培菌前期长水毛的中高温大曲品质特性

Quality characteristics of medium high temperature Daqu growing Shuimao during prophase culture

为了掌握培菌前期长水毛曲在理化和微生物类群方面的品质特性,以水毛曲与正常曲的陈曲为研究对象,采用常规和基因测序方法,分别研究大曲表层样品在酸度、液化力、糖化力、发酵力、酯化力、细菌类和真菌类上的差异。结果表明:1)与正常曲相比,水毛曲的糖化力(P<0.01)、发酵力(P<0.05)显著下降,而酸度(P>0.05)与液化力(P>0.05)有所提高、酯化力(P>0.05)有所下降。2)在微生物群落属水平的结构分布中,水毛曲检出91个属细菌、13个属真菌,而正常曲检出136个属细菌、12个属真菌。在属水平排名前8的细菌类和真菌类中,两者共有6类细菌和6类真菌,各自独有2类细菌和2类真菌,其相对丰度的排序存在差异。研究结果对于提高白酒制曲质量和进一步了解制曲条件与发酵性能之间的关系提供了一定的理论基础。

In order to characterize the quality of Shuimao Daqu in terms of physicochemical and microbial groups during prophase culture,the Shuimao Daqu and the normal Daqu were used as the research objects.The conventional and gene sequencing methods were used to study the differences in acidity,liquefaction,saccharification,fermentation,esterification,bacteria and fungi of Daqu surface samples.The results show that:1)Compared with the normal Daqu,the saccharification power(P<0.01)and fermentation power(P<0.05)of the Shuimao Daqu significantly decrease,while the acidity(P>0.05)and liquefaction power(P>0.05)slightly increase and esterification power(P>0.05)slightly decreases in Shuimao Daqu.2)In the distribution of microbial community at genus level,91 genera of bacteria and 13 genera of fungi are detected in Shuimao Daqu,while 136 genera of bacteria and 12 genera of fungi are detected in normal Daqu.There are 6 classes of bacteria and 6 classes of fungi in the top 8 bacteria and fungi at the genus level,and 2 classes of bacteria and 2 classes of fungi are unique to each other.Therefore,the results provide a theoretical basis for improving the quality of Daqu and further understanding the relationship between Daqu production conditions and fermentation performance.