摘要
该研究采用MiSeq高通量测序技术对鹿头黄酒酿造用黑色和黄色高温大曲的细菌类群进行解析,采用电子鼻和电子舌技术对其气味和滋味进行评价,并探讨细菌类群与感官特性间的关联性。α和β多样性分析发现,黑色高温大曲细菌类群的丰度显著偏低(P<0.05),两类大曲在群落结构上存在明显差异(P<0.05);在门水平上,黑色高温大曲中放线菌门(Actinobacteria)的相对含量显著偏低(P<0.05),平均相对含量为15.29%,而在黄色高温大曲中为29.98%;在属水平上,黑色高温大曲中的葡萄球菌属(Staphylococcus)、链霉菌属(Streptomyces)和芽孢杆菌属(Bacillus)相对含量均显著偏低(P<0.05),平均相对含量分别为7.50%、5.15%和2.20%,而在黄色高温大曲中分别为15.26%、12.46%和7.13%;电子鼻结果表明,黑色和黄色高温大曲的气味差异主要体现在丰度较低的芳香类化合物上,且其含量在黑色高温大曲中显著偏高(P<0.05);电子舌结果表明,黑色高温大曲的酸味和涩味显著偏低(P<0.05),而咸味、鲜味和丰度(鲜的回味)显著偏高(P<0.05);关联性分析发现,高温大曲细菌类群与滋味指标之间的关联性明显高于其与气味指标之间的关联性。由此可见,鹿头黄酒酿造用黑色和黄色高温大曲微生物类群和感官特性均存在明显差异,且大曲细菌类群与感官特性之间具有一定关联性。
In this study,MiSeq high-throughput sequencing was used to analyze the bacterial taxa of black and yellow high-temperature Daqu used in the brewing of Lutou yellow rice wine,and electronic nose and electronic tongue techniques were used to evaluate the odor and taste,and to explore the correlation between bacterial taxa and sensory characteristics.αandβdiversity analysis revealed that the abundance of bacterial taxa in black high-temperature Daqu was significantly lower(P<0.05),and there were significant differences in community structure between the two types of Daqu(P<0.05);at the phylum level,the relative abundance of Actinobacteria was significantly lower(P<0.05)in black high-temperature Daqu,with an average relative abundance of 15.29%,compared with 29.98%in yellow high-temperature Daqu;at the genus level,the relative abundance of Staphylococcus,Streptomyces and Bacillus were significantly lower(P<0.05)at the genus level,with mean relative abundance of 7.50%,5.15%and 2.20%,respectively,compared to that of 15.26%,12.46%and 7.13%,in the yellow high-temperature Daqu;the electronic nose results showed that the difference in odor between black and yellow high-temperature Daqu was mainly in the aromatic compounds with lower content,and their content was significantly higher in black high-temperature Daqu(P<0.05);the electronic tongue results showed that the sourness and astringency were significantly lower in black high-temperature Daqu(P<0.05),while the saltiness,umami and richness(umami aftertaste)were significantly higher in black high-temperature Daqu(P<0.05).The correlation analysis revealed that the correlation between high-temperature Daqu bacterial taxa and taste indicators was significantly higher than that between them and odor indicators.It can be seen that there are significant differences in microbial groups and sensory characteristics between black and yellow high-temperature Daqu for Lutou yellow rice wine brewing,and there is a correlation between the bacterial groups and sensory characteristics
作者
柯悦
邓子文
姜在明
向凡舒
侯强川
郭壮
KE Yue;DENG Ziwen;JIANG Zaiming;XIANG Fanshu;HOU Qiangchuan;GUO Zhuang(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;Zaoyang Linglu Wine Co.Ltd.,Zaoyang 441203,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第20期228-234,共7页
Food and Fermentation Industries
基金
襄阳市基础研究类科技计划项目(2022ABA006019)
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
鹿头黄酒
高温大曲
细菌类群
电子鼻
电子舌
Lutou yellow rice wine
high-temperature Daqu
bacterial taxa
electronic nose
electronic tongue
