食品科学 ›› 2020, Vol. 41 ›› Issue (2): 196-201.doi: 10.7506/spkx1002-6630-20181217-179

• 生物工程 • 上一篇    下一篇

四川浓香型大曲生产中酵母菌、芽孢杆菌与工艺指标的关联性分析

向慧平,林宜锦,关统伟,张家旭,尚红光,赵小林,焦士蓉,冯栩,杨阳   

  1. (1.西华大学微生物研究所,四川省高校食品生物技术重点实验室,四川 成都 610039;2.成都蜀之源酒业有限公司,四川 成都 611335)
  • 出版日期:2020-01-25 发布日期:2020-01-19
  • 基金资助:
    成都市产学研联合实验室资助项目(17205422);成都市高校人才创新服务资助项目(2017-RC03-00014-CG); 白酒产业发展科技服务协议项目(172243)

Diversities of Culturable Yeast and Bacillus and Their Relationship with Process Parameters during the Production of Sichuan Luzhou-Flavor Daqu

XIANG Huiping, LIN Yijin, GUAN Tongwei, ZHANG Jiaxu, SHANG Hongguang, ZHAO Xiaolin, JIAO Shirong, FENG Xu, YANG Yang   

  1. (1. Key Laboratory of Food Biotechnology in Colleges and Universities in Sichuan Province, Institute of Microbiology, Xihua University, Chengdu 610039, China; 2. Shuzhiyuan Liquor Co. Ltd., Chengdu 611335, China)
  • Online:2020-01-25 Published:2020-01-19

摘要: 研究四川浓香型白酒制曲过程中酵母菌、芽孢杆菌类群以及工艺指标(理化因子和质量指标)的动态变化,分析大曲中酵母菌和芽孢杆菌多样性及其与工艺指标的关系。根据QB/T 4257—2011《酿酒大曲通用分析方法》,监测制曲过程中的工艺指标,同时采用纯培养技术对11 个样品中的酵母菌和芽孢杆菌进行选择性分离。纯培养获得的194 株酵母菌,归属于子囊菌门(Ascomycota)和担子菌门(Basidiomycota)的9 个属,其中7 个属都集中在酵母菌目(Saccharomycetales);148 株芽孢杆菌被鉴定为8 个种,其中枯草芽孢杆菌(Bacillus subtilis)为优势菌。另外,研究也验证了四川浓香型大曲在生产周期第90~180天为最佳使用期的生产经验,随着贮存期的继续延长,大曲品质出现大幅下降。冗余分析显示,温度、水分、酸度和淀粉含量与两大微生物类群以负相关为主,3 种酵母菌(Kazachstania exigua、Candida tropicalis和Wickerhamomyces anomalus)和3 种芽孢杆菌(B. subtilis、B. horneckiae和B. megaterium)是影响大曲质量的关键微生物类群。四川浓香型大曲生产过程中具有丰富的酵母菌与芽孢杆菌多样性且发生动态变化,它们既受到制曲理化因子的调控,也影响大曲品质。

关键词: 浓香型大曲, 酵母菌, 芽孢杆菌, 工艺指标, 关联性分析

Abstract: This study was aimed at investigating the diversities of culturable yeast and Bacillus during the production of Sichuan Luzhou-flavor Daqu and at analyzing their relationship with process parameters (physicochemical and quality indexes). The process parameters were monitored according to the national light industry standard QB/T 4257-2011, and the selective isolation of yeast and Bacillus from 11 samples was performed by using pure culture technique. A total of 194 yeast strains were obtained and after molecular biological identification, they were assigned to nine genera that belong to the phyla Ascomycota and Basidiomycota, seven of which were clustered into the order Saccharomycetales. A total of 148 strains of Bacillus were obtained and identified as 8 species, with Bacillus subtilis being the dominant one. In addition, the best usage time of Sichuan Luzhou-flavor Daqu was between day 90 and 180 of the production process, and the quality of Daqu decreased greatly with the prolongation of storage period. Redundancy (RDA) analysis showed that physicochemical indexes were mainly negatively correlated with the diversities of yeast and Bacillus. There were six key species contributing to the quality of Daqu, including Kazachstania exigua, Candida tropicalis, Wickerhamomyces anomalus, B. subtilis, B. horneckiae and B. megaterium. There were abundant species diversities of yeast and Bacillus during the production process, and they were not only regulated by the physicochemical indexes during the production process, but also affected the quality of Daqu.

Key words: Luzhou-flavor Daqu, yeast, Bacillus, process parameters, correlation analysis

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