食品与发酵工业 >

2024 , Vol. 50 >Issue 19: 117 - 126

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037796

研究报告

邛崃产区中高温大曲性能及微生物动态变化研究

  • 林涵瑞 ,
  • 刘林培 ,
  • 黄蜀生 ,
  • 王峰 ,
  • 唐文博 ,
  • 陈勇 ,
  • 王轩 ,
  • 吴波 ,
  • 谢鸿观 ,
  • 何明雄
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  • 1(成都理工大学 生态环境学院,四川 成都,610059)
    2(生物质能技术研究中心,农业农村部农村可再生能源开发利用重点实验室,农业农村部成都沼气科学研究所,四川 成都,610041)
    3(四川省文君井酒业集团有限公司,四川 邛崃,611500)
    4(泸州老窖股份有限公司,四川 泸州,646000)
第一作者:硕士研究生(何明雄研究员为通信作者,E-mail:hemingxiong@caas.cn)

收稿日期: 2023-10-30

  修回日期: 2023-11-14

  网络出版日期: 2024-10-29

基金资助

四川省重点研发计划项目(2023YFN0025);中国农业科学院农业科技创新工程项目(CAAS-ASTIP-2016-BIOMA);中央级公益性科研院所基本科研业务费专项(1610012021001_03202)

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Performance and microbial dynamics of strong-flavor Daqu in Qionglai production area

  • LIN Hanrui ,
  • LIU Linpei ,
  • HUANG Shusheng ,
  • WANG Feng ,
  • TANG Wenbo ,
  • CHEN Yong ,
  • WANG Xuan ,
  • WU Bo ,
  • XIE Hongguan ,
  • HE Mingxiong
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  • 1(College of Ecology and Environment, Chengdu University of Technology, Chengdu 610059, China)
    2(Biomass Energy Technology Research Centre, Key Laboratory of Development and Application of Rural Renewable Energy (Ministry of Agriculture and Rural Affairs), Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, China)
    3(Sichuan Wenjunjing Distillery Co.Ltd., Qionglai 611500, China)
    4(Luzhou Lao Jiao Co.Ltd., Luzhou 646000, China)

Received date: 2023-10-30

  Revised date: 2023-11-14

  Online published: 2024-10-29

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摘要

大曲被誉为“酒之骨”,其品质对于白酒发酵至关重要。通过Illumina高通量测序分析邛崃产区中高温大曲微生物结构的组成以及变化规律;利用顶空固相微萃取-气相色谱-质谱联用技术研究了挥发性风味物质成分;使用冗余分析与热图分析,将微生物群落结合大曲理化性质与挥发性物质综合分析其相关性。结果表明,大曲在制备过程中,性能与储存时间基本呈负相关。入库后风味物质含量与储存时间基本呈正相关。酯类与醇类是挥发性物质的主要成分,酯类以十六烷酸甲酯、9-十八碳烯酸甲酯、9,12-十八碳二烯酸甲酯为主,醇类物质基本以苯乙醇为主。优势细菌属为Staphylococcus、Escherichia-Shigella和Pediococcus。真菌分别以Thermoascus、Aspergillus和Pichia为优势真菌属。相关性分析显示,细菌优势菌属Pseudomonas与酯化力呈正相关,与十五烷酸甲酯的含量具有显著性正相关(P＜0.05),真菌优势菌属Archaeorhizomyces与酯化力呈负相关,与苯乙醇的含量极显著性负相关(P＜0.01)。结果显示,大曲的性能及挥发性物质与微生物结构的动态变化显著相关。文章研究了邛崃产区中高温大曲制备过程中的性能及微生物动态变化,为邛崃产区中高温大曲的品控提供一定的理论依据。

关键词： 邛崃产区; 中高温大曲; 性能品质; 微生物群落; 挥发性物质

本文引用格式

林涵瑞 , 刘林培 , 黄蜀生 , 王峰 , 唐文博 , 陈勇 , 王轩 , 吴波 , 谢鸿观 , 何明雄 . 邛崃产区中高温大曲性能及微生物动态变化研究[J]. 食品与发酵工业, 2024 , 50(19) : 117 -126 . DOI: 10.13995/j.cnki.11-1802/ts.037796

Abstract

Daqu is known as the “bone of liquor” and its quality is very important for liquor fermentation.Illumina high-throughput sequencing was used to analyze the composition and change rule of the strong-flavor Daqu microbial structure in Qionglai producing area.The volatile flavor compounds were studied by headspace solid phase microextraction gas chromatography-mass spectrometry.Redundancy analysis and Heatmap correlation analysis were used to comprehensively analyze the correlation of microbial communities with the physicochemical properties of Daqu and volatile substances.The results showed that the properties of Daqu were negatively correlated with the storage time during preparation.The content of flavor substance was positively correlated with the storage time.Esters and alcohols are the main components of volatile substances.Esters are mainly methyl cetanoate, methyl 9-octadecanodienoate, methyl 9, 12-octadecanodienoate, and alcohols are mainly phenyl ethanol.The dominant bacterial genus were Staphylococcus, Escherichia-Shigella and Pediococcus. Thermoascus, Aspergillus and Pichia were the dominant fungi, respectively.Correlation analysis showed that the dominant bacterium Pseudomonas had a positive correlation with esterification power and a significant positive correlation with the content of methyl pentadecanoate (P<0.05), while the dominant fungi Archaeorhizomyces had a negative correlation with esterification power and an extremely significant negative correlation with the content of phenyl ethanol (P<0.01).The results showed that the properties and volatile substances of Daqu were significantly correlated with the dynamic changes of microbial structure.It studied the properties and dynamic changes of microorganisms in the preparation process of strong-flavor Daqu in Qionglai producing area, which provided certain theoretical basis for quality control of strong-flavor Daqu in Qionglai producing area.

Key words： Qionglai production area; strong-flavor Daqu; physical and chemical properties; microorganisms; flavor substances

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