茅台镇某酒厂高温大曲微生物多样性与感官品质关联性分析

Correlation analysis of microbial diversity and sensory quality of high-temperature Daqu from a distillery in Maotai town

该研究采用高通量测序技术对茅台镇某酒厂高温大曲微生物菌群多样性进行解析,继而测定其理化特性,然后使用电子鼻和电子舌分别对其气味和滋味特征进行评价,最后将微生物与感官品质之间进行关联性分析。结果表明,6份高温大曲间酸度和灰分含量差异较大(变异系数>10%)。高温大曲样品的风味在乙醇、有机硫化物、萜类物质、酸味、咸味和鲜味上差异较为突出。从样本中共检测出197个细菌属,48个真菌属,其中细菌以芽孢杆菌属(Bacillus)、克罗彭斯特德菌属(Kroppenstedtia)、慢生芽孢杆菌属(Lentibacillus)、海洋芽孢杆菌属(Oceanobacillus)、糖多孢菌属(Saccharopolyspora)、岩石芽孢杆菌属(Scopulibacillus)和高温放线菌属(Thermoactinomyces)等为主;真菌以嗜热真菌属(Thermomyces)、曲霉菌属(Aspergillus)、踝节菌属(Rasamsonia)、复膜孢酵母属(Saccharomycopsis)和丝衣霉属(Byssochlamys)等为主。Kroppenstedtia和Aspergillus均与芳香类风味物质呈显著正相关(P<0.05),Bacillus与鲜味呈显著正相关(P<0.05)。该研究可为后续提质增效菌株筛选提供理论支撑。

The microbial flora diversity of high-temperature Daqu from a distillery in Maotai town was analyzed by high-throughput sequencing technology,and then the physicochemical properties were measured.The flavor and taste characteristics were evaluated by electronic nose and electronic tongue,and the correlation between microorganisms and sensory quality was analyzed.The results showed that there was a large difference in acidity and ash contents between the 6 high-temperature Daqu samples(variable coefficient>10%).The flavor characteristics difference of high-temperature Daqu samples were prominent in ethanol,organic sulfide,terpenoids,sourness,saltiness and umami.A total of 197 bacterial genera and 48 fungal genera were detected from the samples,among which the bacteria were mainly Bacillus,Kroppenstedtia,Lentibacillus,Oceanobacillus,Saccharopolyspora,Scopulibacillus,Thermoactinomyces and so on.The fungi were mainly Thermomyces,Aspergillus,Rasamsonia,Saccharomycopsis,Byssochlamys and so on.The Kroppenstedtia and Aspergillus were significantly positively correlated with aromatic flavor substances(P<0.05),Bacillus was significantly positively correlated with umami(P<0.05).The study could provide theoretical support for the subsequent screening of quality and efficiency enhancing strains.