摘要
以泥坑浓香型白酒大曲为研究对象,分析了大曲发酵过程中环境条件、真菌菌落数量种类在时空上的变化以及优势微生物的种属地位。结果表明,大曲温度先升后降,升温期曲块水分下降缓慢,降温期水分迅速下降至5%左右,表层水分含量始终低于中层和里层;升温期真菌数量均增加,到了高温期,霉菌数量达到最大为15.6 lg cfu/g,酵母数量开始下降;降温期数量均开始减少,大曲成熟期霉菌数量减到最少,为8.1 lg cfu/g,而酵母逐渐消失;结合时空种类动态分析和菌株鉴定结果,共筛选分离到15株霉菌M-1~M-15和5株酵母菌J-1~J-5,其中J-1(Wickerhamomyces anomalus)、J-2(Saccharomycopsisfibuligera)和J-4(Pichia kudriavzevii)从发酵前期开始生长一直到发酵中期(高温阶段)消失,J-3(Clavispora opuntiae)和J-5(Kazachstania turicensis)在高温期出现;其中M-1(Rhizopus oryzae)、M-12(Aspergillus niger)、M-5(Aspergillus terreus)和M-6(Fusarium sp.)自发酵初期到发酵结束一直存在,为主要的发酵菌株。
In this study,the NiKeng-Flavor Daqu was taken as the research object,the changes of environmental conditions,the number and species of fungal colonies in time and space,and the species status of dominant microorganisms were analyzed during the fermentation of Daqu.The results showed that the temperature of Daqu raised at first,then decreased,the moisture content of the Daqu is slower decreaesd during the heating period and dropped rapidly to about 5%in the cooling period,the surface moisture content is always lower than that of the middle and inner layers.The numbers of fungus increased in the heating period,till the high temperature,the number of molds reached a maximum of 15.6 lg cfu/g,the number of yeast began to decreased;the counts has decreased during the cooling period,the number of molds in the Daqu mature period was reduced to minimum of 8.1 lg cfu/g,and the yeast gradually disappeared;Combined with spatiotemporal species dynamic analysis and strain identification results showed that 15 strains of mold M-1~M-15 and 5 strains of yeast J-1~J-5 were isolated and screened,among which J-1(Wickerhamomyces anomalus)and J-2(Saccharomycopsis fibuligera)and J-4(Pichia kudriavzevii)began to grows in the early stage of fermentation and disappeared in the middle stage of fermentation(high temperature stage),J-3(Clavispora opuntiae)and J-5(Kazachstania turicensis)appeared in high temperature phase,M-1(Rhizopus oryzae),M-12(Aspergillus niger),M-5(Aspergillus terreus)and M-6(Fusarium sp)were the main fermentation strains from the beginning to the end of fermentation.
作者
周璇
于宏伟
郭润芳
马辉峰
朱立宁
ZHOU Xuan;YU Hongwei;GUO Runfang;MA Huifeng;ZHU Lining(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;Hebei Fenglaiyi Liquor Co.,Ltd.,Xingtai 055550,China)
出处
《食品科技》
CAS
北大核心
2020年第1期1-7,共7页
Food Science and Technology
基金
河北省科技计划项目(17227117D-03)。
关键词
大曲
真菌
分离鉴定
系统发育
Daqu(yeast for making hard liquor)
fungus
isolation and identification
phylogeny
作者简介
周璇(1997—),女,安徽人,硕士研究生,研究方向为食品微生物。;通信作者:郭润芳
