制曲方式对豉香型白酒酒曲理化因子及细菌群落的影响  

Effect of Preparation Methods on the Physicochemical Properties and Bacterial Community of Chixiangxing Baijiu Qu

作　　者：王宇良 李志溥 苏泽佳 梁景龙 白卫东[1,2] 费永涛 赵文红 方毅斐[3] WANG Yuliang;LI Zhipu;SU Zejia;LIANG Jinglong;BAI Weidong;FEI Yongtao;ZHAO Wenhong;FANG Yifei(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Foods,Ministry of Agriculture and Rural Affairs,Guangzhou 510225,China;Guangdong Jiujiang Distillery,Foshan 528203,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东广州510225 [3]广东省九江酒厂,广东佛山528203

出　　处：《食品科学》2023年第22期211-217,共7页Food Science

基　　金：广东省重点建设学科科研能力提升项目(2021ZDJS005)。

摘　　要：通过分析传统和机械制曲过程中水分、酸度、氨基酸态氮、发酵力、酯化力、液化力、糖化力和酸性蛋白酶的动态变化,同时利用高通量测序技术揭示细菌群落结构特征,并通过Pearson统计学方法对菌群间及菌群与理化因子间的相关性进行预测。结果表明,传统制曲结束时的水分、氨基酸态氮、发酵力、酯化力和糖化力均显著高于机械制曲,而酸度显著低于机械制曲,但两者液化力和酸性蛋白酶无显著差异。传统和机械制曲过程中共测定出18个(相对丰度大于1%)细菌属,包括Lactobacillus、Bacillus、Pediococcus、Weissella、Ralstonia、Leuconostoc、Acetobacter、Exiguobacterium、Staphylococcus、Kurthia、Acinetobacter、Enterococcus、Glutamicibacter、Thermobifida、Streptomyces、Enterobacter、Gemmobacter、Oceanobacillus,其中Lactobacillus、Bacillus、Pediococcus和Weissella均为传统制曲和机械制曲的核心细菌属,但两者核心细菌属间的占比明显不同,机械制曲中Bacillus占主导地位且含量显著高于传统制曲,传统制曲中Lactobacillus占主导地位且含量显著高于机械制曲,同时Pediococcus和Weissella亦都高于机械制曲。通过相关性分析发现,Bacillus与Lactobacillus、Pediococcus和Weissella存在竞争关系,Lactobacillus与氨基酸态氮、发酵力、酯化力、糖化力和酸性蛋白酶正相关,Bacillus与酸度、氨基酸态氮和液化力正相关,表明由于机械制曲过程中添加了麦麸及制曲环境的不同,使得其与传统制曲的质地及制曲过程中与氧气的接触量有所差异,如能在机械制曲过程中合理科学地控制制曲环境中氧气含量以及保持环境变化的相对稳定,则有利于好氧及厌氧核心功能微生物的平衡生长,提高酒曲品质。本研究为推进豉香型白酒机械化制曲的发展提供了科学依据和理论基础。The dynamic changes of moisture,acidity,amino nitrogen content,fermentation power,esterification power,liquefaction power,saccharification power and acid protease activity were measured during the traditional and mechanized production of Chixiangxing Baijiu Qu,the structural characteristics of bacterial communities were analyzed by high-throughput sequencing technology,and the correlations among bacterial communities and those between them and physicochemical factors were predicted by Pearson’s statistical method.The results showed that moisture content,amino nitrogen content,saccharifying power,esterification power and fermentation power were significantly higher and acidity was significantly lower at the end of the traditional fermentation process than mechanized fermentation.However,there was no significant difference in liquefaction power or acid protease activity between the two fermentation processes.A total of 18 bacterial genera with relative abundance greater than 1%were identified during traditional and mechanical fermentation,including Lactobacillus,Bacillus,Pediococcus,Weissella,Ralstonia,Leuconostoc,Acetobacter,Exiguobacterium Staphylococcus,Kurthia,Acinetobacter,Enterococcus,Glutamicibacter,Thermobifida,Streptomyces,Enterobacter,Gemmobacter,and Oceanobacillus,among which Lactobacillus,Bacillus,Pediococcus and Weissella were the core ones for both traditional and mechanical fermentation,but their proportions were significantly different between the two fermentation processes.Bacillus was dominant in mechanized fermentation and its abundance was significantly higher in mechanized than traditional fermentation,while Lactobacillus was dominant in traditional fermentation;its abundance was significantly higher in traditional than mechanical fermentation,and so was the abundance of Pediococcus and Weissella.The correlation analysis revealed that Bacillus was in competition with Lactobacillus;Pediococcus and Weissella,and Lactobacillus were positively correlated with amino nitrogen content,fermentation p

关 键 词：豉香型白酒 制曲方式 理化因子 高通量测序 细菌群落结构 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS201.3[轻工技术与工程—食品科学与工程]