中国酿造2026，Vol.45Issue(5)：84-92,9.DOI:10.11882/j.issn.0254-5071.2026.05.011
花果香高温大曲微生物群落结构与挥发性风味物质分析
Microbial Community Structure and Volatile Substances of High-Temperature Daqu with Floral-Fruity
摘要
Abstract
High-throughput sequencing,non-metric multidimensional scaling(NMDS)and linear discriminant analysis effect size(LEfSe)were used to analyze the microbial community structure in high-temperature Daqu with floral-fruity compared with ordinary high-temperature Daqu.Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to detect the volatile flavor substances in two types of high-temperature Daqu,and Spearman correlation analyses was applied to explore correlation between dominant microbial genera and volatile flavor substances.The results showed the diversity and structure of bacterial and fungal community structures in high-temperature Daqu with floral-fruity were different from those in ordinary high-temperature Daqu,and the species diversity and richness were significantly lower(P<0.05).Based on linear discriminant analysis(LDA)values>4 and P<0.05,a total of 6 different bacterial genera and 5 different fungal genera were detected from the two types of high-temperature Daqu,among which Kroppenstedtia,Virgibacillus and Thermomyces were the main differential genera in high-temperature Daqu with floral-fruity.The total content of volatile flavor substances(376.14 μg/g)and the content of main flavor substances pyrazines(164.83 μg/g),aromatics(64.83 μg/g)and ketones(61.29 μg/g)in high-temperature Daqu with floral-fruity were higher than those in ordinary high-temperature Daqu.The main volatile flavor substances were positively correlated with Kroppenstedtia,Virgibacillus and Thermomyces.The results of this study revealed the correlation between microbial community structure and flavor formation of high-temperature Daqu with floral-fruity,which can provide a theoretical basis for the quality control of high-temperature Daqu.关键词
花果香高温大曲/高通量测序/微生物群落/挥发性风味物质/相关性分析Key words
high-temperature Daqu with floral-fruity/high-throughput sequencing/microbial community/volatile substance/correlation analysis分类
轻工纺织引用本文复制引用
曾娟,周文,徐毅,邓鹏,王静霞,张彩,张崇军,熊定钊,朱康..花果香高温大曲微生物群落结构与挥发性风味物质分析[J].中国酿造,2026,45(5):84-92,9.基金项目
四川工商职业技术学院2023年重点课题(2023NC01) （2023NC01）
