摘要
中高温大曲是浓香型白酒生产的主要糖化发酵剂,本研究以不同发酵阶段的中高温大曲为研究对象,通过采用国标方法、人工智能传感技术和高通量测序技术,对中高温大曲发酵过程中的理化性质、风味、滋味及真菌群落结构变化进行了综合分析,探讨了中高温大曲品质指标与优势真菌属之间的相关关系.研究发现,随着发酵进行,中高温大曲中的水分、有机硫化物、萜烯类、氢氧化物含量以及涩味逐渐降低,而咸味逐渐升高.中高温大曲的真菌群落结构在发酵早期已形成,但是随着发酵进行,真菌群落多样性逐渐降低,同时部分菌属的相对含量亦会发生较大改变.具体而言,复膜孢酵母属(Saccharomycopsis)的相对含量逐渐下降,嗜热子囊菌属(Thermoascus)和假丝酵母属(Candida)的相对含量逐渐升高,并成为了发酵后期的优势菌.普氏分析和相关性分析发现,真菌群落结构与中高温大曲整体的风味指标和滋味指标显著相关(P＜0.05).其中,酿酒酵母与酒曲中芳香类化合物、烷烃芳香成分、乙醇的合成密切相关;嗜热子囊菌属可能具有抑制有机硫化物和萜烯类化合物产生的功能;根霉属(Rhizopus)则具有抑制涩味物质形成的作用.本研究深化了人们对中高温大曲生产过程中真菌群落及品质特性变化规律的认识,同时为相关企业改进产品制作工艺和提高产品品质提供了有益的参考.
Abstract
In this study,medium-high temperature Daqu(MHTD),the primary saccharification and fermentation agent in the production of strong-aroma Baijiu,was investigated across different fermentation stages.Employing national standard methods,artificial intelligence sensing technology,and high-throughput sequencing techniques,a comprehensive analysis was conducted to investigate the physicochemical properties,flavor,taste,and changes in fungal community structure during the MHTD fermentation process.The correlation between quality indicators of MHTD and dominant fungal genera was also explored.The results revealed that,during fermentation,the moisture content,levels of organic sulfur compounds,terpenes,hydroxides,and astringency gradually decreased in MHTD,while saltiness steadily increased.The fungal community structure of MHTD was established in the early stages of fermentation.However,as fermentation progressed,fungal community diversity gradually decreased,accompanied by significant changes in the relative abundance of certain genera.Specifically,the relative abundance of Saccharomycopsis gradually decreased,while Thermoascus and Candida increased,becoming dominant in the later stages of fermentation.Procrustes analysis and correlation analyses indicated a significant correlation(P＜0.05)between fungal community structure and flavor and taste indicators of MHTD.Specifically,Saccharomyces showed a close relationship with the synthesis of aromatic compounds,alkane aromatic components,and ethanol in Daqu.Thermoascus,on the other hand,might play a role in inhibiting the production of organic sulfur compounds and terpene compounds.The genus Rhizopus demonstrated inhibitory effects on the formation of astringent substances.This study enhances the understanding of the dynamics of fungal communities and quality changes during MHTD production,providing valuable insights for improving production processes and enhancing product quality for relevant industries.
维普
万方数据