食品与发酵工业 >

2026 , Vol. 52 >Issue 2: 266 - 274

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042668

研究报告

不同颜色高温大曲真菌多样性及其与理化品质关联性研究

  • 王鑫 ,
  • 王俊麟 ,
  • 彭东 ,
  • 郭力 ,
  • 郭壮 ,
  • 侯强川
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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(湖北文理学院 乳酸菌生物技术与工程襄阳市重点实验室,湖北 襄阳,441053)
    3(襄阳市兼香型白酒固态酿造企校联合创新中心,湖北 襄阳,441053)
第一作者:本科生(侯强川副教授为通信作者,E-mail:houqiangchuan@163.com)

收稿日期: 2025-03-10

  修回日期: 2025-05-07

  网络出版日期: 2026-03-18

基金资助

湖北省高等学校优秀中青年科技创新团队计划项目(T2023022);2025年度大学生创新创业训练计划项目(X202510519175)

收起

Study on fungal diversity in different colored high-temperature Daqu and its correlation with physicochemical properties

  • WANG Xin ,
  • WANG Junlin ,
  • PENG Dong ,
  • GUO Li ,
  • GUO Zhuang ,
  • HOU Qiangchuan
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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 Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang 441053, China)
    3(Xiangyang Jianxiangxing Baijiu Solid-state Brewing Enterprise-University Joint Innovation Center, Xiangyang 441053, China)

Received date: 2025-03-10

  Revised date: 2025-05-07

  Online published: 2026-03-18

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摘要

该研究综合运用国标检测方法和高通量测序技术,系统解析了湖北襄阳地区某酒厂3种不同颜色高温大曲的理化特性、真菌群落结构及两者间相互作用规律。结果表明,相较于白曲和黄曲,黑曲的水分活度、氨基酸态氮和蛋白质含量显著较低,酸度显著较高(P<0.05),这与其所富集的嗜热毛霉菌属(Thermomucor)和曲霉菌属(Aspergillus)等耐热真菌代谢活动及高温诱导的缩合反应密切相关。高温大曲中的优势真菌属为嗜热真菌属(Thermomyces,69.98%)、曲霉菌属(11.67%)和嗜热毛霉菌属(8.25%)等,这些菌属在驱动大曲酸度、氨基酸态氮、蛋白质含量等指标变化方面发挥着重要作用。3种颜色大曲在真菌群落结构方面表现出显著差异(P<0.05),温度是高温大曲真菌群落结构演变及形成的重要影响因素。在黄曲中富集的嗜热丝孢菌属和毕赤酵母属(Pichia)在促进原料分解与芳香物质合成方面发挥着重要作用。相关性分析显示嗜热丝孢菌属、曲霉菌属、嗜热毛霉菌属和丝衣霉菌属(Byssochlamys)在驱动大曲理化特性方面发挥着重要作用。该研究还首次发现了嗜热毛霉菌属与水分活度、氨基酸态氮、蛋白质含量之间存在负相关关系。该研究结果加深了人们对襄阳地区高温大曲真菌多样性及其品质特征的认识,为相关企业进一步提高大曲质量提供了重要参考。

关键词： 高温大曲; 理化品质; Illumina MiSeq高通量测序; 真菌类群; 相关性分析

本文引用格式

王鑫 , 王俊麟 , 彭东 , 郭力 , 郭壮 , 侯强川 . 不同颜色高温大曲真菌多样性及其与理化品质关联性研究[J]. 食品与发酵工业, 2026 , 52(2) : 266 -274 . DOI: 10.13995/j.cnki.11-1802/ts.042668

Abstract

This study systematically investigated the physicochemical characteristics, fungal community structures, and their interactions in three colored of high-temperature Daqu from a distillery in Xiangyang, Hubei.A combination of national standard detection methods and high-throughput sequencing was applied.Results revealed that black Daqu exhibited significantly lower water activity, amino acid nitrogen, and protein content but higher acidity compared to white and yellow Daqu (P<0.05).These differences correlated closely with heat-resistant fungal genera enriched in black Daqu, such as Thermomucor and Aspergillus, whose metabolic activities and high-temperature-induced condensation reactions likely contributed to the observed physicochemical profiles.The dominant fungal genera across all Daqu types included Thermomyces (69.98%), Aspergillus (11.67%), and Thermomucor (8.25%).These genera played pivotal roles in driving variations in acidity, amino acid nitrogen, and protein content.Significant differences in fungal community structures were observed among the three Daqu types (P<0.05), with temperature identified as a critical factor shaping fungal succession and community formation.Notably, Thermomyces and Pichia, enriched in yellow Daqu, showed strong potential in promoting raw material decomposition and aroma synthesis.Correlation analysis highlighted the functional importance of Thermomyces, Aspergillus, Thermomucor, and Byssochlamys in regulating key physicochemical parameters.Notably, this study first discovered a negative correlation between Thermomucor and water activity, amino acid nitrogen, and protein content.These findings enhance understanding of fungal diversity and quality characteristics in high-temperature Daqu from the Xiangyang region.The results provide actionable insights for optimizing Daqu production processes to improve product quality.

Key words： high-temperature Daqu; physicochemical properties; Illumina MiSeq high-throughput sequencing; fungal community; correlation analysis

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