基于高通量测序技术对茅台镇酱香白酒主酿区域酵母菌群结构多样性的解析

doi:10.7506/spkx1002-6630-20190810-110

食品科学 ›› 2020, Vol. 41 ›› Issue (20): 127-133.doi: 10.7506/spkx1002-6630-20190810-110

基于高通量测序技术对茅台镇酱香白酒主酿区域酵母菌群结构多样性的解析

罗方雯，黄永光，涂华彬，胡峰，尤小龙

（1.贵州大学酿酒与食品工程学院，贵州省发酵工程与生物制药重点实验室，贵州贵阳 550025；2.贵州茅台酒厂（集团）习酒有限责任公司，贵州习水 564622）

出版日期:2020-10-25 发布日期:2020-10-23
基金资助:
贵州省科技支撑计划项目（201742920301120418）；贵州省重点基金项目（黔科合基础[2017]1405）；贵州省科技平台及人才团队计划项目（黔科合平台人才[2016]5637）；贵州省科技重大专项（黔科合重大专项字[2015]6012）

Analysis of the Structure and Diversity of Yeast Community in Main Chinese Maotai-Flavor Liquor-Producing Areas of Maotai Town Using High-throughput Sequencing

LUO Fangwen, HUANG Yongguang, TU Huabin, HU Feng, YOU Xiaolong

(1. Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;2. Guizhou Moutai Brewry (Group) Xijiu Co. Ltd., Xishui 564622, China)

Online:2020-10-25 Published:2020-10-23

摘要/Abstract

摘要： 对茅台镇酱香白酒酿造的7 个不同主酿区域的酿造环境及生产用大曲的酵母菌群多样性结构运用高通量测序技术进行解析，共检出53 种酵母属，大曲中共检出33 个属，环境中共检出52 种属。大曲中的优势酵母属为Saccharomycopsis和Wickerhamomyces，环境中的优势酵母属为Wickerhamomyces、Saccharomycopsis、Debaryomyces和Cryptococcus。环境和大曲之间的酵母属群落结构差异性显著，环境中的酵母群落结构丰富度高于大曲。环境是酱香白酒酿造过程生产大曲中的酵母属的主要来源，大曲中有96.97%的酵母属来自于环境。Gibellulopsis、Filobasidium、Kuraishia、Agaricostilbum、Arachnomyces、Bullera、Cystofilobasidium、Dioszegia、Erythrobasidium、Fellomyces、Yamadazyma、Eremothecium、Ballistisporomyces、Aessosporon和Kurtzmanomyces为首次在酱香白酒酿造中检出并报道的酵母属。

关键词: 高通量测序；酱香型白酒；主酿区域；酿造环境；大曲；酵母菌群结构多样性

Abstract: In this paper, the structure and diversity of the yeast communities in the environment of 7 main Maotai-flavor liquor-producing areas in Maotai town, Guizhou province and in Daqu from these areas were analyzed using high-throughput sequencing. A total of 53 yeast genera were detected, of which, 33 were found in Daqu, and 52 in the environment. The dominant yeast genera in Daqu were Saccharomycopsis and Wickerhamomyces, while those in the environment were Wickerhamomyces, Saccharomycopsis, Debaryomyces and Cryptococcus. The structure of the yeast community in the environment was significantly different from that in Daqu, with the former being more abundant than the latter. The environment was the main source of yeast genera in Daqu during Maotai-flavor liquor brewing, 96.97% of the yeast genera in Daqu being originated from the environment. Gibellulopsis, Filobasidium, Kuraishia, Agaricostilbum, Arachnomyces, Bullera, Cystofilobasidium, Dioszegia, Erythrobasidium, Fellomyces, Yamadazyma, Eremothecium, Ballistisporomyces, Aessosporon and Kurtzmanomyces were detected and reported for the first time during Maotai-flavor liquor brewing.

Key words: high-throughput sequencing; Maotai-flavor liquor; main Chinese liquor-producing areas; brewing environment; Daqu; yeast community structure and diversity

中图分类号:

罗方雯，黄永光，涂华彬，胡峰，尤小龙. 基于高通量测序技术对茅台镇酱香白酒主酿区域酵母菌群结构多样性的解析[J]. 食品科学, 2020, 41(20): 127-133.

LUO Fangwen, HUANG Yongguang, TU Huabin, HU Feng, YOU Xiaolong. Analysis of the Structure and Diversity of Yeast Community in Main Chinese Maotai-Flavor Liquor-Producing Areas of Maotai Town Using High-throughput Sequencing[J]. FOOD SCIENCE, 2020, 41(20): 127-133.

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基于高通量测序技术对茅台镇酱香白酒主酿区域酵母菌群结构多样性的解析

Analysis of the Structure and Diversity of Yeast Community in Main Chinese Maotai-Flavor Liquor-Producing Areas of Maotai Town Using High-throughput Sequencing

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