摘要
以不同区域和工艺条件的浓香大曲为研究对象,探讨了其PLFA指纹图谱、酿造特性参数和挥发性组分相关性,研究揭示了大曲微生物中优势菌群为真菌和G+菌;群落结构受峰值温度和区域环境影响显著;液化力等与产率直接相关酿造特征参数与真菌和G-菌的量及比例呈正相关;浓香大曲的主体特征香味组分是酸类和芳香族组分,其含量和比例取决于总PLFA和G-菌的量,真菌量对特征挥发性组分影响显著。
The PLFA fingerprints,brewing characteristic parameters and volatile components of Daqu collected from different regions and processing conditions were investigated. The results showed that the predominant microor- ganism in various Daqu samples were fungi and G＋ bacteria, and the microbial community structure of Daqu was sig- nificantly affected by its peak temperature during manufacture and regional environment. Liquefying power, which was directly related to the brewing yield, displayed a positive correlation with the biomass of G- bacteria and fungi. The main volatile components of Luzhou-flavor Daqu were acids and aromatic components and their contents depended on the amounts of total PLFA and G- bacteria biomass. Furthermore, the characteristics of volatile components were sig- nificantly affected by the biomass of fungal.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第12期50-55,共6页
Food and Fermentation Industries
基金
国家自然基金项目资助(31171742)
关键词
浓香型大曲
微生物群落
酿造特征参数
挥发性组分
冗余分析
Luzhou-flavor Daqu, microflora, brewing characteristic parameters, volatile compounds, redundancy analysis
