金种子浓香型大曲微生物群落结构及其挥发性组分分析  

Microbial Community Structure and Volatile Components of Jinzhongzi Nongxiang Daqu

作　　者：高志远[1] 陈兴杰[1] 薛锡佳[1] 巩子路 鹿静静 潘天全 关玉权 程伟[1] GAO Zhiyuan;CHEN Xingjie;XUE Xijia;GONG Zilu;LU Jingjing;PAN Tianquan;GUAN Yuquan;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》2023年第1期77-83,共7页Liquor-Making Science & Technology

基　　金：2020年度阜阳市自筹经费科技计划项目(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：为明确并对比金种子浓香型大曲曲皮和曲心中的微生物群落结构及其挥发性组分特征,采用MiSeq高通量测序技术解析大曲微生物群落结构,运用顶空固相微萃取-气相色谱-质谱联用技术(HSSPME-GC-MS)进行挥发性组分分析。结果表明:曲皮中的优势真菌属为Rhizopus(根霉菌属,62.77%),优势细菌属为Weissella(魏斯氏菌属,31.84%);曲心中的优势真菌属为Thermoascus(嗜热子囊菌属,44.90%)和Thermomyces(嗜热菌属,44.61%),优势细菌属为Pantoea(泛菌属,40.19%);在曲皮和曲心中均定量检测出27种挥发性组分,分别为酸类、醛类、酯类、呋喃类、含氮化合物和芳香族化合物,在曲心中检测到的3种吡嗪类化合物可作为曲心区别于曲皮的特殊组分。研究有助于明确金种子浓香型大曲的微生物群落结构及其组分特征,为大曲的培养工艺调整及质量调控提供参考。In order to clarify and compare the microbial community structure and volatile components on the surface and in the core of Jinzhongzi Nongxiang Daqu,MiSeq high-throughput sequencing technology was used to analyze the microbial community structure,and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to analysis the volatile components.The results showed that Rhizopus(62.77%)and Weissella(31.84%)were the dominant genera on the surface of Daqu,while Thermoascus(44.90%),Thermomyces(44.61%)and Pantoea(40.19%)were the dominant genera in the core of Daqu.27 volatile components were quantitatively detected both on the surface and in the core of Daqu,including acids,aldehydes,esters,furans,nitrogen compounds and aromatic compounds,among which 3 kinds of pyrazines detected in the core of Daqu could be used as the identifying markers of the core of Daqu.This study is helpful to clarify the microbial community structure and composition characteristics of Jinzhongzi Nongxiang Daqu,and provides reference for the adjustment of the production process and quality control of Daqu.

关 键 词：浓香型大曲 微生物多样性 挥发性组分 特征 

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