花果香高温大曲微生物群落结构与挥发性风味物质分析OA

High-throughput sequencing,non-metric multidimensional scaling(NMDS)and linear discriminant analysis effect size(LEfSe)were used to analyze the microbial community structure in high-temperature Daqu with floral-fruity compared with ordinary high-temperature Daqu.Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to detect the volatile flavor substances in two types of high-temperature Daqu,and Spearman correlation analyses was applied to explore correlation between dominant microbial genera and volatile flavor substances.The results showed the diversity and structure of bacterial and fungal community structures in high-temperature Daqu with floral-fruity were different from those in ordinary high-temperature Daqu,and the species diversity and richness were significantly lower(P<0.05).Based on linear discriminant analysis(LDA)values>4 and P<0.05,a total of 6 different bacterial genera and 5 different fungal genera were detected from the two types of high-temperature Daqu,among which Kroppenstedtia,Virgibacillus and Thermomyces were the main differential genera in high-temperature Daqu with floral-fruity.The total content of volatile flavor substances(376.14 μg/g)and the content of main flavor substances pyrazines(164.83 μg/g),aromatics(64.83 μg/g)and ketones(61.29 μg/g)in high-temperature Daqu with floral-fruity were higher than those in ordinary high-temperature Daqu.The main volatile flavor substances were positively correlated with Kroppenstedtia,Virgibacillus and Thermomyces.The results of this study revealed the correlation between microbial community structure and flavor formation of high-temperature Daqu with floral-fruity,which can provide a theoretical basis for the quality control of high-temperature Daqu.