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食品与发酵工业  2021, Vol. 47 Issue (15): 50-55    DOI: 10.13995/j.cnki.11-1802/ts.026190
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
不同强化方式对浓香型白酒大曲特性的影响
陈晓茹1, 黄钧1, 周荣清1*, 张宿义2, 董异2, 王超2, 王小军2, 吴重德1, 金垚1
1(四川大学 轻工科学与工程学院,四川 成都,610056)
2(四川省泸州市泸州老窖股份有限公司,四川 泸州,646000)
Effects of fortifying patterns on the characteristics of strong flavor type Daqu
CHEN Xiaoru1, HUANG Jun1, ZHOU Rongqing1*, ZHANG Suyi2, DONG Yi2, WANG Chao2, WANG Xiaojun2, WU Chongde1, JIN Yao1
1(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)
2(Sichuan LUZHOULAOJIAO Co.Ltd.,Luzhou 646000,China)
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摘要 应用多相检测技术研究了优质陈曲(简称S曲)和分离株(简称C曲)强化浓香型大曲代谢组分、微生物群落的异同。结果表明,强化方式显著影响大曲的理化性质、微生物群落多样性及挥发性组分。分离菌使大曲的细菌和真菌丰度及真菌多样性增高,细菌多样性和理化性质参数降低。吡嗪和醇类含量分别提高了5 074.49%和440.50%。陈曲则提高了细菌的丰富度和多样性,降低真菌的丰富度和多样性。酯、醇、酸和吡嗪等主要挥发性组分含量显著增加。陈曲强化大曲酯化力提高34.41%,并检出了石竹烯(209.06±15.07)μg/kg和杜香醇(183.88±15.07)μg/kg等独特成分。研究结果为大曲微生物群落及代谢组分的调控奠定了基础。
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陈晓茹
黄钧
周荣清
张宿义
董异
王超
王小军
吴重德
金垚
关键词:  强化大曲  生物扰动  冗余分析  微生物群落  风味成分    
Abstract: Similarities and differences of metabolic components and microbial communities in strong-flavor type Daqu that fortified by isolate culture and high quality Daqu powder, which were referred as C and S samples, were investigated by polyphasic examination approaches. The results indicated that there were significant differences of the microbial community diversity, physicochemical properties and volatiles between C and S samples. When fortified by isolate, the abundance of bacteria and fungi increased. The diversity of fungi increased, while bacteria and physicochemical indexes decreased. The content of pyrazines and alcohols were enhanced by 5 074.49% and 440.50%, respectively. Nevertheless, the richness and diversity of bacteria increased, while the fungi decreased in S samples. Besides, the contents of major volatiles, including esters, alcohols, acids and pyrazines were increased significantly. The esterification ability was enhanced by 34.41%, meanwhile, some unique components were only detected in S sample, such as caryophyllene (209.06±15.07) μg/kg and ledol (183.88±15.07) μg/kg. The results laid the foundation for the bioturbation effect of fortified Daqu on microbial communities and metabolic profiles.
Key words:  fortified Daqu    bioturbation    redundancy analysis    microbial communities    volatile component
收稿日期:  2020-11-16      修回日期:  2020-12-12           出版日期:  2021-08-15      发布日期:  2021-08-23      期的出版日期:  2021-08-15
基金资助: 四川省科技支撑计划项目(2015KJT022)
作者简介:  硕士研究生(周荣清教授为通讯作者,E-mail:zhourqing@scu.edu.cn)
引用本文:    
陈晓茹,黄钧,周荣清,等. 不同强化方式对浓香型白酒大曲特性的影响[J]. 食品与发酵工业, 2021, 47(15): 50-55.
CHEN Xiaoru,HUANG Jun,ZHOU Rongqing,et al. Effects of fortifying patterns on the characteristics of strong flavor type Daqu[J]. Food and Fermentation Industries, 2021, 47(15): 50-55.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026190  或          http://sf1970.cnif.cn/CN/Y2021/V47/I15/50
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