不同工艺清香型大曲理化指标差异与微生物菌群结构的相关性研究

以三种清香型大曲,清茬曲(Q)、红心曲(X)和后火曲(H),为研究对象,通过大曲理化指标的检测和大曲中微生物群落的结构分析,初步解析了清香型大曲理化指标的变化与微生物结构差异之间的关系,发现了与大曲理化特点差异密切相关的微生物。在Q(清茬)曲中,Kazachstania、Pichia、Symbiotaphrina、Aspergillus,Lichtheimia以及三个细菌菌属普雷沃氏菌属(Prevotella),甲基孢囊菌属(Methylocystis)和普罗威登斯菌属(Providencia)与Q大曲的酯化力提升密切相关。在X曲(红心曲)中,丰度显著增加的乳杆菌菌属(Lactobacillus),Lachnoclostridium,Unidentified_lachnospiraceae对酒体风味物质的形成产生重要影响。而嗜热子囊菌属(Thermoascus)、维克汉姆酵母产香酵母(Wickerhamomyces)及酿酒酵母属(Saccharomyces)的共同作用下对X曲糖化和液化力的提升和酒体风味的形成发挥了积极作用。在H(后火曲)中,明串珠菌属(Leuconostoc)、Kroppensteditia菌属与大曲产香密切相关。根霉属(Rhizopus)和锁掷酵母属(Sporidiobolus)可促进大曲酯化力的提升。粘红酵母属(Rhodotorula)丰度的增加使该曲有转变为红心曲的趋势。研究结果为大曲质量评定和稳定生产提供实验数据和理论依据。

The Correlational Study Between the Phys-chemical Index and the Microbiota in Fen Flavor Starter(Daqu)

In this study,three kinds of Fen flavor starters(Daqu)were used as the raw materials to explore the relationship between the physicochemical indexes and the microbiota structure using high through-put sequencing technology.The results revealed that in Q(Qing Cha)Daqu,Kazachstania、Pichia、Symbiotaphrina、Aspergillus,Lichtheimia and Prevotella,Methylocystis,Providencia were significantly enriched in and closely related to the improvement of esterification of Q Daqu.Moreover,Lactobacillus,Lachnoclostridium,Unidentified_lachnospiraceae which were identified in X Daqu(Red center),combined with Thermoascus、Wickerhamomyces and Saccharomyces had an important effect on the formation of flavor compounds and playing an active role in the improvement of saccharification and liquefying power.Furthermore,in H(Hou Huo)Daqu,Leuconostoc and Kroppensteditia were closely related to aroma flavor of H Daqq.Meanwhile,Rhizopus and Sporidiobolus could promote the esterification of H Daqu.And the abundance of Rhodotorula were significantly increased made H Daqu has a tendency to change into X Daqu.These results provide experimental data and theoretical basis for Daqu quality evaluation and the production quality stability.