3种高温大曲功能特征与微生物群落结构差异性分析  

Differences in Functional Characteristics and Microbial Community Structures of Three Types of High-Temperature Daqu

作　　者：梁二宏 李金洋 李微微[1,2,3] 朱华 王昆 张成楠 梁鑫 陈曦 孙宝国 李秀婷[1,2,3] LIANG Erhong;LI Jinyang;LI Weiwei;ZHU Hua;WANG Kun;ZHANG Chengnan;LIANG Xin;CHEN Xi;SUN Baoguo;LI Xiuting(Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering,China General Chamber of Commerce,Beijing 100048,China;Key Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,Beijing 100048,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Beijing Huadu Distillery Food Co.Ltd.,Beijing 102212,China;Sport Science College,Beijing Sport University,Beijing 100084,China)

机构地区：[1]中国商业联合会酿酒微生物与酶分子工程重点实验室,北京100048 [2]老年营养与健康教育部重点实验室(北京工商大学),北京100048 [3]北京工商大学食品与健康学院,北京100048 [4]北京华都酿酒食品有限责任公司,北京102212 [5]北京体育大学运动人体科学学院,北京100084

出　　处：《食品科学》2024年第21期166-175,共10页Food Science

基　　金：国家自然科学基金重点项目(31830069);北京市自然科学基金和北京市教育委员会联合项目(KZ202110011016)。

摘　　要：通过分析3种不同颜色(黑、黄、白)高温大曲理化指标、挥发性风味物质和微生物群落组成等,初步揭示3种大曲的品质差异性。理化指标结果显示黑曲的酸度、水分含量及酒化力较高,白曲的糖化力、发酵力、酯化力最高,黄曲的淀粉含量最高。风味物质分析表明己酸乙酯、乙酸乙酯、苯乙醇、1-己醇、糠醛等风味物质在3种大曲中均存在明显差异。微生物群落结构分析发现,3种大曲中Bacillus、Scopulibacillus为主要优势细菌,Thermomyces、Thermoascus为主要真菌属。冗余分析表明Bacillus、Thermomyces与发酵力、酯化力、糖化力呈正相关。Spearman相关分析表明Scopulibacillus、Virgibacillus、Aspergillus与大多数关键的挥发性风味化合物显示出正相关。本研究系统探索不同颜色高温大曲的理化指标、挥发性风味物质和微生物群落组成等的功能特征与差异,解析高温大曲品质差异根源,为其在酱酒生产中的合理使用提供数据参考,对实现酿酒生产工艺的标准化具有重要价值。This study investigated the differences in the physicochemical indexes,volatile flavor substances and microbial community composition of three different colored Daqu(black,yellow and white).Physicochemical analyses showed that the acidity,moisture content and saccharifying power of black Daqu were intermediate between those of yellow and white Daqu,white Daqu had the highest saccharifying power,fermenting power,and esterifying power,and yellow Daqu contained the highest starch content.Flavor substance analysis indicated significant differences in the contents of ethyl caproate,ethyl acetate,phenylethyl alcohol,1-hexanol and furfural among the three types of Daqu.Microbial community structure analysis revealed that Bacillus and Scopulibacillus were the dominant bacteria,and Thermomyces and Thermoascus were the major fungi in all three types of Daqu.Redundancy analysis(RDA)suggested that Bacillus and Thermomyces had a positive correlation with fermenting power,esterifying power and saccharifying power.Spearman correlation analysis showed that Scopulibacillus,Virgibacillus and Aspergillus were positively correlated with most key flavor compounds.This study provides reference data for the rational application of Daqu in the production of Jiang-flavor Baijiu and is of great value for the standardization of Jiang-flavor Baijiu production.

关 键 词：高温大曲 理化指标 挥发性风味物质 微生物群落组成 

分 类 号：TS261.1[轻工技术与工程—发酵工程]