包包曲和平板曲挥发性风味成分及真菌群落结构研究

刘延波; 魏蒙蒙; 王琳琳; 王贤; 沈祥坤; 韩素娜; 张立新; 潘春梅

doi:10.12187/2022.05.002

October 2022

Article Contents

LIU Yanbo, WEI Mengmeng, WANG Linlin, et al. Study on the volatile flavor components and fungal community structure of bag Daqu and brick Daqu[J]. Journal of Light Industry, 2022, 37(5): 12-23. doi: 10.12187/2022.05.002

Citation: LIU Yanbo, WEI Mengmeng, WANG Linlin, et al. Study on the volatile flavor components and fungal community structure of bag Daqu and brick Daqu[J]. Journal of Light Industry, 2022, 37(5): 12-23. doi: 10.12187/2022.05.002 shu

Study on the volatile flavor components and fungal community structure of bag Daqu and brick Daqu

LIU Yanbo ^1,2,3 ,
WEI Mengmeng ² ,
WANG Linlin ² ,
WANG Xian ⁴ ,
SHEN Xiangkun ⁵ ,
HAN Suna ¹ ,
ZHANG Lixin ³ ,
PAN Chunmei ²

1. Postdoctoral Programme, He'nan Yangshao Liquor Co., Ltd., Mianchi 472400, China;
2. College of Food and Biological Engineering(Liquor College)/He'nan Liquor Style Engineering Technology Research Center/Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, He'nan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
3. School of Life Sciences, He'nan University, Kaifeng 475004, China;
4. SheDianLaoJiu Co., Ltd., Sheqi 473300, China;
5. He'nan Food Industry Science Research Institute Co., Ltd., Zhengzhou 450003, China

Received Date: 2021-10-08
Accepted Date: 2022-04-12

Abstract

This study used headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology to detect the volatile flavor components of bag Daqu and brick Daqu, and high-throughput sequencing analysis was performed on them. The results showed that 24 volatile flavor components were detected, including 7 alcohols, 4 esters, 1 ketone, 1 aldehyde, 4 acids, 3 phenols and 4 hydrocarbons.17 volatile flavor components were detected in bag Daqu, mainly classified as esters and acids.19 volatile flavor components were detected in brick Daqu, mainly classified as alcohols.At the fungal phylum level, there were 3 dominant fungal phyla (relative abundance >0.50%) in the bag Daqu, namely Ascomycota, Mucoromycota and Basidiomycota.There were 2 dominant fungal phyla in the brick Daqu, namely Ascomycota and Mucoromycota. At the fungal genus level, there were 4 dominant fungal genera (relative abundance >1.00%) in the bag Daqu, including Thermoascus, Aspergillus, Rhizopus and Candida. There were 6 dominant fungal genera in the brick Daqu, including Thermoascus, Aspergillus, Rhizopus, Dipodascus, Alternaria and Epicoccum. The different shapes of bag Daqu and brick Daqu led to different fermentation temperature changes, which in turn led to different fungal community diversity and richness, and to differences in Daqu volatile flavor components.
- high-throughput sequencing,
- bag Daqu,
- brick Daqu,
- fungal community structure,
- volatile flavor component
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Study on the volatile flavor components and fungal community structure of bag Daqu and brick Daqu

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