒲秀鑫 张娟[1,3] 王莉 LUO Shuai;ZHANG Qiaoling;YANG Fan;LU Jianjun;PU Xiuxin;ZHANG Juan;WANG Li(Key Laboratory of Industrial Biotechnology of Ministry of Education,Jiangnan University,Wuxi 214122,China;Science Center for Future Foods,Jiangnan University,Wuxi 214122,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China;Kweichow Moutai Co.Ltd.,Zunyi 564501,China)

机构地区：[1]江南大学,工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学,未来食品科学中心,江苏无锡214122 [3]江南大学生物工程学院,江苏无锡214122 [4]贵州茅台股份有限公司,贵州遵义564501

出　　处：《食品与发酵工业》2022年第14期16-23,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2019YFC1605800);江苏省重点研发社发项目(BE2021624)。

摘　　要：酱香型大曲是白酒酿造的关键环节,为白酒酿造提供丰富的酶和风味物质前体。然而,过度繁殖的乳酸菌将引起大曲酸度升高并降低糖化力、发酵力和出酒率。抑菌黑曲(antibacterial black Daqu,BBQ)是一种能够抑制乳酸菌的特殊黑曲。因此,解析抑菌黑曲中抑制乳酸菌的关键代谢物将有助于降低大曲酸度。这项研究利用非靶向代谢组学分析了抑菌黑曲和黑曲的代谢物,发现抑菌黑曲中有259种显著上调的差异代谢物。香兰素、萘啶酸、2-甲基呋喃和黑色素被鉴定为潜在的抑菌物质,并通过体外纯培养乳酸菌得到了证实。抑菌黑曲中的酪氨酸代谢显著上调,该代谢通路终产物是黑色素。香兰素由苯丙氨酸代谢产生。抑菌黑曲中频繁的美拉德反应生成大量有机杂环类物质包括2-甲基呋喃和萘啶酸。综上所述,黑曲中香兰素、萘啶酸、2-甲基呋喃和黑色素的积累,使其产生抑制乳酸菌活性。该研究将有助于通过提升大曲品质来降低酱香型白酒的酸度。Sauce-flavored Daqu is the key link of Baijiu brewing,which provides abundant enzymes and flavor precursors for Baijiu brewing.However,over-proliferated lactic acid bacteria will increase the acidity of Daqu and reduce the saccharification power,fermentation power and alcohol yield.Antibacterial black Daqu(BBQ)is a special black Daqu(BQ)that inhibits lactic acid bacteria.Therefore,analyzing the key metabolites that inhibit lactic acid bacteria in BBQ will help to reduce the acidity of Daqu.This study analyzed the metabolites of BBQ and BQ using untargeted metabolomics and found 259 differential metabolites that were significantly up-regulated in BBQ.Vanillin,nalidixic acid,2-methylfuran,and melanin were identified as potential bacteriostatic substances and confirmed by pure culture of lactic acid bacteria in vitro.Tyrosine metabolism was significantly up-regulated in BBQ,and the end product of this metabolic pathway was melanin.Vanillin is produced by the metabolism of phenylalanine.Frequent Maillard reactions in BBQ generated a large number of organic heterocycles including 2-methylfuran and nalidixic acid.Overall,the accumulation of vanillin,nalidixic acid,2-methylfuran,and melanin in BQ resulted in its inhibitory activity against lactic acid bacteria.This research will help to reduce the acidity of sauce-flavored Baijiu by improving the quality of Daqu.

关 键 词：酱香型大曲 抑菌黑曲 香兰素 萘啶酸 2-甲基呋喃 黑色素 乳酸菌 

分 类 号：TS261.11[轻工技术与工程—发酵工程]