食品科学2025，Vol.46Issue(11)：115-124,10.DOI:10.7506/spkx1002-6630-20241114-109
酱香型高温大曲制作过程中微生物群落演替规律与风味物质变化
Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor Daqu
摘要
Abstract
This study investigated the changes in microbial community structure and flavor substances of high-temperature Daqu before and after the turning over as the key step in the production process.The results showed that during the turning over stage,the composition and abundance of the microbial community underwent significant changes.The abundance of the fungal genera Thermoascus and Thermomyces and the abundance of the bacterial genera Virgibacillus,Oceanobacillus,Saccharopolyspora,and Kroppenstedtia increased after two cycles of turning over.Gas chromatography-mass spectrometry(GC-MS)identified 49 volatile compounds,including 12 esters,9 pyrazines,6 alcohols,6 aldehydes,5 ketones,3 phenols,2 ethers,2 furans,1 alkene,1 acid,and 2 other substances,with increased levels of ethyl caproate,ethyl octanoate,2-phenylethanol,and 2,3,5,6-tetramethylpyrazine being observed after turning over.In addition,correlation analysis revealed potential associations between microbial community and flavor substances,with Virgibacillus,Oceanobacillus,Saccharopolyspora,Kroppenstedtia,Thermoascus,and Thermomyces showing positive correlations with ester compounds,and Bacillus and Pichia showing positive correlations with 2,3,5,6-tetramethylpyrazine.This study provides basic data for exploring the root causes of variations in the biological characteristics of high-temperature sauce-flavor Daqu and the principles governing the formation of flavor substances in sauce-flavor baijiu brewing,and offers important references for formulating effective process strategies to improve the quality stability of high-temperature Daqu.关键词
酱香型大曲/微生物群落/翻仓/挥发性风味物质/相关性分析Key words
sauce-flavor Daqu/microbial community/turning over/volatile flavor substances/correlation analysis分类
轻工业引用本文复制引用
丁泽,李秀婷,陈曦,李金洋,牛家亮,杜秉昊,李微微,龙尧,郎莹,孙宝国..酱香型高温大曲制作过程中微生物群落演替规律与风味物质变化[J].食品科学,2025,46(11):115-124,10.基金项目
国家自然科学基金重点项目(31830069) （31830069）
