食品与发酵工业 >

2021 , Vol. 47 >Issue 22: 35 - 41

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027425

研究报告

多组学解析酱香型大曲风味物质的形成

  • 柳习月 ,
  • 朱琪 ,
  • 杨帆 ,
  • 张娟 ,
  • 张巧玲 ,
  • 李江华 ,
  • 王莉
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  • 1(江南大学,工业生物技术教育部重点实验室,江苏 无锡,214122)
    2(江南大学,未来食品科学中心,江苏 无锡,214122)
    3(江南大学 生物工程学院,江苏 无锡,214122)
    4(贵州茅台酒股份有限公司,贵州 仁怀,564501)
柳习月(硕士研究生)和朱琪(博士研究生)为共同第一作者(张娟教授和王莉研究员为共同通讯作者,E-mail:zhangj@jiangnan.edu.cn;18685649695@126.com)

收稿日期: 2021-03-24

  修回日期: 2021-04-06

  网络出版日期: 2021-12-16

基金资助

国家重点研发计划项目(2019YFC1605800)

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Multi-omics reveal the formation of flavor compounds in sauce-flavor Daqu

  • LIU Xiyue ,
  • ZHU Qi ,
  • YANG Fan ,
  • ZHANG Juan ,
  • ZHANG Qiaoling ,
  • LI Jianghua ,
  • WANG Li
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  • 1(Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China)
    2(Science Center for Future Foods, Jiangnan University, Wuxi 214122, China)
    3(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    4(Kweichow Moutai Co.Ltd., Renhuai 564501, China)

Received date: 2021-03-24

  Revised date: 2021-04-06

  Online published: 2021-12-16

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摘要

酱香型大曲是白酒发酵力和风味物质的源头,对白酒风味的形成具有重要意义。用于酱香型白酒发酵的大曲是白曲、黄曲和黑曲3种不同类型大曲经贮存后的混合物,解析不同曲种菌群结构以及代谢产物对于保障大曲稳定性、提高白酒品质有重要意义。目前对于不同曲种的研究主要集中于微生物群落结构的比较,而对风味物质差异及其形成原因的研究还非常有限。为解析不同曲种代谢物的差异及其成因,该研究利用多组学技术揭示了不同曲种的的风味代谢物差异以及菌群结构,并利用冗余分析研究了不同曲种风味代谢物差异的生物学因素。结果表明,不同曲种间菌群结构以及代谢物差异显著,不同曲种中微生物、酶和代谢产物之间存在相关性。其中芽孢杆菌与糖化酶、蛋白酶和四甲基吡嗪呈正相关。糖化酶和蛋白酶可视作微生物合成四甲基吡嗪的重要驱动因素。研究为进一步探索白酒中的风味物质和改进酿造工艺有一定的贡献。

关键词： 酱香型大曲; 微生物群落; 四甲基吡嗪; 糖化酶; 蛋白酶; 芽孢杆菌

本文引用格式

柳习月 , 朱琪 , 杨帆 , 张娟 , 张巧玲 , 李江华 , 王莉 . 多组学解析酱香型大曲风味物质的形成[J]. 食品与发酵工业, 2021 , 47(22) : 35 -41 . DOI: 10.13995/j.cnki.11-1802/ts.027425

Abstract

Sauce-flavor Daqu, a mixture of three types of semi-mature Daqu called white Daqu (WQ), yellow Daqu (YQ) and black Daqu (BQ), is the source of fermenting power and flavor substances in Baijiu fermentation. The stability of the output in the three kinds of Daqu is pivotal to the continuity of Baijiu quality. Therefore, it is essential to comprehensively investigate the microbiome and metabolites of the three types of Daqu. Current researches on different kinds of Daqu mainly focused on the structure of microorganisms, but the research on the difference of flavor substances and their formation reasons is still very limited. In order to analyze the differences in the metabolites of different Daqu and their causes, this study used multi-omics techniques to reveal the differences of flavor and microbiome structure. And redundancy analysis was used to study the biological factors which can lead to the differences in flavor metabolites of different Daqu. There were significant differences in the microbial community structure and metabolites between different kinds of Daqu, and there were correlations between microorganisms, enzymes and metabolites. Bacillus was positively correlated with glucoamylase, proteases and tetramethylpyrazine. Glucoamylase and proteases could be used as an important driving factor for the microbial synthesis of tetramethylpyrazine. This research has a certain contribution to the further exploration of flavor substances in Baijiu and the improvement of brewing technology.

Key words： sauce-flavor Daqu; microbial community; tetramethylpyrazine; glucoamylase; protease; Bacillus

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