洞酿酱香酒五轮次酿造过程中微生物与挥发性风味物质的相关性

TS262.33; 堆积发酵是酱香白酒生产过程中至关重要的环节,其微生物多样性与挥发性风味物质间的关系复杂多变.为了更好地了解洞酿酱香酒在五轮次堆积发酵酒醅中微生物与风味代谢物质间的相关性,利用高通量测序技术(HTS)与顶空固相微萃取气相色谱质谱联用技术(HS-SPME/GC-MS)对五轮次堆积发酵酒醅中微生物菌群多样性和挥发性风味化合物进行检测,并计算二者之间Pearson相关系数,绘制可视化相关性网络图.结果显示:共鉴定出 55种挥发性风味物质,分别为 25种酯类、5种醇类、7种醛类、4种酸类、4种酚类、3种烷烃类与 7种其他类,其中乳酸乙酯、苯乙醇、苯乙酸乙酯、乙酸苯乙酯为关键挥发性成分...

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Published in食品工业科技 Vol. 44; no. 21; pp. 127 - 136
Main Authors 林彩霞, 苏伟, 母应春, 任婷婷, 潘和勇, 王家琴
Format Journal Article
LanguageChinese
Published 贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025%贵州洞酿洞藏酒业有限公司,贵州遵义 564622 01.10.2023
贵州大学酿酒与食品工程学院,贵州贵阳 550025%贵州大学酿酒与食品工程学院,贵州贵阳 550025
Subjects
风味化合物
相关性
correlation
洞酿酱香酒
Dongniang sauce-flavor Baijiu
five-round
flavor compounds
microbial diversity
微生物多样性
五轮次
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2022120114

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Abstract TS262.33; 堆积发酵是酱香白酒生产过程中至关重要的环节,其微生物多样性与挥发性风味物质间的关系复杂多变.为了更好地了解洞酿酱香酒在五轮次堆积发酵酒醅中微生物与风味代谢物质间的相关性,利用高通量测序技术(HTS)与顶空固相微萃取气相色谱质谱联用技术(HS-SPME/GC-MS)对五轮次堆积发酵酒醅中微生物菌群多样性和挥发性风味化合物进行检测,并计算二者之间Pearson相关系数,绘制可视化相关性网络图.结果显示:共鉴定出 55种挥发性风味物质,分别为 25种酯类、5种醇类、7种醛类、4种酸类、4种酚类、3种烷烃类与 7种其他类,其中乳酸乙酯、苯乙醇、苯乙酸乙酯、乙酸苯乙酯为关键挥发性成分.从菌群结构上看,枝芽孢杆菌属、Kroppenstedtia、芽孢杆菌属、海洋芽孢杆菌、嗜热真菌属、接合酵母菌属、嗜热子囊菌属等为优势菌群.其中,Kroppenstedtia、红曲霉属、芽孢杆菌属与接合酵母菌属是对风味物质影响显著的微生物属.本研究旨为洞酿酱香酒品质提升提供理论依据.
AbstractList TS262.33; 堆积发酵是酱香白酒生产过程中至关重要的环节,其微生物多样性与挥发性风味物质间的关系复杂多变.为了更好地了解洞酿酱香酒在五轮次堆积发酵酒醅中微生物与风味代谢物质间的相关性,利用高通量测序技术(HTS)与顶空固相微萃取气相色谱质谱联用技术(HS-SPME/GC-MS)对五轮次堆积发酵酒醅中微生物菌群多样性和挥发性风味化合物进行检测,并计算二者之间Pearson相关系数,绘制可视化相关性网络图.结果显示:共鉴定出 55种挥发性风味物质,分别为 25种酯类、5种醇类、7种醛类、4种酸类、4种酚类、3种烷烃类与 7种其他类,其中乳酸乙酯、苯乙醇、苯乙酸乙酯、乙酸苯乙酯为关键挥发性成分.从菌群结构上看,枝芽孢杆菌属、Kroppenstedtia、芽孢杆菌属、海洋芽孢杆菌、嗜热真菌属、接合酵母菌属、嗜热子囊菌属等为优势菌群.其中,Kroppenstedtia、红曲霉属、芽孢杆菌属与接合酵母菌属是对风味物质影响显著的微生物属.本研究旨为洞酿酱香酒品质提升提供理论依据.
Author 苏伟
任婷婷
王家琴
林彩霞
母应春
潘和勇
AuthorAffiliation 贵州大学酿酒与食品工程学院,贵州贵阳 550025%贵州大学酿酒与食品工程学院,贵州贵阳 550025;贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025%贵州洞酿洞藏酒业有限公司,贵州遵义 564622
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SU Wei
PAN Heyong
LIN Caixia
WANG Jiaqin
MU Yingchun
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DocumentTitle_FL Study on the Correlation between Microbe and Volatile Flavor Substances in Five Rounds of Brewing Process of Dongniang Sauce-flavor Baijiu
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Keywords 风味化合物
相关性
correlation
洞酿酱香酒
Dongniang sauce-flavor Baijiu
five-round
flavor compounds
microbial diversity
微生物多样性
五轮次
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Publisher 贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025%贵州洞酿洞藏酒业有限公司,贵州遵义 564622
贵州大学酿酒与食品工程学院,贵州贵阳 550025%贵州大学酿酒与食品工程学院,贵州贵阳 550025
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Title 洞酿酱香酒五轮次酿造过程中微生物与挥发性风味物质的相关性
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