包包曲和平板曲挥发性风味成分及真菌群落结构研究

Study on the volatile flavor components and fungal community structure of bag Daqu and brick Daqu

采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术检测包包曲和平板曲的挥发性风味成分,并通过高通量测序技术分析包包曲和平板曲的真菌群落结构。结果表明:共检测到24种挥发性风味成分,包括7种醇类化合物、4种酯类化合物、1种酮类化合物、1种醛类化合物、4种酸类化合物、3种酚类化合物和4种碳氢化合物;包包曲中共检测出17种挥发性风味成分,主要为酯类化合物和酸类化合物;平板曲中共检测出19种挥发性风味成分,主要为醇类化合物;从门水平上分析,包包曲中的优势真菌门(平均相对丰度>0.50%)有3个,分别是子囊菌门(Ascomycota)、被孢菌门(Mucoromycota)和担子菌门(Basidiomycota);平板曲中的优势真菌门有2个,分别是子囊菌门(Ascomycota)和被孢菌门(Mucoromycota);从属水平上分析,包包曲中的优势真菌属(平均相对丰度>1.00%)有4个,分别是嗜热子囊菌属(Thermoascus)、曲霉属(Aspergillus)、根霉菌属(Rhizopus)和假丝酵母属(Candida);平板曲中的优势真菌属有6个,分别是嗜热子囊菌属(Thermoascus)、曲霉属(Aspergillus)、根霉菌属(Rhizopus)、双足囊菌属(Dipodascus)、链格孢属(Alternaria)和附球菌属(Epicoccum)。包包曲和平板曲形状的不同使得二者发酵温度不同,进而导致真菌群落的多样性和丰度不同,从而引起挥发性风味成分的差异。

This study used headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) technology to detect the volatile flavor components of bag Daqu and brick Daqu, and high-throughput sequencing analysis was performed on them. The results showed that 24 volatile flavor components were detected, including 7 alcohols, 4 esters, 1 ketone, 1 aldehyde, 4 acids, 3 phenols and 4 hydrocarbons.17 volatile flavor components were detected in bag Daqu, mainly classified as esters and acids.19 volatile flavor components were detected in brick Daqu, mainly classified as alcohols.At the fungal phylum level, there were 3 dominant fungal phyla(relative abundance >0.50%) in the bag Daqu, namely Ascomycota, Mucoromycota and Basidiomycota.There were 2 dominant fungal phyla in the brick Daqu, namely Ascomycota and Mucoromycota. At the fungal genus level, there were 4 dominant fungal genera(relative abundance >1.00%) in the bag Daqu, including Thermoascus, Aspergillus, Rhizopus and Candida. There were 6 dominant fungal genera in the brick Daqu, including Thermoascus, Aspergillus, Rhizopus, Dipodascus, Alternaria and Epicoccum. The different shapes of bag Daqu and brick Daqu led to different fermentation temperature changes, which in turn led to different fungal community diversity and richness, and to differences in Daqu volatile flavor components.