酱香型白酒高温大曲贮曲过程理化性质与微生物演替规律分析

TS261.1%TS261.4; 以不同贮曲时间的酱香型白酒高温大曲为研究对象,对其贮曲过程中的理化指标变化及微生物的演替规律进行分析,并进一步采用典范对应分析(CCA)解析微生物与理化性质之间的关联性.结果表明,贮曲过程中淀粉含量保持稳定,水分、酸度呈下降趋势,液化力、糖化力和发酵力则呈先升高后降低的趋势,酱香型白酒高温大曲贮曲90～150 d为宜.贮曲过程中的微生物群落结构分析显示,优势细菌为泛酸枝芽孢杆菌属(Virgibacillus)和克罗彭斯特菌属(Kroppenstedtia);优势真菌为嗜热子囊菌属(Thermoascus).CCA结果显示,葡萄球菌属(Staphylococcu...

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Published in中国酿造 Vol. 43; no. 9; pp. 44 - 49
Main Authors 冯智伟, 郭松波, 孙朋朋, 谢三款, 张娇娇, 沈世明, 刘海坡, 王敏, 韩兴林, 王德良
Format Journal Article
LanguageChinese
Published 天津科技大学生物工程学院,天津 300457%贵州钓鱼台国宾酒业有限公司,贵州 遵义 564501%中国食品发酵工业研究院有限公司,北京 100015 30.10.2024
国家酒类品质与安全国际联合研究中心,北京 100015%天津科技大学生物工程学院,天津 300457
国家酒类品质与安全国际联合研究中心,北京 100015%中国酒业协会,北京 100831
中国食品发酵工业研究院有限公司,北京 100015
Subjects
理化性质
correlation analysis
酱香型白酒高温大曲
微生物演替
physicochemical indicators
关联性分析
microbial succession
high temperature Daqu of sauce-flavor Baijiu
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Abstract TS261.1%TS261.4; 以不同贮曲时间的酱香型白酒高温大曲为研究对象,对其贮曲过程中的理化指标变化及微生物的演替规律进行分析,并进一步采用典范对应分析(CCA)解析微生物与理化性质之间的关联性.结果表明,贮曲过程中淀粉含量保持稳定,水分、酸度呈下降趋势,液化力、糖化力和发酵力则呈先升高后降低的趋势,酱香型白酒高温大曲贮曲90～150 d为宜.贮曲过程中的微生物群落结构分析显示,优势细菌为泛酸枝芽孢杆菌属(Virgibacillus)和克罗彭斯特菌属(Kroppenstedtia);优势真菌为嗜热子囊菌属(Thermoascus).CCA结果显示,葡萄球菌属(Staphylococcus)、镰刀菌属(Fusarium)、克罗彭斯特菌属、节担菌属(Wallemia)、假诺卡氏菌属(Pseudono-cardia)、糖多孢菌属(Saccharopolyspora)和嗜热子囊菌属是影响酱香型白酒高温大曲理化性质的潜在微生物.权重网络分析显示,假诺卡氏菌属与多种理化性质相关性较强,可能是影响理化性质的关键微生物.
AbstractList TS261.1%TS261.4; 以不同贮曲时间的酱香型白酒高温大曲为研究对象,对其贮曲过程中的理化指标变化及微生物的演替规律进行分析,并进一步采用典范对应分析(CCA)解析微生物与理化性质之间的关联性.结果表明,贮曲过程中淀粉含量保持稳定,水分、酸度呈下降趋势,液化力、糖化力和发酵力则呈先升高后降低的趋势,酱香型白酒高温大曲贮曲90～150 d为宜.贮曲过程中的微生物群落结构分析显示,优势细菌为泛酸枝芽孢杆菌属(Virgibacillus)和克罗彭斯特菌属(Kroppenstedtia);优势真菌为嗜热子囊菌属(Thermoascus).CCA结果显示,葡萄球菌属(Staphylococcus)、镰刀菌属(Fusarium)、克罗彭斯特菌属、节担菌属(Wallemia)、假诺卡氏菌属(Pseudono-cardia)、糖多孢菌属(Saccharopolyspora)和嗜热子囊菌属是影响酱香型白酒高温大曲理化性质的潜在微生物.权重网络分析显示,假诺卡氏菌属与多种理化性质相关性较强,可能是影响理化性质的关键微生物.
Abstract_FL Using high-temperature Daqu of sauce-flavor(Jiangxiangxing)Baijiu with different period of storage as research object,the changes of physicochemical indicators and succession patterns of microorganisms during storage process of high-temperature Daqu were evaluated.Canonical correspondence analysis(CCA)was further employed to analyze the correlation between microorganisms and physicochemical properties.The results indicated that the starch contents remained stable,while moisture and acidity showed a decreasing trend,and the liquefaction power,saccharification power and fermentation power exhibited an initial increase followed by a decrease trend during storage process of high-temperature Daqu.High-tem-perature Daqu of sauce-flavor Baijiu aged for 90-150 d was appropriate.Microbial community structure analysis during storage process revealed that the dominant bacterial genera were Virgibacillus and Kroppenstedtia,the dominant fungal genus was Thermoascus.CCA results indicated that Staphylococcus,Fusarium,Kroppenstedtia,Wallemia,Pseudonocardia,Saccharopolyspora,and Thermoascus were potential microorganisms influ-encing physicochemical properties of high-temperature Daqu of sauce-flavor Baijiu.Weighted network analysis results shown that Pseudonocardia had relatively strong correlations with multiple physicochemical properties and might be the key microorganism affecting physicochemical properties.
Author 谢三款
张娇娇
沈世明
刘海坡
韩兴林
孙朋朋
王敏
冯智伟
郭松波
王德良
AuthorAffiliation 天津科技大学生物工程学院,天津 300457%贵州钓鱼台国宾酒业有限公司,贵州 遵义 564501%中国食品发酵工业研究院有限公司,北京 100015;国家酒类品质与安全国际联合研究中心,北京 100015%天津科技大学生物工程学院,天津 300457;中国食品发酵工业研究院有限公司,北京 100015;国家酒类品质与安全国际联合研究中心,北京 100015%中国酒业协会,北京 100831
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Author_FL FENG Zhiwei
LIU Haipo
WANG Min
XIE Sankuan
SHEN Shiming
WANG Deliang
HAN Xinglin
GUO Songbo
SUN Pengpeng
ZHANG Jiaojiao
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DocumentTitle_FL Analysis of physicochemical properties and microbial succession during storage process of high-temperature Daqu for sauce-flavor Baijiu
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Issue 9
Keywords 理化性质
correlation analysis
酱香型白酒高温大曲
微生物演替
physicochemical indicators
关联性分析
microbial succession
high temperature Daqu of sauce-flavor Baijiu
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Publisher 天津科技大学生物工程学院,天津 300457%贵州钓鱼台国宾酒业有限公司,贵州 遵义 564501%中国食品发酵工业研究院有限公司,北京 100015
国家酒类品质与安全国际联合研究中心,北京 100015%天津科技大学生物工程学院,天津 300457
国家酒类品质与安全国际联合研究中心,北京 100015%中国酒业协会,北京 100831
中国食品发酵工业研究院有限公司,北京 100015
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Title 酱香型白酒高温大曲贮曲过程理化性质与微生物演替规律分析
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