浓香型大曲培养期间微生物群落结构及挥发性香气特征分析  

Analysis of Microbial Community and Characteristics of Volatile Compounds in Nongxiangxing Daqu During Fermentation

作　　者：李娜 程伟[1,2] 关玉权 潘天全 鹿静静 LI Na;CHENG Wei;GUAN Yuquan;PAN Tianquan;LU Jingjing(Jinzhongzi Distillery Co.,Ltd.,Fuyang 236023,Anhui,China;School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi'an 710021,Shaanxi,China)

机构地区：[1]安徽金种子酒业股份有限公司,安徽阜阳236023 [2]陕西科技大学食品科学与工程学院,陕西西安710021

出　　处：《酿酒》2024年第4期80-85,共6页Liquor Making

基　　金：2023年度安徽省重点研究与开发计划项目(No.2023n06020032);2023年度金种子酒业博士后科研工作站计划项目(No.2023JKY-B01)。

摘　　要：为探究浓香型大曲培养期间微生物与挥发性组分之间的关联性,利用高通量测序技术(High-throughput sequencing,HTS)和顶空固相微萃取气相色谱-质谱联用技术(Head space solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)对大曲微生物群落结构和挥发性组分进行分析,并采用冗余分析(redundancy analysis,RDA)对大曲微生物菌属和挥发性组分进行关联性分析。结果表明,培养期大曲微生物、挥发性组分随着培养期时间的改变而变化,培养前期,Lactobacillus、Pseudomonas细菌属和Blumeria真菌属为优势菌属,培养后期Lactobacillus细菌属和Rhizopus、Thermoascus真菌属逐渐演替成为优势菌属;培养期醇类、酸类和酯类挥发性化合物均呈先增后降的趋势,其中芳香及酚类挥发性化合物总相对含量在整个培养期内占据主导地位。RDA分析表明,大曲培养期间醇类、酸类和酯类挥发性成分与Lactobacillus、Pantoea、Pseudomonas和Acetobacter细菌属呈正相关,与Blumeria、Wickerhamomyces和Saccharomycopsis等真菌呈正相关。To investigate the correlation between microorganisms and volatile components during the cultivation of strong aroma Daqu,high-throughput sequencing(HTS)and headspace solid-phase microextraction gas chromatography mass spectrometry(HS-SPME-GC-MS)were used to analyze the microbial community structure and volatile components of Daqu,And redundancy analysis(RDA)was used to analyze the correlation between the microbial genera and volatile components of Daqu.The results showed that the microorganisms and volatile components of Daqu during the cultivation period changed with the time of the cultivation period.In the early stage of cultivation,the genera,and fungi were the dominant genera,while in the later stage of cultivation,the genera,and fungi gradually became the dominant genera.During the cultivation period,volatile compounds such as alcohols,acids,and esters showed a trend of first increasing and then decreasing,with the total relative content of aromatic and phenolic volatile compounds occupying the dominant position throughout the entire cultivation period.RDA analysis showed that the volatile components of alcohols,acids and esters during the cultivation period of Daqu were positively correlated with the bacterial genera,,and,as well as with fungi such as,and.

关 键 词：浓香型大曲 培养期 扩增子测序 挥发性组分 微生物多样性 

分 类 号：TS262.31[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