| 注册
首页|期刊导航|食品与发酵工业|景芝镇高温大曲微生物群落与理化性质和感官品质的相关性分析

景芝镇高温大曲微生物群落与理化性质和感官品质的相关性分析

黎云杰 黄怡 孙伟 郭壮 侯强川 王玉荣

食品与发酵工业2026,Vol.52Issue(6):287-294,8.
食品与发酵工业2026,Vol.52Issue(6):287-294,8.DOI:10.13995/j.cnki.11-1802/ts.043178

景芝镇高温大曲微生物群落与理化性质和感官品质的相关性分析

Correlation analysis of microbial community,physical and chemical properties,and sensory quality of high temperature Daqu in Jingzhi Town

黎云杰 1黄怡 1孙伟 2郭壮 1侯强川 1王玉荣1

作者信息

  • 1. 湖北文理学院酿酒技术产业学院,湖北 襄阳,441053||湖北文理学院湖北省食品配料工程技术研究中心,湖北襄阳,441053
  • 2. 山东景芝白酒有限公司,山东潍坊,262119
  • 折叠

摘要

Abstract

This study employed PacBio SMRT sequencing and pure culture technology to analyze the microbial community composi-tion of high-temperature Daqu.Conventional physicochemical analyses and bioassays were conducted to assess its physicochemical proper-ties and sensory qualities,as well as to investigate correlations with the dominant microorganisms.The results of the PacBio SMRT sequen-cing indicated that the bacterial community in high-temperature Daqu from Jingzhi Town exhibited significantly greater species richness and diversity compared to the fungal community(P<0.05).Species-level analysis revealed that Kroppenstedtia sanguinis was the predominant bacterial species,with an average relative abundance of 35.60%.The main fungal species identified were Thermomyces lanuginosus,Ther-moascus crustaceus,and Thermoascus aurantiacus,with average relative abundances of 47.97%,16.81%,and 15.59%,respectively.Pure culture results indicated that the culturable microorganisms were primarily represented by Bacillus licheniformis and Bacillus amyloliq-uefaciens.Correlation analysis suggested that the bacterial taxa may have a more significant influence on the physicochemical properties and sensory quality of high-temperature Daqu from Jingzhi Town.This study enhances the understanding of the microbial community structure associated with high-temperature Daqu and provides valuable microbial strains that could support improvements in the Daqu production process and its quality.

关键词

高温大曲/PacBio SMRT测序技术/微生物群落/理化性质/感官品质/相关性

Key words

high temperature Daqu/PacBio SMRT sequencing technology/microbial community/physical and chemical properties/sen-sory quality/correlation

引用本文复制引用

黎云杰,黄怡,孙伟,郭壮,侯强川,王玉荣..景芝镇高温大曲微生物群落与理化性质和感官品质的相关性分析[J].食品与发酵工业,2026,52(6):287-294,8.

基金项目

湖北省高等学校优秀中青年科技创新团队计划项目(T2023022) (T2023022)

食品与发酵工业

0253-990X

访问量0
|
下载量0
段落导航相关论文