基于第三代测序与理化指标评价不同压曲工艺酱大曲品质

基于第三代测序解析不同压曲工艺酱香大曲中微生物群落结构，并结合理化指标评价机械仿生压曲（AQ）与传统人工踩曲（MQ）成品曲的品质。结果表明，机械仿生压曲AQ的糖化与投粮作用优于传统人工踩曲MQ。从酱香大曲样品中共检测出63个真菌和272个细菌菌种，其中相对丰度较高的真菌种均为烟曲霉（Aspergillus fumigatus）、微皱篮状菌（Talaromyces rugulosus）、米曲霉（Aspergillus oryzae），相对丰度较高的细菌种均为丁香假单胞菌（Pseudomonas syringae）、绿针假单胞菌（Pseudomonas chlororaphis）、恶臭假单胞菌（Pseudomonas putida）、假单胞杆菌（Pseudomonas sp.）CC6-YY-74、防御假单胞菌（Pseudomonas protegens）、沼泽红假单胞菌（Rhodopseudomonas palustris）、荧光假单胞菌（Pseudomonas fluorescens）、铜绿假单胞菌（Pseudomonas aeruginosa）、Pseudomonas silesiensis、贪噬菌属（Variovorax sp.）PMC12。机械仿生压曲AQ中物种总数和多样性均高于传统人工踩曲MQ。综合来看，机械仿生压曲AQ的品质高于传统人工踩曲MQ。

Evaluation of the quality of sauce-flavor Daqu with different molding processes based on third-generation sequencing and physicochemical indexes

The microbial community structure in sauce-flavor (Jiangxiangxing) Daqu with different molding processes was analyzed based on third- generation sequencing, and the quality of mechanical bionic molding (AQ) and manual molding (MQ) was evaluated combined with physicochemical indicators. The results showed that the saccharification and feeding effects of mechanical bionic molding AQ were better than those of traditional manual molding MQ. A total of 63 fungi and 272 bacterial species were detected in the sauce-flavor Daqu samples, among them, the fungal species with higher relative abundance were all Aspergillus fumigatus, Talaromyces rugulosus, Aspergillus oryzae, the bacterial species with higher relative abundance were all Pseudomonas syringae, Pseudomonas chlororaphis, Pseudomonas putida, Pseudomonas sp. CC6-YY-74, Pseudomonas protegens, Rhodopseudomonas palustris, Pseudomonas fluorescens, Pseudomonas aeruginosa, Pseudomonas silesiensis, Variovorax sp. PMC12. The total number and diversity of microbial species in the mechanical bionic molding AQ were higher than those in the traditional manual molding MQ. On the whole, the quality of the mechanical bionic molding AQ was higher than that of the traditional manual molding MQ.