湘产高温大曲主发酵期微生物群落演替及主要酶系动态分析  

Microbial community succession and main enzyme dynamics analysis during main fermentation period of high-temperature Daqu in Hunan Province

作　　者：姜庆昊 翟忠英 赵英 肖功为 JIANG Qinghao;ZHAI Zhongying;ZHAO Ying;XIAO Gongwei(College of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Key Laboratory of Ecological Brewing New Technology and Application in Hunan Universities,Shaoyang 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]生态酿酒技术与应用湖南省高校重点实验室,湖南邵阳422000

出　　处：《食品与发酵工业》2024年第13期82-90,共9页Food and Fermentation Industries

基　　金：湖南省普通高等学校科技创新团队支持项目资助(湘教通[2023]233号);湖南省自然科学基金项目(2022JJ50231);邵阳学院研究生科研创新项目(CX2022SY069)。

摘　　要：高温大曲是酱香型白酒的发酵剂、糖化剂和生香剂,具有丰富的微生物及酶系,在白酒酿造过程中发挥着举足轻重的作用。对高温大曲主发酵期微生物的群落结构及酶系的动态变化规律进行分析,以阐明微生物和酶系的作用机理。该研究采用高通量测序技术结合酶活力测定方法,分析高温大曲不同发酵时期的微生物群落结构及酶系变化。结果表明,高温大曲主发酵期间酶活力的变化明显,以制曲工艺的第1次翻曲(第9天),第2次翻曲(第15天)这2 d的木聚糖酶、纤维素酶、单宁酶的酶活力出现拐点。利用高通量测序技术解析高温大曲发酵过程中微生物群落结构的变化,结果表明细菌10个属和真菌5个属区分组间差异的关键成分:细菌属为枝芽胞杆菌属(Virgibacillus)、Kroppenstedtia、魏斯氏菌属(Weissella)、Sediminibacterium、鞘氨醇单胞菌属(Sphingomonas)、芽孢杆菌属(Bacillus)、乳杆菌属(Lactobacillus)、肠杆菌属(Enterobacter)、火山渣芽胞杆菌属(Scopulibacillus)和志贺氏菌属(Escherichia.Shigella);真菌属为假丝酵母菌属(Candida)、红曲霉属(Monascus)、Leiothecium、Millerozyma和酿酒酵母属(Saccharomyces)。并由他们来驱动整个高温大曲发酵期间微生物群落结构的演变。该研究通过现代生物技术对湘产高温大曲微生物和酶系变化规律进行研究,为制曲工艺的优化、强化曲的制备以及酱香型白酒酒质的改良提供一定的理论依据。High-temperature Daqu serves as a starter,saccharifying,and flavoring agent of Maotai-flavor liquor.Abundant with microorganisms and enzymes,which play a crucial role in liquor brewing.This study aimed to analyze the dynamic changes in community structure and enzyme systems of microorganisms during the main fermentation stage of high-temperature Daqu to clarify the mechanisms involved.In this study,high-throughput sequencing technology combined with enzyme activity measurements was used to analyze the changes in microbial community structure and enzyme variations in high-temperature Daqu in different fermentation stages.Results revealed that the changes in enzyme activity during the primary fermentation of high-temperature Daqu were significant,particularly in the first turning(day 9)and second turning(day 15)if the koji processed,where xylanase,cellulase,and tannase were significantly active.The results of high-throughput sequencing analysis highlighted the key differences were 10 bacterial genera and 5 fungal genera.The bacterial genera included Virgibacillus,Kroppenstedtia,Weissella,Sediminibacterium,Sphingomonas,Bacillus,Lactobacillus,Enterobacter,Scopulibacillus,and Escherichia.Shigella.The fungal genera comprised Candida,Monascus,Leiothecium,Millerozyma,and Saccharomyces.They drive the evolution of microbial community structure throughout the high-temperature Daqu fermentation.This study utilized modern biotechnology to analyze the changes in microorganisms and enzyme systems in high-temperature Daqu,which provided a theoretical basis for the optimization of the koji production process,the preparation of enhanced koji and the improvement of Maotai-flavor liquor quality.

关 键 词：酱香型白酒 高温大曲 酶系 微生物群落演替 高通量测序技术 

分 类 号：TS261.11[轻工技术与工程—发酵工程]