大曲断面颜色及香气呈现是传统质量评价的重要指标,但其形成机制尚不明确。该文以中高温大曲断面红菌斑(RJB)、黑菌斑(BJB)及常规曲心(CG)为研究对象,采用高通量测序和GC-MS技术比较其微生物群落与风味组成差异。结果发现,RJB中优势菌群为泛菌属、葡萄球菌属和嗜热子囊菌属,其中,嗜热子囊菌属中的 Thermoascus aurantiacus 可能是形成RJB的关键微生物;BJB中优势菌群以高温放线菌属为主,链霉菌属可能与BJB形成相关。挥发性物质中,CG中酸类、醇类化合物总含量显著高于RJB和BJB(P＜0.05),RJB中酯类、吡嗪类化合物含量较高,BJB中的挥发性风味物质总含量最低。该研究解析了大曲断面RJB和BJB的微生物群落与挥发性风味组成特征,为完善大曲质量评价体系提供了理论依据。
The color and aroma of Daqu cross-sections are important indicators in traditional quality evaluation, but their formation mechanisms remain unclear.This study investigated the red microbial patches (RJB), black microbial patches (BJB), and conventional central Daqu (CG) in medium-high-temperature Daqu using high-throughput sequencing and GC-MS to compare their microbial communities and flavor profiles.Results revealed that RJB was dominated by Pantoea, Staphylococcus, and Thermoascus, with Thermoascus aurantiacus potentially being the key microorganism responsible for red patch formation.BJB was primarily colonized by thermophilic actinomycetes, with Streptomyces likely associated with black patch formation.In terms of volatile compounds, the total content of acids and alcohols in CG was significantly higher than in RJB and BJB(P<0.05), while RJB exhibited higher levels of esters and pyrazines.BJB had the lowest overall volatile compound content.This study elucidated the microbial communities and volatile flavor characteristics of red and black microbial patches in Daqu, providing a theoretical basis for improving Daqu quality evaluation systems.
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