摘要
以3个批次的浓香大曲为对象，分别研究了曲表和曲心的微生物群落结构和挥发性组分的组成特点。结果表明，部位间的微生物群落是由细菌和真菌构成，真菌是优势茵，尤其是在曲表，而在曲心中细菌比例较大。曲心的挥发性纽分的丰度高于曲表，检出的挥发组分可分为七大类，其中酸类组分比例最高（86％～94％），次之为醇类组分，且部位间无显著区别。棕榈酸和反油酸是含量最高的单组分，其次是亚油酸、硬脂酸和14-甲基十五烷酸甲酯。RDA的结果表明，含氮类、醇类和酮类组分均与G^＋、G^-呈正相关，醛类、酯类和其他类化合物与G^＋、G^-、真菌和总PLFA及真菌／细菌呈正相关，酸类组分则呈负相关。
The difference in microbial community structure and volatile components between surface and core of Nong-flavor Daqu, collected fom three different production batches, were investigated. The results showed that microflora was mainly composed of fungi and bacteria in dif- ferent part of Daqu, and fungi was dominant bacteria especially in the surface of Daqu （the ratio of bacteria was comparatively higher in the core of Daqu）. Besides, the abundance of volatiles components in the surface of Daqu was higher than that in the core of Daqu. A total of seven groups of volatile compounds were detected, and the proportion of acids was the highest （86 %-94 %）, and then followed by alcohols, and there was no significant difference between the surface and the core. Among all the volatile compounds, the content of hexadecanoic acid and 9-octadecenoic acid was the highest, and then followed by 9,12-octadecadienoic acid, octadecanonic acid and methyl 14-methylhexadecanoate. Redundancy analysis showed that the content of nitrogen, alcohols and ketones were correlated positively with G＋/G-, the content of aldehydes, esters and oth- er groups was also correlated positively while the content of acids was correlated negatively with .the biomass of G~ bacterial, G- bacterial, fungi and total PLFA as well as fungi/bacterial.
出处
《酿酒科技》
北大核心
2013年第12期9-12,共4页
Liquor-Making Science & Technology
基金
国家自然基金项目资助(31171742)
宜宾市引进高层次人才项目(2001YG02)
关键词
浓香型大曲
微生物
磷酸脂肪酸
群落结构
冗余分析
Nong-flavor Daqu
microbes
phospholipid fatty acid（PLFA ）
community structure
redundancy analysis
