食品与发酵工业2026，Vol.52Issue(5)：165-173,中插91-中插93,12.DOI:10.13995/j.cnki.11-1802/ts.043039
高温大曲主体丝状真菌在原位条件的生长及产香功能特性研究
Study on the growth and in situ aroma-producing characteristics of dominant filamentous fungi in high-temperature Daqu
摘要
Abstract
High-temperature Daqu is a saccharifying,fermenting,and aroma-producing agent in the production of Jiangxiangxing Bai-jiu.Its rich aroma affects the quality of Baijiu,but the aroma-producing functional microorganisms and flavor characteristics are still un-clear.This study focuses on the dominant filamentous fungi in high-temperature Daqu.Though high-throughput sequencing,cultivation and in situ simulated fermentation,the study systematically analyzed their taxonomic relationships and aroma-producing characteristics.The re-sults showed that Thermoascus(average relative abundance of 39.07％),Aspergillus(17.03％),Thermomyces(9.70％),and Paecilo-myces(5.84％)were the dominant filamentous fungi,and their cultivation and morphological characteristics were successfully described based on culturomics.Further studies had found significant differences in the tolerance of dominant filamentous fungi to temperature and pH,but could utilize multiple carbon sources.In situ solid-state fermentation indicated that Thermomyces lanuginosus and Thermoascus crustaceus performed well in pyrazines;Paecilomyces variotii was superior in aromatic compounds;Aspergillus oryzae was superior in furans and esters.This study provides an important theoretical basis for the development of functional microbial resources in high-temperature Daqu and the enhancement of microbial community functions.关键词
高温大曲/丝状真菌/可培养/原位模拟发酵/产香功能特性Key words
high-temperature Daqu/filamentous fungi/cultivation/in situ simulated fermentation/aroma-producing characteristics引用本文复制引用
张丽杰,吴玉梅,洪琦,李月姝,徐岩..高温大曲主体丝状真菌在原位条件的生长及产香功能特性研究[J].食品与发酵工业,2026,52(5):165-173,中插91-中插93,12.基金项目
基础研究计划自然科学基金—面上项目(BK024077) （BK024077）
