复产后中温大曲微生物群落结构及挥发性组分分析  

Study on Microbial Community Structure and Volatile Components of Medium-Temperature Daqu after Production Resumption

作　　者：王西 高占争 万倩 马春艳 罗巍 张丹 邓小鹏 WANG Xi;GAO Zhanzheng;WAN Qian;MA Chunyan;LUO Wei;ZHANG Dan;DENG Xiaopeng(Langjiu Distillery Co.Ltd.,Gulin,Sichuan 646523;Langjiu Distillery(Luzhou)Co.Ltd.,Luzhou,Sichuan 646011,China)

机构地区：[1]四川郎酒股份有限公司,四川古蔺646523 [2]四川省古蔺郎酒厂(泸州)有限公司,四川泸州6466011

出　　处：《酿酒科技》2024年第12期65-70,共6页Liquor-Making Science & Technology

基　　金：泸州市科技计划项目(2022-XDY-189)。

摘　　要：中温大曲是一种广泛应用于浓香型白酒酿造的糖化发酵剂,是决定原酒品质的关键影响因素之一。中温大曲复产后第1~2 d投产曲坯易出现升温缓慢及酸败等问题,为深层次探讨复产后曲坯出现异常原因,并有效保障复产后中温大曲的正常发酵升温和生香,本研究以复产后发酵正常(ZC_10_6)和异常曲坯(YC_10_4)为试验对象,利用Illumina NovaSeq高通量测序技术进行微生物群落结构特征分析,并运用全二维气相色谱-高分辨质谱(GC×GC-Orbitrap/MS)联用技术进行挥发性组分分析。结果表明,两组样品微生物物种组成多样性和丰富度差异明显,样品ZC_10_6优势真菌为毕赤酵母属(Pichia)(71.54%),优势细菌属为魏斯氏菌属(Weissella)(59.10%),样品YC_10_4优势真菌属为根霉属(Rhizopus)(65.09%),优势细菌属为芽孢杆菌属(Bacillus)(56.63%);两组样品挥发性组分差异明显,ZC_10_6共检测到15类(95种)挥发性组分,YC_10_4共检测到17类(90种)挥发性组分,并且挥发性化合物种类和数量也不相同。两组样品微生物群落组成以及挥发性成分的明显差异是导致曲坯质量不相一致的主要原因。本研究有助于明确复产后中温大曲正常和异常发酵曲坯微生物群落结构和挥发性组分,可为中温大曲制曲工艺优化改进提供数据支撑。Medium-temperature Daqu is a kind of saccharification and fermentation agent widely used in the production of Nongxiang Baijiu.Its quality is one of the key influencing factors of the quality of the crude liquor.In the first 1 to 2 days after production resumption of medium-temperature Daqu,slow temperature rise and rancidity are easy to occur.In order to explore the causes of these abnormal phenomena,we took the normal Daqu(ZC_10_6)and abnormal Daqu(YC_10_4)as experimental objects,used Illumina NovaSeq high-throughput sequencing technology to analyze their microbial community structure,and used GC×GC-Orbitrap/MS to analyze their volatile components.The results showed that the diversity and richness of microbial species of the two groups of samples were significantly different.In sample ZC_10_6,the dominant fungi was Pichia(71.54%)and the dominant bacteria was Weissella(59.10%).In sample YC_10_4,the dominant fungi was Rhizopus(65.09%)and the dominant bacteria was Bacillus(56.63%).The volatile components of the two groups of samples were significantly different.A total of 95 volatile components(15 kinds)were detected in ZC_10_6,and a total of 90 volatile components(17 types)were detected in YC_10_4.The obvious differences in microbial community composition and volatile components between the two groups of samples were the main reasons for the their quality difference.The study is helpful to clarify the microbial community structure and volatile components of normal and abnormal medium-temperature Daqu after production resumption,and can provide data support for the optimization of the production process of medium-temperature Daqu.

关 键 词：中温大曲 复产 微生物群落 挥发性组分 

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]