该研究以不同高温大曲样品为研究对象,采用顶空固相微萃取结合气相色谱质谱联用技术(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)及高通量测序技术探究火山渣芽孢杆菌属(Scopulibacillus)与大曲风味的关联程度。结果表明:随大曲颜色的加深,Scopulibacillus丰度明显增多,Scopulibacillus与6种风味化合物呈显著正相关。从黑曲中分离得到一株纯种大曲岩石芽孢杆菌Scopulibacillus daqui LBM32026,分析菌株在不同温度下的生长特性和风味代谢情况。发现其在50 ℃和60 ℃条件下生长较为迅速,在30 ℃和40 ℃条件下生长速度变慢甚至出现抑制生长的现象。在单菌固态发酵中共检测出挥发性化合物40种,包括8种醇类、2种酯类、3种酸类、8种含氮类、7种芳香族、4种酚类、5种醛类、1种酮类、1种内酯类和1种其他类化合物。该研究有助于高温大曲中嗜热微生物的研究,并为其日后在制曲工艺中的生产应用提供理论依据。
The headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS) and high-throughput sequencing were used to investigate the relationship between Scopulibacillus and Daqu flavor. The results showed that the abundance of Scopulibacillus increased significantly with the deepening color of Daqu, and Scopulibacillus had a significantly positive correlation with six flavor compounds. A pure strain of Scopulibacillus daqui LBM32026 was isolated from the black Daqu, and the growth characteristics and flavor metabolism of the strain were analyzed at different temperatures. It was found that it grew rapidly at 50 and 60 ℃, but grew slowly or even inhibited at 30 ℃ and 40 ℃. A total of 40 volatile compounds, including 8 alcohols, 2 esters, 3 acids, 8 nitrogenous, 7 aromatics, 4 phenols, 5 aldehydes, 1 ketone, 1 lactone and 1 other compound, were detected in the solid-state fermentation of monobacteria. This research contributes to the study of thermophilic microorganisms in high-temperature Daqu and provides a theoretical basis for their future production application in the Daqu production process.
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