食品工业科技2024，Vol.45Issue(1)：145-154,10.DOI:10.13386/j.issn1002-0306.2023020198
通过外源添加芽孢杆菌提升北方地区高温大曲的品质
Enhancing the Quality of High-temperature Daqu in Northern China by Adding Exogenous Bacillus spores
摘要
Abstract
In this study,the quality of high-temperature Daqu in Northern China was targeted for enhancement,with the aim of subsequently improving the quality of sauce-flavor liquor.This was achieved by incorporating No.1 Bacillus velezensis,No.2 Bacillus amyloliquefaciens and the control without exogenous spore addition during the Daqu production process.A comparative analysis of different Daqu samples was conducted using physicochemical index determination,high-throughput sequencing technology,and gas chromatography-ion mobility spectrometry(GC-IMS).The findings revealed that in Fortified Daqu No.2,the physicochemical indices including saccharification,liquefaction,fermentation,and esterification capabilities were significantly elevated compared to Fortified Daqu No.1 and the control Daqu.Additionally,a decrease in Daqu acidity was observed following spore addition.High-throughput sequencing and microbial counts showed that Bacillus populations in Fortified Daqu No.2 reached 4.2×108 CFU/g,and the abundance ratio was 21.68%.In contrast,Fortified Daqu No.1 contained 2.3×108 CFU/g Bacillus,and the abundance ratio was 18.92%,while the control Daqu exhibited 4.4×107 CFU/g Bacillus and the abundance ratio was 7.48%.Analysis of the GC-IMS three-dimensional spectra indicated that both the content and variety of flavor compounds in the two Fortified Daqu samples were markedly higher than those in the control Daqu.Furthermore,multiple characteristic pyrazines were identified in Fortified Daqu No.2 based on fingerprint analysis.In brief,the addition of exogenous Bacillus subtilis has improved the physical and chemical indicators,microbial indicators,and volatile flavor compounds of the two types of Fortified Daqu,improving the quality of high-temperature Daqu in Northern China.关键词
北方地区/高温大曲/理化指标/高通量测序/气相色谱-离子迁移谱Key words
Northern China/high-temperature Daqu/physicochemical index/high-throughput sequencing/gas chromatography-ion mobility spectrometry分类
轻工纺织引用本文复制引用
何猛超,陈杉彬,韩兴林,邬子璇,西玉玲,张德中,陈玉莲,李坤,井会涵,王鸿博,刘海坡..通过外源添加芽孢杆菌提升北方地区高温大曲的品质[J].食品工业科技,2024,45(1):145-154,10.基金项目
国家重点研发计划传统酿造食品智能制造技术研究及示范项目(2022YFD2101205). （2022YFD2101205）
