中国酿造2026，Vol.45Issue(1)：47-55,9.DOI:10.11882/j.issn.0254-5071.2026.01.007
不同等级中高温大曲微生物群落、理化指标及挥发性风味物质差异分析
Analysis of differences in microbial community,physicochemical index and volatile flavor compounds of different grades of medium-high temperature Daqu
摘要
Abstract
The physicochemical indexes,volatile flavor components and microbial community diversity of different grades of medium-high tempera-ture Daqu(special grade Daqu,excellent grade Daqu and common grade Daqu)were detected by conventional detection methods,GC-MS and high-throughput sequencing technology,respectively,and the correlation among the three was analyzed.The results showed that the physicochemical in-dexes of different Daqu samples were different.The saccharification power(865.10 U),esterification power(617.61 U),fermentation power(0.27 U)and liquefaction power(1.78 U)of special grade Daqu were the highest,the moisture content(9.01％)of excellent grade Daqu was higher,and the acidity(1.06 mmol/10 g)of common grade Daqu was higher.A total of 6 dominant bacterial genera and 5 dominant fungal genera were annotated from Daqu samples.The microbial community structure of different Daqu samples was different.Based on the linear discriminant analysis(LDA)value＞3.5 and P＜0.05,a total of 5 different bacterial genera and 3 different fungal genera were screened.A total of 47 volatile flavor compounds were de-tected from Daqu samples,and there were differences in volatile flavor compounds among different Daqu samples.A total of 13 key differential volatile flavor substances were screened based on variable importance in the projection(VIP)value＞1,P＜0.05 and odor activity value(OAV)＞1.The results of correlation analysis showed that the dominant microbial genera had a certain correlation with physicochemical indexes and volatile flavor components of Daqu.关键词
不同等级中高温大曲/微生物群落/理化指标/挥发性风味物质/相关性分析Key words
different grades of medium-high temperature Daqu/microbial community/physicochemical index/volatile flavor substance/correlation analysis分类
轻工纺织引用本文复制引用
王西,何欢,马春艳,王晔,罗巍,高占争,张丹..不同等级中高温大曲微生物群落、理化指标及挥发性风味物质差异分析[J].中国酿造,2026,45(1):47-55,9.基金项目
泸州市科技计划项目(2023SYF141,2024SYF191) （2023SYF141,2024SYF191）
四川省科技成果转移转化示范项目(2024ZHCG0094) （2024ZHCG0094）
