酱香型白酒大曲的微生物菌群结构及风味成分分析

采用顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)联用技术对两酱香型酒厂(A、B)大曲中的挥发性风味成分进行分析鉴定,同时运用Mi Seq高通量测序技术解析不同酱香酒厂(A、B)大曲的微生物菌群结构。结果表明:从A、B两酱香型酒厂大曲中共检测43种挥发性成分,且两酒厂的大曲的挥发性风味组分存在显著差异;两酒厂大曲主要优势细菌菌群为芽孢杆菌科的未定义菌属(Bacillaceae unclassified)(A:19.14%、B:13.56%)、海洋芽胞杆菌属(Oceano bacillus)(A:11.13%、B:15.28%)和芽孢杆菌目的其他菌群(Bacillales Other)(A:8.53%、B:11.12%)等;主要真菌优势菌群曲为曲霉属(Aspergillus)(A:55.00%、B:7.58%)、嗜热子囊菌属(Thermoascus)(A:28.11%、B:49.85%)和嗜热真菌属(Thermomyces)(A:11.70%、B:19.24%)。两酒厂大曲(A、B)微生物菌群的组成相似但丰度存在明显差异,说明酱香型白酒大曲中主要发酵微生物菌相是相似的,但组成比例有差异。

Analysis of Microbial Community structure and Flavor Composition of Maotai-flavor Daqu

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was applied to analyze and identify the volatile flavor components in the Daqus of two Maotai-flavor distilleries (A and B), with their microbial community structure being analyzed using MiSeq high-throughput sequencing technology. The results showed that a total of 43 volatile components were detected in all Daqu samples, and there were significant differences in volatile flavor composition between the two distilleries. The predominant bacterial flora of the Daqu samples from the two distilleries were unclassified Bacilillaceae (A: 19.14%, B: 13.56%), Oceanobacillus (A: 11.13%, B: 15.28%), and other Bacilillales species (A: 8.53%, B: 11.12%). The dominant fungal flora were Aspergillus (A: 55.00%, B: 7.58%), Thermoascus (A: 28.11%, B: 49.85%) and Thermomyces (A: 11.70%, B: 19.24%). The microbial flora of the Daqu samples from the two Maotai-flavor distilleries (A and B) had similar compositions but different abundance. These results indicate that the main fermentation microorganisms in the Daqus of Maotai-flavor liquor are similar, but the compositions and ratios of species are different.