四种芝麻香型白酒酿造用曲理化性质和微生物群落的比较研究  

Comparison of physicochemical property and microbial community in four types of Jiuqu for sesame-flavor Baijiu

作　　者：李仍树 赵德义 王梦立 刘建波 孙世锦 陈小雪[3] 韩北忠 LI Rengshu;ZHAO Deyi;WANG Mengli;LIU Jianbo;SUN Shijin;CHEN Xiaoxue;HAN Beizhong(Beijing Laboratory for Food Quality and Safety,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Shandong Jingzhi Distillery Co.,Ltd.,Weifang 261000,China;Department of Nutrition and Health,China Agricultural University,Beijing 100190,China)

机构地区：[1]中国农业大学食品科学与营养工程学院食品质量与安全北京实验室,北京100083 [2]山东景芝白酒有限公司,山东潍坊261000 [3]中国农业大学营养与健康系,北京100190

出　　处：《中国酿造》2023年第7期30-35,共6页China Brewing

基　　金：白酒酿造中功能微生物产健康因子的代谢机制及应用(校内编号201905410610559)。

摘　　要：该研究对高温大曲(DQ)及3种麸曲(细菌曲(FQB)、酵母曲(FQY)、霉菌曲(FQM))的理化指标、微生物菌群组成和潜在功能进行对比分析。结果表明,3种麸曲的水分、液化力和糖化力均高于高温大曲,酸度则相反。高温大曲中的细菌和真菌菌群多样性均高于麸曲。高温大曲中微生物菌群比较丰富,相对丰度较高的菌属为克罗彭斯特菌属(Kroppenstedtia)(26.5%)、枝芽孢杆菌属(Virgibacillus)(23.7%)、曲霉属(Aspergillus)(37.2%)、嗜热真菌属(Thermomyces)(25.5%);细菌曲中细菌属以芽孢杆菌属(Bacillus)(99%)为主;霉菌曲和酵母曲中真菌属分别以曲霉属(96.2%)和异常维克汉姆酵母属(Wickerhamomyces)(97.7%)为主。功能预测结果表明,与麸曲相比,高温大曲的真菌和细菌群落在淀粉和蔗糖代谢、丙酮酸代谢和三羧酸循环代谢更旺盛。The physicochemical indexes,microbial communities and potential functions of high-temperature Daqu(DQ)and three types of Fuqu(bacterial Qu(FQB),yeast Qu(FQY),mold Qu(FQM))were compared and analyzed.The results showed that the moisture,liquefying and saccharifying power of three types of Fuqu were higher than those of high-temperature Daqu,while the acidity was reversed.The diversity of bacteria and fungi in high-temperature Daqu was higher than that in Fuqu.The microbial organisms in high-temperature Daqu were abundant,and the relative abundance of Kroppenstedtia(26.5%),Virgibacillus(23.7%),Aspergillus(37.2%)and Thermomyces(25.5%)was high.Bacillus(99%)was the dominant bacterial genera in bacterial Qu.Aspergillus(96.2%)and Wickerhamomyces(97.7%)were the dominant fungal genera in mold Qu and yeast Qu,respectively.The results of function prediction showed that,compared with Fuqu,the metabolism of starch and sucrose,pyruvate and tricarboxylic acid was more vigorous in the fungal and bacterial communities of high-temperature Daqu.

关 键 词：芝麻香型白酒 酒曲 理化指标 微生物菌群组成 潜在功能 

分 类 号：TS261.1[轻工技术与工程—发酵工程]