摘要
为比较分析人工踩曲和机械压曲制备高温大曲细菌菌群结构的异同,本研究采用Illumina MiSeq高通量测序技术解析了2种成曲方式制备高温大曲样品的细菌菌群组成,并预测了细菌的基因功能及表型。通过α多样性发现,人工踩曲和机械压曲制备的高温大曲样品中细菌的多样性和丰富度均无显著差异(P>0.05);通过β多样性发现,2种成曲方式制备高温大曲样品的细菌菌群之间存在非常显著的结构差异(P<0.01),且机械压曲制备的高温大曲组间差异较小;通过细菌菌群结构解析发现,较之人工踩曲,机械压曲制备高温大曲样品中Lentibacillus的含量显著偏多(P<0.001),而Weissella、Brevibacterium和Pediococcus的含量相对偏少(P>0.05);通过线性判别分析效应量(linear discriminant analysis effect size,LEfSe)发现,放热线菌科(Thermoactinomycetaceae)是人工踩曲制备高温大曲的生物标志物,芽孢杆菌科(Bacillaceae)是机械压曲制备高温大曲的生物标志物;通过基因功能预测发现,相较于人工踩曲,机械压曲制备的高温大曲中细菌类群在信号传导机制上显著偏高,在细胞内运输、分泌和囊泡运输上显著偏低(P<0.05);通过表型预测发现,人工踩曲制备的高温大曲中细菌的氧化胁迫耐受的能力更强(P<0.05),而机械压曲制备的高温大曲中革兰氏阳性菌的含量更丰富(P<0.05)。由此可见,人工踩曲和机械压曲制备高温大曲的细菌菌群结构具有显著差异,并进一步影响其细菌的功能和表型,该研究可为推进酱香型白酒制曲工艺的发展提供基础理论和学科依据。
To compare and analyze the similarities and differences in the bacterial community structure of high temperature Daqu prepared by artificial starter-making and mechanical starter-making,this study used Illumina MiSeq high-throughput sequencing technology to analyze the bacterial community composition of two types of high temperature Daqu samples,and predicted the genetic function and phenotype of the bacteria.Throughα-diversity found that there was no significant difference in the diversity and richness of bacteria between artificial and mechanical starter-making samples(P>0.05).Theβ-diversity showed that there were significant structural differences between the two types of high temperature Daqu samples(P<0.01),and the difference of the bacterial flora of the mechanical starter-making samples was relatively smaller.The analysis of bacterial community structure showed that compared with artificial starter-making samples,the content of Lentibacillus from mechanical starter-making samples was significantly higher(P<0.001),while the content of Weissella,Brevibacterium and Pediococcus was relatively lower(P>0.05).Through LEfSe analysis,it was found that Thermoactinomycetaceae was the biomarker of foot bending,and Bacillaceae was the biomarker of mechanism bending.Through gene function prediction,it was found that compared with artificial starter-making,the signal transduction mechanism of the bacteria in the high-temperature Daqu prepared by mechanical starter-making was significantly higher,and the intracellular transport,secretion and vesicle transport were significantly lower(P<0.05).Through phenotype prediction,it was found that the content of gram-positive bacteria in the mechanical starter-making samples was more abundant(P<0.05),while the ability of oxidative stress tolerance in the artificial starter-making samples was stronger(P<0.05).It could be seen that there were significant differences in the bacterial flora structure between the artificial and mechanical starter-making Daqu,which further affected the function and phenotype of the bacteria.This study can provide basic theory and disciplinary basis for promoting the development of Maotai-flavor Baijiu starter-making samples technology.
作者
赵慧君
王玉荣
侯强川
张海波
田龙新
叶明波
郭壮
ZHAO Huijun;WANG Yurong;HOU Qiangchuan;ZHANG Haibo;TIAN Longxin;YE Mingbo;GUO Zhuang(Brewing Technology Industrial College,Hubei University of Arts and Sciences,Xiangyang 441053,China;Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu,Xiangyang 441053,China;Xiangyang Maotai-flavor Baijiu Ecological Brewing Enterprise-University Joint Innovation Center,Xiangyang 441053,China)
出处
《食品工业科技》
2025年第8期156-163,共8页
Science and Technology of Food Industry
基金
湖北省教育厅优秀中青年科技创新团队(T20230)
湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009)。
作者简介
赵慧君(1979-),女,博士,副教授,研究方向:食品生物技术,E-mail:lamb1129@163.com;通信作者:郭壮(1984-),男,博士,教授,研究方向:食品生物技术,E-mail:guozhuang1984@163.com。
