食品与发酵工业 >

2021 , Vol. 47 >Issue 20: 22 - 29

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026854

研究报告

小麦原料微生物组成对高温大曲风味的影响

  • 黄瑜 ,
  • 杨帆 ,
  • 李江华 ,
  • 杨玉波 ,
  • 堵国成 ,
  • 王莉 ,
  • 刘延峰
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  • 1(江南大学 生物工程学院,工业生物技术教育部重点实验室,江苏 无锡,214122)
    2(贵州茅台酒股份有限公司,贵州 仁怀,564501)
    3(江南大学,未来食品科学中心,江苏 无锡,214122)
    4(贵州茅台酒厂(集团)有限责任公司,贵州 仁怀,564501)
硕士研究生(李江华教授和王莉总工程师为共同通讯作者,E-mail:lijianghua@jiangnan.edu.cn;18685649695@126.com)

收稿日期: 2021-01-22

  修回日期: 2021-03-10

  网络出版日期: 2021-11-18

基金资助

国家重点研发计划项目(2018YFA0900300);江苏省重点研发计划项目(BE2019628)

收起

Effect of microbial composition in wheat raw material on the flavor of high-temperature Daqu

  • HUANG Yu ,
  • YANG Fan ,
  • LI Jianghua ,
  • YANG Yubo ,
  • DU Guocheng ,
  • WANG Li ,
  • LIU Yanfeng
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  • 1(Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)
    2(Kweichow Moutai Distillery Co. Ltd., Renhuai 564501, China)
    3(Science Center for Future Foods, Jiangnan University, Wuxi 214122, China)
    4(Kweichow Moutai Group, Renhuai 564501, China)

Received date: 2021-01-22

  Revised date: 2021-03-10

  Online published: 2021-11-18

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摘要

大曲在中国白酒酿造过程中起着至关重要的作用,经未灭菌的原料固态发酵而成。为了探究不同产地小麦原料微生物组成对大曲风味的影响,为制曲原料的选择提供参考建议。通过细菌16S rDNA全长区和真菌ITS区测序,揭示了来自贵州等不同地区的21个小麦样品的微生物群落结构。小麦样品微生物区系聚类分析表明不同产地小麦样品微生物组成存在差异。模拟固态发酵制备大曲,利用顶空固相微萃取结合GC-MS分析大曲的风味物质。结果表明,小麦原料优势细菌属包括泛菌属(Pantoea)、假单胞菌属(Pseudomonas)和Massilia;优势真菌属为链格孢属(Alternaria)、Epicoccum和枝孢属(Cladosporium)。模拟大曲以四甲基吡嗪和2,3-丁二醇为主要的风味物质,小麦样品微生物组成与大曲风味物质组成有密切的相关性。该研究可指导制曲小麦原料的选择以保持风味的一致性,对探究小麦原料微生物与大曲风味之间的关系和规律有重要参考价值。

关键词： 酱香型高温大曲; 小麦微生物; 高通量测序; 大曲风味物质

本文引用格式

黄瑜 , 杨帆 , 李江华 , 杨玉波 , 堵国成 , 王莉 , 刘延峰 . 小麦原料微生物组成对高温大曲风味的影响[J]. 食品与发酵工业, 2021 , 47(20) : 22 -29 . DOI: 10.13995/j.cnki.11-1802/ts.026854

Abstract

Daqu plays a vital role in the brewing of Chinese Baijiu and is made from unsterilized raw materials, primarily wheat. To understand the effect of microbial composition on the flavor compounds of Daqu and guide the selection of raw materials for Daqu-making, we investigated the differences in microbial community of 21 wheat samples from different areas of five provinces in China using 16S rDNA full-length sequencing and internal transcribed spacer sequencing. The cluster analysis of the microbial flora of wheat samples showed that there were differences in the microbial composition of wheat samples from different producing areas. Then Daqu was prepared by simulated solid-state fermentation, and the flavor substances of Daqu were analyzed by HS-SPME-GC-MS. The results showed that the dominant bacteria were Pantoea, Pseudomonas and Massilia, and the dominant fungi were Alternaria, Epicoccum and Cladosporium. Tetramethylpyrazine and 2,3-butanediol were the main flavor compounds in simulated Daqu. The microbial composition of wheat samples was closely related to the flavor composition of Daqu. This study may of value for guiding wheat selection for Daqu preparation to maintain the consistency of flavor compound composition, and exploring the relationship and regularity between wheat raw material microorganisms and Daqu flavor.

Key words： high-temperature Daqu; wheat microbiome; high-throughput sequencing; flavor compounds

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