食品工业科技2026，Vol.47Issue(18)：145-154,10.DOI:10.13386/j.issn1002-0306.2025070031
不同产区浓香大曲理化特性和微生物群落差异及相关性分析
Analysis of Differences and Correlations in Physicochemical Properties and Microbial Communities of Strong-flavor Daqu from Different Production Areas
摘要
Abstract
To compare the physicochemical characteristics and microbial community differences among strong-aroma Daqu from Yibin,Luzhou,Deyang,and Chengdu in Sichuan Province,this study utilized national standard testing and high-throughput sequencing methods to analyze various physicochemical indicators and microbial community structures across these regions.Spearman correlation analysis was performed to explore their interrelationships.The results indicated min-imal variations in moisture content,starch content,and acidity levels among the regions,all of which met industry stan-dards.Daqu from Chengdu exhibited the highest saccharifying power(397.50 U/g)and liquefaction power(1.35 U/g),while Yibin Daqu showed slightly better esterification power.Both Yibin and Chengdu Daqu demonstrated superior fer-mentation power.In terms of microbial communities,prokaryotic diversity was significantly higher than that of eukaryotic organisms.Among prokaryotes,the Bacillota phylum displayed four geographically shared dominant groups,whereas the Bacillus and Weissella genera showed regional variations.Chengdu Daqu was unique in hosting the distinctive genus Leu-conostoc,with the Luzhou region exhibiting the highest prokaryotic richness(Ace index 139.67)and the Deyang region maintaining the highest diversity(Shannon index 2.79).Eukaryotic communities revealed distinct patterns:Ascomycota dominated with over 85%relative abundance,Aspergillus was universally dominant across regions,and the Deyang region's eukaryotic community exhibited the richest complexity(ACE index 51.17,Shannon index 1.69),contrasting with Chengdu's lowest diversity.Correlation analysis revealed strong positive correlations between Leuconostoc and Weissella with saccharification capacity,and Bacillus with fermentation power.Among eukaryotes,Saccharomycopsis strongly corre-lated with saccharification capacity,while Candida and Thermoascus showed positive associations with esterification capacity.This study confirms significant regional differences in the physicochemical characteristics and microbial commu-nity structures of concentrated Daqu from various production areas in Sichuan,with clear geographical correlations between these factors.It provides theoretical support for the screening of high-quality Daqu and the optimization of brewing tech-nology,and aids the strong aroma liquor industry in developing towards precision and standardization.关键词
浓香型大曲/理化/微生物/高通量测序Key words
Luzhou-flavor Daqu/physical and chemical properties/microorganisms/high-throughput分类
轻工纺织引用本文复制引用
施美林,唐苏冰,刘茗铭,王明昌,范梅,赵金松..不同产区浓香大曲理化特性和微生物群落差异及相关性分析[J].食品工业科技,2026,47(18):145-154,10.基金项目
泸州市科技计划资助(2024RCX206). （2024RCX206）
