不同香型大曲微生态结构及其发酵特性相关性分析

TS261.1; 以清香型、浓香型和酱香型白酒大曲为研究对象,采用理化分析、顶空固相微萃取气相色谱-质谱检测和高通量测序技术,探究不同香型大曲微生态与理化指标和酒质特征风味化合物的潜在关系.结果表明,清香大曲的糖化力和发酵力最高,浓香型大曲的酯化力和淀粉含量最高,酱香型大曲的酸度最高.3种香型大曲优势细菌属包括乳酸杆菌属(Saccharopolyspora)、魏斯氏菌属(Weissella)、芽孢杆菌属(Bacillus);优势真菌属包括复膜孢酵母属(Saccharomycopsis)、曲霉属(Aspergillus)、嗜热霉菌属(Thermomyces).相关性分析表明,芽孢杆菌属与糖化力、...

Full description

Saved in:
Bibliographic Details
Published in食品科学 Vol. 45; no. 13; pp. 104 - 114
Main Authors 徐锦, 冯文聪, 朱澳迪, 李良, 董孝元, 常煦, 陈茂彬, 方尚玲
Format Magazine Article
LanguageChinese
Published 工业发酵省部共建协同创新中心,发酵工程教育部重点实验室,工业微生物湖北省重点实验室,湖北工业大学生物工程与食品学院,湖北武汉 430068%黄鹤楼酒业有限公司,湖北武汉 430050%湖北安琪酵母股份有限公司,湖北宜昌 443000 15.07.2024
Subjects
特征风味化合物
correlation analysis
理化指标
microbial community
相关性分析
characteristic flavor compounds
微生物群落
不同香型大曲
different flavor types of Daqu
physicochemical indexes
Online AccessGet full text
ISSN1002-6630
DOI10.7506/spkx1002-6630-20231027-235

Cover

Abstract TS261.1; 以清香型、浓香型和酱香型白酒大曲为研究对象,采用理化分析、顶空固相微萃取气相色谱-质谱检测和高通量测序技术,探究不同香型大曲微生态与理化指标和酒质特征风味化合物的潜在关系.结果表明,清香大曲的糖化力和发酵力最高,浓香型大曲的酯化力和淀粉含量最高,酱香型大曲的酸度最高.3种香型大曲优势细菌属包括乳酸杆菌属(Saccharopolyspora)、魏斯氏菌属(Weissella)、芽孢杆菌属(Bacillus);优势真菌属包括复膜孢酵母属(Saccharomycopsis)、曲霉属(Aspergillus)、嗜热霉菌属(Thermomyces).相关性分析表明,芽孢杆菌属与糖化力、液化力、发酵力、癸酸乙酯、苯乙醇呈正相关;嗜热霉菌属与己酸乙酯、异戊醇、乳酸乙酯、乙酸、川芎嗪呈正相关.
AbstractList TS261.1; 以清香型、浓香型和酱香型白酒大曲为研究对象,采用理化分析、顶空固相微萃取气相色谱-质谱检测和高通量测序技术,探究不同香型大曲微生态与理化指标和酒质特征风味化合物的潜在关系.结果表明,清香大曲的糖化力和发酵力最高,浓香型大曲的酯化力和淀粉含量最高,酱香型大曲的酸度最高.3种香型大曲优势细菌属包括乳酸杆菌属(Saccharopolyspora)、魏斯氏菌属(Weissella)、芽孢杆菌属(Bacillus);优势真菌属包括复膜孢酵母属(Saccharomycopsis)、曲霉属(Aspergillus)、嗜热霉菌属(Thermomyces).相关性分析表明,芽孢杆菌属与糖化力、液化力、发酵力、癸酸乙酯、苯乙醇呈正相关;嗜热霉菌属与己酸乙酯、异戊醇、乳酸乙酯、乙酸、川芎嗪呈正相关.
Abstract_FL Physicochemical analysis,headspace-solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)and high-throughput sequencing were used to investigate the potential relationship between the microecology of different flavor types of Daqu and their physicochemical indexes and characteristic flavor compounds.The results showed that the highest saccharification power and fermentation power were found in Fen-flavor Daqu,the highest esterification power and starch content in Luzhou-flavor Daqu,and the highest acidity were found in Maotai-flavor Daqu.In the three types of Daqu,the dominant bacterial genera were Saccharopolyspora,Weissella and Bacillus,and the dominant fungal genera were Saccharomycopsis,Aspergillus and Thermomyces.Correlation analysis showed that Bacillus was positively correlated with saccharification power,liquefaction power,fermentation power,ethyl caprate and phenyl ethanol.Thermomyces was positively correlated with ethyl caproate,isoamyl alcohol,ethyl lactate,acetic acid and ligustrazine.
Author 董孝元
常煦
陈茂彬
方尚玲
朱澳迪
徐锦
李良
冯文聪
AuthorAffiliation 工业发酵省部共建协同创新中心,发酵工程教育部重点实验室,工业微生物湖北省重点实验室,湖北工业大学生物工程与食品学院,湖北武汉 430068%黄鹤楼酒业有限公司,湖北武汉 430050%湖北安琪酵母股份有限公司,湖北宜昌 443000
AuthorAffiliation_xml – name: 工业发酵省部共建协同创新中心,发酵工程教育部重点实验室,工业微生物湖北省重点实验室,湖北工业大学生物工程与食品学院,湖北武汉 430068%黄鹤楼酒业有限公司,湖北武汉 430050%湖北安琪酵母股份有限公司,湖北宜昌 443000
Author_FL FANG Shangling
FENG Wencong
LI Liang
ZHU Aodi
CHEN Maobin
XU Jin
CHANG Xu
DONG Xiaoyuan
Author_FL_xml – sequence: 1
  fullname: XU Jin
– sequence: 2
  fullname: FENG Wencong
– sequence: 3
  fullname: ZHU Aodi
– sequence: 4
  fullname: LI Liang
– sequence: 5
  fullname: DONG Xiaoyuan
– sequence: 6
  fullname: CHANG Xu
– sequence: 7
  fullname: CHEN Maobin
– sequence: 8
  fullname: FANG Shangling
Author_xml – sequence: 1
  fullname: 徐锦
– sequence: 2
  fullname: 冯文聪
– sequence: 3
  fullname: 朱澳迪
– sequence: 4
  fullname: 李良
– sequence: 5
  fullname: 董孝元
– sequence: 6
  fullname: 常煦
– sequence: 7
  fullname: 陈茂彬
– sequence: 8
  fullname: 方尚玲
BookMark eNo9j0tLAzEcxHOoYK39EoLHaJJ_NtkctfiCghc9lyTdFR9sxUX0WMEVn7SiFymsl9LePChKRfDTmF36LVxRPM3ADPNjplApakUBQjOUzEmPiPl4f_eYEsKwEEAwIwwoYRIz8Eqo_B9MomocbxvCqaLcp7KMFr9GN657PR48uPTK9YdZ79l9PuX3j1n7JP-4y9JT17l0yZvr3I6T1_ziPWsP897IJS-FcednWdqdRhOh3ouD6p9W0Oby0kZtFdfXV9ZqC3UcF3zASgUhlYz5CpRV2jOmyQTwJkhLmGcDjyvJTCB8DUVPUGXBWKNDQzWXXFuooNnf3SMdhTraauy0Dg-igtj4OV9c5hQIBfgGrB9lnQ
ClassificationCodes TS261.1
ContentType Magazine Article
Copyright Copyright © Wanfang Data Co. Ltd. All Rights Reserved.
Copyright_xml – notice: Copyright © Wanfang Data Co. Ltd. All Rights Reserved.
DBID 2B.
4A8
92I
93N
PSX
TCJ
DOI 10.7506/spkx1002-6630-20231027-235
DatabaseName Wanfang Data Journals - Hong Kong
WANFANG Data Centre
Wanfang Data Journals
万方数据期刊 - 香港版
China Online Journals (COJ)
China Online Journals (COJ)
DatabaseTitleList
DeliveryMethod fulltext_linktorsrc
Discipline Engineering
DocumentTitle_FL Correlation Analysis between Microecological Structure and Fermentation Characteristics of Different Aroma Types of Daqu
EndPage 114
ExternalDocumentID spkx202413013
GrantInformation_xml – fundername: (国家重点研发计划); (湖北省科技厅重大专项)
  funderid: (国家重点研发计划); (湖北省科技厅重大专项)
GroupedDBID -02
2B.
4A8
5XA
5XC
92H
92I
93N
ABJNI
ACGFS
ALMA_UNASSIGNED_HOLDINGS
CCEZO
CDRFL
CW9
GROUPED_DOAJ
PSX
TCJ
TGT
U1G
U5L
ID FETCH-LOGICAL-s1003-99ef17228939c9a5bbd2634d37c025ce54972be68a3f17619c3bcbafb1a474ac3
ISSN 1002-6630
IngestDate Thu May 29 04:00:14 EDT 2025
IsPeerReviewed true
IsScholarly true
Issue 13
Keywords 特征风味化合物
correlation analysis
理化指标
microbial community
相关性分析
characteristic flavor compounds
微生物群落
不同香型大曲
different flavor types of Daqu
physicochemical indexes
Language Chinese
LinkModel OpenURL
MergedId FETCHMERGED-LOGICAL-s1003-99ef17228939c9a5bbd2634d37c025ce54972be68a3f17619c3bcbafb1a474ac3
PageCount 11
ParticipantIDs wanfang_journals_spkx202413013
PublicationCentury 2000
PublicationDate 2024-07-15
PublicationDateYYYYMMDD 2024-07-15
PublicationDate_xml – month: 07
  year: 2024
  text: 2024-07-15
  day: 15
PublicationDecade 2020
PublicationTitle 食品科学
PublicationTitle_FL Food Science
PublicationYear 2024
Publisher 工业发酵省部共建协同创新中心,发酵工程教育部重点实验室,工业微生物湖北省重点实验室,湖北工业大学生物工程与食品学院,湖北武汉 430068%黄鹤楼酒业有限公司,湖北武汉 430050%湖北安琪酵母股份有限公司,湖北宜昌 443000
Publisher_xml – name: 工业发酵省部共建协同创新中心,发酵工程教育部重点实验室,工业微生物湖北省重点实验室,湖北工业大学生物工程与食品学院,湖北武汉 430068%黄鹤楼酒业有限公司,湖北武汉 430050%湖北安琪酵母股份有限公司,湖北宜昌 443000
SSID ssib041914817
ssib048970456
ssj0000579004
ssib001105556
ssib051376496
Score 1.4377269
Snippet TS261.1; 以清香型、浓香型和酱香型白酒大曲为研究对象,采用理化分析、顶空固相微萃取气相色谱-质谱检测和高通量测序技术,探究不同香型大曲微生态与理化指标和酒质特征风味...
SourceID wanfang
SourceType Aggregation Database
StartPage 104
Title 不同香型大曲微生态结构及其发酵特性相关性分析
URI https://d.wanfangdata.com.cn/periodical/spkx202413013
Volume 45
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV3Na9RAFA-letCL3_hZenBOZXUzmSQzx8luliLoqYXeSpImCsIqtgXpqYIVP2lFL1KoF7E3D4pSEfxrzC79L3zvzexuut2i1cuSfTPvvd-898vmTdiZcZyrfpHiJkWiVmRZURNFzmsKaFDLcZGl6-W5ov_m3LwVTM-KG3P-3NjRsPKvpeWl9Fq2MnJdyb9kFWSQV1wle4jM9o2CAK4hv_AJGYbPv8oxiwWLJJNNFvtM1ZlssFgxHTClSBIzGeGFFkyHLAZ5xCKOkihmOmZxyJRgqoVNEtRdlEQRUx51BnWBnWWLSU0XoBhYiXLRF0p81JKKRcraQV8h-ZI9La_SBBLAHFgX5hjPXn1M-D2C5CMMAwm00B0MpAmj63HEjgPGDUowjr0t4EDTwBQ4Bq8SbWk96AItDRa5eAFWEKFkUWu4S5PJmJQBV6v6ioQLfPdqFokSqQkOYPVtVpQeHSnwKo3EY7ofIBoehD4yWk1UHCSVQgYBNcOJ6taFpsQDaDDFG6Pc9SGF6EsaCz7xA75yYkMficJAIZlCaiIOAUsgSZgVbZGABPhk3O0f7zCxiBmamAEGlWFPg6lwbygO5Xe_qVFILOktaUZB2h8cczvFo1jYt6MwepofgCTodQswp1JNCQ_XRzHuoyYkGG8pulcAH_YGEA2bMMUrAyB6AlDjD0lORNG9NEO3QyDw64RgVOQgrugmRB8Q7AF36AbCtBBTtEvggKHN_wBnEktNCsw2pgSiq1dKI6ydYH5Sr9ZOZivY3jPCq1RC9lRxW1S7ZqX4cL0G0xU6Yfb-3Yd98_ALj3NOHta42choaD987Iw3ORTfeFr5EQ7lnFt5l0bzQDz2d7BJmMBNLOXgPY6QKsSpbO-770KZJey-o-ZQiFDV6ejZPiyzYTUCvn4wXFr52S6S9u3KJGXmpHOid1rApDbPilPO2Mqd087xyqazZ5zo186rcuPl7sd35daL8sN2Z_Nz-fNT9-37zuqj7o83na3H5frzcu1buf56d-1r99n3zup2d3OnXPsCF-XTJ52tjbPObCueaUzX7Ek6tUUX_3ysVF7ATJXD5FRlKvHTdIEHnljwwgzmvFnuCxXyNA9k4kG_wFWZl2ZpAs_xRIQiybxzznj7Xjs_70zyJMxVUiyoLMCtSDMpRVJPiyDnKoN6UF5wJmwI5u2TcnF-T8ou_qnDJefY4Ef8sjO-9GA5vwIzv6V0grL8G3LVIk4
linkProvider Directory of Open Access Journals
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=%E4%B8%8D%E5%90%8C%E9%A6%99%E5%9E%8B%E5%A4%A7%E6%9B%B2%E5%BE%AE%E7%94%9F%E6%80%81%E7%BB%93%E6%9E%84%E5%8F%8A%E5%85%B6%E5%8F%91%E9%85%B5%E7%89%B9%E6%80%A7%E7%9B%B8%E5%85%B3%E6%80%A7%E5%88%86%E6%9E%90&rft.jtitle=%E9%A3%9F%E5%93%81%E7%A7%91%E5%AD%A6&rft.au=%E5%BE%90%E9%94%A6&rft.au=%E5%86%AF%E6%96%87%E8%81%AA&rft.au=%E6%9C%B1%E6%BE%B3%E8%BF%AA&rft.au=%E6%9D%8E%E8%89%AF&rft.date=2024-07-15&rft.pub=%E5%B7%A5%E4%B8%9A%E5%8F%91%E9%85%B5%E7%9C%81%E9%83%A8%E5%85%B1%E5%BB%BA%E5%8D%8F%E5%90%8C%E5%88%9B%E6%96%B0%E4%B8%AD%E5%BF%83%2C%E5%8F%91%E9%85%B5%E5%B7%A5%E7%A8%8B%E6%95%99%E8%82%B2%E9%83%A8%E9%87%8D%E7%82%B9%E5%AE%9E%E9%AA%8C%E5%AE%A4%2C%E5%B7%A5%E4%B8%9A%E5%BE%AE%E7%94%9F%E7%89%A9%E6%B9%96%E5%8C%97%E7%9C%81%E9%87%8D%E7%82%B9%E5%AE%9E%E9%AA%8C%E5%AE%A4%2C%E6%B9%96%E5%8C%97%E5%B7%A5%E4%B8%9A%E5%A4%A7%E5%AD%A6%E7%94%9F%E7%89%A9%E5%B7%A5%E7%A8%8B%E4%B8%8E%E9%A3%9F%E5%93%81%E5%AD%A6%E9%99%A2%2C%E6%B9%96%E5%8C%97%E6%AD%A6%E6%B1%89+430068%25%E9%BB%84%E9%B9%A4%E6%A5%BC%E9%85%92%E4%B8%9A%E6%9C%89%E9%99%90%E5%85%AC%E5%8F%B8%2C%E6%B9%96%E5%8C%97%E6%AD%A6%E6%B1%89+430050%25%E6%B9%96%E5%8C%97%E5%AE%89%E7%90%AA%E9%85%B5%E6%AF%8D%E8%82%A1%E4%BB%BD%E6%9C%89%E9%99%90%E5%85%AC%E5%8F%B8%2C%E6%B9%96%E5%8C%97%E5%AE%9C%E6%98%8C+443000&rft.issn=1002-6630&rft.volume=45&rft.issue=13&rft.spage=104&rft.epage=114&rft_id=info:doi/10.7506%2Fspkx1002-6630-20231027-235&rft.externalDocID=spkx202413013
thumbnail_s http://utb.summon.serialssolutions.com/2.0.0/image/custom?url=http%3A%2F%2Fwww.wanfangdata.com.cn%2Fimages%2FPeriodicalImages%2Fspkx%2Fspkx.jpg