酱香型大曲贮存初期微生物及风味物质变化的分析研究

Changes of Microorganisms and Flavor Substances of Jiangxiang Daqu in the Early Stage of Storage

基于高通量测序技术、色谱分析技术对酱香型高温大曲微生物群落结构以及曲香风味物质进行分析研究,并探究微生物与风味物质之间的联系。结果表明,酱香大曲在贮存初期微生物群落结构存在明显变化,克氏假单胞菌(Kroppenstedtia)、枝芽孢菌属(Virgibacillus)、海洋杆菌属(Oceanobacillus)、芽孢杆菌属(Bacillus)、丝衣霉菌属(Byssochlamys)、毕赤酵母属(Pichia)等随着贮存时间的延长逐渐变为优势菌属;贮存初期曲香风味物质主要包括醇类6种、酸类7种、醛类4种、酮类2种、吡嗪类2种、酯类11种、烯烃类2种、芳香族类5种;关联性分析表明,芽孢杆菌属(Bacillus)、海洋杆菌属(Oceanobacillus)等细菌属与亚油酸、草莓酸、癸酸等酸类物质存在正相关,毕赤酵母属(Pichia)等酵母属与酯类物质存在正相关,芽孢杆菌属(Bacillus)与吡嗪类物质存在正相关,说明酱香大曲贮存过程发生美拉德反应,生成了吡嗪类化合物。本研究为高温大曲贮存工艺优化提供了理论基础。

Based on high-throughput sequencing technology and chromatographic analysis technology,the microbial community structure and the flavor substances of high-temperature Jiangxiang Daqu were analyzed,and the relationship between the microorganisms and the flavor substances was explored.The results showed that there were obvious changes in the microbial community structure of Jiangxiang Daqu in the early stage of storage;Kroppenstedtia,Virgibacillus,Oceanobacillus,Bacillus,Byssochlamys and Pichia gradually became the dominant genera.In the early stage of storage,the flavor substances mainly included 6 kinds of alcohols,7 kinds of acids,4 kinds of aldehydes,2 kinds of ketones,2 kinds of pyrazines,11 kinds of esters,2 kinds of olefins,and 5 kinds of aromatics.Correlation analysis showed that Bacillus and Oceanobacillus were positively correlated with linoleic acid,strawberry acid,capric acid,etc.,Pichia and other yeasts were positively correlated with esters,and Bacillus was positively correlated with pyrazines.This study has provided a theoretical basis for the optimization of the storage process of high-temperature Daqu.