摘要
该研究以采集自湖南省常德市某酒厂的6份高温大曲为研究对象,结合Illumina Mi Seq高通量测序及纯培养技术对其微生物多样性进行分析,测定其理化指标并探究其与优势菌属之间的相关性。结果表明,6种高温大曲的细菌菌群丰富度和多样性均极显著高于真菌菌群(P<0.01),大曲中优势细菌属为慢生芽孢杆菌属(Lentibacillus)、克罗彭斯特菌属(Kroppenstedtia)、糖多孢菌属(Saccharopolyspora)、高温放线菌属(Thermoactinomyces)、芽孢杆菌属(Bacillus)、葡萄球菌属(Staphylococcus)、魏斯氏菌属(Weissella)和伴生乳杆菌属(Companilactobacillus),平均相对丰度分别为20.60%、19.51%、17.93%、11.53%、8.90%、4.92%、3.32%和1.27%。优势真菌属为嗜热真菌属(Thermomyces)、曲霉菌属(Aspergillus)、复膜孢酵母属(Saccharomycopsis)、双足囊菌属(Dipodascus)、丝衣霉属(Byssochlamys)、根霉属(Rhizopus)、嗜热毛霉属(Thermomucor)和嗜热子囊菌属(Thermoascus),平均相对丰度分别为60.88%、11.64%、7.86%、4.67%、2.23%、2.11%、1.27%和1.24%。从样品中分离鉴定的可培养微生物为地衣芽孢杆菌(Bacillus licheniformis)和扣囊复膜酵母(Saccharomycopsis fibuligera)。Lentibacillus与灰分呈高度显著负相关(P<0.001),Bacillus与酒化力和糖化力、Thermomyces与水分和氨基酸态氮呈显著负相关(P<0.05)。
Using 6 high-temperature Daqu samples collected from a distilery in Changde City,Hunan Province as the research objects,the microbial diversity of the samples was analyzed using Illumina MiSeq high-throughput sequencing and pure culture technology,and their physicochemical indi-cators were further measured to explore the correlation between physicochemical indicators and dominant microorganism genera.The results showed that the richness and diversity of bacterial communities in 6 high-temperature Daqu were significantly higher than those of fungal communities(P<0.01).The dominant bacterial genera in Daqu were Lentibacillus,Kroppenstedtia,Saccharomyces,Thermoactinomyces,Bacillus,Staphylococcus,Weissella and Companilactobacillus,with the average relative abundance of 20.60%,19.51%,17.93%,11.53%,8.90%,4.92%,3.32%and 1.27%,respectively.The dominant fungal genera were Thermomyces,Aspergillus,Saccharomyces,Dipodascus,Byssochlamys,Rhizopus,Thermomucor and Thermoascus,with the average relative abundance of 60.88%,11.64%,7.86%,4.67%,2.23%,2.11%,1.27%and 1.24%,respectively.The cultivable microorganisms isolated and identified from the samples were Bacillus licheniformis and Saccharomycopsis fibuligera Lentibacillus was highly significantly negatively correlated with ash content(P<o.001),Bacillus was significantly negatively correlated with alcohol and saccharification power,and Thermomyces was significantly negatively correlated with moisture and amino acid nitrogen(P<0.05).
作者
向绪军
蔡文超
余培荣
陈炜
单春会
郭壮
王玉荣
XIANG Xujun;CAI Wenchao;YU Peirong;CHEN Wei;SHAN Chunhui;GUO Zhuang;WANG Yurong(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;College of Food,Shihezi University,Shihezi 832000,China;Xinjiang Wuwu Liquor Industry Co.,Ltd.,Huyanghe 830099,China)
出处
《中国酿造》
北大核心
2025年第9期126-132,共7页
China Brewing
基金
新疆生产建设兵团第七师胡杨河市"揭榜挂帅"项目(QS2024011)
湖北省高等学校优秀中青年科技创新团队计划项目(T2023022)。
作者简介
向绪军(2004-),男,本科生,研究方向为食品生物技术。;通讯作者:王玉荣(1993-),女,副教授,博士,研究方向为食品生物技术。
