食品与发酵工业 >

2026 , Vol. 52 >Issue 6: 17 - 23

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043516

研究报告

中高温大曲发酵过程理化指标与功能菌属动态分析

  • 王琳 ,
  • 彭粲 ,
  • 吴华星 ,
  • 林东 ,
  • 帖余 ,
  • 张文学
展开
  • 1(四川大学 轻工科学与工程学院,四川 成都,610065)
    2(四川水井坊股份有限公司,四川 成都,610037)
    3(国家市场监管重点实验室(白酒监管技术),四川 成都,610037)
    4(四川大学 锦江学院白酒学院,四川 眉山,620860)
第一作者:硕士研究生(张文学教授为通信作者,E-mail:foodecoengineering@163.com)

收稿日期: 2025-06-09

  修回日期: 2025-07-24

  网络出版日期: 2026-04-10

基金资助

国家自然科学基金面上项目(32472310)

收起

Dynamic analysis of physicochemical indexes and functional microorganisms in medium-high temperature Daqu during fermentation

  • WANG Lin ,
  • PENG Can ,
  • WU Huaxing ,
  • LIN Dong ,
  • TIE Yu ,
  • ZHANG Wenxue
Expand
  • 1(College of Light Industry Science and Engineering, Sichuan University, Chengdu 610065, China)
    2(Sichuan Swellfun Co. Ltd., Chengdu 610037, China)
    3(Key Laboratory of Baijiu Supervision Technology, State Administration for Market Regulation, Chengdu 610037, China)
    4(College of Baijiu, Sichuan University Jinjiang College, Meishan 620860, China)

Received date: 2025-06-09

  Revised date: 2025-07-24

  Online published: 2026-04-10

Fold

摘要

为深入解析中高温大曲发酵过程中理化指标与功能菌属之间的变化规律,采用国标理化测定和高通量测序技术对发酵过程中采集的6个样品进行了研究。结果表明,芽孢杆菌属Bacillus和热子囊菌属Thermoascus是影响大曲功能的主要微生物,体现在酯化力上。通过传统分离筛选方法,得到了6株功能菌种,验证了其酯化能力。通过相关性分析发现水分是影响大曲微生物结构的主要环境因子,Bacillus和Thermoascus由于受水分的影响主要在发酵中后期起作用。该研究揭示了中高温大曲发酵过程中起主要作用的功能菌属,探究了理化指标与功能微生物之间的影响规律,有助于进一步剖析发酵过程中的中高温大曲,对生产质量较好、风味浓郁的大曲具有重要的参考意义。

关键词： 中高温大曲; 发酵; 功能菌; 理化指标; 高通量测序; 相关性分析

本文引用格式

王琳 , 彭粲 , 吴华星 , 林东 , 帖余 , 张文学 . 中高温大曲发酵过程理化指标与功能菌属动态分析[J]. 食品与发酵工业, 2026 , 52(6) : 17 -23 . DOI: 10.13995/j.cnki.11-1802/ts.043516

Abstract

To deeply analyze the dynamics of physicochemical indexes and functional microorganisms of medium-high temperature Daqu, six samples collected during fermentation were studied by using national standard physicochemical determination and high-throughput sequencing technology.The results showed that Bacillus and Thermoascus are the main microorganisms affecting the function of Daqu, which was reflected in the esterification ability.Through the traditional separation and screening method, six functional strains were obtained, and their esterification ability was verified.Through correlation analysis, it was found that water is the main environmental factor affecting the microbial structure of Daqu, Bacillus and Thermoascus mainly played a role in the middle and late stages of fermentation due to the influence of water.This study revealed the functional microorganisms in medium-high temperature Daqu during fermentation, and explored the influence between physicochemical indexes and functional microorganisms.This study was helpful to further analyze the medium-high temperature Daqu during fermentation, and had important significance for the production of Daqu with good quality and rich flavor.

Key words： medium-high temperature Daqu; fermentation; functional microorganisms; physicochemical indexes; high-throughput sequencing; correlation analysis

参考文献

[1] LIU H L, SUN B G.Effect of fermentation processing on the flavor of Baijiu[J].Journal of Agricultural and Food Chemistry, 2018, 66(22):5425-5432.
[2] 侯强川, 王文航, 徐媛媛, 等.徐坊中高温大曲发酵过程中理化品质、风味及真菌群落结构变化规律研究[J].食品工业科技, 2024, 45(19):133-141.
HOU Q C, WANG W H, XU Y Y, et al.Dynamic changes of physicochemical quality, flavor and fungal community structure during medium-high temperature Daqu fermentation process in Xufang region[J].Science and Technology of Food Industry, 2024, 45(19):133-141.
[3] DENG J, ZHENG J, HUANG D, et al.Characterization of physicochemical properties, volatile compounds and microbial community structure in four types of Daqu[J].LWT, 2023, 184:115064.
[4] MA S Y, LUO H B, ZHAO D, et al.Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu[J].Bioresource Technology, 2022, 345:126549.
[5] MAO J J, LIU X L, GAO T, et al.Unraveling the correlations between bacterial diversity, physicochemical properties and bacterial community succession during the fermentation of traditional Chinese strong-flavor Daqu[J].LWT, 2022, 154:112764.
[6] LEI Y, CAI W C, WANG Y R, et al.Elucidating the physicochemical parameters, bacterial community structure, and correlation characteristics of medium-high temperature Daqu[J].Food Bioscience, 2024, 58:103679.
[7] 孙亮霞, 王淑珍, 林一心, 等.不同等级中高温大曲理化性质、微生物群落结构及挥发性风味物质的研究[J].食品与发酵工业, 2025,51(24):284-290.
SUN L X, WANG S Z, LIN Y X, et al.Research on physicochemical properties, microbial community structure, and volatile flavour substances of different grades of medium and high temperature Daqu[J].Food and Fermentation Industries, 2025,51(24):284-290.
[8] 刘慧, 涂璇, 吕育财, 等.中高温大曲在制曲过程中微生物区系演替特征及功能研究[J].食品与发酵工业, 2022, 48 (22):180-186.
LIU H, TU X, LYU Y C, et al.Succession of microbial communities and function of medium-high-temperature Daqu during the starter-making process[J].Food and Fermentation Industries, 2022, 48(22):180-186.
[9] 孙亮霞, 王生艳, 林一心, 等.中高温大曲贮存期间理化指标及微生物群落动态分析[J].食品与发酵工业, 2025, 51(7):122-128.
SUN L X, WANG S Y, LIN Y X, et al.Analyzing dynamics of microbial community and physicochemical indicators during storage of medium-and high-temperature Daqu[J].Food and Fermentation Industries, 2025, 51(7):122-128.
[10] 刘敏芳, 王昊乾, 唐艺婧, 等.后火曲制作过程中理化、生化指标和微生物菌群变化及其相关性分析[J].中国酿造, 2023, 42(5):70-77.
LIU M F, WANG H Q, TANG Y J, et al.Changes of physicochemical and biochemical indexes and microbial community and analysis during the preparation of Houhuoqu[J].China Brewing, 2023, 42(5):70-77.
[11] 陈雪, 张永利, 闫宗科, 等.凤香型酒醅微生物群落演替及其与理化指标的相关性分析[J].食品科学, 2020, 41(22):200-205.
CHEN X, ZHANG Y L, YAN Z K, et al.Correlation analysis of microbial community succession in fermented grains of Xifeng-flavor Chinese liquor with its physicochemical indexes[J].Food Science, 2020, 41(22):200-205.
[12] 薄涛, 吕娜, 杨凯环, 等.白酒大曲发酵过程中微生物群落及功能研究进展[J].食品科学, 2023, 44(19):385-393.
BO T, LYU N, YANG K H, et al.Recent advances in understanding the composition and functions of microbial community in the fermentation of Baijiu Daqu[J].Food Science, 2023, 44(19):385-393.
[13] YANG Y, WANG S T, LU Z M, et al.Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter[J].Food Research International, 2021, 140:110037.
[14] WANG Y R, CAI W C, WANG W P, et al.Analysis of microbial diversity and functional differences in different types of high temperature Daqu[J].Food Science & Nutrition, 2020, 9(2):1003-1016.
[15] HE G Q, DONG Y, HUANG J, et al.Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis[J].LWT, 2019, 111:1-8.
[16] ZHU M, ZHENG J, XIE J, et al.Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing[J].Food Research International, 2022, 153:110955.
[17] CAI W C, XUE Y A, WANG Y R, et al.The fungal communities and flavor profiles in different types of high-temperature daqu as revealed by high-throughput sequencing and electronic senses[J].Frontiers in Microbiology, 2021, 12:784651.
[18] DENG Y K, HUANG D, HAN B L, et al.Correlation:Between autochthonous microbial diversity and volatile metabolites during the fermentation of Nongxiang Daqu[J].Frontiers in Microbiology, 2021, 12:688981.
[19] ZHENG X W, YAN Z, ROBERT NOUT M J, et al.Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries[J].World Journal of Microbiology & Biotechnology, 2015, 31(1):199-208.
[20] ZHAO C Q, YAN X L, YANG S T, et al.Screening of Bacillus strains from Luzhou-flavor liquor making for high-yield ethyl hexanoate and low-yield propanol[J].LWT, 2017, 77:60-66.
[21] TIE Y, WANG L, DING B, et al.Investigating the main contributors to esterification activity and identifying the aqueous-phase ester synthases in Daqu[J].Food Bioscience, 2025, 66:106227.
[22] 任海伟, 李云帆, 阿丽米热·克热穆, 等.不同等级金徽酒大曲贮藏过程中的细菌群落演替规律和组装机制[J].食品科学, 2025, 46(10):108-119.
REN H W, LI Y F, ALIMIRE·Keremu, et al.Succession and assembly mechanism of bacterial communities in different grades of Jinhui Baijiu Daqu during storage[J].Food Science, 2025, 46(10):108-119.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司