陶融型大曲微生物多样性与挥发性风味成分的相关性研究

以陶融型大曲为研究对象，解析大曲微生物群落结构及挥发性风味物质组成，揭示大曲中功能微生物与风味成分之间的相关性。结果表明，陶融型大曲中共检测出7个细菌门和3个真菌门，细菌优势菌属为泛菌属（Pantoea）、芽孢杆菌属（Bacillus）、明串珠菌属（Leuconostoc）、克罗诺杆菌属（Cronobacter）、乳杆菌属（Lactobacillus）、魏斯氏菌属（Weissella），真菌优势菌属为嗜热子囊菌属（Thermoascus）、曲霉属（Aspergillus）、嗜热真菌属（Thermomyces）；大曲中共检测出45种挥发性风味成分，分为7大类；相关性分析结果表明，大曲中的芽孢杆菌属（Bacillus）、乳杆菌属（Lactobacillus）与吡嗪类、酯类、芳香族类等多数挥发性风味成分呈显著正相关性（P＜0.05），魏斯氏菌属（Weissella）与吡嗪类、酮类、酸类、酯类均呈显著正相关性（P＜0.05）。

Correlation between microbial diversity and volatile flavor components of Taorong-type Daqu

Taking Taorong-type Daqu as the research object, the microbial community structure and volatile flavor composition of the Daqu were analyzed, and the correlations between functional microorganisms and flavor components in Daqu were revealed. The results showed that a total of 7 bacterial phyla and 3 fungal phyla were detected in Taorong-type Daqu, in which the dominant bacterial genera were Pantoea, Bacillus, Leuconostoc, Cronobacter, Lactobacillus, and Weissella, as well the dominant fungi were Thermoascus, Aspergillus and Thermomyces. A total of 45 volatile components were detected in Daqu, which were divided into 7 categories. The correlation analysis results showed that there was a significant positive correlation between Bacillus and Lactobacillus in Daqu microbial community and most volatile flavor components in Daqu (P＜0.05), such as pyrazines, esters and aromatic family and so on. Meanwhile Weissella was significantly positively correlated with pyrazines, ketones, acids and esters (P＜0.05).