酱香型白酒高温大曲储存过程中微生物群落演替与理化因子相关性研究  

Study on the Correlation between Microbial Community Succession and Physicochemical Factors during the Storage of Maotai-flavor Liquor in Daqu at High Temperature

作　　者：谢丹 吴成 毕远林 胡建锋 黄魏 胡峰 冯小兵 程平言 XIE Dan;WU Cheng;BI Yuanlin;HU Jianfeng;HUANG Wei;HU Feng;FENG Xiaobing;CHENG Pingyan(Guizhou Xijiu Co.,Ltd.,Xishui 564622,China)

机构地区：[1]贵州习酒股份有限公司,贵州习水564622

出　　处：《食品工业科技》2023年第15期151-158,共8页Science and Technology of Food Industry

基　　金：遵义市优秀青年科技创新人才培养项目(遵优青[2019]1号);贵州省科技计划项目(黔科合[2020]2Y042);遵义市科技计划项目(遵市科合R&D([2019]4号));贵州省十大千亿级工业(优质烟酒)专项资金项目-酱香型白酒品质提升关键技术集成研究与应用(黔财工[2019]226号);贵州省纯粮固态酿造技术工程研究中心建设(黔财建[2019]303号)。

摘　　要：目的:本研究分析了酱香型白酒高温大曲在储存过程中(0~150 d)的理化特性和微生物的变化过程,以期了解大曲的老化成熟规律。方法:该研究基于传统可培养方法和高通量测序技术分析大曲在储存过程中微生物群落结构演替规律,结合相关性分析理化因子和微生物之间的关系。结果:储存过程中的可培养微生物的数量呈现先增加后下降的趋势;温度和糖化力指标呈先上升后下降的趋势,水分、酸度随着存储时间的增加呈现下降的趋势。储存过程中的主要优势细菌属为Kroppenstedtia、Lactobacillus、Staphylococcus、Enterobacter;主要优势真菌属为Thermomyces、Trichomonascus、Byssochlamys。微生物群落与理化指标间存在复杂的作用关系,Bacillus、Kroppenstedtia、Aspergillus、Trichomonascus与温度呈正相关关系;Byssochlamys、Dipodascus与温度、水分、酸度、液化力呈正相关关系;Thermomyces与温度、水分、酸度呈负相关关系。结论:本研究揭示了酱香型高温大曲在储存过程中微生物群落组成情况及理化因子间的相互关系,为进一步阐明酱香型白酒高温大曲后熟机理提供了理论参考。Objective:Through analyzing the physicochemical properties and microbial changes of high temperature Daqu of Maotai-flavored during the storage(0~150 days),the paper aimed at comprehending the aging and maturity law of Daqu.Methods:Based on the traditional cultivable method and high-throughput sequencing technology,the research analyzed the succession law of microbial community structure during the storage of Daqu,and the relationships between physicochemical factors and microorganisms by combining the correlation.Results:The number of cultivable microorganisms showed a trend of first increased and then declined with the increased storage time during the storage.The temperature and saccharification index showed a trend of first increased and then declined,moisture and acidity showed a declined trend with increasing storage time.Meanwhile,the main leading bacteria genus during the storage were Kroppenstedtia,Lactobacillus,Staphylococcus and Enterobacter respectively,the main leading fungus genus were Thermomyces,Trichomonascus and Byssochlamys respectively.There was a complicated relationship between microbial community and physicochemical indicators,of which Bacillus,Kroppenstedtia,Aspergillus and Trichomonascus were positively correlated with temperature,Byssochlamys and Dipodascus were positively correlated with temperature,moisture,acidity and liquefaction power.Thermocycles was negatively correlated with temperature,moisture,and acidity.Conclusion:The research revealed the microbial community composition status and the relationships between physicochemical factors of high-temperature Daqu of Maotai-flavored during the storage,which provided a theoretical reference for further introducing the post ripeness mechanism of high-temperature Daqu of Maotai-flavored.

关 键 词：酱香型高温大曲 储存时间 微生物多样性 理化因子 

分 类 号：TS261.1[轻工技术与工程—发酵工程]