安琪生香活性干酵母对浓香型强化大曲微生物群落结构及其挥发性风味组分的影响  

Effect of Angel Shengxiang Active Dry Yeast on Microbial Community Structure and Volatile Flavor Components of Fortified Nongxiang Daqu

作　　者：潘天全 关玉权 陈兴杰[1] 杨金玉[1] 巩子路 薛锡佳[1] 李娜 代森 程伟[1] PAN Tianquan;GUAN Yuquan;CHEN Xingjie;YANG Jinyu;GONG Zilu;XUE Xijia;LI Na;DAI Sen;CHENG Wei(Jinzhongzi Distillery Co.Ltd.,Fuyang,Anhui 236023,China)

机构地区：[1]安徽金种子酒业股份有限公司,安徽阜阳236023

出　　处：《酿酒科技》2022年第11期51-60,共10页Liquor-Making Science & Technology

基　　金：2020年度阜阳市科技计划项目(FK2020-81136);2021年度安徽省“皖北产业创新团队”支持计划项目(FK2021-WB06)。

摘　　要：为明确酵母强化大曲的微生物群落结构及其挥发性风味特征,采用MiSeq高通量测序技术解析不同大曲曲皮和曲心的微生物群落结构,并应用顶空固相微萃取-气相色谱-质谱联用技术(HSSPME-GC-MS)进行大曲挥发性风味组分分析。结果表明:强化大曲的微生物群落结构明显区别于普通大曲,强化大曲的主要优势真核微生物菌属有根霉属(Rhizopus)、嗜热子囊菌属(Thermoascus)和扣囊复膜孢酵母菌属(Saccharomycopsis),主要优势原核微生物菌属有魏斯氏菌属(Weissella)、泛菌属(Pantoea)和糖多孢菌属(Saccharopolyspora);强化大曲中挥发性风味组分的种类及酯类、醛酮类和含氮化合物的含量均高于普通大曲;强化大曲的曲香更加浓郁。该研究有助于明确酵母强化大曲的微生物群落结构及其风味特征,为安琪生香活性干酵母等微生物制品的生产应用提供依据,有利于强化大曲的培养工艺调整及质量调控。In order to clarify the microbial community structure and volatile flavor components of the fortified Daqu, MiSeq highthroughput sequencing technology was used to analyze the microbial community structure on the surface and in the core of different Daqu, and headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to analyze the volatile flavor components of Daqu. The results showed that the microbial community structure of the fortified Daqu was significantly different from that of the common Daqu. The dominant eukaryotic microorganisms in the fortified Daqu were Rhizopus, Thermoascus and Saccharomycopsis, and the dominant prokaryotic microorganisms were Weissella, Pantoea and Saccharopolyspora. The varieties of volatile flavor components and the contents of esters, aldehydes, ketones and nitrogen compounds in the fortified Daqu were higher than those in the common Daqu, and the aroma of the fortified Daqu was stronger. This study is helpful to clarify the microbial community structure and flavor components of the fortified Daqu, has provided basis for the production and application of microbial products such as active dry yeast, and is beneficial to the adjustment of culture technology and quality control of fortified Daqu.

关 键 词：安琪生香活性干酵母 强化大曲 微生物群落结构 挥发性风味组分 

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