不同生产环境对特香型大曲的影响
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摘要
采用相同特香型白酒大曲配料和工艺,分别于江西赣江中下游江边和市区制备的大曲样品A和B的理化特性、挥发性成分及微生物组成进行系统的分析。研究发现,大曲A在液化酶活力、蛋白酶活力、酯化力和发酵力等指标上明显高于大曲B,大曲A和B中分别检测到36种和33种挥发性风味物质。高通量测序结果显示,大曲A真菌多样性指数较高,曲霉属(Aspergillus)(相对丰度达6.39%),为其优势真菌属,大曲B中的嗜热子囊菌属(Thermoascus)(相对丰度达53.18%),为其优势真菌属。细菌属大曲A以克罗彭斯特菌属(Kroppenstedtia)和海洋芽孢杆菌属(Oceanobacillus)为主;而大曲B中含量最高的细菌为产碱杆菌(Alcaligenes)。可见不同生产环境引起特香型白酒大曲中优势菌种的差异,是导致大曲各种酶活力不同的重要原因之一。
The physicochemical properties, volatile components and microbial composition of Daqu samples A and B, which were prepared using the same Te-flavour Baijiu(Chinese liquor) Daqu ingredient and process in the riverside and urban areas of middle and lower reaches of the Ganjiang River in Jiangxi province, were analyzed systematically. The results showed that the liquefaction enzyme activity, protease activity, esterification power and fermentability of Daqu A were significantly higher than those of Daqu B, and 36 and 33 volatile flavor substances were detected in Daqu A and B, respectively. The results of high-throughput sequencing showed that the fungi diversity indexes in Daqu A were high, and the Aspergillus with the relative abundance of 6.39% was the dominant fungi genus. The Thermoascus with the relative abundance of 53.18% was dominant fungi genus in Daqu B. The Kroppenstedtia and Oceanobacillus were main bacteria in Daqu A, while the Alcaligenes content was the highest in Daqu B. It could be indicated that the difference in the dominant strains in the Te-flavour Baijiu Daqu resulting from different production environment was one of the important reasons for the different enzyme activities of Daqu.
The physicochemical properties, volatile components and microbial composition of Daqu samples A and B, which were prepared using the same Te-flavour Baijiu(Chinese liquor) Daqu ingredient and process in the riverside and urban areas of middle and lower reaches of the Ganjiang River in Jiangxi province, were analyzed systematically. The results showed that the liquefaction enzyme activity, protease activity, esterification power and fermentability of Daqu A were significantly higher than those of Daqu B, and 36 and 33 volatile flavor substances were detected in Daqu A and B, respectively. The results of high-throughput sequencing showed that the fungi diversity indexes in Daqu A were high, and the Aspergillus with the relative abundance of 6.39% was the dominant fungi genus. The Thermoascus with the relative abundance of 53.18% was dominant fungi genus in Daqu B. The Kroppenstedtia and Oceanobacillus were main bacteria in Daqu A, while the Alcaligenes content was the highest in Daqu B. It could be indicated that the difference in the dominant strains in the Te-flavour Baijiu Daqu resulting from different production environment was one of the important reasons for the different enzyme activities of Daqu.
引文
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[2]王文芹,孔玉涵.国内外发酵食品的发展现状[J].发酵科技通讯,2007,36(2):55-56.
[3]沈怡方.白酒生产技术全书[M].北京:中国轻工业出版社,1998:11-15.
[4]侯召华,宁浩然,聂帅,等.国内外酒曲研究进展[J].特产研究,2013(3):72-76.
[5]周斐成,吴生文,朱庆圣,等.特香型大曲发酵过程中曲块不同部位理化指标及主要酶系动态分析[J].中国酿造,2019,38(4):58-64.
[6]乔晓梅.清香大曲糖化力酯化力功能及真菌群落结构分析[D].临汾:山西师范大学,2015.
[7]李斌,闫志鹏,李慧星,等.基于高通量测序技术的浓香型和芝麻香型白酒酒曲细菌群落结构分析[J].中国酿造,2018,37(8):148-152.
[8]胡佳音,周森,王瑛,等.牛栏山二锅头大茬酒醅发酵过程中细菌群落结构分析[J].中国酿造,2018,37(9):39-42.
[9]杨小丽,尚雪娇,余海忠,等.基于Miseq高通量测序技术的古襄阳酒窖泥细菌多样性评价[J].中国酿造,2018,37(7):26-30.
[10]中国食品发酵工业研究院,中国酿酒工业协会,宜宾五粮液股份有限公司,等.QB/T4257-2011酿酒大曲通用分析方法[S].北京:中国轻工业出版社,2011.
[11]陈钧辉.生物化学实验[M].兰州:兰州大学出版社,2015:32-39.
[12]占乐.新型高效糖化酶的获得及其酶学性质研究[D].长春:吉林大学,2014.
[13]史承利,姜涌明.五种α-淀粉酶测活方法的比较研究[J].微生物学通报,1996,23(6):371-373.
[14]ZHANG R,WU Q,XU Y.Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation[J].Lett Appl Microbiol,2013,57(1):11-18.
[15]KONG Y,WU Q,ZHANG Y,et al.In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor[J].Appl Environ Microbiol,2014,80(12):3667-3676.
[16]张荣.地衣芽孢杆菌固态发酵产地衣素及风味活性物质对白酒品质的影响[D].无锡:江南大学,2014.
[17]王鹏.地衣芽孢杆菌强化对浓香型白酒酿造微生物群落结构和代谢的影响[D].无锡:江南大学,2017.
[18]罗小叶.酱香型大曲高温放线菌的特性研究[D].贵阳:贵州大学,2017.
[19]张建敏.酱香白酒酿造过程放线菌的筛选与风味研究[D].贵阳:贵州大学,2015.
[20]张春林.泸州老窖大曲的质量、微生物与香气成分关系[D].无锡:江南大学,2012.
[21]徐丽萍.泸型大曲中产酯酵母的筛选鉴定及产酯条件优化[J].中国酿造,2016,35(2):74-78.