高原青稞酒的功能性酿造微生物及代谢产物研究  

Study on Functional Microorganisms and Their Metabolites in Highland Barley Baijiu

作　　者：陈占秀 李善文 黄和强 祁万军 车富红 孔令武 冯声宝 CHEN Zhanxiu;LI Shanwen;HUANG Heqiang;QI Wanjun;CHE Fuhong;KONG Lingwu;FENG Shengbao(Highland Barley Baijiu Research Institute,Huzhu,Qinghai 810500;Qinghai Huzhu Tianyoude Highland Barley Baijiu Co.Ltd.,Huzhu,Qinghai 810500,China)

机构地区：[1]中国青稞酒研究院,青海互助810500 [2]青海互助天佑德青稞酒股份有限公司,青海互助810500

出　　处：《酿酒科技》2022年第11期72-81,共10页Liquor-Making Science & Technology

摘　　要：运用高通量测序技术(high-throughput sequencing)结合顶空固相微萃取气相色谱-质谱技术,揭示青稞酒发酵过程中的风味功能微生物,并通过传统微生物分离技术获得活体功能菌株。在青稞酒酿造过程中已初步筛选出酵母菌、霉菌、细菌共329株,完成鉴定269株,共属85种属。对61株菌进行代谢分析发现,Torulaspora delbrueckii等微生物能产丰富的醇类、酯类等风味物质以及萜烯类物质,Hanseniaspora uvarum等菌种产萜烯类物质种类多,含量较高的萜烯类物质有芳樟醇、里那醇、香茅醇、香叶醇、β-大马酮、香叶基丙酮、橙花醇以及橙花叔醇等,这些活性物质随着发酵和蒸馏保留在青稞酒中,对青稞酒香气特征的复杂性和健康价值具有重大的贡献。High-throughput sequencing combined with HS-SPME-GC-MS was used to reveal the functional microorganisms in the fermentation process of highland barley Baijiu, and the living functional strains were obtained by using traditional microbial separation technology. A total of 329 strains of yeasts, molds and bacteria were screened out, and 269 strains were identified, which belonged to 85 genera. Through metabolic analysis of 61 strains, it was found that microorganisms such as Torulaspora delbrueckii could produce abundant alcohols, esters, and terpenes, and microorganisms such as Hanseniapora uvarum could produce many types of terpenes. Terpenes with relatively high content included linalool, linalol, citronellol, geraniol, β-damascone, geranyl acetone, nerol and nerolidol. These active substances remain in the highland barley Baijiu during the process of fermentation and distillation, and make significant contribution to the complexity of the aroma characteristics and the health value of the highland barley Baijiu.

关 键 词：青稞酒 高通量测序 功能微生物 风味代谢 

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]