包包曲和平板曲挥发性风味成分及真菌群落结构研究  

Study on the volatile flavor components and fungal community structure of bag Daqu and brick Daqu

作　　者：刘延波 魏蒙蒙[2] 王琳琳 王贤 沈祥坤 韩素娜 张立新 潘春梅 LIU Yanbo;WEI Mengmeng;WANG Linlin;WANG Xian;SHEN Xiangkun;HAN Suna;ZHANG Lixin;PAN Chunmei(Postdoctoral Programme,He′nan Yangshao Liquor Co.,Ltd.,Mianchi 472400,China;College of Food and Biological Engineering(Liquor College)/He′nan Liquor Style Engineering Technology Research Center/Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology,He′nan University of Animal Husbandry and Economy,Zhengzhou 450046,China;School of Life Sciences,He′nan University,Kaifeng 475004,China;SheDianLaoJiu Co.,Ltd.,Sheqi 473300,China;He′nan Food Industry Science Research Institute Co.,Ltd.,Zhengzhou 450003,China)

机构地区：[1]河南仰韶酒业有限公司博士后科研工作站,河南渑池472400 [2]河南牧业经济学院食品与生物工程学院(酒业学院)/河南省白酒风格工程技术研究中心/郑州市白酒酿造微生物技术重点实验室,河南郑州450046 [3]河南大学生命科学学院,河南开封475004 [4]赊店老酒股份有限公司,河南社旗473300 [5]河南省食品工业科学研究所有限公司,河南郑州450003

出　　处：《轻工学报》2022年第5期12-23,共12页Journal of Light Industry

基　　金：河南省重点研发与推广专项(科技攻关)项目(192102110215,202102110130);河南省重大科技专项项目(181100211400);河南牧业经济学院重点学科项目(C3060020)。

摘　　要：采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术检测包包曲和平板曲的挥发性风味成分,并通过高通量测序技术分析包包曲和平板曲的真菌群落结构。结果表明:共检测到24种挥发性风味成分,包括7种醇类化合物、4种酯类化合物、1种酮类化合物、1种醛类化合物、4种酸类化合物、3种酚类化合物和4种碳氢化合物;包包曲中共检测出17种挥发性风味成分,主要为酯类化合物和酸类化合物;平板曲中共检测出19种挥发性风味成分,主要为醇类化合物;从门水平上分析,包包曲中的优势真菌门(平均相对丰度>0.50%)有3个,分别是子囊菌门(Ascomycota)、被孢菌门(Mucoromycota)和担子菌门(Basidiomycota);平板曲中的优势真菌门有2个,分别是子囊菌门(Ascomycota)和被孢菌门(Mucoromycota);从属水平上分析,包包曲中的优势真菌属(平均相对丰度>1.00%)有4个,分别是嗜热子囊菌属(Thermoascus)、曲霉属(Aspergillus)、根霉菌属(Rhizopus)和假丝酵母属(Candida);平板曲中的优势真菌属有6个,分别是嗜热子囊菌属(Thermoascus)、曲霉属(Aspergillus)、根霉菌属(Rhizopus)、双足囊菌属(Dipodascus)、链格孢属(Alternaria)和附球菌属(Epicoccum)。包包曲和平板曲形状的不同使得二者发酵温度不同,进而导致真菌群落的多样性和丰度不同,从而引起挥发性风味成分的差异。This study used headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) technology to detect the volatile flavor components of bag Daqu and brick Daqu, and high-throughput sequencing analysis was performed on them. The results showed that 24 volatile flavor components were detected, including 7 alcohols, 4 esters, 1 ketone, 1 aldehyde, 4 acids, 3 phenols and 4 hydrocarbons.17 volatile flavor components were detected in bag Daqu, mainly classified as esters and acids.19 volatile flavor components were detected in brick Daqu, mainly classified as alcohols.At the fungal phylum level, there were 3 dominant fungal phyla(relative abundance >0.50%) in the bag Daqu, namely Ascomycota, Mucoromycota and Basidiomycota.There were 2 dominant fungal phyla in the brick Daqu, namely Ascomycota and Mucoromycota. At the fungal genus level, there were 4 dominant fungal genera(relative abundance >1.00%) in the bag Daqu, including Thermoascus, Aspergillus, Rhizopus and Candida. There were 6 dominant fungal genera in the brick Daqu, including Thermoascus, Aspergillus, Rhizopus, Dipodascus, Alternaria and Epicoccum. The different shapes of bag Daqu and brick Daqu led to different fermentation temperature changes, which in turn led to different fungal community diversity and richness, and to differences in Daqu volatile flavor components.

关 键 词：高通量测序 包包曲 平板曲 真菌群落结构 挥发性风味成分 

分 类 号：TS261.1[轻工技术与工程—发酵工程]