酱香型白酒高温大曲储存期中质量变化及微生物菌群结构分析  

Changes of Microbial Community Structure and Quality of High-Temperature Jiangxiang Daqu during Storage

作　　者：黄进 代锐 赵云 王晓丹 HUANG Jin;DAI Rui;ZHAO Yun;WANG Xiaodan(Guizhou Anjiu Co.Ltd.,Zunyi,Guizhou 564618;Key Laboratory of Fermentation Engineering and Bio-pharmacy,School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州安酒股份有限公司,贵州遵义564618 [2]贵州大学酿酒与食品工程学院发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《酿酒科技》2024年第9期29-37,共9页Liquor-Making Science & Technology

基　　金：黔科合成果[2021]一般048。

摘　　要：本研究通过考察习水地区酱香白酒高温大曲在不同储存期间质量的变化,确定其最佳储存期限,并通过高通量测序对微生物菌群结构进行分析。结果表明,大曲在储藏前期水分下降较快,后期下降较慢,酸度与其变化趋势一致,糖化力变化幅度不大,且储藏时间越长损耗率越大;确定最佳储存时间为5~6个月,在此条件下,水分含量在8%~9%之间,糖化力在142~175 mg/g·h之间,酸度在1.3~1.32 mg/g之间;优势细菌属为大洋芽孢杆菌属(Oceanobacillus)、枝芽孢杆菌属(Virgibacillus)、芽孢杆菌属(Bacillus)和克罗彭斯特菌属(Kroppenstedtia);优势真菌属为接合酵母属(Zygosaccharomyces)、热子囊菌属(Thermoascus)、嗜热真菌属(Thermomyces)、红曲霉属(Monascus)和Millerozyma。The quality changes of high-temperature Jiangxiang Daqu during storage were studied to determine its best storage time,and its microbial community structure was studied by high-throughput sequencing.The results showed that the water content of Daqu decreased rapidly in the early stage of storage and slowly in the late stage of storage;the change trend of acidity was similar to water content;the change of saccharifying power was not obvious,and the loss rate increased with the storage time.The best storage time was 5 to 6 months.After storage,the water content of Daqu was between 8%and 9%,the saccharifying power was between 142 mg/g·h and 175 mg/g·h,and the acidity was between 1.3 mg/g and 1.32 mg/g.The dominant bacterial genera were Oceanobacillus,Virgibacillus,Bacillus and Kroppenstedtia;the dominant fungal genera were Zygosaccharomyces,Thermoascus,Thermomyces,Monascus and Millerozyma.

关 键 词：酱香型白酒 高温大曲 储存时间 理化指标 感官指标 微生物结构 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]