红曲黄酒传统酿造用曲中的微生物菌群及挥发性风味组分分析

Analysis of Microbial Flora and Volatile Flavor Components in Traditional Fermentation Starters for Hongqu Glutinous Rice Wine

采用固相微萃取-气相色谱-质谱联用技术对红曲和白曲中的挥发性风味组分进行分析鉴定,并利用主成分分析和正交偏最小二乘法判别分析模型确定不同酒曲中的特征香气成分,同时运用MiSeq高通量测序技术解析红曲和白曲中的微生物菌群结构。结果表明:从红曲和白曲中共检测出70种挥发性成分,且红曲和白曲的挥发性风味组分存在显著差异;红曲中的优势微生物包括芽孢杆菌属、魏斯氏菌属、片球菌属、黑曲霉、紫红曲霉和黄曲霉等,而白曲中的优势微生物包括泛生菌属、肠杆菌属、魏斯氏菌属、酿酒酵母、少根根霉和印度毛霉等。研究结果为阐明红曲黄酒微生物的产香机理和提升红曲黄酒风味品质提供一定的理论依据。

Headspace solid phase microextraction coupled with gas chromatography (HS-SPME-GC-MS) was applied to identify the volatile flavor components of two traditional fermentation starters (Baiqu and Hongqu) for Hongqu glutinous rice wine. The characteristic aroma components were determined by principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). Also, MiSeq high throughput sequencing technology was used to analyze the structure of microbial flora in the two fermentation starters. Results showed that a total of 70 volatile components were detected in the fermentation starters, and that there was a significant difference in the volatile profiles of Hongqu and Baiqu.The dominant microorganisms in Hongqu were Bacillus sp., Weasella sp., Staphylococcus sp., Aspergillus niger, A. oryzae and A. flavus, while the dominant microorganisms in Baiqu were Pantoea sp., Enterobacter sp., Weasella sp., Saccharomyces cerevisiae, Rhizopus arrhizus and Mucor indicus. The research results provide a theoretical basis for elucidating the mechanism of aroma production and for improving the flavor quality of Hongqu glutinous rice wine.