食品与发酵工业2026，Vol.52Issue(15)：81-89,9.DOI:10.13995/j.cnki.11-1802/ts.045832
曲房结构优化对高温大曲发酵过程及品质的提升作用
Enhancing fermentation process and quality of high-temperature Daqu via fermentation room structural modification
摘要
Abstract
The microenvironment of the fermentation room is a critical determinant of high-temperature Daqu quality.To mitigate the issues of moisture accumulation and inadequate ventilation in traditional rooms(QF1),structural optimizations were implemented in a modified room by installing ventilation windows and moisture-absorbing ceilings.The modified fermentation room is designated as QF2.The regulatory mechanisms of these modifications on the fermentation process were elucidated using high-throughput sequencing and HS-SPME-GC-MS.Results showed that QF2 significantly optimized the hydrothermal environment,increasing the average peak temperature to 63.29 ℃(3.11℃ higher than QF1)while markedly reducing humidity in the later stages.This stress-relieved environment drove a di-rectional succession of the microbial community,enriching bacteria[predominantly Saccharopolyspora(35.31％),Thermoactinomyces(29.65％),and Bacillus(16.27％)]and thermophilic fungi[(dominated by Thermomyces(54.91％)].Consequently,the acidity and moisture content of the final QF2 Daqu decreased by 11.43％and 8.96％,respectively,thereby enhancing storage stability.Driven by this optimized community,the metabolic profile shifted towards flavor synthesis:the total volatile compound content in QF2 reached 499 155 μg/kg(26.95％higher than QF1),with significant increases in functional compounds such as tetramethylpyrazine and 4-vinyl-guaiacol.This study demonstrates that structural modification effectively regulates the microenvironment to shape functional microbiota and metabolic flux,providing a theoretical basis for the standardized production of high-quality Daqu.关键词
高温大曲/曲房改造/固态发酵/微生物群落/挥发性风味物质Key words
high-temperature Daqu/fermentation room modification/solid-state fermentation/microbial community/volatile flavor com-pounds引用本文复制引用
杨明,赵玉杰,毛家和,张莉蘭,何家群,邹宇驰,靳光远,徐岩..曲房结构优化对高温大曲发酵过程及品质的提升作用[J].食品与发酵工业,2026,52(15):81-89,9.基金项目
国家重点研发计划项目(2022YFD2101202) （2022YFD2101202）
