摘要
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.
作者
杨晨
杨栩松
郭壮
田龙新
刘菊珍
周加平
叶明波
王玉荣
YANG Chen;YANG Xusong;GUO Zhuang;TIAN Longxin;LIU Juzhen;ZHOU Jiaping;YE Mingbo;WANG Yurong(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center,Xiangyang 441053,China;Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu,Xiangyang 441053,China;Hubei Dongfangmingzhu Wine Co.,Ltd.,Xiangyang 441053,China)
出处
《中国酿造》
CAS
北大核心
2023年第11期48-53,共6页
China Brewing
基金
襄阳市重大科技计划项目(2020AAT002153)
湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009)。
关键词
高温大曲
理化性质
微生物多样性
感官品质
相关性
high-temperature Daqu
physicochemical property
microbial diversity
sensory quality
correlation