食品与发酵工业2026，Vol.52Issue(6)：279-286,8.DOI:10.13995/j.cnki.11-1802/ts.043572
立式发酵曲与传统中高温曲质量差异性研究
Study on quality differences between vertical fermentation Daqu and traditional medium-high temperature Daqu
摘要
Abstract
As the core saccharification and fermentation agent of Baijiu brewing,the process optimization of Daqu is of great signifi-cance for enhancing liquor quality.This study compared the quality differences between vertical fermentation Daqu and traditional medium-high temperature Daqu through physicochemical analysis,high-throughput sequencing,and GC-MS techniques.Results showed that the fermentation force and moisture content of vertical fermentation Daqu were significantly higher than those of traditional medium-high tem-perature Daqu(P＜0.05).Microbial community analysis revealed lower bacterial abundance in vertical fermentation Daqu than in tradi-tional medium-high temperature Daqu.Flavor compound analysis identified 1.5 times higher total volatile flavor substances in traditional medium-high temperature Daqu than in vertical fermentation Daqu,with 30 key volatiles characterized by orthogonal projections to latent structures discriminant analysis(OPLS-DA)modeling.Ethyl palmitate was identified as the characteristic flavor marker of vertical fermen-tation Daqu.Correlation analysis confirmed Staphylococcus and Streptomyces as key flora influencing fermentation power and ethyl palmitate content.This study provides a theoretical basis for optimizing traditional medium-high temperature Daqu processes and regulating quality enhancement of vertical fermentation Daqu.关键词
立式发酵曲/传统中高温曲/挥发性风味物质/葡萄球菌属/发酵力Key words
vertical fermentation Daqu/traditional medium-high temperature Daqu/volatile flavor substances/Staphylococcus/fermenta-tion power引用本文复制引用
马春艳,徐佳友,王西,罗巍,高占争,张丹,万倩,何欢,骆菊梅,雷春叶..立式发酵曲与传统中高温曲质量差异性研究[J].食品与发酵工业,2026,52(6):279-286,8.基金项目
泸州市科技计划项目(2023SYF141) （2023SYF141）
泸州市科技计划项目(2023SYF143) （2023SYF143）
