奇孢根霉强化中温大曲对糟醅发酵过程的影响  

Effect of Rhizopus azygosporus fortified medium-temperature Daqu on the fermentation process of fermented grains

作　　者：万营东 唐秋香 黄钧[1] 周荣清[1,2] 张宿义 秦辉 董异[2,3] 王超 张程[2,3] 李德林 王小军 张柱 WAN Yingdong;TANG Qiuxiang;HUANG Jun;ZHOU Rongqing;ZHANG Suyi;QIN Hui;DONG Yi;WANG Chao;ZHANG Cheng;LI Delin;WANG Xiaojun;ZHANG Zhu(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;National Engineering Research Center of Solid-State Manufacturing,Luzhou 646000,China;Luzhou Lao Jiao Co.,Ltd.,Luzhou 646699,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610056 [2]国家固态酿造工程技术研究中心,四川泸州646699 [3]泸州老窖股份有限公司,四川泸州646699

出　　处：《中国酿造》2023年第12期45-53,共9页China Brewing

基　　金：四川大学-泸州老窖股份有限公司合作项目(21H0997)。

摘　　要：以奇孢根霉(Rhizopus azygosporus)强化的大曲为研究对象,以普通大曲作为对照,通过在6 L容器中装入蒸熟的高粱和大曲进行模拟发酵,探究根霉强化对糟醅微生物群落结构和挥发性风味成分的影响。结果表明,根霉强化改善了大曲的理化性质,同时降低了糟醅的淀粉含量,增加了糟醅的酸度、还原糖含量和酒精度。根霉强化使糟醅挥发性风味物质总量增加,发酵28 d时,根霉糟醅挥发性物质总量为59.52 mg/kg,对照仅为28.11 mg/kg,且己酸乙酯和乙酸乙酯含量分别是对照的1.71和1.44倍。涉及糟醅风味差异代谢物共12种,主要是酯类,且21 d是挥发性风味成分变化的关键时间节点。根霉强化使糟醅微生物群落结构差异显著,嗜热真菌属及高温放线菌属等是根霉糟醅中属水平的特征真菌和细菌,毕赤酵母属、横梗霉属则是普通糟醅的特征真菌属。冗余分析(RDA)结果显示,根霉和糟醅中大多数优势挥发性物质呈正相关。根霉强化通过调整大曲的微生物群落结构,从而提高了糟醅中特征微生物的相对丰度,增加了优势挥发性组分的含量,改善了风味和香气。The effect of Rhizopus azygosporus fortification on the microbial community structure and flavor volatile components of fermented grains was investigated by simulated fermentation of steamed sorghum and Daqu in 6 L containers,using R.azygosporus fortified Daqu as the study object and normal Daqu as the control.Rhizopus fortification improved the physicochemical properties of Daqu,while reducing the starch content of fermented grains and increasing the acidity,reducing sugar content and alcohol content of fermented grains.The results showed that Rhizopus enhanced the physicochemical properties of Daqu,decreased the starch content of fermented grains,and increased the acidity,reducing sugar content and alcohol content of fermented grains.At the fermentation of 28 d,the total volatile substance content reached 59.52 mg/kg,compared to only 28.11 mg/kg in the control group,and the contents of ethyl caproate and ethyl acetate were 1.71 and 1.44 times that of the control,respectively.A total of 12 flavor differential metabolites,mainly esters,were involved in the flavor differences between Rhizopus fermented grains and the control,and 21 d was the critical time point for changes in the volatile flavor components of fermented grains.The microbial community structure of fermented grains was significantly different due to Rhizopus fortification.Genera such as Thermomyces and Thermoactinomyces were characteristic fungi and bacteria at genus level in the Rhizopus-fortified fermented grains,while Pichia and Lichtheimia were the characteristic fungi at genus level in the normal fermented grains,respectively.The results of redundancy analysis(RDA) showed that Rhizopus was positively correlated with most of the dominant volatile substances in fermented grains.The results indicated that Rhizopus fortification,by adjusting the microbial community structure of Daqu,increased the relative abundance of characteristic microorganisms in fermented grains,enhanced the contents of dominant volatile components,and improved the flavor and a

关 键 词：根霉 大曲 糟醅 微生物群落 风味物质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]