CAJ | 학술논문

大曲是白酒风味物质的主要来源。为提高制曲工艺水平，通过强化优势菌株结合传统工艺生产酱香型强化大曲。整个生产过程中，大曲温度从室温升至65℃左右，发酵过程会经历低温、中温、高温等不同阶段。在大曲发酵的不同阶段，随着温度、湿度等变化，微生物群落构成也发生着相应的改变。利用PCR-DGGE分析发现，在大曲的不同发酵阶段，即踩制生曲、一次翻仓、二次翻仓和出仓阶段，发酵环境的温度和湿度均发生规律性变化，大曲优势微生物也会随之呈现出明显而具有规律的变换。
대곡시백주풍미물질적주요래원。위제고제곡공예수평，통과강화우세균주결합전통공예생산장향형강화대곡。정개생산과정중，대곡온도종실온승지65℃좌우，발효과정회경력저온、중온、고온등불동계단。재대곡발효적불동계단，수착온도、습도등변화，미생물군락구성야발생착상응적개변。이용PCR-DGGE분석발현，재대곡적불동발효계단，즉채제생곡、일차번창、이차번창화출창계단，발효배경적온도화습도균발생규률성변화，대곡우세미생물야회수지정현출명현이구유규률적변환。
Daqu is the main source of the flavoring compounds in Baijiu(liquor) of different flavor types. In order to improve Daqu-making techniques, Guotai Distillery Co.Ltd. produced intensified Jiangxiang Daqu through the intensification of dominant microbial strains combined with traditional production techniques. During the whole production process, Daqu temperature increased from room temperature to about 65℃, and the fermenting process underwent different phases of low temperature, medium temperature and high temperature. In different Daqu fermenting phase, with the change of temperature and humidity, microbial communities structure kept changing. Through PCR-DGGE re-search, it was found that, with the regular change in temperature and humidity in different Daqu fermenting phases (raw Daqu stepping, turn-over for the first time, turnover for the second time, and delivery from storage), the dominant microbes in Daqu also presented evident and regu-lar change.