■风向星怀坊大曲(FHD)是中国大曲的主要类型之一。然而,不同阶段微生物群落结构之间的关系,感官特征的变化,发酵特性,挥发物,最关键的工艺点,FHD的质量形成尚不清楚。
■基于微观表征,PacBioSMRT测序,HS-SPME-GC-MS挥发性代谢物分析揭示了FHD质量形成与Qupi动力学之间的关系。
■结果表明,培养的第12天是最关键的过程点,突出微生物群落结构的最显著差异,感官特征,发酵特性,和风味物质。地衣芽孢杆菌(43.25%),糖聚孢菌(35.05%),热曲(76.51%),曲霉(10.81%),FHD的优势种是纤维酵母菌(8.88%)。美国Fibuligera,A.amstelodami,和T.auraniacus与FHD表皮的雪白颜色有关,内部的黄色,和灰白色的颜色,分别。T.aurantiacus的丰富,A.amstelodami,B.地衣形,赤霉病菌与FHD的酯化力和液化力呈正相关。乌氏梭菌和A.amstelodami的丰度与FHD的糖化能力呈正相关。猪瘟的丰度与FHD的发酵能力呈正相关。曲皮共检测出248种挥发物,主要包括酒精,酯类,醛类,和酮。其中,11种挥发物对曲皮的风味有显著影响,如1-丁醇-3-甲基-,肼甲酰胺,乙醇,苯乙醇,乙酸乙酯,2-辛酮,1-octen-3-ol,甲酸-己基酯,(E)-2-辛烯-1-醇,己酸乙酯,和2(3H)-呋喃酮-二氢-5-戊基-。丰富的地衣芽孢杆菌,S、直立人,T.aurantiacus,Fibuligera与酒精呈正相关,芳香化合物,和FHD中的酚。腓肠球菌的丰度与酸呈正相关,酯类,和FHD中的碳氢化合物。
■这些结果为FHD微生物群落结构的可控调整提供了重要的理论基础和技术支持,FHD质量的稳定控制,精确,有效,和大规模指导FHD生产。
UNASSIGNED: Fengxiangxing Huairang Daqu (FHD) is one of the major types of Daqu in China. However, the relationship between the microbial community structure at different stages, the changes in the sensory characteristics, fermentation characteristics, volatiles, the most critical process point, and the quality formation of FHD is not clear.
UNASSIGNED: Based on microscopic characterization, PacBio SMRT sequencing, and HS-SPME-GC-MS volatile metabolite analysis revealed the relationship between FHD quality formation and the dynamics of Qupi.
UNASSIGNED: The results showed that the 12th day of the culture was the most critical process point, highlighting the most significant differences in microbial community structure, sensory characteristics, fermentation characteristics, and flavor substances. Bacillus licheniformis (43.25%), Saccharopolyspora rectivirgula (35.05%), Thermoascus aurantiacus (76.51%), Aspergillus amstelodami (10.81%), and Saccharomycopsis fibuligera (8.88%) were the dominant species in FHD. S. fibuligera, A. amstelodami, and T. aurantiacus were associated with the snow-white color of the FHD epidermis, the yellow color of the interior, and the gray-white color, respectively. The abundance of T. aurantiacus, A. amstelodami, B. licheniformis, and S. rectivirgula was positively associated with the esterifying power and liquefying power of FHD. The abundance of T. aurantiacus and A. amstelodami was positively correlated with the saccharifying power of FHD. The abundance of S. fibuligera was positively related to the fermenting power of FHD. A total of 248 volatiles were detected in Qupi, mainly including alcohols, esters, aldehydes, and ketones. Of them, eleven volatiles had a significant effect on the flavor of Qupi, such as 1-butanol-3-methyl-, hydrazinecarboxamide, ethanol, phenylethyl alcohol, ethyl acetate, 2-octanone, 1-octen-3-ol, formic acid-hexyl ester, (E)-2-octen-1-ol, ethyl hexanoate, and 2(3H)-furanone-dihydro-5-pentyl-. The abundance of B. licheniformis, S. rectivirgula, T. aurantiacus, and S. fibuligera was positively correlated with the alcohols, aromatic compounds, and phenols in FHD. The abundance of S. fibuligera was positively correlated with the acids, esters, and hydrocarbons in FHD.
UNASSIGNED: These results indicate important theoretical basis and technical support for controllable adjustment of FHD microbial community structure, stable control of FHD quality, and precise, effective, and large-scale guidance of FHD production.