食品科学2024，Vol.45Issue(13)：104-114,11.DOI:10.7506/spkx1002-6630-20231027-235
不同香型大曲微生态结构及其发酵特性相关性分析
Correlation Analysis between Microecological Structure and Fermentation Characteristics of Different Aroma Types of Daqu
摘要
Abstract
Physicochemical analysis,headspace-solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)and high-throughput sequencing were used to investigate the potential relationship between the microecology of different flavor types of Daqu and their physicochemical indexes and characteristic flavor compounds.The results showed that the highest saccharification power and fermentation power were found in Fen-flavor Daqu,the highest esterification power and starch content in Luzhou-flavor Daqu,and the highest acidity were found in Maotai-flavor Daqu.In the three types of Daqu,the dominant bacterial genera were Saccharopolyspora,Weissella and Bacillus,and the dominant fungal genera were Saccharomycopsis,Aspergillus and Thermomyces.Correlation analysis showed that Bacillus was positively correlated with saccharification power,liquefaction power,fermentation power,ethyl caprate and phenyl ethanol.Thermomyces was positively correlated with ethyl caproate,isoamyl alcohol,ethyl lactate,acetic acid and ligustrazine.关键词
不同香型大曲/理化指标/特征风味化合物/微生物群落/相关性分析Key words
different flavor types of Daqu/physicochemical indexes/characteristic flavor compounds/microbial community/correlation analysis分类
轻工纺织引用本文复制引用
徐锦,冯文聪,朱澳迪,李良,董孝元,常煦,陈茂彬,方尚玲..不同香型大曲微生态结构及其发酵特性相关性分析[J].食品科学,2024,45(13):104-114,11.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0400500) （2016YFD0400500）
湖北省科技厅重大专项(2018ABA084) （2018ABA084）
