食品科学 ›› 2022, Vol. 43 ›› Issue (12): 171-171.doi: 10.7506/spkx1002-6630-20210626-302

• 生物工程 • 上一篇    

数字化高温大曲发酵过程中微生物群落结构的变化

郑亚伦,赵婷,王家胜,蔡开云,陈萍,邓俊松,方尚玲,曹敬华,陈茂彬   

  1. (1.湖北工业大学生物工程与食品学院,湖北 武汉 430070;2.湖北稻花香酒业股份有限公司,湖北 宜昌 443000;3.湖北省酿造工艺与装备工程技术中心,湖北 武汉 430070)
  • 发布日期:2022-07-01
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400500);湖北省重大技术创新专项(2018ABA084)

Changes in the Microbial Community Structure during the Digitally Managed Fermentation of High-temperature Daqu

ZHENG Yalun, ZHAO Ting, WANG Jiasheng, CAI Kaiyun, CHEN Ping, DENG Junsong, FANG Shangling, CAO Jinghua, CHEN Maobin   

  1. (1. College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430070, China; 2. Hubei Daohuaxiang Wine Co. Ltd., Yichang 443000, China; 3. Hubei Brewing Technology and Equipment Engineering Technology Center, Wuhan 430070, China)
  • Published:2022-07-01

摘要: 采用Illumina MiSeq高通量测序技术对数字化高温大曲和传统高温大曲进行微生物群落多样性解析;同时根据微生物物种信息和理化特性进行相关性分析和生物信息学分析。结果表明,两种高温大曲在发酵过程中微生物群落结构均有显著变化。发酵结束时,两种高温大曲的细菌都以克罗彭斯特菌属(Kroppenstedtia)、糖多孢菌属(Saccharopolyspora)、芽孢杆菌属(Bacillus)、魏斯氏菌属(Weissella)和乳酸杆菌属(Lactobacillus)为主要优势菌属,真菌以嗜热子囊菌属(Thermoascus)、嗜热真菌属(Thermomyces)和曲霉菌属(Aspergillus)为主。非度量多维尺度分析和层级聚类分析结果表明,相同时间时两种大曲的微生物组成大体相似。

关键词: 高温大曲;微生物多样性;高通量测序;理化性质

Abstract: The microbial community diversity during the fermentation process of digital high-temperature Daqu and traditional high-temperature Daqu was analyzed by high-throughput sequencing on the Illumina MiSeq platform. Meanwhile, correlation analysis and bioinformatics analysis were conducted based on microbial species information and physicochemical properties. The results showed that the microbial community structure of high-temperature Daqu significantly changed during the fermentation process. At the end of fermentation, the major bacterial genera in high-temperature Daqu were Kroppenstedtia, Saccharopolyspora, Bacillus, Thermomyces, and Lactobacillus, and the major fungal genera were Thermoascus, Thermomyces, and Aspergillus. The results of non-metric multidimensional scale (NMDS) analysis and hierarchical clustering analysis (HCA) showed that the microbial community composition of the two types of Daqu was roughly similar at the same time points of fermentation.

Key words: high-temperature Daqu; microbial community diversity; high-throughput sequencing; physicochemical properties

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