Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavour Daqu
Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavour Daqu
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郭井炒芝麻风味大曲理化性质、风味成分及微生物群落表征
DOI：
10.1002/jib.583
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发表时间：
2020-01-01
影响因子：
2.6
通讯作者：
Li, Xiuting
中科院分区：
文献类型：
--
作者：
Fan, Guangsen;Du, Yihua;Li, Xiuting
大曲是白酒生产中的糖化发酵剂。它提供影响白酒质量和特征的配料、风味或风味前体、微生物和酶。对国井芝麻风味大曲的理化性质、挥发性风味物质和微生物群落结构进行了系统的研究。结果表明，大曲具有较高的糖化能力，但液化和发酵能力较低。顶空固相微萃取气相色谱-质谱法分析表明，大曲和模拟固态发酵样品分别含有28种和49种挥发性成分，包括醇、酯、醛、苯二氮、烯烃和含氮化合物。大曲的主要挥发性成分是醛、酯和醇，而固态发酵样品中酯、醇和酚的含量相对较高。微生物区系以芽孢杆菌、诺氏放线杆菌、高温放线菌、诺氏肠杆菌科、肠杆菌属、放线菌属、克氏杆菌属、假单胞菌属和狮身人面团菌为主。优势真菌为高温毛霉菌、毛霉科_Incertae Sedis、假单胞菌属、木霉_Incertae Sedis、毛霉_Incertae Sedis和Eurotiales_Incertae Sedis。本研究通过对大曲的理化性质、风味物质和微生物的系统研究，加深了对大曲的认识，为提高白酒的产量和质量提供了信息。(C)2019年酿造与蒸馏研究所
Daqu is a saccharifying and fermentation agent for Baijiu production. It provides ingredients, flavours or flavour precursors, microorganisms and enzymes that influence Baijiu quality and character. Here, a systematic investigation was performed on the physicochemical properties, volatile flavour compounds and microbial community structures of Chinese Guojing roasted sesame-like flavour Daqu. The results show that the Daqu exhibited high saccharifying ability, but low liquefying and fermenting ability. Analysis by headspace solid-phase microextraction gas chromatography-mass spectrometry showed that the Daqu and a simulated solid-state fermentation sample contained 28 and 49 volatile components, including alcohols, esters, aldehydes, benzodiazepines, alkenes and nitrogen containing compounds. The main volatiles were aldehydes, esters and alcohols in Daqu, while the esters, alcohols and phenols were relatively higher in the solid-state fermentation sample. With the microbial flora, Bacillus, Actinobacteria_norank, Thermoactinomyces, Enterobacteriaceae_norank, Enterobacter, Actinopolyspora, Kroppenstedtia, Pseudomonas and Sphingobium were the main prokaryotic microorganisms. The dominant fungi were Thermomucor, Trichocomaceae_Incertae Sedis, Absidia, Eurotiomycetes_Incertae Sedis, Mucoraies_Incertae Sedis and Eurotiales_ Incertae Sedis. By systematically characterising the physicochemical properties, flavour compounds and microorganisms in Daqu, this study increases the understanding of Daqu and provides information for improvements in Baijiu production and quality. (C) 2019 The Institute of Brewing & Distilling