酱香型白酒高温大曲储存过程中微生物群落演替与理化因子相关性研究

TS261.1; 目的:本研究分析了酱香型白酒高温大曲在储存过程中(0～150 d)的理化特性和微生物的变化过程,以期了解大曲的老化成熟规律.方法:该研究基于传统可培养方法和高通量测序技术分析大曲在储存过程中微生物群落结构演替规律,结合相关性分析理化因子和微生物之间的关系.结果:储存过程中的可培养微生物的数量呈现先增加后下降的趋势;温度和糖化力指标呈先上升后下降的趋势,水分、酸度随着存储时间的增加呈现下降的趋势.储存过程中的主要优势细菌属为Kroppenstedtia、Lactobacillus、Staphylococcus、Enterobacter;主要优势真菌属为Thermomyces、T...

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Published in食品工业科技 Vol. 44; no. 15; pp. 151 - 158
Main Authors 谢丹, 吴成, 毕远林, 胡建锋, 黄魏, 胡峰, 冯小兵, 程平言
Format Journal Article
LanguageChinese
Published 贵州习酒股份有限公司,贵州习水 564622 01.08.2023
Subjects
理化因子
酱香型高温大曲
储存时间
storage time
microorganism diversity
Maotai-flavored high-temperature Daqu
physicochemical factors
微生物多样性
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2022090153

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Abstract TS261.1; 目的:本研究分析了酱香型白酒高温大曲在储存过程中(0～150 d)的理化特性和微生物的变化过程,以期了解大曲的老化成熟规律.方法:该研究基于传统可培养方法和高通量测序技术分析大曲在储存过程中微生物群落结构演替规律,结合相关性分析理化因子和微生物之间的关系.结果:储存过程中的可培养微生物的数量呈现先增加后下降的趋势;温度和糖化力指标呈先上升后下降的趋势,水分、酸度随着存储时间的增加呈现下降的趋势.储存过程中的主要优势细菌属为Kroppenstedtia、Lactobacillus、Staphylococcus、Enterobacter;主要优势真菌属为Thermomyces、Trichomonascus、Byssochlamys.微生物群落与理化指标间存在复杂的作用关系,Bacillus、Kroppenstedtia、Aspergillus、Trichomonascus与温度呈正相关关系;Byssochlamys、Dipodascus与温度、水分、酸度、液化力呈正相关关系;Thermomyces与温度、水分、酸度呈负相关关系.结论:本研究揭示了酱香型高温大曲在储存过程中微生物群落组成情况及理化因子间的相互关系,为进一步阐明酱香型白酒高温大曲后熟机理提供了理论参考.
AbstractList TS261.1; 目的:本研究分析了酱香型白酒高温大曲在储存过程中(0～150 d)的理化特性和微生物的变化过程,以期了解大曲的老化成熟规律.方法:该研究基于传统可培养方法和高通量测序技术分析大曲在储存过程中微生物群落结构演替规律,结合相关性分析理化因子和微生物之间的关系.结果:储存过程中的可培养微生物的数量呈现先增加后下降的趋势;温度和糖化力指标呈先上升后下降的趋势,水分、酸度随着存储时间的增加呈现下降的趋势.储存过程中的主要优势细菌属为Kroppenstedtia、Lactobacillus、Staphylococcus、Enterobacter;主要优势真菌属为Thermomyces、Trichomonascus、Byssochlamys.微生物群落与理化指标间存在复杂的作用关系,Bacillus、Kroppenstedtia、Aspergillus、Trichomonascus与温度呈正相关关系;Byssochlamys、Dipodascus与温度、水分、酸度、液化力呈正相关关系;Thermomyces与温度、水分、酸度呈负相关关系.结论:本研究揭示了酱香型高温大曲在储存过程中微生物群落组成情况及理化因子间的相互关系,为进一步阐明酱香型白酒高温大曲后熟机理提供了理论参考.
Author 胡峰
谢丹
吴成
毕远林
黄魏
冯小兵
胡建锋
程平言
AuthorAffiliation 贵州习酒股份有限公司,贵州习水 564622
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HUANG Wei
WU Cheng
XIE Dan
CHENG Pingyan
BI Yuanlin
HU Jianfeng
HU Feng
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  fullname: HUANG Wei
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DocumentTitle_FL Study on the Correlation between Microbial Community Succession and Physicochemical Factors during the Storage of Maotai-flavor Liquor in Daqu at High Temperature
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Issue 15
Keywords 理化因子
酱香型高温大曲
储存时间
storage time
microorganism diversity
Maotai-flavored high-temperature Daqu
physicochemical factors
微生物多样性
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PublicationTitle 食品工业科技
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Title 酱香型白酒高温大曲储存过程中微生物群落演替与理化因子相关性研究
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