中高温大曲发酵过程中理化指标及微生物消长规律研究

Study on Physicochemical Indexes and Microbial Succession Law during Fermentation of Medium/High-Temperature Daqu

通过对实验房201的中高温曲块整个发酵过程的环境温度、湿度、曲块品温进行精确的控制和记录,分析整个发酵过程曲块表皮层、皮下层和曲心层的理化指标(水分、酸度、淀粉、糖化力、发酵力、液化力)的变化规律,及各部位微生物的消长情况。结果表明,理化指标的差异及其在整个发酵过程中的变化趋势,与不同部位微生物的种类、数量及消长规律密切相关。为全面了解中高温大曲整个发酵过程的机理,还需要结合分子手段对微生物种类和数量及其代谢酶系与理化指标的关系进行深入研究。

In this study we accurately controlled and recorded the environmental temperature,environmental humidity,and Daqu temperature during the fermentation process in Room 201.The changes of physicochemical indexes(moisture,acidity,starch,saccharification power,fermentation power,liquefaction power)of the surface,middle layer and core of the Daqu were analyzed,as well as the microbial succession in each part.The results showed that the differences in physicochemical indexes of Daqu and their change trends throughout the fermentation process were closely related to the types,quantity,and succession law of microorganisms.In order to comprehensively understand the mechanism of the entire fermentation process of medium/high-temperature Daqu,it is necessary to conduct in-depth research on the types and quantity of various microorganisms,as well as the relationship between their metabolic enzyme systems and the physicochemical indexes of Daqu.