食品与发酵工业 >

2023 , Vol. 49 >Issue 8: 237 - 244

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032607

研究报告

场地异质性对中高温大曲微生物群落及品质影响的研究

  • 唐慧芳 ,
  • 黄钧 ,
  • 周荣清 ,
  • 秦辉 ,
  • 张宿义 ,
  • 董异 ,
  • 王超 ,
  • 王小军 ,
  • 母雨 ,
  • 潘强林
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  • 1(四川大学 轻工科学与工程学院,四川 成都,610065)
    2(国家固态酿造工程技术研究中心,四川 泸州,646699)
    3(四川省泸州市泸州老窖股份有限公司,四川 泸州,646699)
第一作者：硕士研究生(周荣清教授为通信作者,E-mail:zhourqing@scu.edu.cn)

收稿日期: 2022-06-08

  修回日期: 2022-06-30

  网络出版日期: 2023-05-16

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Effect of site heterogeneity on microbial community and quality of medium-high temperature Daqu

  • TANG Huifang ,
  • HUANG Jun ,
  • ZHOU Rongqing ,
  • QIN Hui ,
  • ZHANG Suyi ,
  • DONG Yi ,
  • WANG Chao ,
  • WANG Xiaojun ,
  • MU Yu ,
  • PAN Qianglin
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  • 1(College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China)
    2(National Engineering Research Center of Solid-state Brewing, Luzhou 646699, China)
    3(Luzhou Lao Jiao Co.Ltd., Luzhou 646699, China)

Received date: 2022-06-08

  Revised date: 2022-06-30

  Online published: 2023-05-16

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摘要

该研究以环境和生产方式差异显著的2个生产场地的大曲为对象,应用常规检测方法和高通量测序技术分别探讨了理化参数及群落结构的差异。结果表明,新场地的大曲水分含量略高于老场地,而后者的的酸度则明显高于前者。平面及空间位置异质性影响大曲的酸度、酶活力、群落结构,空间位置差异的影响大于平面位置。老场地大曲的淀粉水解酶及酯化酶的活力均高于新场地,且下层大曲的酶活力更高,其中老场地门位点下层大曲的糖化力、液化力、酯化力均最佳。老场地的大曲中优势菌包括Weissella、Staphylococcus、Rhizomucor和Rhizopus,新场地的大曲中的优势菌是Saccharopolyspora、Kroppenstedtia、Thermoactinomyces和Thermomyces。冗余分析(redundancy analysis, RDA)结果表明,Rhizopus和Rhizomucor的相对丰度与淀粉水解活力和酯化活力呈正相关,而Thermoactinomyces的相对丰度与酸度呈正相关。这些结果均表明场地异质性对大曲质量影响显著,同时,可通过控制门、窗打开程度来调节曲房通风,进而减缓大曲水分的散失,有利于大曲酶活力的提升。该研究为提升大曲的智能化生产奠定了重要基础。

关键词： 中高温大曲; 微生物群落; 空间特性; 冗余分析; 智能制造

本文引用格式

唐慧芳 , 黄钧 , 周荣清 , 秦辉 , 张宿义 , 董异 , 王超 , 王小军 , 母雨 , 潘强林 . 场地异质性对中高温大曲微生物群落及品质影响的研究[J]. 食品与发酵工业, 2023 , 49(8) : 237 -244 . DOI: 10.13995/j.cnki.11-1802/ts.032607

Abstract

The difference in physiochemical properties and microbial community in Daqu from different positions in Qu-fang were investigated by conventional detection methods and high-throughput sequencing. The results indicated that the moisture in Daqu originated from the new site was slightly higher than that manufactured in the old site, while the latter had higher acidity. The acidity, hydrolysis ability and microbial community were affected by the flat and spatial position of Qu-fang, and the effect of the latter was stronger than that of the former. The ability of starch hydrolyzing and esterifying in Daqu manufactured in the old site were higher than those of Daqu in the new site, and the Daqu located in the bottom layer has higher ability, and the liquefaction activity, saccharification activity and esterification activity of Daqu in the lower layer located nearby door of the old site were the best. Weissella, Staphylococcus, Rhizomucor, and Rhizopus dominated in the Daqu originated from the old site, while Saccharopolyspora, Kroppenstedtia, Thermoactinomyces, and Thermomyces dominated in the Daqu originated from the new site. The results of redundancy analysis indicated that the relative abundance of Rhizopus and Rhizomucor in Daqu was positively correlated with starch hydrolysis and esterification activities, while that of Thermoactinomyces was closely related to acidity. These results showed that the site heterogeneity has a significant impact on the quality of Daqu. At the same time, the ventilation of Qu-fang can be adjusted by controlling the opening of doors and windows, so as to avoid excessive release of moisture and improve the enzyme activity of Daqu. These results lay an important foundation for optimize intelligent production of Daqu.

Key words： medium-high temperature Daqu; microbial community; spatial properties; redundancy analysis; intelligent manufacturing

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