2种浓香型白酒大曲中微生物群落结构及功能研究  

Research on Microbial Community Structure and Function in 2 Strong Flavor Baijiu Daqu

作　　者：邓杰 张曼 周杰 叶光斌 黄丹 罗惠波 DENG Jie;ZHANG Man;ZHOU Jie;YE Guangbin;HUANG Dan;LUO Huibo(School of Light Industry Science and Engineering,Beijing Technology and Business University,Beijing 100048,China;Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province,Sichuan University of Science and Engineering,Yibin 644000,China;Wuliangye Yibin Co.Ltd.,Yibin 644007,China)

机构地区：[1]北京工商大学轻工科学与工程学院,北京100048 [2]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [3]宜宾五粮液股份有限公司,四川宜宾644007

出　　处：《食品科学技术学报》2024年第4期75-85,共11页Journal of Food Science and Technology

基　　金：四川省重点研发计划项目(2022YFS0547);五粮液产学研合作项目(CXY2021R006)。

摘　　要：中高温大曲和中温大曲都是浓香型白酒主要的生产用曲,早期的浓香型白酒生产采用中温大曲,目前浓香型白酒的生产大多已改为中高温大曲。然而,由于对2种大曲酿造制得的浓香型白酒风味存在的差异性及其机制缺乏深度认知,选用中温大曲还是中高温大曲,已成为行业亟需解决的问题。为了调控发酵过程以获得更优质的浓香型白酒,对中高温大曲、中温大曲2种大曲的理化指标、酶活力指标和微生物群落结构进行了解析,并探究了不同微生物对浓香型白酒风味形成的影响路径及功能。结果表明:中高温大曲的酸度和蛋白酶活力显著高于中温大曲(P<0.05),中温大曲的糖化力、液化力和发酵力显著高于中高温大曲(P<0.05);2种大曲的水分、淀粉含量和还原糖含量无显著性差异。在2种大曲中,共鉴别出20个优势真菌菌种、20个优势细菌菌种。对真菌菌种的鉴别发现,中高温大曲的主要优势真菌菌种为橙色嗜热子囊菌Thermoascus aurantiacus(24.64%)、地霉双足囊菌Dipodascus geotrichum(13.39%)、异常威克汉姆酵母Wickerhamomyces anomalus(8.04%);中温大曲的主要优势真菌菌种为热带假丝酵母菌Candida tropicalis(40.00%)、奥默柯达酵母Kodamaea ohmeri(12.80%)、丝孢酵母Trichosporon coremiiforme(10.98%)。对细菌菌种的鉴别发现,中高温大曲的主要优势细菌菌种为约翰逊不动杆菌Acinetobacter johnsonii XBB1(32.49%)、清酒乳杆菌Lactobacillus sakie(16.80%)、恶臭假单胞菌Pseudomonas putida(10.68%),中温大曲的主要优势细菌菌种为清酒乳杆菌(39.32%)、约翰逊不动杆菌(18.45%)、屎肠球菌Enterococcus faecium(13.00%)。2种大曲间发现23个差异性物种,包括真菌14个种,细菌9个种。通过微生物功能预测发现,2种大曲中包含丰富的碳代谢和氮代谢相关的酶,中温大曲中糖化和发酵相关酶的丰度高于中高温大曲,即中温大曲潜在的产乙醇能力强于中高�The medium-high temperature Daqu(ZGW)and medium temperature Daqu(ZW)are mainly used for fermentation starter for strong flavor Baijiu.In the early days,ZW was used in the production of strong flavor Baijiu.At present,most of the production of strong flavor Baijiu has turned to ZGW.However,due to the lack of in-depth understanding of the differences in flavor and mechanism of strong flavor Baijiu brewed by 2 types of Daqu,choosing ZGW or ZW has become an urgent problem for the industry.In order to regulate and control the fermentation process to obtain better quality strong flavor Baijiu,the physicochemical indexes,enzyme activity indexes and microbial community structure of 2 types of Daqu were analyzed,and the influence path and function of different microorganisms on the flavor formation of strong flavor Baijiu were deeply explored.The results showed that acidity and protease activity in ZGW were significantly higher than ZW samples(P<0.05),whereas saccharification power,liquefaction power and fermentation power in ZW were significantly higher than ZGW(P<0.05),and there were no significant differences in water,starch and reducing sugar content between the 2 types of Daqu.20 Dominant fungal species and 20 dominant bacterial species were detected in 2 types of Daqu.According to the identification of fungal species,the main dominant fungal species of ZGW were Thermoascus aurantiacus(24.64%),Dipodascus geotrichum(13.39%),Wickerhamomyces anomalus(8.04%).The main dominant fungal species of ZW were Candida tropicalis(40.00%),Kodamaea ohmeri(12.80%),Trichosporon coremiiforme(10.98%).For bacterial species,the main dominant bacterial species of ZGW were Acinetobacter johnsonii XBB1(32.49%),Lactobacillus sakie(16.80%),Pseudomonas putida(10.68%).The main dominant bacterial species of ZW were Lactobacillus sakie(39.32%),Acinetobacter johnsonii XBB1(18.45%),Enterococcus faecium(13.00%).Moreover,23 differential species were found in 2 types of Daqu,including 14 species of fungi and 9 species of bacteria.According to microbial

关 键 词：白酒 浓香型 中高温大曲 中温大曲 微生物群落 

分 类 号：TS261.1[轻工技术与工程—发酵工程]