摘要
为提高青稞大曲的质量,以小麦曲为对照,青稞辅以麸皮、小麦和竹纤维制作青稞大曲。经理化检测、高通量测序和气相色谱偶联质谱对大曲的理化特性、微生物群落和风味物质进行分析。结果表明,不同大曲的理化特性和酶活力差异显著,小麦曲的液化力最高,为(1.60±0.01)U,添加麸皮的青稞大曲的糖化力最高,为(1132.80±35.64)~(1166.40±31.9)U,60%小麦+40%青稞大曲的发酵力最高,为(5.00±0.07)U,10%竹纤维+90%青稞大曲的酯化力和酸性蛋白酶活力最高,分别为(397.20±3.96)U和(491.72±0.00)U;大曲中,乳酸菌为主要优势细菌,酵母菌和霉菌为主要真菌,且不同大曲微生物群落结构差异显著;相关性分析显示,液化力与嗜热子囊菌属(Thermoascus)极显著相关,与糖多孢菌属(Saccharopolyspora)显著相关,糖化力与Saccharopolyspora极显著相关,而发酵力与Chloroplast显著相关,微生物与酯化力和酸性蛋白酶活力的相关性并不显著;不同大曲中醇、酯和酮类为主要风味物质,且风味物质差异显著,可能与大曲中功能微生物的差异有关。
To improve the quality of highland barley Daqu,Daqu made from wheat was set as control,highland barley coupled with wheat bran,wheat or bamboo fiber,were applied to produce highland barley Daqu.Physicochemical indices,microbial community and volatile compounds were analyzed by physicochemical detection,high-throughput sequencing and gas chromatography-mass spectrometry,respectively.The results indicated that significant differences of physicochemical properties and enzyme activities were observed among Daqu samples.The liquefying power of the control was the highest,which was(1.60±0.01)U.Whilst,the saccharifying powers of highland barley Daqu added with wheat bran were the highest,ranged from(1132.80±35.64)-(1166.40±31.19)U.The fermentation power of Daqu fermented with 60%wheat and 40%highland barley was the highest,which was(5.00±0.07)U.Moreover,the esterification power and acidic protease activities of Daqu fermented with 10%bamboo fiber and 90%highland barley were higher than those of the other samples,which were(397.20±3.96)U and(491.72±0.00)U,respectively.In Daqu,lactic acid bacteria were the dominant bacteria,yeasts and molds were the dominant fungi,meanwhile,distinctly differences in microbial communities were observed among Daqu samples.Correlation analysis indicated that liquefying power was highly significantly correlated with Thermoascus and significantly correlated with Saccharopolyspora,the latter was also highly remarkably correlated with saccharifying power,while the fermentation power was significantly correlated with Chloroplast.In addition,no obvious relationships were detected between the microbes and esterification power or acidic protease activity.For volatiles analysis,alcohols,esters and ketones were the dominant volatile compounds in Daqu samples,and also,the differences of microbes in Daqu samples may result in prominent discrepancy of volatile compounds.
作者
古翀羽
冉茂芳
魏阳
张立强
王松涛
沈才洪
李东
GU Chongyu;RAN Maofang;WEI Yang;ZHANG Liqiang;WANG Songtao;SHEN Caihong;LI Dong(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644000,China;Luzhou Laojiao Co.Ltd.,Luzhou 646000,China;National Engineering Technology Research Center of Solid-State Brewing,Luzhou 646000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第22期126-133,I0001,I0002,共10页
Food and Fermentation Industries
关键词
青稞大曲
高通量测序
理化特性
风味成分
相关性分析
highland barley Daqu
high-throughput sequencing
physicochemical properties
volatile compounds
correlation analysis
