隆中对酒业中温大曲真菌类群与理化特性相关性研究  

Study on Correlation Between Fungal Taxa and Physicochemical Properties of Medium-temperature Daqu in Longzhong Wine Industry

作　　者：贺子豪 马佳佳 王俊麟 刘博文 张莹 郭壮[1,2] 王玉荣 HE Zihao;MA Jiajia;WANG Junlin;LIU Bowen;ZHANG Ying;GUO Zhuang;WANG Yurong(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center,Xiangyang 441053,China;Hubei Longzhong Wine Industry Co.,Ltd.,Xiangyang 441053,China)

机构地区：[1]湖北文理学院湖北省食品配料工程技术研究中心,湖北襄阳441053 [2]襄阳市酿酒生物技术与应用企校联合创新中心,湖北襄阳441053 [3]湖北隆中对酒业有限公司,湖北襄阳441053

出　　处：《食品工业科技》2024年第2期136-142,共7页Science and Technology of Food Industry

基　　金：湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009);湖北文理学院科研启动基金(kyqdf2021014)。

摘　　要：为剖析湖北襄阳地区中温大曲真菌类群与其理化特性之间的关联性,本研究采用高通量测序与纯培养技术对湖北隆中对酒业中温大曲的真菌组成进行了解析,并结合理化与风味指标对大曲品质进行了评价,继而揭示了真菌类群对其品质的影响。结果表明,大曲样本的各理化指标均符合QB/T 4259-2011《浓香大曲》要求,且样品间酯化力和糖化力差异较大(P<0.05)。嗜热真菌属(Thermomyces)、根霉属(Rhizopus)、双足囊菌属(Dipodascus)、曲霉属(Aspergillus)、毕赤酵母属(Pichia)、丝孢毕赤酵母属(Hyphopichia)和青霉属(Penicillium)为其主要真菌属。分离的25株酵母菌被鉴定为扣囊复膜孢酵母(Saccharomycopsis fibuligera)和异常威克汉姆酵母(Wickerhamomyces anomalus)。相关性结果表明Hyphopichia对芳香型化合物的形成具有积极作用(P<0.05)。由此可见,湖北隆中对酒业中温大曲蕴含多种真菌有待发掘,且部分真菌代谢有利于有机硫化物和芳香类化合物的形成。In order to analyze the correlation between fungus and physicochemical characteristics of medium-temperature Daqu in Xiangyang,Hubei Province,high-throughput sequencing and pure culture techniques were used to analyze the samples from Hubei Longzhong Wine Industry,and physicochemical and sensory indexes were evaluated,then the influence of fungus on its quality was revealed.The result showed that all the physicochemical indexes of Daqu samples met the requirements of QB/T 4259-2011"Fragrant Daqu",and there were great differences in esterification and saccharification among samples (P<0.05). Thermomyces, Rhizopus, Dipodascus, Aspergillus Pichia, Hyphopichia and Penicillium were the main fungal genus. The isolated 25 strains were identified as Saccharomycopsis fibuligera and Wickerhamomyces anomalus. The result of correlation showed that Hypericum had a positive effect on the formation of aromatic compounds (P<0.05). Thus, the medium-temperature Daqu in Hubei Longzhong Wine Industry contains a variety of fungi that need to be explored, and the metabolism of some fungi are conducive to the formation of organic sulfides and aromatic compounds.

关 键 词：中温大曲 真菌类群 理化特性 风味品质 关联分析 

分 类 号：TS201.3[轻工技术与工程—食品科学]