摘要
为了探究不同感官特性酱香型大曲理化指标与霉菌群落之间的关联性,以白曲WQ、黄曲YQ和黑曲BQ为研究对象,测定三种大曲的 6个理化指标,分离鉴定大曲中霉菌,通过冗余分析法分析三种大曲理化指标和霉菌群落之间的关联性.结果表明,黄曲YQ的液化力较高,发酵力和酯化力较高的为黄曲YQ(1.56 U,22.63 U)和黑曲BQ(1.51 U,22.48 U).三种大曲共分离鉴定到 6个属 13种的霉菌 78株,其中白曲WQ有 7种,分别为Paecilomyces subglobosus、宛氏拟青霉Paecilomyces variotii、伞枝横梗霉Lichtheimia corymbifera,Lichtheimia ornata、缓慢产黄青霉Penicillium tardochrysogenum、产黄青霉Penicillium chrysogenum、Epicoccum endophytica;黄曲 YQ有 6 种,分别为分枝横梗霉 Lichtheimia ramosa、伞枝横梗霉 Lichtheimia corymbifera、宛氏拟青霉Paecilomyces variotii、Lichtheimia hongkongensis、Lichtheimia ornata、中间曲霉 Aspergillus intermedius;黑曲BQ有 7种,分别为宛氏拟青霉Paecilomyces variotii、Paecilomyces subglobosus、分枝横梗霉Lichtheimia ramosa、短柄帚霉Scopulariopsis brevicaulis、伞枝横梗霉Lichtheimia corymbifera、聚多曲霉Aspergillus sydowii、四脊曲霉Aspergillus quadrilineatus.通过冗余分析,得出横梗霉属Lichtheimia是影响大曲糖化力和酯化力的主要菌种.本研究为酱香大曲中霉菌的研究应用提供基础,为提高酱香大曲发酵性能提供数据支撑.
Abstract
This paper aimed to explore the correlation between the physical and chemical indicators of sauce-flavor Daqu with different sensory characteristics and the community of molds,six physical and chemical indicators of WQ,YQ and BQ were tested,the mold of Daqu were separated and identified,the correlation between the physical and chemical indicators and mold community in three kinds of Daqu were analyzed by redundancy analysis.The results showed that the liquefaction power of YQ was higher,and YQ and BQ showed the higher fermentation power and esterification power,respectively:1.56 U,22.63 U and 1.51 U,22.48 U.A total of 78 strains of 13 species of molds belonging to 6 genera were isolated and identified from three kinds of Daqu,including 7 species in WQ,namely Paecilomyces subglobosus,Paecilomyces variotii,Lichtheimia corymbifera,Lichtheimia ornata,Penicillium tardochrysogenum,Penicillium chrysogenum,Epicoccum endophytica.6 Species were isolated from YQ,namely Lichtheimia ramosa,Lichtheimia corymbifera,Paecilomyces variotii,Lichtheimia hongkongensis,Lichtheimia ornata,Aspergillus intermedius.7 Species were isolated from BQ,namely Paecilomyces variotii,Paecilomyces subglobosus,Lichtheimia ramosa,Scopulariopsis brevicaulis,Lichtheimia corymbifera,Aspergillus sydowii,Aspergillus quadrilineatus.Through redundancy analysis,it was concluded that Lichtheimia was the main strain affecting the saccharification and esterification of Daqu.This study provides a basis for the research and application of molds in sauce-flavored Daqu and provides data support for improving the fermentation performance of sauce-flavored Daqu.
基金项目
国家自然科学基金地区科学基金项目(NSFC32160553)
贵州省教育厅科技拔尖人才支持项目(黔教合KY字[2018]082)
遵义市科学技术局、茅台学院市校联合科技研发资金项目(遵市科合HZ字[2022]173号)
遵义市科学技术局、茅台学院市校联合科技研发资金项目(遵市科合HZ字[2022]177号)
遵义市科学技术局、茅台学院市校联合科技研发资金项目(遵市科合HZ字[2021]309号)
茅台学院STR计划(mysrt[2023]020)
贵州省大学生创新创业训练项目(S202314625002)
国家科技期刊平台
NSTL
维普
万方数据