浓香型大曲微生物菌群演替与吡嗪类物质合成的关系

doi:10.7506/spkx1002-6630-20220225-224

摘要/Abstract

摘要： 对浓香型大曲制曲过程中吡嗪类物质合成的阶段特征与微生物菌群之间的相关性进行解析，探究制曲过程中微生物相互作用对吡嗪类物质合成的影响。通过顶空固相微萃取-气相色谱-质谱联用技术和高通量测序获得制曲过程中吡嗪类物质和微生物菌群结构的阶段性变化，利用主成分分析和线性判别分析寻找制曲过程中的差异微生物。基于Spearman相关系数构建差异微生物与吡嗪类物质的相关性，及这些吡嗪类代谢相关微生物与浓香型大曲微生物菌群之间的相关性网络图。结果显示，在制曲过程中共检测到9 种吡嗪类物质，在1～5 d和7～28 d阶段吡嗪类物质的数量和种类存在显著差异，且制曲过程中微生物群落演替可分为两个阶段：A阶段（1～5 d）和B阶段（7～28 d）。在A阶段，差异真菌主要为奥默柯达属（Kodamae）、念珠菌属（Candida），差异细菌主要为考萨考氏菌属（Kosakonia）、泛菌属（Pantoea）、嗜甲基菌属（Methylophilus）；B阶段差异真菌主要为嗜热子囊菌属（Thermoascus）、嗜热丝孢菌属（Thermomyces），差异细菌主要为高温放线菌属（Thermoactinomyces）、糖多孢菌属（Saccharopolyspora）。制曲过程中与吡嗪类物质合成呈正相关的微生物包括枝孢霉属（Cladosporium）、横梗霉属（Lichtheimia）等；呈负相关的微生物包括嗜热子囊菌属、镰刀菌属（Fusarium）等，这些吡嗪合成相关微生物与制曲过程中其他大曲微生物之间多呈正相关，仅嗜热真菌属（嗜热子囊菌属）等少数微生物表现出负相关。研究结果揭示了浓香型大曲发酵过程中合成吡嗪类物质相关的微生物菌群，为解析大曲微生物合成吡嗪类物质的机制提供理论依据。

关键词: 浓香型大曲；微生物群落；吡嗪类物质；相关性分析

Abstract: The correlation between the stages of pyrazine synthesis and the microbial flora during the making of Nongxiang Daqu was analyzed, and the effect of microbial interactions on the synthesis of pyrazine during Daqu making was explored. Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and high-throughput sequencing were used for the analysis of the changes in pyrazine contents and the microbial community structure during Daqu making, respectively. Principal component analysis (PCA) and linear discriminant analysis (LDA) were used for finding out differential microorganisms. The correlation between differential microorganisms and pyrazine metabolites was evaluated using Spearman’s correlation coefficient, and a correlation network between these pyrazine metabolism-related microorganisms and the microbial flora of Nongxiangxing Daqu was constructed. The results showed that nine pyrazine metabolites were detected during Nongxiangxing Daqu fermentation, and there were significant differences in the number and types of pyrazine metabolites between the stages of 1–5 and 7–28 days. The microbial community succession could be divided into two stages: A (1–5 days) and B (7–28 days). At stage A, the differential fungi were mainly Kodamae and Candida, and the differential bacteria were mainly Kosakonia, Pantoea and Methylophilus; at stage B, the differential fungi were mainly Thermoascus and Thermomyces, and the differential bacteria were mainly Thermoactinomyces and Saccharopolyspora. The synthesis of pyrazine metabolites during Nongxiangxing Daqu fermentation was positively correlated Cladosporium and Lichtheimia, but negatively correlated with Thermomyces and Fusarium. These pyrazine metabolism-related microorganisms were positively correlated with most other Nongxiangxing Daqu microorganisms, but showed negative correlation with only a few microorganisms, such as Thermomyces. The results of this study provide a theoretical basis for the analysis of the mechanism of microbial synthesis of pyrazine metabolites in Nongxiangxing Daqu.

Key words: Nongxiangxing Daqu; microbial community; pyrazines; correlation analysis

中图分类号:

TS261.1

陈莹琪，陈杰，周耀进，李子健，唐世超，赵玉川，罗惠波，黄丹. 浓香型大曲微生物菌群演替与吡嗪类物质合成的关系[J]. 食品科学, 2023, 44(2): 222-230.

CHEN Yingqi, CHEN Jie, ZHOU Yaojin, LI Zijian, TANG Shichao, ZHAO Yuchuan, LUO Huibo, HUANG Dan. Dissecting the Relationship between Microbial Community Succession and Pyrazine Metabolite Synthesis in Nongxiangxing Daqu[J]. FOOD SCIENCE, 2023, 44(2): 222-230.

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浓香型大曲微生物菌群演替与吡嗪类物质合成的关系

Dissecting the Relationship between Microbial Community Succession and Pyrazine Metabolite Synthesis in Nongxiangxing Daqu

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