食品科学 ›› 2025, Vol. 46 ›› Issue (18): 54-56.doi: 10.7506/spkx1002-6630-20250218-078

• 生物工程 • 上一篇    下一篇

季节变化对山西老陈醋大曲微生物群落演替与风味的影响

李敏,申瑾,郎繁繁,张琦,武艳,闫裕峰,郑宇   

  1. (1.食醋发酵科学与工程山西省重点实验室,山西?太原 030400;2.山西紫林醋业股份有限公司,山西?太原 030400;3.农业农村部特种高粱育种及加工重点实验室,山西?太原 030000;4.天津科技大学生物工程学院,天津市微生物代谢与发酵过程控制技术工程中心,天津 300457)
  • 出版日期:2025-09-25 发布日期:2025-08-19
  • 基金资助:
    山西省重点研发计划项目(202202140601018);山西科技厅山西省重点实验室建设项目(202204010931002); 太原市关键核心技术攻关“揭榜挂帅”项目(2024TYJB0146); 山西省科技成果转化引导专项(202304021301002)

Effect of Seasonal Variation on Microbial Community Succession and Volatile Compounds during the Fermentation of Shanxi Aged Vinegar Daqu

LI Min, SHEN Jin, LANG Fanfan, ZHANG Qi, WU Yan, YAN Yufeng, ZHENG Yu   

  1. (1. Shanxi Provincial Key Laboratory of Vinegar Fermentation Science and Engineering, Taiyuan 030400, China; 2. Shanxi Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, China; 3. Key Laboratory of Special Sorghum Breeding and Processing, Ministry of Agriculture and Rural Affairs, Taiyuan 030000, China; 4. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, School of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
  • Online:2025-09-25 Published:2025-08-19

摘要: 本研究采用宏基因组学与代谢组学联用的方法,系统解析季节变化对山西老陈醋大曲发酵过程中微生物群落演替与风味的影响。结果表明,春季大曲的液化力、糖化力、酯化力和酸性蛋白酶活力最高,夏秋季大曲的吡嗪类物质含量高于春季大曲,不同季节大曲从卧曲到成品曲中优势微生物组成均存在差异。相关性分析表明,Saccharopolyspora、Klebsiella、Leuconostoc、Thermoactinomyces、Rhizopus、Lichtheimia、Syncephalastrum、Apophysomyces、Aspergillus、Mucor与大曲液化力、糖化力、发酵力、酯化力、酸性蛋白酶活力关系密切;Bacillus、Lichtheimia与吡嗪类物质呈显著正相关。本研究揭示了不同季节醋曲在发酵过程中微生物的演替规律及与理化指标、挥发性成分的关联性,可为提高醋曲的品质提供理论基础。

关键词: 大曲;生产季节;宏基因组学;微生物群落;理化性质;挥发性成分;相关性分析

Abstract: In this study, metagenomics and metabolomics were combined to systematically analyze the effect of seasonal variation on microbial community succession and volatile compounds during the fermentation of Shanxi aged vinegar Daqu. The results indicated that spring Daqu exhibited the highest liquefying, saccharifying, and esterifying power, and protease activity, while pyrazines were more abundant in summer and autumn Daqu than in spring Daqu. In different seasons, the composition of the dominant microflora varied across various fermentation and storage stages from the first day of fermentation to Daqu stored for 3 months. Correlation analysis revealed that Saccharopolyspora, Klebsiella, Leuconostoc, Thermoactinomyces, Rhizopus, Lichtheimia, Syncephalastrum, Apophysomyces, Aspergillus and Mucor were closely related to the liquefying, saccharifying, fermenting and esterifying power and protease activity of Daqu; Bacillus and Lichtheimia showed significant positive correlations with pyrazine compounds. This study lays a theoretical foundation for enhancing the quality of vinegar Daqu.

Key words: Daqu; production season; metagenomics; microorganism; physicochemical properties; volatile compound; correlation analysis

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