食品与发酵工业 >

2023 , Vol. 49 >Issue 14: 229 - 234

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033531

研究报告

低温大曲真菌菌群结构解析及其风味品质评价

  • 王玉荣 ,
  • 葛东颖 ,
  • 蔡文超 ,
  • 刘忠军 ,
  • 宋子赟 ,
  • 郭千璋 ,
  • 郭壮
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  • 1(湖北文理学院,湖北省食品配料工程技术研究中心,湖北 襄阳,441053)
    2(襄阳市酿酒生物技术与应用企校联合创新中心,湖北 襄阳,441053)
    3(清香型白酒生物技术襄阳市重点实验室,湖北 襄阳,441053)
    4(山西老雄山酒业有限公司,山西 长治,047100)
博士,讲师(郭壮教授为通信作者,E-mail:guozhuang1984@163.com)

收稿日期: 2022-09-03

  修回日期: 2022-09-21

  网络出版日期: 2023-08-30

基金资助

襄阳市重大科技计划项目(2020AAS002141);湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009);湖北文理学院科研启动基金(kyqdf2021014)

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Analysis of fungal flora structure and evaluation of flavor quality of low-temperature Daqu

  • WANG Yurong ,
  • GE Dongying ,
  • CAI Wenchao ,
  • LIU Zhongjun ,
  • SONG Ziyun ,
  • GUO Qianzhang ,
  • GUO Zhuang
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  • 1(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China)
    2(Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang 441053, China)
    3(Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang 441053, China)
    4(Shanxi Laoxiongshan Wine Industry Co.Ltd., Changzhi 047100, China)

Received date: 2022-09-03

  Revised date: 2022-09-21

  Online published: 2023-08-30

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摘要

该研究首先使用高通量测序技术解析长治地区低温大曲中真菌的菌群结构,继而使用电子鼻评价大曲的风味品质,最后对真菌菌群与风味品质进行了关联性分析。通过高通量测序可知,在所有大曲样品中均存在且平均相对含量大于1.0%的真菌属有根霉属(Rhizopus)、曲霉属(Aspergillus)、双足囊菌属(Dipodascus)、丝毕赤酵母属(Hyphopichia)、梗霉属(Lichtheimia)、根毛霉属(Rhizomucor)和复膜孢酵母属(Saccharomycopsis)。通过电子鼻检测可知,低温大曲中主要的挥发性物质主要为有机硫化物、萜类物质和乙醇。通过相关性分析可知,在真菌属之间,Lichtheimia与Rhizomucor、Hyphopichia与Saccharomycopsis均呈显著正相关(P<0.05);在真菌属与风味品质之间,Rhizomucor与有机硫化物呈显著正相关(P<0.05),Lichtheimia与芳香类物质呈显著正相关(P<0.05)。由此可见,长治地区低温大曲中含有丰富的真菌类群,并且真菌属与风味品质存在一定的关联性。

关键词： 低温大曲; 高通量测序; 真菌; 菌群结构; 电子鼻

本文引用格式

王玉荣 , 葛东颖 , 蔡文超 , 刘忠军 , 宋子赟 , 郭千璋 , 郭壮 . 低温大曲真菌菌群结构解析及其风味品质评价[J]. 食品与发酵工业, 2023 , 49(14) : 229 -234 . DOI: 10.13995/j.cnki.11-1802/ts.033531

Abstract

In this study, the fungal flora structure of low-temperature Daqu in Changzhi area was firstly analyzed by high-throughput sequencing technology, and then the flavor quality was evaluated by electronic nose, finally, the correlation between fungal flora and flavor quality was analyzed. High-throughput sequencing showed that the fungal genera present in all samples with an average relative content greater than 1.0% were Rhizopus, Aspergillus, Dipodascus, Hyphopichia, Lichtheimia, Rhizomucor, and Saccharomycopsis. It was found by electronic nose detection that the volatile substances in low-temperature Daqu were mainly organic sulfides, terpenoids, and ethanol. The correlation analysis showed that Lichtheimia was significantly positively correlated with Rhizomucor (P<0.05) and Hyphopichia was significantly positively correlated with Saccharomycopsis (P<0.05). As for fungal genera and flavor quality, Rhizomucor showed a significant positive correlation with organic sulfide (P<0.05), and Lichtheimia showed a significant positive correlation with aromatic substances (P<0.05). Thus, it can be seen that low-temperature Daqu in Changzhi area was rich in fungal taxa and there was a correlation between fungal genera and flavor quality.

Key words： low-temperature Daqu; high throughput sequencing; fungi; flora structure; electronic nose

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