食品与发酵工业 >

2025 , Vol. 51 >Issue 7: 105 - 114

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039154

研究报告

不同堆积发酵方式高温大曲理化指标及微生物关联性研究

  • 李声睿 ,
  • 张立强 ,
  • 魏阳 ,
  • 冉茂芳 ,
  • 涂荣坤 ,
  • 杨平 ,
  • 沈才洪 ,
  • 王松涛 ,
  • 明红梅 ,
  • 倪斌
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  • 1(四川轻化工大学 生物工程学院,四川 宜宾,644000)
    2(泸州品创科技有限公司,四川 泸州,646000)
    3(国家固态酿造工程技术研究中心,四川 泸州,646000)
第一作者:硕士研究生(倪斌教授为通信作者,E-mail:nibin@lzlj.com)

收稿日期: 2024-03-08

  修回日期: 2024-03-28

  网络出版日期: 2025-04-29

基金资助

四川省科技厅重点研发项目(2016SZ0074);泸州品创科技有限公司资助项目(2023HX17)

收起

Investigation of physicochemical indexes and microbial correlation of high-temperature Daqu in different fermentation methods

  • LI Shengrui ,
  • ZHANG Liqiang ,
  • WEI Yang ,
  • RAN Maofang ,
  • TU Rongkun ,
  • YANG Ping ,
  • SHEN Caihong ,
  • WANG Songtao ,
  • MING Hongmei ,
  • NI Bin
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  • 1(College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China)
    2(Luzhou Pinchuang Technology Co.Ltd., Luzhou 646000, China)
    3(National Engineering Technology Research Center of Solid-State Brewing, Luzhou 646000, China)

Received date: 2024-03-08

  Revised date: 2024-03-28

  Online published: 2025-04-29

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摘要

以传统制曲工艺为基础,对比传统堆积和曲架堆积高温大曲的质量差异,探究曲架堆积高温大曲发酵的可行性。结果表明,不同堆积发酵方式黄曲中还原糖含量及酸度高于白曲,曲架堆积发酵方式B曲药的糖化力指标接近传统堆积方式曲药。曲架堆积发酵方式B生产的曲药中风味物质含量最高,表明这种堆积发酵方式更有利于促进曲坯中微生物的代谢产香。醇类、酸类、吡嗪类和醛类为不同堆积发酵方式高温大曲的优势风味物质。不同堆积发酵方式大曲的微生物群落结构相似,但相对丰度存在一定差异。枝芽孢菌属(Virgibacillus)、芽孢杆菌属(Bacillus)、克罗彭斯特菌属(Kroppenstedtia)和高温放线菌属(Thermoactinomyces)为优势细菌,嗜热真菌属(Thermomyces)和热子囊菌属(Thermoascus)为优势真菌。不同堆积发酵方式对大曲中细菌群落的影响显著,对真菌群落结构有影响但不显著,可能是因为传统发酵方式曲坯间存在挤压,导致曲坯间气体流动性较弱,而曲架对曲坯的支撑作用,增加了曲坯间的间隙,从而增加曲坯堆积的疏松度和提高发酵过程中的微氧环境有关。相关性分析显示,芽孢杆菌属、热子囊菌属和曲霉属均与糖化力、液化力及发酵力呈正相关,这与它们均能合成水解酶有关。不同堆积发酵方式的大曲中各功能微生物丰度的差异以及微生物间的相互协同作用,可能导致酶活力及风味差异。整体上,曲架堆积发酵方式B适合用来探索机械化高温大曲酿造。

关键词： 高温大曲; 不同堆积发酵方式; 理化指标; 微生物; 风味物质

本文引用格式

李声睿 , 张立强 , 魏阳 , 冉茂芳 , 涂荣坤 , 杨平 , 沈才洪 , 王松涛 , 明红梅 , 倪斌 . 不同堆积发酵方式高温大曲理化指标及微生物关联性研究[J]. 食品与发酵工业, 2025 , 51(7) : 105 -114 . DOI: 10.13995/j.cnki.11-1802/ts.039154

Abstract

Based on the traditional fermentation process of Daqu, the quality differences in high-temperature Daqu made by the traditional and shelf stacking methods were compared, to investigate the high-temperature Daqu fermentation feasibility by shelf stacking methods.Results demonstrated that the reducing sugar contents and acidity of yellow Daqu were higher than that of white Daqu made by different stacking methods.The saccharifying power of high-temperature Daqu made by shelf stacking method B (SSMB) was close to that of high-temperature Daqu made by the traditional stacking method (TSM).The volatile contents of high-temperature Daqu made by SSMB were the highest, indicating that the SSMB was more favorable for volatiles produced via microbial biosynthesis.In addition, the alcohols, acids, pyrazines, and aldehydes were dominant volatiles in high-temperature Daqu made by different stacking methods.The microbial community structures of high-temperature Daqu made by different stacking methods were similar with each other, but some differences were also observed in microbial relative abundance.Virgibacillus, Bacillus, Kroppenstedtia, and Thermoactinomyces were dominant bacteria and Thermomyces and Thermoascus were dominant fungi.The different stacking methods had significant influences on the bacterial community but had little influence on the fungal community.The press existed between Daqu stacked using the traditional method caused weak air flow between Daqu.The supporting effect of the shelf to Daqu increased the space between Daqu, thereby further increasing the loose degree of Daqu stack and improving the dissolved oxygen contents during Daqu fermentation.It resulted in the microbial community differences between Daqu samples.The correlation analysis indicated that saccharifying power, liquefying power, and fermentation power were positively correlated with Bacillus, Thermoascus, and Aspergillus, due to their capability of hydrolase biothesis.The differences in microbial relative abundances and biosynergies between microbes in Daqu samples resulted in differences in enzymatic activities and volatiles.Overall, the SSMB is suitable for investigating mechanized fermentation of high-temperature Daqu.

Key words： high-temperature Daqu; different stacking methods; physiochemical indexes; microbial community; volatiles

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