微生物群体和物理化学功能的温度驱动分歧:对高温和中温Daqu的比较研究
Huawei Yuan1, Jia Zheng2, Liping Ding1
1Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Faculty of Quality Management and Inspection Quarantine, Sichuan Higher Education Engineering Research Center for Agri-Food Standardization and Inspection, Yibin University, Yibin 644000, China.
Microorganisms
|June 27, 2025
概括
高温的Daqu (发酵启动器) 含有较少的水分和粉,但含有更多的酸度,有利于像Bacillus. 中温达克支持像阿斯伯吉勒斯和萨卡罗米塞斯这样的真菌,增强了Baijiu风味的酶.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 葡萄酒学 葡萄酒学 葡萄酒学
背景情况:
- 达库是中国白生产的重要起始文化.
- 发酵温度显著影响达克的微生物群体和物理化学特性,影响最终的液体气味.
- 在高温 (HT-Daqu) 和中温 (MT-Daqu) Daqu.之间存在有限的系统比较.
研究的目的:
- 为了全面比较HT-Daqu和MT-Daqu的微生物和物理化学动态.
- 为了阐明发酵温度对达克成分和酶活性的影响.
- 为优化Daqu生产提供见解,以提高Baijiu质量.
主要方法:
- 物理化学分析包括水分,粉,酸度和酶活性测定.
- 16S rRNA基因测序用于细菌分析.
- 内部转录间隔器 (ITS) 测序用于真菌分析.
- 来自四川酒厂 (HT-Daqu:HQ1-HQ3; MT-Daqu:MQ1-MQ3) 的达克样品的分析.
主要成果:
- 与MT-Daqu相比,HT-Daqu的水分和粉含量显著降低,但酸度更高.
- 在HT-Daqu中,酶活性通常较低,中性蛋白酶是例外.
- 在HT-Daqu中占主导地位的是热友的Bacillus,而MT-Daqu则倾向于真菌联盟 (Aspergillus,Saccharomyces).
- 在HT-Daqu中,细菌的多样性更高;在MT-Daqu中,真菌的丰富性更高.
- 观察到温度驱动的微生物关联,例如,Bacillus与酸度正相关.
结论:
- 发酵温度决定了微生物应激适应和Daqu.中的代谢效率之间的权衡.
- 在HT-Daqu和MT-Daqu中,不同的微生物群落导致不同的酶活性和风味前体的形成.
- 有针对性的微生物管理和温度控制对于优化Daqu生产和提高Baijiu质量至关重要.
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