食品与机械2026，Vol.42Issue(5)：42-49,8.DOI:10.13652/j.spjx.1003.5788.2026.80016
基于酱香大曲酵母菌群强化麸曲的制备及其发酵特性研究
Preparation and fermentation characteristics of Fuqu fortified by yeast community based on Jiangxiang Daqu
摘要
Abstract
[Objective]To solve the problems of single strain,limited fermentation capability,and weak environmental tolerance of yeast Fuqu.[Methods]The yeast community of Jiangxiang Daqu is utilized as the strain source,and bran is used as the raw material to prepare a multi-yeast mixed Fuqu with fortified function.The preparation conditions of yeast Fuqu are optimized by single factor tests combined with orthogonal tests.Then,the acid,ethanol,and high-temperature resistance are systematically evaluated,while the microbial community structure is analyzed via internal transcribed spacer(ITS)rDNA high-throughput sequencing.[Results]The optimal process parameters are a moisture content of 45%,an incubation time of 48 h,and an inoculum size of 5%.Under these conditions,the yeast count in the fortified Fuqu reaches 7.98×109 CFU/g,which is two orders of magnitude higher than that of the traditional Jiangxiang Daqu(P<0.05).Maintaining robust growth activity in high-acid,high-ethanol,and high-temperature environments,the Fuqu,with high microbial community purity,successfully enriches Saccharomycopsis and Saccharomyces.[Conclusion]The multi-yeast mixed Fuqu with high yeast biomass,strong fermentation function,and potent environmental adaptability can be prepared using the yeast community of Jiangxiang Daqu.关键词
酱香大曲/多酵母混合麸曲/酵母/耐受性Key words
Jiangxiang Daqu/multi-yeast mixed Fuqu/yeast/tolerance引用本文复制引用
卫春会,徐子恒,应超,赵欢,任志强..基于酱香大曲酵母菌群强化麸曲的制备及其发酵特性研究[J].食品与机械,2026,42(5):42-49,8.基金项目
四川省中央引导地方科技发展专项项目(编号:2024ZYD0252) （编号:2024ZYD0252）
四川省科技创新创业苗子工程项目(编号:2023JDRC0116) （编号:2023JDRC0116）
