食品与发酵工业 >

2024 , Vol. 50 >Issue 15: 56 - 62

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037170

研究报告

高温大曲真菌群落结构及其感官特性解析

  • 王玉荣 ,
  • 侯强川 ,
  • 田龙新 ,
  • 张振东 ,
  • 黄利科 ,
  • 孔金钊 ,
  • 郝光飞 ,
  • 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(襄阳市酱香型白酒固态发酵企校联合创新中心,湖北 襄阳,441053)
    3(酱香型白酒固态发酵襄阳市重点实验室,湖北 襄阳,441053)
    4(邯郸永不分梨酒业股份有限公司 技术中心,河北 临漳,056600)
    5(邯郸市白酒酿造生产工程研究中心,河北 临漳,056600)
    6(河北工程大学 生命科学与食品工程学院,河北 邯郸,056038)
第一作者：博士,讲师(郭壮教授为通信作者,E-mail:guozhuang1984@163.com)

收稿日期: 2023-08-26

  修回日期: 2023-09-13

  网络出版日期: 2024-08-21

基金资助

湖北省自然科学基金计划青年项目(2023AFB288);邯郸市科学技术研究与发展计划项目(21212906064);湖北文理学院教师科研能力培育基金“科技创新团队”项目(2020kypytd009)

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Analysis of the fungal communities and sensory characteristics of high-temperature Daqu

  • WANG Yurong ,
  • HOU Qiangchuan ,
  • TIAN Longxin ,
  • ZHANG Zhendong ,
  • HUANG Like ,
  • KONG Jinzhao HAO Guangfei ,
  • 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 Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang 441053, China)
    3(Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu, Xiangyang 441053, China)
    4(Technical Center, Handan Yongfenli Liquor Industry Co., Ltd, Linzhang 056600, China)
    5(Handan Baijiu Brewing and Production Engineering Research Center, Linzhang 056600, China)
    6(College of Life Science and Food Engineering, Hebei University of Engineering, Handan 056038, China)

Received date: 2023-08-26

  Revised date: 2023-09-13

  Online published: 2024-08-21

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摘要

该研究采用MiSeq高通量测序、电子鼻和电子舌技术对白色和黑色高温大曲的真菌群落结构、风味和滋味品质进行了差异性解析,同时对其微生物群落与风味和滋味指标的相关性进行了分析。测序结果表明,在白色高温大曲中Pichia的平均相对含量显著偏高(P<0.05),Monascus的平均相对含量显著偏低(P<0.05),平均相对含量分别为49.62%和0.32%,而在黑色高温大曲中平均相对含量分别为23.17%和7.50%。此外,坐标分析、聚类分析和正交偏最小二乘判别分析等多元分析表明2 种类型高温大曲的微生物类群存在明显差异。线性判别分析效应量(linear discriminant analysis effect size,LEfSe)分析发现,Pichia和Monascus可分别作为白色和黑色高温大曲的生物标志物。电子鼻结果显示,白色高温大曲中的烷烃类物质响应值显著高于黑色高温大曲(P<0.05)。电子舌结果显示,相较于黑色高温大曲,白色高温大曲的鲜味、丰度和咸味显著偏高(P<0.05),而酸味显著偏低(P<0.05)。相关性分析发现,高温大曲优势真菌属与滋味指标之间存在显著相关性(P<0.05),而与风味指标之间的相关性不显著(P>0.05)。由此可见,白色和黑色高温大曲的真菌类群和品质指标均存在明显差异,且高温大曲真菌类群与感官指标之间具有一定相关性。

关键词： 高温大曲; 高通量测序; 真菌群落结构; 相关性

本文引用格式

王玉荣 , 侯强川 , 田龙新 , 张振东 , 黄利科 , 孔金钊 , 郝光飞 , 郭壮 . 高温大曲真菌群落结构及其感官特性解析[J]. 食品与发酵工业, 2024 , 50(15) : 56 -62 . DOI: 10.13995/j.cnki.11-1802/ts.037170

Abstract

In this study, MiSeq high-throughput sequencing, electronic nose, and electronic tongue technology were used to analyze the differences in fungal community structure, flavor, and taste quality between white and black high-temperature Daqu, at the same time, the correlation between its microbial community and flavor and taste indicators was analyzed.The sequencing results showed that the average relative content of Pichia was significantly higher in white high-temperature Daqu (P<0.05), while the average relative content of Monascus was significantly lower (P<0.05), with an average relative content of 49.62% and 0.32%, respectively, compared to 23.17% and 7.50%, respectively, in the black high-temperature Daqu.In addition, multivariate analysis such as principal component analysis, cluster analysis, and orthogonal partial least squares discriminant analysis showed there was a significant difference in the microbial community between the two types of high-temperature Daqu.LEfSe analysis showed that Pichia and Monascus could be used as biomarkers for white and black high-temperature Daqu, respectively.The electronic nose results showed that the response values of alkanes in white high-temperature Daqu was significantly higher than those in black high-temperature Daqu (P<0.05).The electronic tongue results showed that compared to black high-temperature Daqu, white high-temperature Daqu had significantly higher umami, richness, and saltiness (P<0.05), while the sourness was significantly lower (P<0.05).Correlation analysis found that there was a significant correlation between the microbial community of high-temperature Daqu and taste indicators (P<0.05), while the correlation with flavor indicators was not significant (P>0.05).It can be seen that there were significant differences in fungal groups and quality indicators between white and black high-temperature Daqu, and there was a certain correlation between high-temperature Daqu fungal groups and sensory indicators.

Key words： high-temperature Daqu; Illumina MiSeq high-throughput sequencing; fungal community structure; correlation

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