三种小麦曲的品质特性比较分析  

Comparative Analysis of Quality Characteristics of Three Kinds of Wheat Daqu

作　　者：张兆丰 范斌强 孟新莉 夏俊 胡建祥 ZHANG Zhaofeng;FAN Binqiang;MENG Xinli;XIA Jun;HU Jianxiang(Shaanxi Liulin Wine Group Co.,Ltd.,Baoji 721000,Shaanxi,China)

机构地区：[1]陕西柳林酒业集团有限公司,陕西宝鸡721000

出　　处：《酿酒》2024年第2期52-55,共4页Liquor Making

摘　　要：为了阐明纯小麦平板曲、包包曲以及高温曲三种小麦曲品质特性的差异,对这三种不同工艺的小麦曲理化指标和主要微生物群落组成进行了讨论分析。结果表明纯小麦平板曲和包包曲的理化指标均高于高温曲。纯小麦平板曲优势微生物为糖多孢菌属、假诺卡氏菌属和葡萄球菌属、热子囊菌属、曲霉属、毕赤酵母属、毛霉属,包包曲中优势微生物为棒状杆菌、葡萄球菌属、乳杆菌、明串珠菌、芽孢杆属等,高温曲中优势细菌属分别为芽孢杆菌属、慢生芽孢杆菌属、泛生菌属、大洋芽孢杆菌属和肠杆菌属等。In order to clarify the differences in quality characteristics of pure wheat flat koji,wrapped koji and high temperature koji,the physical and chemical indexes and main microbial community composition of these three different technologies were discussed and analyzed in this paper.The results showed that the physical and chemical indexes of pure wheat flat starter and wrapped starter were higher than those of high temperature starter.The dominant microorganisms in all-wheat flat Daqu are Saccharopolyspora,Pseudonocardia,Staphylococcus,Thermospora,Aspergillus,Pichia and Mucor.The dominant microorganisms in Baobao Daqu are Corynebacterium,Staphylococcus,Lactobacillus,Leuconostoc,Bacillus,etc.The dominant bacteria in high-temperature starter are Bacillus,Lentibacillus,Pantoea,Oceanobacillus,Enterobacter,etc.

关 键 词：纯小麦平板曲 高通量测序 理化指标 微生物群落 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程] TS207.3