大曲特性对白酒发酵体系中发酵谷物微生物群落及其代谢产物的影响

IF 16.4 1区 化学 Q1 CHEMISTRY, MULTIDISCIPLINARY
Fengjiao Mao, Jun Huang, Rongqing Zhou, Hui Qin, Suyi Zhang, Xiaobo Cai, Chuanfeng Qiu
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引用次数: 1

摘要

大曲是酿造浓味白酒的天然起酵剂。研究了白酒酿造过程中大曲性状对白酒醅微生物群落演替及其代谢产物的影响。这些结果表明,大曲对细菌群落的影响强于真菌群落。与常规大曲(DZ)、太空(TK)和强花(QH)相比,大曲在发酵FG时显著提高了挥发性代谢物(尤其是酯类)和乙醇的含量。在第二轮发酵中,乳酸菌的相对丰度下降,乳酸含量下降,己酸含量增加。特别是,与第一轮相比,使用TK大曲的第二轮FGs中乳酸杆菌的丰度也降低了20%。偏最小二乘结构方程模型分析也表明,理化参数和大曲性质对FG群落结构和代谢有显著影响。本研究为进一步研究优质大曲对生鲜白酒品质的影响提供了理论基础,也为稳定以大曲为原料的白酒发酵体系奠定了重要的理论基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of Daqu properties on the microbial community and their metabolites in fermented grains in Baijiu fermentation system.

Daqu is the natural starter for Nong-flavor Baijiu brewing. The effects of Daqu properties on the microbial community succession and their metabolites in fermented grains (FG) during Baijiu brewing were determined. These results showed that the effect of Daqu on the bacterial communities was stronger than that of the fungal communities. Compared with the conventional Daqu (DZ), Taikong (TK), and Qianghua (QH), Daqu significantly enhanced the content of volatile metabolites (especially esters) and ethanol when they were used, respectively, for FG fermentation. In the second round of fermentation, the relative abundance of Lactobacillus decreased, the content of lactic acid decreased, and that of caproic acid increased. In particular, the abundance of Lactobacillus was also reduced by 20% in FGs of the second round when TK Daqu was used than that in the respective first round. Partial least squares structural equation model analysis also showed that physicochemical parameters and Daqu properties significantly affected FG community structure and metabolism. This study provides a theoretical basis for further study on the effect of high-quality Daqu on the quality of fresh Baijiu and lays an important theoretical foundation for the stabilization of the Baijiu fermentation system based on Daqu.

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来源期刊
Accounts of Chemical Research
Accounts of Chemical Research 化学-化学综合
CiteScore
31.40
自引率
1.10%
发文量
312
审稿时长
2 months
期刊介绍: Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance. Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.
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