食品与发酵工业 >

2025 , Vol. 51 >Issue 2: 275 - 284

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038987

研究报告

红曲霉对高温大曲的扰动及制曲工艺探究

  • 张柱 ,
  • 黄钧 ,
  • 周荣清 ,
  • 张宿义 ,
  • 秦辉 ,
  • 董异 ,
  • 王超 ,
  • 王小军 ,
  • 雷梓伦 ,
  • 唐秋香 ,
  • 万营东 ,
  • 张毅
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  • 1(四川大学 轻工科学与工程学院,四川 成都,610056)
    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: 2024-02-27

  修回日期: 2024-03-30

  网络出版日期: 2025-02-14

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Exploration of Monascus disturbance on high-temperature Daqu and their manufacturing process

  • ZHANG Zhu ,
  • HUANG Jun ,
  • ZHOU Rongqing ,
  • ZHANG Suyi ,
  • QIN Hui ,
  • DONG Yi ,
  • WANG Chao ,
  • WANG Xiaojun ,
  • LEI Zilun ,
  • TANG Qiuxiang ,
  • WAN Yingdong ,
  • ZHANG Yi
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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: 2024-02-27

  Revised date: 2024-03-30

  Online published: 2025-02-14

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摘要

以高温大曲为对象,应用多种检测技术探讨了传统(T)与架式(J)工艺及Monascus分离株间扰动对高温大曲理化性质和代谢组分贡献的差异。结果表明,架式工艺提高了发酵力及醇类的丰富度和含量,降低了酯化力,分离株扰动提高了曲的总挥发性和酯类成分的含量,改变了组成轮廓。其贡献特点因发酵方式而异,扰动显著提高了传统工艺曲的理化性质和代谢组分的含量,且H26使四甲基吡嗪的含量高达0.38 mg/kg。分离株增大了曲中Saccharopolyspora及Bacillus和Thermoactinomyces等功能菌的丰度。探讨功能菌与理化性质和代谢成分相关性的结果表明,细菌与挥发性成分主要是负相关的,而Kroppenstedtia、Thermoactinomyces等5个属与多种非挥发组分正相关。应用KEGG注释酶的表达解析了代谢途径的特征,架式工艺曲的代谢途径中EC:2.6.1.1的丰度高表达提高了苯乙醇的含量,传统工艺曲则是相关代谢途径中EC:1.4.1.3及EC:1.4.1.4和EC:6.3.4.14的高丰度表达,提高了四甲基吡嗪和酯类组分的含量。由此可见,发酵方式和酱香型大曲内源性分离株的专一性显著影响扰动作用的特点。研究结果为构建目标代谢的生物扰动技术具有重要的借鉴作用。

关键词： 高温大曲; 分离株扰动; 代谢组分; 传统工艺; 架式工艺; 相关性; 代谢途径

本文引用格式

张柱 , 黄钧 , 周荣清 , 张宿义 , 秦辉 , 董异 , 王超 , 王小军 , 雷梓伦 , 唐秋香 , 万营东 , 张毅 . 红曲霉对高温大曲的扰动及制曲工艺探究[J]. 食品与发酵工业, 2025 , 51(2) : 275 -284 . DOI: 10.13995/j.cnki.11-1802/ts.038987

Abstract

This study concentrated high-temperature Daqu, examining the distinctions in physicochemical properties and metabolic components between conventional (T) and shelf (J) fermentation pattern, as well as the effect of Monascus strains disturbance by using the multiphase detection techniques.The finding revealed that the J patterns enhanced fermenting power and the richness and content of alcohols, while reducing esterification capability.Disturbances from Monascus strain increased the levels of total volatile and ester components in Daqu, modifying the composition profile.The impact of the fermentation pattern on contribution characteristics varied, with disturbance notably improving the physicochemical properties and metabolic component contents in the T pattern.Specifically, strain H26 was identified as contributing significantly to the tetramethyl pyrazine content, reaching as high as 0.38 mg/kg.The isolated strains enhanced the presence of functional microorganism such as Saccharopolyspora, Bacillus, and Thermoactinomyces in Daqu.Investigation into the relationship between functional microorganism and the physicochemical properties and metabolic components indicated that bacteria generally had a negative correlations with volatile components, whereas genera like Kroppenstedtia and Thermoactinomyces showed positive correlation with various non-volatile components.Enzyme expression analysis annotated using KEGG highlighted metabolic pathway characteristics, with EC:2.6.1.1 being highly expressed in the J pattern, contributing to an increase phenylethyl alcohol content. Conversely, the T pattern exhibited high expression of EC:1.4.1.3, EC:1.4.1.4, and EC:6.3.4.14 in related metabolic pathways, enhancing the content of tetramethyl pyrazine and ester components.Therefore, choice of the fermentation pattern and the specific Monascus strains significantly affect disturbance characteristics.These results offer crucial insight the application of biological disturbance technology for the targeted construction of metabolites.

Key words： high-temperature Daqu; strains disturbance; metabolic components; traditional fermentation pattern; shelf fermentation pattern; correlation; metabolic pathway

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