摘要
大曲是中国传统白酒生产中重要的糖化发酵剂,其质量优劣直接关系到酒的质量和产量。本研究以传统大曲为研究对象,采用免培养技术结合多元统计方法对大曲中的微生物和风味物质进行了相关性分析。结果表明:基于磷脂脂肪酸酸分析技术在不同类型大曲中共检出碳原子总数从14到20的PLFA 17种,主要包括直链饱和脂肪酸、支链饱和脂肪酸、单不饱和脂肪酸和多不和脂肪酸。主成分分析表明大曲微生物都以真菌含量占绝对优势,大曲中细菌微生物主要以革兰氏G^+为主,其c16:0、18:2ω6,9和18:1ω9占总PLFA的90%以上。运用冗余分析,证实了挥发性特征组分与G^+菌量呈显著正相关。
Daqu is an important saccharification and fermentation starter in the production of Chinese traditional liquor, and its quality is directly related to the yield and quality of Chinese liquor. In this study, we regarded traditional Daqu as the research object, using free culture technique combined with multivariate statistical methods to make correlation analysis of microbes and flavor substances in Daqu. Results showed that based on the phospholipid fatty acid （PLFA） technique, a total of 17 fatty acids with chain lengths ranging from C14 to C20were detected, including straight-chain PLFA, branched PLFA, monotmsaturated PLFA, and the polyunsaturated PLFA. Primary component analysis （PCA） demonstrated that the amount of fungi dominated in strong-flavor Daqu. Speci- fically, gram-positive bacteria （G^＋） were the main bacteria, and its cl 6： 0, 18： 2ω6, 9 and 18：1 ω9 are more than 90% of the total PLFA. Using redundancy analysis proved that the volatile components and the amount of G^＋ strain were significantly in positive correlation.
出处
《基因组学与应用生物学》
CAS
CSCD
北大核心
2017年第2期702-706,共5页
Genomics and Applied Biology
基金
四川理工学院人才引进项目(2014RC27)资助
关键词
中温大曲
微生物群落
挥发性组分
相关性研究
Strong-flavor Daqu, Microbial community, Volatile components, Correlation
