摘要
制曲温度能显著影响大曲的理化指标及微生物群落结构,因而大曲分为高温曲、中温曲和低温曲。在清香大曲制作中小范围改变温度,对其微生物及理化性质的影响并不清楚。本研究比较不同顶温对红心曲微生物群落结构及其理化性质的影响。结果表明:两组红心曲中微生物多样性没有显著区别,而属水平微生物群落结构发生明显变化。顶温升高5℃,红心曲真菌中嗜热子囊菌由原来的64.7%增至78.4%,扣囊腹膜酵母则由33.3%降至15.2%,显著增加的还有产淀粉酶的曲霉和根霉。顶温升高后显著增加的细菌有醋酸菌、魏斯氏菌和葡萄球菌等,均有利于白酒风味的形成。大曲中一般少量的放线菌类糖多孢菌由26.7%降至8.8%。理化性质方面,顶温升高5℃大曲糖化力由596.9 U降至516.1 U,液化力由1.26 U降至1.05 U,但下降均不显著;发酵力和酒化力有所增加,发酵力由0.74 U增至2.27 U,酒化力由7.1%vol提高到8%vol。结合实际情况提高顶温,能优化大曲微生物群落结构,改善综合质量,研究结果为红心曲的优质高产提供理论基础。
Temperature is used for classifying Daqu as high temperature Daqu,medium temperature Daqu and low temperature Daqu,since it significantly affects the physical and chemical indexes and microbial community structure of Daqu.The effect of temperature varied in a small range during the manufacture of Daqu for Light-flavor baijiu brewing on its microbial and physicochemical properties is still unclear.In this study,the effect of microbial community structure and physicochemical properties of Hongxinqu by different peak-temperature were compared.The results showed that there was no significant difference in microbial alpha diversity between the two groups of Hongxinqu from different peak temperature.However,the microbial community structure at the genus level has changed significantly.In Hongxinqu samples from peak-temperature rised 5℃,Thermoascus increased from 64.7%to 78.4%,and Saccharomycopsis fibuligera decreased from 33.3%to 15.2%,Eurotium and Rhizopus producing amylases were also significantly increased.Similarily,in Hongxinqu samples from peak-temperature rised 5℃,several bacteria genus significantly increased included Acetobacter,Weissella,and Staphylococcus,all of which were beneficial to the formation of Baijiu flavor,while Actinomycete Saccharopolyspora which is little in general Daqu samples decreased from 26.7%to 8.8%.About of the physicochemical properties,when the peak-temperature increased by 5℃,the saccharification of Daqu decreased from 596.9 U to 516.1 U and the liquefaction decreased from 1.26 U to 1.05 U,but the decrease was not significant;The fermenting power and liquor-producing power have increased,with the fermenting power increasing from 0.74 U to 2.27 U and the liquor-producing power increasing from 7.1%vol to 8%vol.About of the physicochemical properties,the temperature increment of a small range did not significantly reduce the saccharification power and liquefaction power,while the fermenting power and liquor-producing power were increased.The overall results showed that increase of peak-temperature during Hongxinqu making process according to the actual situation can effectively optimize the microbial community structure of Hongxinqu and improve its comprehensive quality,which provided a theoretical basis for Hongxinqu production of high quality and highyield.
作者
王昊乾
刘昌录
顾铁刚
任晓壮
唐艺婧
张秀红
Wang Haoqian;Liu Changlu;Gu Tiegang;Ren Xiaozhuang;Tang Yijing;Zhang Xiuhong(College of Life Science,Shanxi Normal University,Taiyuan 030002;College of Food Science,Shanxi Normal University,Taiyuan030002;Inner Mongolia Aer 1198 Wine Industry Co.,Ltd.,Ulanhot 137400,Inner Mongolia)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第3期75-85,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
山西省自然科学基金项目(201901D111286)
山西省基础研究计划项目(202103021223255,202203021221135)。
关键词
红心曲
顶温
微生物群落
理化性质
Hongxinqu
peak-temperature
microbial community
physicochemical properties
