食品科学 ›› 2019, Vol. 40 ›› Issue (14): 115-122.doi: 10.7506/spkx1002-6630-20181030-359

• 生物工程 • 上一篇    下一篇

应用Illumina高通量测序技术分析3 种酒曲中微生物多样性

母应春,姜 丽,苏 伟   

  1. 贵州大学酿酒与食品工程学院,贵州 贵阳 550025
  • 出版日期:2019-07-25 发布日期:2019-07-23
  • 基金资助:
    国家自然科学基金地区科学基金项目(31860441)

Analysis of Microbial Diversity in Three Rice Wine Kojis by Illumina High-Throughput Sequencing

MU Yingchun, JIANG Li, SU Wei   

  1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
  • Online:2019-07-25 Published:2019-07-23

摘要: 为了解贵州花溪(酒曲A)、盘州(酒曲B)、安顺(酒曲C)3 个地区的酒曲中微生物群落组成和多样性,运用高通量测序技术对酒曲中的细菌16S rDNA V3-V4区和真菌ITS1区进行测序,比较不同地区酒曲中微生物群落结构差异。测定不同地区酒曲的基本理化指标,与酒曲主要细菌种群进行相关性分析。结果显示,细菌获得129 510 条有效序列,1 030 个OTU;真菌获得60 945 条有效序列,19 个OTU。细菌的多样性分析表明,酒曲B中Shannon指数明显低于酒曲A和酒曲C,酒曲A和酒曲C的细菌群落结构更为接近。真菌的多样性分析表明,酒曲C中Shannon指数明显低于酒曲A和酒曲B,酒曲A和酒曲B的真菌群落结构更为接近。在门水平上,酒曲A的优势细菌门为变形菌门(Proteobacteria),优势真菌门为接合菌门(Zygomycota);酒曲B的优势细菌门为厚壁菌门(Firmicutes),优势真菌门为接合菌门;酒曲C的优势细菌门为变形菌门(Proteobacteria),优势真菌门为子囊菌门(Ascomycota)。在属水平上,酒曲A优势细菌属为红球菌属(Rhodococcus),酒曲C和酒曲B的优势细菌属均为芽孢杆菌属(Bacillus);酒曲A和酒曲B的优势真菌属为米根霉属(Rhizopus),而酒曲C的优势真菌属为酵母属(Saccharomyces)。不同地方来源的酒曲中的微生物组成及多样性在属和门水平上有明显差异;酒曲理化指标与酒曲细菌种群结构具有一定相关性。

关键词: 酒曲, 微生物多样性, 高通量测序技术, 环境因子

Abstract: This study aimed to understand the microbial diversity of rice wine koji in Guizhou and to compare the bacterial and fungal community structures of rice wine kojis from different regions of this province. The composition and structure of bacterial and fungal communities in Huaxi (A), Panzhou (B) and Anshun (C) kojis were analyzed by high-throughput sequencing of the bacterial 16S rDNA V3-V4 region and of the fungal ITS1 region. Then the basic physicochemical indicators of kojis were determined and correlated with the diversity of major bacterial populations. The results showed that a total of 129 510 bacterial effective sequences and 1 030 operational taxonomic units (OTUs) were obtained, together with 60 945 fungal effective sequences and 19 OTUs. The bacterial diversity analysis showed that the Shannon index in koji B was significantly lower than those in kojis A and C, while the bacterial community structures of kojis A and C were more similar. The fungal diversity analysis showed that the Shannon index in koji C was significantly lower than those in kojis A and B, and the fungal community structures of kojis A and B were more similar to each other. At the level of phylum, Proteobacteria was the dominant bacteria and Zygomycota was the dominant fungi in koji A; Firmicutes was the dominant bacteria and Zygomycota was the dominant fungi in koji B; Proteobacteria was the dominant bacteria and Ascomycota was the dominant fungi in koji C. At the genus level, the dominant bacteria of koji A was Rhodococcus, and the dominant genus of kojis C and B was Bacillus. The dominant fungal genus of both kojis A and B was Rhizopus, while the dominant fungal genus of koji C was Saccharomyces. There was a significant regional variation in the microbial composition and diversity in rice wine koji at both the genus and phylum levels. The physicochemical indicators exhibited a correlation with the bacterial community structure.

Key words: koji, microbial diversity, high-throughput sequencing, environmental factors

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