摘要
大曲在中国白酒酿造过程中起着至关重要的作用,经未灭菌的原料固态发酵而成。为了探究不同产地小麦原料微生物组成对大曲风味的影响,为制曲原料的选择提供参考建议。通过细菌16S rDNA全长区和真菌ITS区测序,揭示了来自贵州等不同地区的21个小麦样品的微生物群落结构。小麦样品微生物区系聚类分析表明不同产地小麦样品微生物组成存在差异。模拟固态发酵制备大曲,利用顶空固相微萃取结合GC-MS分析大曲的风味物质。结果表明,小麦原料优势细菌属包括泛菌属(Pantoea)、假单胞菌属(Pseudomonas)和Massilia;优势真菌属为链格孢属(Alternaria)、Epicoccum和枝孢属(Cladosporium)。模拟大曲以四甲基吡嗪和2,3-丁二醇为主要的风味物质,小麦样品微生物组成与大曲风味物质组成有密切的相关性。该研究可指导制曲小麦原料的选择以保持风味的一致性,对探究小麦原料微生物与大曲风味之间的关系和规律有重要参考价值。
Daqu plays a vital role in the brewing of Chinese Baijiu and is made from unsterilized raw materials,primarily wheat.To understand the effect of microbial composition on the flavor compounds of Daqu and guide the selection of raw materials for Daqu-making,we investigated the differences in microbial community of 21 wheat samples from different areas of five provinces in China using 16S rDNA full-length sequencing and internal transcribed spacer sequencing.The cluster analysis of the microbial flora of wheat samples showed that there were differences in the microbial composition of wheat samples from different producing areas.Then Daqu was prepared by simulated solid-state fermentation,and the flavor substances of Daqu were analyzed by HS-SPME-GC-MS.The results showed that the dominant bacteria were Pantoea,Pseudomonas and Massilia,and the dominant fungi were Alternaria,Epicoccum and Cladosporium.Tetramethylpyrazine and 2,3-butanediol were the main flavor compounds in simulated Daqu.The microbial composition of wheat samples was closely related to the flavor composition of Daqu.This study may of value for guiding wheat selection for Daqu preparation to maintain the consistency of flavor compound composition,and exploring the relationship and regularity between wheat raw material microorganisms and Daqu flavor.
作者
黄瑜
杨帆
李江华
杨玉波
堵国成
王莉
刘延峰
HUANG Yu;YANG Fan;LI Jianghua;YANG Yubo;DU Guocheng;WANG Li;LIU Yanfeng(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China;Kweichow Moutai Distillery Co.Ltd.,Renhuai 564501,China;Science Center for Future Foods,Jiangnan University,Wuxi 214122,China;Kweichow Moutai Group,Renhuai 564501,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第20期22-29,共8页
Food and Fermentation Industries
基金
国家重点研发计划项目(2018YFA0900300)
江苏省重点研发计划项目(BE2019628)。
