食品与发酵工业 >

2026 , Vol. 52 >Issue 13: 143 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044460

研究报告

基于高通量测序的大曲白曲霉筛选及在川法小曲白酒中的应用

  • 卫春会 ,
  • 涂译廉 ,
  • 王颖正 ,
  • 黄治国 ,
  • 邓富瑞 ,
  • 肖逸 ,
  • 邓杰
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  • 1(四川轻化工大学,酿酒科学与技术四川省重点实验室,四川 宜宾,644000)
    2(四川国检检测有限责任公司,四川 泸州,646000)
    3(中国轻工业酿酒生物技术及智能制造重点实验室,四川 宜宾,644000)
第一作者:硕士,高级实验师(邓杰实验师为通信作者,E-mail:380553839@qq.com)

收稿日期: 2025-09-09

  修回日期: 2025-12-14

  网络出版日期: 2026-07-31

基金资助

四川省中央引导地方科技发展专项项目(2024ZYD0252);四川省轻化工大学大学生创新创业训练计划项目(cx2025135)

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Screening of Aspergillus albicans from Daqu based on high-throughput sequencing and application in Sichuan-style Xiaoqu Baijiu

  • WEI Chunhui ,
  • TU Yilian ,
  • WANG Yingzheng ,
  • HUANG Zhiguo ,
  • DENG Furui ,
  • XIAO Yi ,
  • DENG Jie
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  • 1(Sichuan University of Science & Engineering, Brewing Science and Technology Key Laboratory of Sichuan Province, Yibin 644000, China)
    2(Sichuan Quality Inspection Co.Ltd., Luzhou 646000, China)
    3(Liquor Brewing Biotechnology and Intelligent Manufacturing Key Laboratory of China Light Industry, Yibin 644000, China)

Received date: 2025-09-09

  Revised date: 2025-12-14

  Online published: 2026-07-31

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摘要

霉菌可分泌多种酶类,促进发酵,在白酒的酿造中发挥着重要作用。白曲霉高产糖化酶,对白酒的出酒率和风味物质均有贡献,有较好的应用前景。该研究基于高通量测序,对不同来源4种大曲的真菌群落结构进行分析,结果发现,4种大曲中曲霉属(Aspergillus)均为优势菌种,其中Q4中Aspergillus相对丰度较高,超过了60%。从Q4中筛选得到8株曲霉,并进行糖化力复筛,其中菌株J2产糖化酶活力较高(995.33 U/g),结合菌落形态和分子生物学鉴定菌株J2为白曲霉(Aspergillus candidus)。以麸曲为介质,将菌株J2通过强化发酵应用到川法小曲白酒酿造中,结果发现,强化组X2的原料出酒率为46%,相比对照组X1提高了3.5%;强化组X2的乙酸乙酯含量为1 675.46 mg/L,相比对照组X1提高了946.70 mg/L;乳酸乙酯含量为575.57 mg/L,相比对照组X1提高了123.60 mg/L,异丁醇含量为860.01 mg/L,相比对照组X1降低了91.07 mg/L。研究表明大曲中筛选获得白曲霉菌株可以应用于川法小曲白酒酿造,以提高川法小曲白酒的品质,为大曲中酿酒功能菌的挖掘与应用提供了参考。

关键词： 高通量测序; 真菌多样性; 白曲霉; 川法小曲白酒; 风味物质

本文引用格式

卫春会 , 涂译廉 , 王颖正 , 黄治国 , 邓富瑞 , 肖逸 , 邓杰 . 基于高通量测序的大曲白曲霉筛选及在川法小曲白酒中的应用[J]. 食品与发酵工业, 2026 , 52(13) : 143 -150 . DOI: 10.13995/j.cnki.11-1802/ts.044460

Abstract

Fungi can secrete various enzymes and promote fermentation, which play an important role in Baijiu brewing.Aspergillus albicans can produce high levels of glucoamylase, which contributes to liquor yield and flavor substances, and has good application prospects.The fungal community structure of 4 kinds of Daqu sample from different regions was analyzed by high-throughput sequencing.Results showed that Aspergillus was the dominant strain in 4 kinds of Daqu, and the relative abundance of Aspergillus in Q4 was higher than 60%.Eight strains of Aspergillus were screened from Q4, and screened again for saccharifying ability, among which strain J2 had higher glucoamylase activity (995.33 U/g).J2 was identified as A. albicans by colony morphology and molecular biology.J2 was applied to the production of Sichuan-style Xiaoqu Baijiu through Fuqu as the medium.Results showed that the Baijiu yield of group X2 was 46%, which was 3.5% higher than that of the control group X.The content of ethyl acetate in group X2 was 1 675.46 mg/L, which was 946.70 mg/L higher than control group X1.The content of ethyl lactate was 575.57 mg/L, which was 123.60 mg/L higher than that of the control group X1, and the content of isobutanol was 860.01 mg/L, which was 91.07 mg/L lower than that of the control group X1.Results showed that A. albicans screened from Daqu could be applied to the brewing of Sichuan-style Xiaoqu Baijiu to improve the quality of Sichuan-style Xiaoqu Baijiu, which provided a reference for the excavation and application of brewing functional bacteria in Daqu.

Key words： high throughput sequencing; fungal diversity; Aspergillus albicans; Sichuan-style Xiaoqu Baijiu; flavor substances

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