通过外源添加芽孢杆菌提升北方地区高温大曲的品质
TS262.3; 本研究主要是在高温大曲制作过程中添加贝莱斯芽孢杆菌的强化 1号曲、解淀粉芽孢杆菌的强化 2号曲和不添加芽孢杆菌的对照曲为研究对象,以期从微生物角度来提高北方地区高温大曲的质量,从而提升酱香型白酒的品质.通过理化指标测定、高通量测序技术、气相色谱-离子迁移谱(GC-IMS)技术手段分析得出:强化 2号曲在糖化力、液化力、发酵力、酯化力理化指标与强化 1号曲和对照曲存在显著性差异,同时强化 1号曲、强化2号曲酸度也有所降低;通过高通量测序及微生物计数结果看强化 2号曲的芽孢杆菌数能达到 4.2×108 CFU/g、丰度占比为 21.68%,其次是强化 1号曲芽孢杆菌数为 2.3×...
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| Published in | 食品工业科技 Vol. 45; no. 1; pp. 145 - 154 |
|---|---|
| Main Authors | , , , , , , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
国家酒类品质与安全国际联合研究中心,北京 100015%中国食品发酵工业研究院有限公司,北京 100015%山东秦池酒业(集团)有限公司,山东潍坊 262600%中国酒业协会,北京 100831
2024
中国食品发酵工业研究院有限公司,北京 100015 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2023020198 |
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| Abstract | TS262.3; 本研究主要是在高温大曲制作过程中添加贝莱斯芽孢杆菌的强化 1号曲、解淀粉芽孢杆菌的强化 2号曲和不添加芽孢杆菌的对照曲为研究对象,以期从微生物角度来提高北方地区高温大曲的质量,从而提升酱香型白酒的品质.通过理化指标测定、高通量测序技术、气相色谱-离子迁移谱(GC-IMS)技术手段分析得出:强化 2号曲在糖化力、液化力、发酵力、酯化力理化指标与强化 1号曲和对照曲存在显著性差异,同时强化 1号曲、强化2号曲酸度也有所降低;通过高通量测序及微生物计数结果看强化 2号曲的芽孢杆菌数能达到 4.2×108 CFU/g、丰度占比为 21.68%,其次是强化 1号曲芽孢杆菌数为 2.3×108 CFU/g、丰度占比为 18.92%,而对照曲的芽孢杆菌数为 4.4×107 CFU/g、丰度占比为 7.48%;GC-IMS三维谱图可知两种强化曲中的风味物质含量和种类显著高于对照曲,且根据指纹图谱从强化 2号曲中鉴定出多种特征性吡嗪类物质.由此可见,通过外源添加芽孢杆菌后两种强化大曲在理化指标、微生物指标、挥发性风味物质方面有所改进,进而有效提高了北方地区高温大曲的质量. |
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| AbstractList | TS262.3; 本研究主要是在高温大曲制作过程中添加贝莱斯芽孢杆菌的强化 1号曲、解淀粉芽孢杆菌的强化 2号曲和不添加芽孢杆菌的对照曲为研究对象,以期从微生物角度来提高北方地区高温大曲的质量,从而提升酱香型白酒的品质.通过理化指标测定、高通量测序技术、气相色谱-离子迁移谱(GC-IMS)技术手段分析得出:强化 2号曲在糖化力、液化力、发酵力、酯化力理化指标与强化 1号曲和对照曲存在显著性差异,同时强化 1号曲、强化2号曲酸度也有所降低;通过高通量测序及微生物计数结果看强化 2号曲的芽孢杆菌数能达到 4.2×108 CFU/g、丰度占比为 21.68%,其次是强化 1号曲芽孢杆菌数为 2.3×108 CFU/g、丰度占比为 18.92%,而对照曲的芽孢杆菌数为 4.4×107 CFU/g、丰度占比为 7.48%;GC-IMS三维谱图可知两种强化曲中的风味物质含量和种类显著高于对照曲,且根据指纹图谱从强化 2号曲中鉴定出多种特征性吡嗪类物质.由此可见,通过外源添加芽孢杆菌后两种强化大曲在理化指标、微生物指标、挥发性风味物质方面有所改进,进而有效提高了北方地区高温大曲的质量. |
| Abstract_FL | In this study,the quality of high-temperature Daqu in Northern China was targeted for enhancement,with the aim of subsequently improving the quality of sauce-flavor liquor.This was achieved by incorporating No.1 Bacillus velezensis,No.2 Bacillus amyloliquefaciens and the control without exogenous spore addition during the Daqu production process.A comparative analysis of different Daqu samples was conducted using physicochemical index determination,high-throughput sequencing technology,and gas chromatography-ion mobility spectrometry(GC-IMS).The findings revealed that in Fortified Daqu No.2,the physicochemical indices including saccharification,liquefaction,fermentation,and esterification capabilities were significantly elevated compared to Fortified Daqu No.1 and the control Daqu.Additionally,a decrease in Daqu acidity was observed following spore addition.High-throughput sequencing and microbial counts showed that Bacillus populations in Fortified Daqu No.2 reached 4.2×108 CFU/g,and the abundance ratio was 21.68%.In contrast,Fortified Daqu No.1 contained 2.3×108 CFU/g Bacillus,and the abundance ratio was 18.92%,while the control Daqu exhibited 4.4×107 CFU/g Bacillus and the abundance ratio was 7.48%.Analysis of the GC-IMS three-dimensional spectra indicated that both the content and variety of flavor compounds in the two Fortified Daqu samples were markedly higher than those in the control Daqu.Furthermore,multiple characteristic pyrazines were identified in Fortified Daqu No.2 based on fingerprint analysis.In brief,the addition of exogenous Bacillus subtilis has improved the physical and chemical indicators,microbial indicators,and volatile flavor compounds of the two types of Fortified Daqu,improving the quality of high-temperature Daqu in Northern China. |
| Author | 井会涵 陈玉莲 王鸿博 刘海坡 张德中 何猛超 韩兴林 邬子璇 西玉玲 李坤 陈杉彬 |
| AuthorAffiliation | 中国食品发酵工业研究院有限公司,北京 100015;国家酒类品质与安全国际联合研究中心,北京 100015%中国食品发酵工业研究院有限公司,北京 100015%山东秦池酒业(集团)有限公司,山东潍坊 262600%中国酒业协会,北京 100831 |
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| Author_FL | LIU Haipo CHEN Shanbin JING Huihan CHEN Yulian LI Kun WANG Hongbo XI Yuling ZHANG Dezhong WU Zixuan HAN Xinglin HE Mengchao |
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| DocumentTitle_FL | Enhancing the Quality of High-temperature Daqu in Northern China by Adding Exogenous Bacillus spores |
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| Keywords | 高温大曲 北方地区 理化指标 high-temperature Daqu Northern China 高通量测序 气相色谱-离子迁移谱 gas chromatography-ion mobility spectrometry high-throughput sequencing physicochemical index |
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| Title | 通过外源添加芽孢杆菌提升北方地区高温大曲的品质 |
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