贵州省遵义地区3 个酱香型大曲细菌群落的比较分析

doi:10.7506/spkx1002-6630-201607021

食品科学

贵州省遵义地区3 个酱香型大曲细菌群落的比较分析

王晓丹1,2,3，班世栋1,2，周鸿翔1,3，胡宝东1,3，邱树毅1,3,*

1.贵州大学贵州省发酵工程与生物制药重点实验室，贵州贵阳 550025；2.贵州大学生命科学学院，贵州贵阳 550025；3.贵州大学酿酒与食品工程学院，贵州贵阳 550025

出版日期:2016-04-15 发布日期:2016-04-13

Comparative Analysis of Bacterial Populations of Three Maotai-Flavored Daqus in Zunyi, Guizhou

WANG Xiaodan1,2,3, BAN Shidong1,2, ZHOU Hongxiang1,3, HU Baodong1,3, QIU Shuyi1,3,*

1. Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025,China; 2. College of Life Sciences, Guizhou University, Guiyang 550025, China; 3. School of Liquor-Making and Food Engineering,Guizhou University, Guiyang 550025, China

Online:2016-04-15 Published:2016-04-13

摘要/Abstract

摘要：

研究酱香型大曲主要产地遵义地区的细菌类群组成，并利用主成分分析法对这些细菌的类群和大曲的关系进行评定。样品采用454 FLX＋平台进行测序，样品中所测微生物为细菌，测序片段为16S rDNA V3～V5区，所有样品的优质序列按97%的相似度进行聚类，计算这些细菌类群的相对含量。用主成分分析法对细菌类群和大曲样品进行分析，结果显示：从3 个大曲样品中共检测出6 个门49 个属细菌，主要是厚壁菌门；样品MT01以高温放线菌属（Thermoactinomyces）34.40%、芽孢杆菌属（Bacillus）31.40%、Scopulibacillus 13.60%为主，占总量的79.40%，样品ZJ01以高温放线菌属（Thermoactinomyces）34.80%、芽孢杆菌属Bacillus 49.00%为主，占总量的84.80%，样品ZX01以高温放线菌属（Thermoactinomyces）66.10%为主；对3 个大曲样本进行主成分分析，发现棒状杆菌属（Corynebacterium）、魏斯氏菌属（Weissella）是影响样品MT01与ZJ01距离最近，ZX01相对距离较远的细菌类群。

关键词: 酱香型大曲, 细菌, 高通量测序, 类群, 主成分分析

Abstract:

Bacterial populations of three samples of Maotai-flavored Daqu in Zunyi, Guizhou province were studied.
Principal component analysis was used to evaluate the relationship between bacterial population and Daqu. The 454 FLX+
platform was used to sequence the 16S rDNA gene V3–V5 region of the bacteria. The high quality sequences were clustered
by similarity (0.97), and used to calculate the relative content of bacteria. Through principal component analysis, we
analyzed the bacterial population of Daqu. Results showed that 6 phyla and 49 genera were detected from three samples,
and the Firmicutes were the most dominant phylum. Thermoactinomyce (34.40%), Bacillus (31.40%) and Scopulibacillus
(13.60%) were dominant in Daqu MT01, accounting for 79.40% of the total bacterial population. Thermoactinomyce (34.80%)
and Bacillus (49.00%) were dominant in Daqu ZJ01, accounting for 84.80%. Only Thermoactinomyce (66.10%) was
dominant in Daqu ZX01. Principal component analysis (PCA) suggested that MT01 and ZJ01 were the nearest in distance,
and ZX01 was a little far. This study can provide a theoretical basis for the judgment of Daqu quality.

Key words: Maotai-flavored Daqu, bacteria, high-throughput sequence, population, principal component analysis

中图分类号:

Q938.15

王晓丹，班世栋，周鸿翔，胡宝东，邱树毅. 贵州省遵义地区3 个酱香型大曲细菌群落的比较分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201607021.

WANG Xiaodan, BAN Shidong, ZHOU Hongxiang, HU Baodong, QIU Shuyi. Comparative Analysis of Bacterial Populations of Three Maotai-Flavored Daqus in Zunyi, Guizhou[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201607021.

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贵州省遵义地区3 个酱香型大曲细菌群落的比较分析

Comparative Analysis of Bacterial Populations of Three Maotai-Flavored Daqus in Zunyi, Guizhou

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