黄 武1，2，唐绍培3，班世栋1，2，罗小叶1，2，王晓丹1，2*
（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；
2.贵州省发酵工程与生物制药重点实验室，贵州贵阳 550025；
3.贵州珍酒酿酒有限公司，贵州遵义 563000）
摘要：本研究以纯小麦为发酵基质，模拟酱香大曲的制作，探究高温放线菌FBKL4.010在酱香大曲制作过程中，对大曲酶活、理化特性和挥发性成分的贡献，并对比分析了模拟大曲与不同大曲之间的差异。结果表明：高温放线菌FBKL4.010在酱香大曲中提供的糖化力为114.00 mg/g·h，并通过产酸使得大曲酸度为0.60 mmol/10 g，而对大曲中其他理化性质的贡献较小；挥发性成分对比分析显示模拟大曲与酱香大曲、浓香大曲之间共有的挥发性成分有4种，分别是糠醇、苯乙醇、2,6-二甲基吡嗪和 2,3,5,6-四甲基吡嗪，而与酱香大曲之间共有的挥发性成分有6种，分别为糠醇、苯乙醇、2,3-丁二醇、2,6-二甲基吡嗪、2,3,5,6-四甲基吡嗪和苯酚，可知高温放线菌FBKL4.010对酱香大曲挥发性成分的贡献主要在醇类和吡嗪类物质。本研究为进一步探究高温放线菌在酱香大曲中的作用提供了理论参考。
关键词：高温放线菌FBKL4.010；固态发酵；挥发性成分；酶活；酱香大曲
中图分类号：TS261.13 文献标识码：A 文章编号：1674-506X（2022）02-0015-0008
Study on the Contribution of Thermoactinomycete FBKL4.010 to the Enzyme Activity, Physicochemical Properties and Volatile Components of Moutai-flavor Daqu
HUANG Wu1, 2, TANG Shaopei3, BAN Shidong1, 2, LUO Xiaoye1, 2, WANG Xiaodan1, 2*
（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;
2.Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang Guizhou 550025, China;
3.Guizhou Zhenjiu Wine-Making Co., LTD., Zunyi Guizhou 563000, China）
Abstract：In this research, pure wheat was used as the fermentation substrate to imitate the production of Moutai-flavor Daqu, to explore the contribution of thermoactinomycetes FBKL4.010 to the enzyme activity, physicochemical properties and volatile components of Moutai-flavor Daqu during the production process, and the differences between Simulated Daqu and different types of Daqu were compared and analyzed. The results showed that thermoactinomycetes FBKL4.010 provides 114.00 mg/g·h saccharifying power in Moutai-flavor Daqu, and makes the acidity of Daqu 0.60 mmol/10 g through acid production, which has little contribution to other physical and chemical properties of Daqu. Meanwhile, the comparative analysis of volatile components demonstrated that there are 4 kinds of volatile components shared between simulated Daqu and Moutai-flavor Daqu and Strong-flavor Daqu, which are furfuryl alcohol, phenethyl alcohol, 2,6-dimethylpyrazine and 2,3,5,6-tetramethylpyrazine, while there are 6 kinds of volatile components shared with Moutai- flavor Daqu, namely furfuryl alcohol, phenethyl alcohol, 2,3-butanediol, 2,6- dimethylpyrazine and 2,3,5,6-tetramethylpyrazine and phenol, so, it can be seen that the contribution of thermoactinomycetes FBKL4.010 to the volatile components of Moutai-flavor Daqu mainly lied in alcohols and pyrazines. This research provides a theoretical reference for further exploring the role of thermophilic actinomycetes in Moutai-flavor Daqu.
Keywords：thermoactinomycetes FBKL4.010; solid-state fermentation; volatile components; enzyme activity; Moutai-flavor Daqu
doi：10.3969/j.issn.1674-506X.2022.02-003
收稿日期：2021-08-23
基金项目：贵州省科技计划项目（黔科合平台人才［2019］5645号）；贵州省科技计划项目（黔科合成果［2020］2Y045）；遵义市创新人才团队培育项目（遵义科人才［2020］9）；贵州大学培育项目（黔科合平台人才［2017］5788-23）
作者简介：黄武（1996-），男，硕士研究生。研究方向：微生物发酵与代谢调控。
*通信作者：王晓丹（1980-），女，博士，正高级实验师。研究方向：应用生物技术。
引用格式：黄武,唐绍培,班世栋,等.高温放线菌FBKL4.010对酱香大曲酶活、理化特性和挥发性成分贡献的研究[J].食品与发酵科技,2022,58(2):15-21,46.
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