不同季节“中药醋曲”理化指标与微生物菌群结构的相关性研究  

The correlational study between the physchemical and the microbiota of‘herb Daqu’in different seasons

作　　者：黄静[1,2] 袁英豪 付金慧 李晓薇 木克尔·克力木江 刘书亮 胡凯弟[1] 郭明烨 王松 李建龙 HUANG Jing;YUAN Yinghao;FU Jinhui;LI Xiaowei;MUKEER Kelimujiang;LIU Shuliang;HU Kaidi;GUO Mingye;WANG Song;LI Jianlong(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China;Leshan Vocational and Technical College,Leshan 614013,China;Sichuan Baoning Vinegar Co.Ltd.,Langzhong 637400,China;Key Laboratory of Solid State Fermentation Resource Utilization in Sichuan Province,Yibin 644000,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]乐山职业技术学院,四川乐山614013 [3]四川保宁醋有限公司,四川阆中637400 [4]固态发酵资源利用四川省重点实验室,四川宜宾644000

出　　处：《食品与发酵工业》2025年第3期81-88,共8页Food and Fermentation Industries

基　　金：四川省科技厅重点研发项目(2023ZHCG0081)。

摘　　要：以不同季节保宁醋“中药醋曲”为研究对象,采用高通量测序技术结合常规理化指标测定,探究不同季节中药醋曲理化指标和微生物菌群的关联性。高通量测序结果显示,从属水平上看,保宁醋中药醋曲的优势细菌菌属为链霉菌属(Streptomyces)、火山渣芽孢杆菌属(Scopulibacillus)、泛菌属(Pantoea)、糖多孢菌属(Saccharopolyspora)、葡萄球菌属(Staphylococcus)、克罗彭斯特菌属(Kroppenstedtia),优势真菌菌属为曲霉菌属(Aspergillus)、嗜热真菌属(Thermomyces)、根毛霉菌属(Rhizomucor)和毕赤酵母属(Hyphopichia)。4个季节成品曲的理化指标均存在显著性差异,水分含量在15%左右,高于行业标准;pH值在7.0左右;淀粉含量约70 g/100 g,其中夏季淀粉含量最高;还原糖含量在春季最高;春季的糖化力水平最高;冬季酯化力和液化力水平最高。微生物菌群中泛菌属、糖多孢菌、克罗彭斯特菌属和根毛霉属与醋曲的糖化力、液化力关系密切,而泛菌属、链霉菌属、根毛霉属和毕赤酵母属可增强醋曲的酯化力。根毛霉属和毕赤酵母属强相关。该文揭示了不同季节中药醋曲理化指标和微生物菌群的关联性,为提高中药醋曲的品质奠定了理论基础。In this study,high-throughput sequencing technology was used to investigate the correlation between the physicochemical indexes and microbiota of Baoning vinegar herb Daqu in different seasons.The results of high-throughput sequencing showed that the dominant bacterial genera of Daqu were Streptomyces,Scopulibacillus,Pantoea,Saccharopolyspora,Staphylococcus and Kroppenstedtia,the dominant fungal genera were Aspergillus,Thermomyces,Rhizomucor,and Hyphopichia.Significant differences were found in the physicochemical indexes of the matured Daqu in different seasons,with moisture content around 15%,higher than the industry standard;pH around 7.0;starch content around 70 g/100 g,with the highest starch content in summer;Reducing sugar content was highest in spring;Saccharification power levels was highest in spring;Esterification and liquefaction power levels were highest in winter.Among the microbial flora,Pantoea,Saccharopolyspora,Kroppenstedtia and Rhizomucor were closely related to the saccharification power and liquefaction power of vinegar Daqu,while Pantoea,Streptomyces,Rhizomucor and Hyphopichia could enhance its esterification power.Rhizomucor and Hyphopichia were strongly correlated.This experiment reveals the correlation between physicochemical indexes and microbiota of herb Daqu in different seasons,and lays a theoretical foundation for improving the quality of it.

关 键 词：保宁醋 中药醋曲 微生物菌群 理化性质 不同季节 

分 类 号：TS264.22[轻工技术与工程—发酵工程]