PDF(Pubmed)
Abstract：
Strong-flavor Daqu, as a fermentation agent, plays a significant role in shaping the quality of strong-flavor baijius, and fungal species in Daqu are important factors affecting the quality of Daqu. Therefore, we selected strong-flavor Daqu from seven different origins to study the fungal composition and the effects of the fungal composition on the physicochemical properties and volatile organic compounds (VOCs). It was found that the fungal composition influences the physicochemical properties of Daqu. Specifically, there was a positive link between Rhizomucor, Rhizopus, Thermomyces, and liquefying activity and a positive correlation between Aspergillus and fermenting activity. Furthermore, the relationships between esterifying activity and Thermomyces, Rhizomucor, Aspergillus, Pichia, and Saccharomycopsis were found to be positive. The VOCs in Daqu were affected by Aspergillus, Issatchenkia, Pichia, and Thermoascus. Issatchenkia was significantly positively correlated with benzeneethanol as well as Aspergillus and pentadecanoic acid ethyl ester, ethyl myristate. Pichia and Thermoascus were significantly negatively correlated with benzaldehyde and 2-furaldehyde. This study deepens our understanding of the relationship between VOCs, the physicochemical properties with microbial communities, and reference significance for the production of better-quality strong-flavor Daqu.
摘要：
味道很浓的大曲,作为发酵剂，在塑造浓香白酒的品质方面发挥着重要作用，大曲中的真菌种类是影响大曲质量的重要因素。因此,我们从七个不同的来源选择了强烈风味的大曲，以研究真菌组成以及真菌组成对理化性质和挥发性有机化合物（VOCs）的影响。发现真菌组成影响大曲的理化性质。具体来说,Rhizomucor之间有积极的联系,根霉,热细菌,和液化活性以及曲霉与发酵活性之间的正相关。此外，酯化活性和热细菌之间的关系，Rhizomucor,曲霉菌,Pichia,和酵母菌被发现是阳性的。曲霉菌对大曲中VOCs的影响,Issatchenkia,Pichia,和热曲。Issatchenkia与苯乙醇以及曲霉和十五酸乙酯呈显着正相关，肉豆蔻酸乙酯.毕赤酵母和热曲与苯甲醛和2-呋喃醛呈显著负相关。这项研究加深了我们对VOCs之间关系的理解，微生物群落的物理化学性质，对生产质量较好的强风味大曲具有借鉴意义。
