摘要
描述了采用代谢产物分析及大曲微生物群落多样性评估等多尺度的方法,研究不同季节和制曲位置对大曲生产影响的结果。夏、秋季节和曲房不同位置的大曲微生物群落多样性差异显著,秋曲底物的水解活性及发酵力高于夏曲是真菌生物量增高所致。分离株及共培强化的秋曲中酯类和芳香族类组分的含量高于夏曲的,目标产物四甲基吡嗪(TTMP)的含量也是秋曲高于夏曲,且中央区域大曲高于曲房周边曲的,但4-乙基愈创木酚(4-EG)含量则是夏曲的较高,且曲房周边的曲较高。共培养强化秋曲的TTMP含量较对照曲高12倍,而夏曲的4-EG含量也提高了9.6倍。
Use analysis of metabolites, PLFA method and other ways to explore the effect of season and koji- making location on Daqu production. The results show that different seasons and koji-making locations cause obvious differences of microbial community diversity, and it indicates that the increasing fungal biomass makes hydrolytic activity and fermentation power of Daqu made in autumn higher than that of Daqu made in summer. The content of esters and aromatics in fortified Daqu made in autumn is higher than that of Daqu made in summer, so does TTMP, and compared with Daqu around koji-making plant, the content of TTMP in central area is higher. However, Daqu made in summer and located around koji-making plant has more 4-EG. The content of TTMP in fortified Daqu by co-culturing made in autumn increases 12 times compared to the control sample,and the content of 4-EG in fortified Daqu by co-culturing made in summer increases 9.6 times.
出处
《中国调味品》
CAS
北大核心
2017年第4期42-46,共5页
China Condiment
关键词
强化大曲
季节
制曲位置
理化性质
挥发性组分
微生物群落
fortified Daqu
season
location
physicochemical property
volatile components
microbial community
