人工合成菌群替代传统母曲对高温大曲质量的影响
Effects of synthetic microbial communities replacing traditional Muqu on quality of high-temperature Daqu
郭小龙 1邓灿 1张明春 2高瑞杰 1刘蒲临 1熊笠君 2缪礼鸿1
作者信息
- 1. 武汉轻工大学生命科学与技术学院,武汉 430023
- 2. 湖北白云边酒业股份有限公司,松滋 434200
- 折叠
摘要
传统高温大曲是经自然发酵而生产的,存在微生物群落组成复杂、所需的风味组分及含量难以控制等缺点.为了优化高温大曲微生物菌群结构和提高大曲品质,以小麦为原料,将高温大曲中分离筛选的地衣芽孢杆菌BL44、酿酒酵母SCY62、宛氏拟青霉PV3、微小根毛霉RP1和嗜热子囊菌TC1分别制备成固态菌剂,按不同添加比例构建2种人工合成菌群替代传统母曲(CK)制作高温大曲,并进行实验室酿酒试验分析.高通量测序结果表明,3种大曲的优势真菌属为Lichtheimia,优势细菌属为Bacillus.大曲的理化指标测定结果显示,接种人工合成菌群的高温大曲的液化力和糖化力比CK均有显著提高.气相色谱-质谱分析结果显示,接种人工合成菌群替代传统母曲能显著提高大曲及酒醅中四甲基吡嗪的含量.人工合成菌群1和菌群2接种的大曲中四甲基吡嗪含量分别为31.90 mg/kg和56.73 mg/kg,比CK分别提高了2.80、4.99倍;高温堆积发酵酒醅中人工合成菌群1和菌群2的四甲基吡嗪含量分别为0.76 mg/kg和2.74 mg/kg,比CK分别提高了4.03和14.61倍.以上结果表明,人工合成菌群在定向调控大曲酶活性以及白酒中某些特定风味组分及含量等方面具有潜在的应用价值.
Abstract
Traditional high-temperature Daqu is produced by spontaneous fermentation,which has disadvantages including complex composition of microbial community and difficulty in controlling the com-ponents and content of required flavor.Wheat was used to prepare the solid microbial agents of Bacillus li-cheniformis BL44,Saccharomyces cerevisiae SCY62,Paecilomyces variotii PV3,Rhizomucor pusillus RP1 and Thermoascus crustaceus TC1 isolated and screened from the high-temperature Daqu to optimize the structure of microbial community in high-temperature Daqu and improve the quality of high-temperature Daqu.Two synthetic microbial communities were constructed with different addition ratios to replace the traditional Muqu(CK)in producing high-temperature Daqu.Brewing experiments in laboratory were con-ducted and analyzed.The results of high-throughput sequencing showed that the dominant fungal genus and the dominant bacterial genus of the three kinds of Daqu was Lichtheimia and Bacillus,respectively.The re-sults of measuring the physicochemical indexes of the Daqu showed that the liquefaction and saccharification abilities of the high-temperature Daqu inoculated with the synthetic microbial communities were significant-ly improved compared to CK.The results of analyses with gas chromatography-mass spectrometry showed that inoculating synthetic microbial communities instead of traditional Muqu significantly increased the con-tent of tetramethylpyrazine in Daqu and fermented grains.The content of tetramethylpyrazine in Daqu inocu-lated with synthetic microbial group 1 and microbial group 2 was 31.90 mg/kg and 56.73 mg/kg,in-creased by 2.80 and 4.99 times compared to that of CK.In the high-temperature stacked fermentation mash,the content of tetramethylpyrazine inoculated with synthetic microbial group 1 and microbial group 2 was 0.76 mg/kg and 2.74 mg/kg,increased by 4.03 and 14.61 times compared to that of CK.It is indicat-ed that the synthetic microbial community has potential application in directionally regulating the activity of enzymes in Daqu and the components and contents of some specific flavors in Baijiu.
关键词
人工合成菌群/高温大曲/高通量测序/理化指标/挥发性物质/四甲基吡嗪Key words
synthetic microbial community/high-temperature Daqu/high-throughput sequencing/physical and chemical indexes/volatiles substances/tetramethylpyrazine引用本文复制引用
基金项目
武汉轻工大学校企合作项目(whpu-2020-kj-009)
出版年
2024
NETL
NSTL
万方数据