摘要
米酒曲中微生物种类多样,微生物之间的相互作用影响着米酒的风味与品质。该研究基于高通量测序技术分析了我国南方地区米酒曲中微生物菌群多样性,研究结果表明,雷尔氏菌属(Ralstonia)和魏斯氏菌属(Weissella)为东南组和中部组的共同优势细菌属,东南组的优势细菌属为红球菌属(Rhodococcus)(14.6%),东南组中5个组的菌群结构在属水平上类似,表明米酒曲的菌群结构与地域环境有一定联系。根霉属(Rhizopus)在所有米酒曲样品中占绝对优势(80.98%~99.22%)。米酒曲中细菌菌落总数最高的为湖北省孝感地区的酒曲(8.21 lg CFU/g),霉菌孢子数最高的为广东佛山的酒曲(9.61 lg个/g),酵母菌菌落总数最高的为安徽省阜阳市地区的酒曲(10.02 lg CFU/g)。同时,筛选获得酒曲中优势菌株功能菌4株,将4株功能菌株接种强化米酒曲,结果表明同时接种商业酒曲和功能菌株(SG组)的酒曲糖化酶、蛋白酶活力分别提高至1583.4 U和776.13 U/g,SG组的酯类物质种类最多达到17种,并且SG组的醇类、酯类和烷烃类物质的含量均显著提高,分别达到了1021.94、1190.82、535.80μg/100 g,表明功能菌在米酒及米酒曲中应用潜力巨大。
This study investigated the microbial community diversity and functional characteristics of rice wine koji from southern China using high-throughput sequencing technology.Results revealed distinct regional variations in microbial composition,with Ralstonia and Weissella identified as the dominant bacterial genera across southeastern and central groups.Notably,Rhodococcus was predominant(14.6%)in the southeastern group,while fungal communities were overwhelmingly dominated by Rhizopus(80.98%-99.22%).Microbial counts exhibited regional specificity:the highest bacterial load was observed in Xiaogan,Hubei(8.21 lg CFU/g),the highest fungal spore count in Foshan,Guangdong(9.61 lg/g),and the highest yeast colony count in Fuyang,Anhui(10.02 lg CFU/g).Furthermore,four functional microbial strains were isolated and applied to fortified koji fermentation.Results showed that the activities of amylase and protease in the SG group of koji inoculated with both commercial koji and functional strains were increased to 1583.4 U and 776.13 U/g.Metabolomic analysis demonstrated that the SG group exhibited the highest diversity of volatile compounds,including 17 distinct esters,along with significantly elevated concentrations of alcohols(1021.94μg/100 g),esters(1190.82μg/100 g),and alkanes(535.80μg/100 g).These findings underscore the critical role of regional microbiota in shaping koji characteristics and highlight the potential of functional strains to improve rice wine quality through targeted microbial augmentation.
作者
李丝桐
裴阳阳
向思妮
李建龙
陈晓茹
郭定一
胡凯弟
李琴
赵宁
刘书亮
刘爱平
侯晓艳
LI Sitong;PEI Yangyang;XIANG Sini;LI Jianlong;CHEN Xiaoru;GUO Dingyi;HU Kaidi;LI Qin;ZHAO Ning;LIU Shuliang;LIU Aiping;HOU Xiaoyan(Food College of Sichuan Agricultural University,Ya’an 625014,China;Beijing Products Quality Supervision and Inspection Institute,Beijing 101300,China;Sichuan Technology and Business College,Dujiangyan 611830,China)
出处
《食品与发酵工业》
北大核心
2026年第1期178-185,I0007-I0010,共12页
Food and Fermentation Industries
基金
泸州老窖博士后项目(2023HX04)。
关键词
米酒曲
微生物多样性
微生物菌落总数
酒曲酶活
挥发性风味物质
rice wine koji
microbial diversity
total number of microbial colonies
koji enzyme activity
volatile flavor compounds
