Citation: |
YANG Yang, NIU Mansi, DAI Qiulian, et al. A Comparative Study on Physicochemical Indices and Fungal Community Composition of Medium-temperature and High-temperature Daqus |
[1] |
秦丹, 段佳文, 李有明, 等. 白酒老熟过程中风味成分的变化及人工催陈技术的研究进展[J]. 食品科学,2021,42(23):260−267. [QIN D, DUAN J W, LI Y M, et al. A review of changes of flavor compounds during Baijiu aging and recent progress in artificial aging techniques[J]. Food Science,2021,42(23):260−267. doi: 10.7506/spkx1002-6630-20201015-127
QIN D, DUAN J W, LI Y M, et al. A review of changes of flavor compounds during baijiu aging and recent progress in artificial aging techniques[J]. Food Science, 2021, 42(23): 260-267. doi: 10.7506/spkx1002-6630-20201015-127
|
[2] |
XIA Y, ZHOU W, DU Y K, et al. Difference of microbial community and gene composition with saccharification function between Chinese Nongxiangxing Daqu and Jiangxiangxing Daqu[J]. Journal of the Science of Food and Agriculture,2022,103(2):637−647.
|
[3] |
CAI W C, XUE Y A, WANG Y R, et al. The fungal communities and flavor profiles in different types of high-temperature Daqu as revealed by high-throughput sequencing and electronic senses[J]. Frontiers in Microbiology,2021,12:784651. doi: 10.3389/fmicb.2021.784651
|
[4] |
BAN S B, CHEN L N, FU S X, et al. Modelling and predicting population of core fungi through processing parameters in spontaneous starter (Daqu) fermentation[J]. International Journal of Food Microbiology,2021,363:109493.
|
[5] |
杨少勇, 黎婷玉, 蔡文超, 等. 襄阳地区高温大曲和中高温大曲真菌多样性解析[J]. 中国酿造,2021,40(5):76−80. [YANG S Y, LI T Y, CAI W C, et al. Analysis of fungal diversity in high-temperature Daqu and medium-high-temperature Daqu from Xiangyang[J]. China Brewing,2021,40(5):76−80. doi: 10.11882/j.issn.0254-5071.2021.05.014
YANG S Y, LI T Y, CAI W C, et al. Analysis of fungal diversity in high-temperature Daqu and medium-high-temperature Daqu from Xiangyang[J]. China Brewing, 2021, 40(5): 76-80. doi: 10.11882/j.issn.0254-5071.2021.05.014
|
[6] |
冯佳婷, 陆震鸣, 时伟, 等. 不同培养温度对大曲微生物群落结构、酶活及挥发性化合物的影响[J]. 应用与环境生物学报,2021,27(3):760−767. [FENG J T, LU Z M, SHI W, et al. Effects of different culture temperatures on microbial community structure, enzyme activity, and volatile compounds in Daqu[J]. Chinese Journal of Applied and Environmental Biology,2021,27(3):760−767.
FENG J T, LU Z M, SHI W, et al. Effects of different culture temperatures on microbial community structure, enzyme activity, and volatile compounds in Daqu[J]. Chinese Journal of Applied and Environmental Biology, 2021, 27(3): 760-767.
|
[7] |
KANG J, CHEN X, HAN B Z, et al. Insights into the bacterial, fungal, and phage communities and volatile profiles in different types of Daqu[J]. Food Research International,2022,158:111488. doi: 10.1016/j.foodres.2022.111488
|
[8] |
XIAO C, LU Z, ZHANG X, et al. Bio-heat is a key environmental driver shaping microbial community of medium-temperature Daqu[J]. Applied and Environmental Microbiology,2017,83(23):e01550−17.
|
[9] |
FIERER N, JACKSON J A, VILGALYS R, et al. Assessment of soil microbial community structure by use of taxon-specific quantitative PCR assays[J]. Applied and Environmental Microbiology,2005,71(7):4117−4120. doi: 10.1128/AEM.71.7.4117-4120.2005
|
[10] |
向港兴, 陈莹琪, 沈毅, 等. 不同等级浓香型大曲微生物群落结构与理化性质的比较分析[J]. 食品科学,2022,43(18):184−191. [XIANG G X, CHEN Y Q, SHEN Y, et al. Comparative analysis of microbial community structure and physicochemical properties of different grades of Nongxiangxing Daqu[J]. Food Science,2022,43(18):184−191. doi: 10.7506/spkx1002-6630-20211018-193
XIANG G X, CHEN Y Q, SHEN Y, et al. Comparative analysis of microbial community structure and physicochemical properties of different grades of Nongxiangxing Daqu[J]. Food Science, 2022, 43(18): 184-191. doi: 10.7506/spkx1002-6630-20211018-193
|
[11] |
LIU J J, CHEN J Y, FAN Y, et al. Biochemical characterisation and dominance of different hydrolases in different types of Daqu: A Chinese industrial fermentation starter[J]. Journal of the Science of Food and Agriculture,2018,98:113−121. doi: 10.1002/jsfa.8445
|
[12] |
WANG B W, WU Q, XU Y, et al. Specific volumetric weight-driven shift in microbiota compositions with saccharifying activity change in starter for Chinese Baijiu fermentation[J]. Frontiers in Microbiology,2018,9:2349. doi: 10.3389/fmicb.2018.02349
|
[13] |
印丽, 邱树毅, 曹文涛, 等. 酱香型白酒核心产区大曲的酶系分析[J]. 现代食品科技,2021,31(3):89−96. [YIN L, QIU S Y, CAO W T, et al. Analysis of Daqu enzymes from the core production area of Maotai-flavor liquor[J]. Modern Food Science and Technology,2021,31(3):89−96. doi: 10.13982/j.mfst.1673-9078.2021.3.0749
YIN L, QIU S Y, CAO W T, et al. Analysis of Daqu enzymes from the core production area of Maotai-flavor liquor[J]. Modern Food Science and Technology, 2021, 31(3): 89-96. doi: 10.13982/j.mfst.1673-9078.2021.3.0749
|
[14] |
刘雅婧, 陆晨浩, 赵腾, 等. 微波干燥对高水分稻谷酶活力及稳定性的影响[J]. 食品工业科技,2019,40(17):1−7. [LIU Y J, LU C H, ZHAO T, et al. Effect of microwave drying on enzyme activity and stability of high moisture rice[J]. Science and Technology of Food Industry,2019,40(17):1−7.
LIU Y J, LU C H, ZHAO T, et al. Effect of microwave drying on enzyme activity and stability of high moisture rice[J]. Science and Technology of Food Industry, 2019, 40(17): 1-7.
|
[15] |
方程, 杜海, 徐岩. 大曲丝状真菌的物种多样性及其次级代谢产物的合成潜力[J]. 食品与发酵工业,2019,45(15):1−8. [FANG C, DU H, XU Y. Diversity of Daqu filamentous fungi and their potentials for synthesizing bioactive compounds[J]. Food and Fermentation Industries,2019,45(15):1−8. doi: 10.13995/j.cnki.11-1802/ts.020601
FANG C, DU H, XU Y. Diversity of Daqu filamentous fungi and their potentials for synthesizing bioactive compounds[J]. Food and Fermentation Industries, 2019, 45(15): 1-8. doi: 10.13995/j.cnki.11-1802/ts.020601
|
[16] |
曹森, 董立超, 张鹏, 等. 基于高通量测序解析不同品种蓝莓表面菌群结构的多样性[J]. 中国食品学报,2022,22(7):278−286. [CAO S, DONG L C, ZHANG P, et al. Analysis of fungal flora structural diversity on the surface of different varieties of blueberry based on high-throughput sequencing[J]. Journal of Chinese Institute of Food Science and Technology,2022,22(7):278−286.
CAO S, DONG L C, ZHANG P, et al. Analysis of fungal flora structural diversity on the surface of different varieties of blueberry based on high-throughput sequencing[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22(7): 278-286.
|
[17] |
李静心, 王艳丽, 何宏魁, 等. 基于高通量测序技术解析高温大曲和中高温大曲的真菌群落结构[J]. 食品与发酵工业,2018,44(12):52−59. [LI J X, WANG Y L, HE H K, et al. High-throughput sequencing revealed fungal community structures at high temperature Daqu and medium temperature Daqu[J]. Food and Fermentation Industries,2018,44(12):52−59.
LI J X, WANG Y L, HE H K, et al. High-throughput sequencing revealed fungal community structures at high temperature Daqu and medium temperature Daqu[J]. Food and Fermentation Industries, 2018, 44(12): 52-59.
|
[18] |
CALLAHAN B J, MCMURDIE P J, ROSEN M J, et al. DADA2: High-resolution sample inference from Illumina amplicon data[J]. Nature Methods,2016,13:581−583. doi: 10.1038/nmeth.3869
|
[19] |
钟辉, 刘亚军, 王滨花, 等. 分析方法对细菌群落16S rRNA基因扩增测序分析结果的影响[J]. 生物技术通报,2022,38(6):81−92. [ZHONG H, LIU Y J, WANG B H, et al. Effects of analysis methods on the analyzed results of 16S rRNA gene amplicon sequencing in bacterial communities[J]. Biotechnology Bulletin,2022,38(6):81−92.
ZHONG H, LIU Y J, WANG B H, et al. Effects of analysis methods on the analyzed results of 16S rRNA gene amplicon sequencing in bacterial communities[J]. Biotechnology Bulletin, 2022, 38(6): 81-92.
|
[20] |
苏畅, 窦晓, 叶新, 等. 基于ITS4/5 rRNA区序列对不同时期大曲中霉菌的分离与鉴定[J]. 现代食品科技,2018,34(3):54−58, 211. [SU C, DOU X, YE X, et al. Isolation and identification of mold from Daqu in different periods based on the ITS4/5 rRNA region sequence[J]. Modern Food Science and Technology,2018,34(3):54−58, 211.
SU C, DOU X, YE X, et al. Isolation and identification of mold from Daqu in different periods based on the ITS4/5 rRNA region sequence[J]. Modern Food Science and Technology, 2018, 34(3): 54-58, 211.
|
[21] |
向玉萍, 邱树毅, 曹文涛, 等. 酱香型白酒核心产区大曲中霉菌的分离及鉴定[J]. 食品与发酵科技,2021,57(2):56−65. [XIANG Y P, QIU S Y, CAO W T, et al. Isolation and identification of molds in Daqu of the core producing area of Moutai-flavor liquor[J]. Food and Fermentation Science and Technology,2021,57(2):56−65.
XIANG Y P, QIU S Y, CAO W T, et al. Isolation and identification of molds in Daqu of the core producing area of Moutai-flavor liquor[J]. Food and Fermentation Science and Technology, 2021, 57(2): 56-65.
|
[22] |
申孟林. 浓香型白酒大曲发酵成熟过程中四种主要酶产生菌多样性分析[D]. 成都: 西华大学, 2018
SHEN M L. The diversity of four main enzymes producers in strong flavor Daqu during fermentation and maturation stages[D]. Chengdu: Xihua University, 2018.
|
[23] |
SU Y Y, CAI L. Rasamsonia composticola, a new thermophilic species isolated from compost in Yunnan, China[J]. Mycological Progress,2013,12:213−21. doi: 10.1007/s11557-012-0827-9
|
[24] |
MCCLENDON S D, BATTH T, PETZOLD C J, et al. Thermoascus aurantiacus is a promising source of enzymes for biomass deconstruction under thermophilic conditions[J]. Biotechnology for Biofuels,2012,5:54. doi: 10.1186/1754-6834-5-54
|
[25] |
李晓丽, 涂涛, 姚斌, 等. 嗜热子囊菌JCM12803来源的双功能木聚糖/纤维素酶[J]. 生物工程学报,2018,34(12):1996−2006. [LI X L, XU T, YAO B, et al. A novel bifunctional xylanase/cellulase TcXyn10A from Thermoascus crustaceus JCM12803[J]. Chinese Journal of Biotechnology,2018,34(12):1996−2006. doi: 10.13345/j.cjb.180067
LI X L, XU T, YAO B, et al. A novel bifunctional xylanase/cellulase TcXyn10A from Thermoascus crustaceus JCM12803[J]. Chinese Journal of Biotechnology, 2018, 34(12): 1996-2006. doi: 10.13345/j.cjb.180067
|
[26] |
GARBIN A P, GARCIA N F L, CAVALHEIRO G F, et al. β-Glucosidase from thermophilic fungus Thermoascus crustaceus: Production and industrial potential[J]. Anais da Academia Brasileira de Ciencias,2021,93:e20191349. doi: 10.1590/0001-3765202120191349
|
[27] |
罗艳, 涂涛, 姚斌, 等. 嗜热子囊菌JCM12803来源的阿魏酸酯酶FAE-2515酶学性质研究[J]. 中国农业科技导报,2018,20(9):57−64. [LUO Y, XU T, YAO B, et al. Studies on enzymatic properties of ferulic acid esterase FAE-2515 from Thermoascus crustaceus JCM12803[J]. Journal of Agricultural Science and Technology,2018,20(9):57−64. doi: 10.13304/j.nykjdb.2017.0825
LUO Y, XU T, YAO B, et al. Studies on enzymatic properties of ferulic acid esterase FAE-2515 from Thermoascus crustaceus JCM12803[J]. Journal of Agricultural Science and Technology, 2018, 20(9): 57-64. doi: 10.13304/j.nykjdb.2017.0825
|
[28] |
SHI W, CHAI L J, FANG G Y, et al. Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop[J]. Food Research International,2022,156:111298. doi: 10.1016/j.foodres.2022.111298
|
[29] |
李申奥. 兼香型白酒高温大曲微生物群落演替规律的研究[D]. 武汉: 华中农业大学, 2016
LI S A. The study on the succession low of microbial community from high temperature Daqu of maotai-luzhou-flavor liquor[D]. Wuhan: Huazhong Agricultural University, 2016.
|
[30] |
SINGH S, MADLALA A M, PRIOR B A. Thermomyces lanuginosus: Properties of strains and their hemicellulases[J]. FEMS Microbiology Reviews,2003,27:3−16. doi: 10.1016/S0168-6445(03)00018-4
|
[31] |
NGUYEN Q D, SZABÓ J M R, CLAEYSSENS M, et al. Purification and characterisation of amylolytic enzymes from thermophilic fungus Thermomyces lanuginosus strain ATCC 34626[J]. Enzyme and Microbial Technology,2002,31(3):345−352. doi: 10.1016/S0141-0229(02)00128-X
|
[32] |
王瑞. 多轮黑曲霉麸曲强化技术对四川麸醋固态发酵过程中菌群和风味品质的影响[D]. 雅安: 四川农业大学, 2020
WANG R. Effects of multiple rounds of Aspergillus niger bran koji intensification technology on microbial flora and flavor quality during the solid fermentation of Sichuan bran vinegar[D]. Ya’an: Sichuan Agricultural University, 2020.
|
[33] |
马鹏. 高酯化力、糖化力和液化力霉菌的筛选及强化大曲的研究[D]. 阿拉尔: 塔里木大学, 2022
MA P. Screening of molds with high esterification power, saccharification power and liquefaction power and research on strengthening Daqu[D]. Alaer: Tarim University, 2022.
|
[34] |
安建鲁. 嗜热真菌埃默森篮状菌糖苷水解酶的功能解析[D]. 济南: 山东大学, 2021
AN J L. Functional analysis of glycoside hydrolases from the thermophilic fungus Rasamsonia emersonii[D]. Jinan: Shandong University, 2021.
|
[35] |
唐慧芳, 黄钧, 周荣清, 等. 场地异质性对中高温大曲微生物群落及品质影响的研究[J]. 食品与发酵工业, 2023, 49(8): 237-244.
TANG H F, HUANG J, ZHOU R Q, et al. Study on the effect of the site heterogeneity on the microbial community and quality of medium-high temperature Daqu[J]. Food and Fermentation Industries, 2023, 49(8): 237-244.
|
[36] |
黄静. 保宁醋“中药醋曲”发酵过程中微生物菌群与理化性质动态解析[D]. 雅安: 四川农业大学, 2020
HUANG J. Dynamic analysis of microbiota and physicochemical properties during the fermentation process of Baoning vinegar “herb Daqu”[D]. Ya’an: Sichuan Agricultural University, 2020.
|
1. |
唐佳代,石雨菲,赵益梅,王怡,冷枝,郭敏,孟卓妮,杨亮. 不同感官特性酱香型大曲理化指标与霉菌群落关联分析. 食品工业科技. 2024(03): 153-161 .
![]() | |
2. |
王洋,谢菲,杜礼泉,范昌明,冯波. 酿酒专用小麦大曲中挥发性风味成分与微生物群落相关性分析. 中国酿造. 2024(02): 71-81 .
![]() | |
3. |
韩冰玙,陈辉太,李宗军. 酱、浓、清香型白酒酿造过程中真菌及其功能特性研究进展. 中国酿造. 2024(03): 27-32 .
![]() | |
4. |
宋文霞,徐媛媛,韩小龙,李桂菊,成冬冬,林范学,秦宏伟. 人工窖泥在浓香型白酒酿造中微生物群落结构的变化. 食品科技. 2024(06): 40-46 .
![]() |