大曲微生物群落结构及其风味组分相关性研究  

Correlation Analysis of Microbial Community Structure and Flavor Components of Medium/High-Temperature Daqu

作　　者：王秀秀 吕志远 刘玉涛 张梦梦 张晨曦 邱振清 章成真 汪俊卿[1,2] WANG Xiuxiu;LÜZhiyuan;LIU Yutao;ZHANG Mengmeng;ZHANG Chenxi;QIU Zhenqing;ZHANG Chengzhen;WANG Junqing(State Key Laboratory of Biobased Material and Green Papermaking,Qilu University of Technology(Shandong Academy of Sciences),Jinan,Shandong 250353;Bio-engineering Institute,Qilu University of Technology(Shandong Academy of Sciences),Jinan,Shandong 250353;Department of Technology and Quality,Jinan Baotuquan Distillery Co.Ltd.,Jinan,Shandong 250115,China)

机构地区：[1]齐鲁工业大学(山东省科学院)生物基材料与绿色造纸国家重点实验室,山东济南250353 [2]齐鲁工业大学(山东省科学院)生物工程学部,山东济南250353 [3]济南趵突泉酿酒有限责任公司技术质量部,山东济南250115

出　　处：《酿酒科技》2025年第2期31-38,共8页Liquor-Making Science & Technology

基　　金：山东省重点研发计划(重大科技创新工程)(No.2022CXGC020206);齐鲁工业大学(山东省科学院)科教产重大创新专项(2022JBZ01-06)。

摘　　要：为探讨中高温大曲主要微生物与挥发性风味物质的相关性,进一步明确大曲对白酒酿造过程的重要意义,本研究利用高通量测序技术、顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)技术分析了不同时期中高温大曲微生物群落结构组成及挥发性风味物质的动态变化,并用Spearman相关系数探究了微生物与挥发性风味物质间的相关性。结果表明,从4个大曲样品中共检出3个优势细菌门和17个优势细菌属,3个优势真菌门和11个优势真菌属,不同时期大曲样品共有优势细菌属为明串珠菌属(Leuconostoc)、魏斯氏菌属(Weissella)、葡萄球菌属(Staphylococcus)、芽孢杆菌属(Bacillus)等,共有优势真菌属为毛霉属(Rhizomucor)、假丝酵母属(Candida);从4个大曲样品中共检出醇类、酸类、醛酮类、吡嗪类、酯类、芳香类、萜烯类等56种挥发性风味物质;相关性结果表明,Fructilactobacillus、假单胞菌属(Pseudomonas)、不动杆菌属(Acinetobacter)与糠醛、2-吡咯甲醛等醛酮类呈极显著正相关,芽孢杆菌属与吡嗪类呈极显著相关(P<0.01),假丝酵母属、根霉属(Rhizopus)和毕赤酵母属(Pichia)分别与芳香类、醇类和酯类呈显著性相关(P<0.05)。In order to investigate the correlation between the main microorganisms and the volatile flavor substances in the medium/high-temperature Daqu,in this study,high-throughput sequencing technology and headspace solid phase microextraction gas chromatography-mass spectrometry(HSSPME-GC-MS)were used to analyze the dynamic changes of microbial community structure and volatile flavor substances in the medium/high-temperature Daqu at different fermentation stages,and Spearman correlation coefficient was used to explore the correlation between microorganisms and volatile flavor substances.The results showed that 3 dominant bacteria phyla and 18 dominant bacteria genera,and 3 dominant fungi phyla and 11 dominant fungi genera were detected in the 4 Daqu samples.The common dominant bacteria genera in the samples were Leuconostoc,Weissella,Staphylococcus,Bacillus,etc.The common dominant fungi genera were Rhizomucor and Candida.A total of 56 volatile flavor substances such were detected in the 4 Daqu samples,including alcohols,acids,aldehydes and ketones,pyrazines,esters,aromatics and terpenes.The correlation analysis results showed that Fructilactobacillus,Pseudomonas and Acinetobacter were extremely significantly positively correlated with furfural,2-pyrrolidine and other aldehydes and ketones;Bacillus was extremely significantly correlated with pyrazines(P<0.01);Candida,Rhizopus and Pichia was significantly correlated with aromatics,alcohols and esters,respectively(P<0.05).

关 键 词：中高温大曲 微生物多样性 风味物质 相关性 

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]