新建曲房春冬两季中高温大曲微生物群落结构的差异性  

Differences in Microbial Community Structure of Middle‐high Temperature Daqu in New Rooms of Daqu between Spring and Winter

作　　者：余苗 马叶胜 刘晓静 王冕 曹润洁 何宏魁 李静心 李安军 YU Miao;MA Yesheng;LIU Xiaojing;WANG Mian;CAO Runjie;HE Hongkui;LI Jingxin;LI Anjun(Anhui Risewell Technology Co.,Ltd.,Bozhou 236800,Anhui,China)

机构地区：[1]安徽瑞思威尔科技有限公司,安徽亳州236800

出　　处：《食品研究与开发》2025年第6期161-168,共8页Food Research and Development

摘　　要：大曲的培曲过程受季节的影响,不同季节的环境条件差异对大曲的质量存在一定影响。通过对新建曲房冬季和春季中高温大曲理化指标和微生物群落结构进行解析,发现新建曲房冬季和春季中高温大曲水分、酸度和发酵力存在显著差异(P<0.05),冬季和春季中高温大曲细菌群均以乳杆菌和克罗彭斯特菌属为主要优势菌群,真菌群均以复膜孢酵母属、伊萨酵母属和嗜热真菌属为主要优势菌群,冬季和春季大曲微生物群落组成较一致,但春季曲微生物群落分布更均衡。中高温大曲冗余分析结果表明,春季曲和冬季曲可以被很好地区分,且一半以上的优势微生物与春季曲、酸度、糖化力和发酵力呈正相关。The production of Daqu is influenced by seasons,and the quality of Daqu is influenced by the different weather and temperatures in different seasons.The physical and chemical indicators and microbial community structure of middle-high temperature Daqu in new rooms of Daqu were compared between winter and spring.The results showed that the moisture,acidity,and fermentation capacity of middle-high Temperature Daqu in new rooms of Daqu differed between winter and spring(P<0.05).Lactobacillus and Kroppenstedtia were the main dominant bacteria in both winter and spring,and Saccharomycopsis,Issatchenkia,and Thermoascus were the dominant fungi.The microbial community composition of Daqu was consistent between winter and spring,while it demonstrated more balanced distribution in spring.The redundancy analysis results of middle-high temperature Daqu indicated that spring and winter Daqu were well distinguished,and more than 50%of the dominant microorganisms were positively correlated with spring Daqu,acidity,saccharification power,and fermentation capacity.

关 键 词：中高温大曲 理化指标 微生物群落 季节 冗余分析 

分 类 号：TS2[轻工技术与工程—食品科学与工程]