大曲挥发性组分与其微生物群落相关性的分析
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摘要
大曲是中国传统白酒生产中重要的糖化发酵剂,其质量优劣直接关系到酒的质量和产量。本研究以传统大曲为研究对象,采用免培养技术结合多元统计方法对大曲中的微生物和风味物质进行了相关性分析。结果表明:基于磷脂脂肪酸酸分析技术在不同类型大曲中共检出碳原子总数从14到20的PLFA 17种,主要包括直链饱和脂肪酸、支链饱和脂肪酸、单不饱和脂肪酸和多不和脂肪酸。主成分分析表明大曲微生物都以真菌含量占绝对优势,大曲中细菌微生物主要以革兰氏G~+为主,其c16:0、18:2ω6,9和18:1ω9占总PLFA的90%以上。运用冗余分析,证实了挥发性特征组分与G~+菌量呈显著正相关。
Daqu is an important saccharification and fermentation starter in the production of Chinese traditional liquor, and its quality is directly related to the yield and quality of Chinese liquor. In this study, we regarded traditional Daqu as the research object, using free culture technique combined with multivariate statistical methods to make correlation analysis of microbes and flavor substances in Daqu. Results showed that based on the phospholipid fatty acid(PLFA) technique, a total of 17 fatty acids with chain lengths ranging from C14 to C20were detected, including straight-chain PLFA, branched PLFA, monounsaturated PLFA, and the polyunsaturated PLFA.Primary component analysis(PCA) demonstrated that the amount of fungi dominated in strong-flavor Daqu. Specifically, gram-positive bacteria(G~+) were the main bacteria, and its c16: 0, 18: 2ω6, 9 and 18: 1ω9 are more than 90%of the total PLFA. Using redundancy analysis proved that the volatile components and the amount of G+strain were significantly in positive correlation.
Daqu is an important saccharification and fermentation starter in the production of Chinese traditional liquor, and its quality is directly related to the yield and quality of Chinese liquor. In this study, we regarded traditional Daqu as the research object, using free culture technique combined with multivariate statistical methods to make correlation analysis of microbes and flavor substances in Daqu. Results showed that based on the phospholipid fatty acid(PLFA) technique, a total of 17 fatty acids with chain lengths ranging from C14 to C20were detected, including straight-chain PLFA, branched PLFA, monounsaturated PLFA, and the polyunsaturated PLFA.Primary component analysis(PCA) demonstrated that the amount of fungi dominated in strong-flavor Daqu. Specifically, gram-positive bacteria(G~+) were the main bacteria, and its c16: 0, 18: 2ω6, 9 and 18: 1ω9 are more than 90%of the total PLFA. Using redundancy analysis proved that the volatile components and the amount of G+strain were significantly in positive correlation.
引文
Chen Y.,Chen Z.J.,Zhou R.P.,Huang J.,Zhao J.S.,Qin Z.,and Zhou R.Q.,2013,Determination of volatile constituents in Daqu using headspace solid-phase microextraction and ga chromatography-mass spectrometry,Zhongguo Tiaoweiping(China Condiment),38(2):70-75(陈勇,陈泽军,周瑞平,黄钧,赵金松,秦臻,周荣清,2013,顶空固相微萃取-气相色谱-质谱法测定大曲中的挥发性组分,中国调味品,38(2):70-75)
Fan W.L.,and Qian M.C.,2006a,Characterization of aroma com pounds of Chinese“Wuliangye”and“Jiannanchun”liquor by aroma extract dilution analysis,Journal of Agricultural and Food Chemistry,54(7):2695-2704
Fan W.L.,and Qian M.C.,2006b,Identification of aroma com pounds in Chinese“Yanghe Daqu”liquor by normal phase chromatography fractionation followed by gas chromatogra phy olfactometry,Flavour and Fragrance Journal,21(2)333-342
Guo Z.Y.,Gao H.B.,Zhong Q.D.,Liu M.,Li J.L.,and Xiong ZH.,2011,Optimization of HS-SPME to determine Daqu fla voring components,Niangjiu Keji(Liquor-Making Science&Technology),(4):99-102(郭兆阳,高洪波,钟其顶,刘明,李敬龙,熊正河,2011,顶空-固相微萃取测定大曲香气组分的条件优化,酿酒科技,(4):99-102)
Lv Y.H.,Wang L.,Wang D.Q.,and Lei L.B.,2012,Analysis of th relations between flavoring substances of Daqu of differen flavor type and its styles and characteristics,Niangjiu Kej(Liquor-Making Science&Technology),(7):72-75(吕云怀,王莉,汪地强,雷良波,2012,不同香型白酒大曲风味物质与其产品风格特征关系的分析,酿酒科技,(7):72-75)
Wu S.W.,Zhang Z.G.,and Li X.H.,2011,Current research and de velopment prospects of Daqu microbes in the production o Daqu liquor,Zhongguo Niangzao(China Brewing),(5):8-13(吴生文,张志刚,李旭晖,2011,大曲微生物在大曲酒生产中的研究开发现状及发展前景,中国酿造,(5):8-13)
Zelles L.,1999,Fatty acid patterns of phospholipids and lipopolysaccharides in the characterisation of microbial com munities in soil:a review,Biology and Fertility of Soils,29(2)111-129
Zhang C.L.,Ao Z.H.,Chui W.Q.,Shen C.H.,Tao W.Y.,and Zhang S.Y.,2012,Characterization of the aroma-active compound in Daqu:a tradition Chinese liquor starter,European Food Re search and Technology,234(1):69-76
Zhang C.L.,Ao Z.H.,Chui W.Q.,Sheng C.H.,Tao W.Y.,Zhang S.Y.,and Wang X.J.,2011,Changes in volatile compound of Daqu during fermentation and storage by headspace solid phase microextraction combined with gas chromatogra phy-mass spectrum,Shipin Yu Fajiao Gongye(Food and Fer mentation Industries),37(4):198-203(张春林,敖宗华,炊伟强,沈才洪,陶文沂,张宿义,王小军,2011,固相微萃取-气相色谱-质谱法分析中高温大曲发酵,贮存过程中挥发性风味成分的变化,食品与发酵工业,37(4):198-203)
Zhang Z.M.,Wu S.W.,and Lin P.,2011,Study on the change rules of microbes in Daqu culture process,Niangjiu Kej(Liquor-making Science&Technology),(11):30-31(章肇敏,吴生文,林培,2011,大曲培养过程中微生态变化规律的研究,酿酒科技,(11):30-31)
Zhao D.,Li Y.H.,and Xiang S.Q.,Wu Y.H.,Wang F.,and Lan SR.,2006,Study on flavor ing components of Daqu by headspace solid-phase microextraction gas chromatogra phy-mass spectrometry(GC-MS),Niangjiu Keji(Liquor-making Science&Technology),(5):92-94(赵东,李扬华,向双全,伍运红,王芳,兰世蓉,2006,顶空固相微萃取气相色谱质谱法测定曲药中的香味成分,酿酒科技,(5):92-94)
Zheng X.W.,Tabrizi M.R.,Nout M.J.,and Han B.Z.,2011Daqu-A traditional Chinese liquor fermentation starte,Jour nal of the Institute of Brewing,117(1):82-89
Fan W.L.,and Qian M.C.,2006a,Characterization of aroma com pounds of Chinese“Wuliangye”and“Jiannanchun”liquor by aroma extract dilution analysis,Journal of Agricultural and Food Chemistry,54(7):2695-2704
Fan W.L.,and Qian M.C.,2006b,Identification of aroma com pounds in Chinese“Yanghe Daqu”liquor by normal phase chromatography fractionation followed by gas chromatogra phy olfactometry,Flavour and Fragrance Journal,21(2)333-342
Guo Z.Y.,Gao H.B.,Zhong Q.D.,Liu M.,Li J.L.,and Xiong ZH.,2011,Optimization of HS-SPME to determine Daqu fla voring components,Niangjiu Keji(Liquor-Making Science&Technology),(4):99-102(郭兆阳,高洪波,钟其顶,刘明,李敬龙,熊正河,2011,顶空-固相微萃取测定大曲香气组分的条件优化,酿酒科技,(4):99-102)
Lv Y.H.,Wang L.,Wang D.Q.,and Lei L.B.,2012,Analysis of th relations between flavoring substances of Daqu of differen flavor type and its styles and characteristics,Niangjiu Kej(Liquor-Making Science&Technology),(7):72-75(吕云怀,王莉,汪地强,雷良波,2012,不同香型白酒大曲风味物质与其产品风格特征关系的分析,酿酒科技,(7):72-75)
Wu S.W.,Zhang Z.G.,and Li X.H.,2011,Current research and de velopment prospects of Daqu microbes in the production o Daqu liquor,Zhongguo Niangzao(China Brewing),(5):8-13(吴生文,张志刚,李旭晖,2011,大曲微生物在大曲酒生产中的研究开发现状及发展前景,中国酿造,(5):8-13)
Zelles L.,1999,Fatty acid patterns of phospholipids and lipopolysaccharides in the characterisation of microbial com munities in soil:a review,Biology and Fertility of Soils,29(2)111-129
Zhang C.L.,Ao Z.H.,Chui W.Q.,Shen C.H.,Tao W.Y.,and Zhang S.Y.,2012,Characterization of the aroma-active compound in Daqu:a tradition Chinese liquor starter,European Food Re search and Technology,234(1):69-76
Zhang C.L.,Ao Z.H.,Chui W.Q.,Sheng C.H.,Tao W.Y.,Zhang S.Y.,and Wang X.J.,2011,Changes in volatile compound of Daqu during fermentation and storage by headspace solid phase microextraction combined with gas chromatogra phy-mass spectrum,Shipin Yu Fajiao Gongye(Food and Fer mentation Industries),37(4):198-203(张春林,敖宗华,炊伟强,沈才洪,陶文沂,张宿义,王小军,2011,固相微萃取-气相色谱-质谱法分析中高温大曲发酵,贮存过程中挥发性风味成分的变化,食品与发酵工业,37(4):198-203)
Zhang Z.M.,Wu S.W.,and Lin P.,2011,Study on the change rules of microbes in Daqu culture process,Niangjiu Kej(Liquor-making Science&Technology),(11):30-31(章肇敏,吴生文,林培,2011,大曲培养过程中微生态变化规律的研究,酿酒科技,(11):30-31)
Zhao D.,Li Y.H.,and Xiang S.Q.,Wu Y.H.,Wang F.,and Lan SR.,2006,Study on flavor ing components of Daqu by headspace solid-phase microextraction gas chromatogra phy-mass spectrometry(GC-MS),Niangjiu Keji(Liquor-making Science&Technology),(5):92-94(赵东,李扬华,向双全,伍运红,王芳,兰世蓉,2006,顶空固相微萃取气相色谱质谱法测定曲药中的香味成分,酿酒科技,(5):92-94)
Zheng X.W.,Tabrizi M.R.,Nout M.J.,and Han B.Z.,2011Daqu-A traditional Chinese liquor fermentation starte,Jour nal of the Institute of Brewing,117(1):82-89