基于高通量测序对茅台镇酱香白酒主酿区霉菌菌群结构多样性的解析

doi:10.7506/spkx1002-6630-20191227-332

食品科学 ›› 2021, Vol. 42 ›› Issue (8): 150-156.doi: 10.7506/spkx1002-6630-20191227-332

基于高通量测序对茅台镇酱香白酒主酿区霉菌菌群结构多样性的解析

朱治宇，黄永光

（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）

出版日期:2021-04-25 发布日期:2021-05-14
基金资助:
贵州省科技重大专项（黔科合重大专项字[2015]6012）；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）

Structure and Diversity Analysis of Mold Community in Main Maotai-flavor Baijiu Brewing Areas of Maotai Town Using High-throughput Sequencing

ZHU Zhiyu, HUANG Yongguang

(Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)

Online:2021-04-25 Published:2021-05-14

摘要/Abstract

摘要： 为系统性研究茅台镇主酿区生产大曲和酿造环境霉菌菌群多样性结构，基于MiSeq平台采用高通量测序技术对茅台镇酱香白酒7?个主酿区大曲和环境样品霉菌进行解析，共检出霉菌95?个属，其中从大曲样品中检出68?个属，环境样品中检出89?个属。明确了Aspergillus、Byssochlamys、Monascus、Thermoascus、Thermomyces、Rhizomucor等属是酱香白酒酿造大曲中的优势霉菌；Alternaria、Aspergillus、Byssochlamys、Cladosporium、Fusicolla、Lecythophora、Monascus、Penicillium、Phoma、Pyrenochaeta、Thermoascus、Thermomyces、Toxicocladosporium等属是酱香白酒酿造环境中的优势霉菌，通过对各主酿区之间霉菌差异性分析、主酿区生产大曲和酿造环境之间霉菌差异性分析，对比霉菌在各区域多样性指数、富集率、衰减率和迁移率变化，深入剖析了不同主酿区酿造大曲与周围环境霉菌的交互程度，从微生物角度为酒厂的选址提供一定理论依据。

关键词: 酱香型白酒；主酿区；高通量测序；霉菌菌群结构多样性

Abstract: The present work aimed to systematically study the structure and diversity of the mold communities in Daqu and environmental samples from seven main Maotai-flavor Baijiu brewing areas of Maotai town by high-throughput sequencing on an MiSeq platform. A total of 95 genera were detected, including 68 genera from Daqu samples and 89 genera from environmental samples. Aspergillus, Byssochlamys, Monascus, Thermoascus, Thermomyces, Rhizomorcor were identified as the dominant molds in Daqu, while Alternaria, Aspergillus, Byssochlamys, Cladosporium, Fusicolla, Lecythophora, Monascus, Penicillium, Phoma, Pyrenochaeta, Thermoascus, Thermomyces and Toxicocladosporium as the dominant molds in the environmental samples. We analyzed the differences in mold community in terms of diversity index, enrichment rate, decay rate and mobility between the main brewing areas, and between Daqu and environmental samples from each brewing area, and we dissected the interaction between molds in Daqu and those in the brewing environment, which will provide a theoretical basis for deciding where to site a new winery from a microbial perspective.

Key words: Maotai-flavor Baijiu; main brewing areas; high-throughput sequencing; structure and diversity of mold flora

中图分类号:

朱治宇，黄永光. 基于高通量测序对茅台镇酱香白酒主酿区霉菌菌群结构多样性的解析[J]. 食品科学, 2021, 42(8): 150-156.

ZHU Zhiyu, HUANG Yongguang. Structure and Diversity Analysis of Mold Community in Main Maotai-flavor Baijiu Brewing Areas of Maotai Town Using High-throughput Sequencing[J]. FOOD SCIENCE, 2021, 42(8): 150-156.

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基于高通量测序对茅台镇酱香白酒主酿区霉菌菌群结构多样性的解析

Structure and Diversity Analysis of Mold Community in Main Maotai-flavor Baijiu Brewing Areas of Maotai Town Using High-throughput Sequencing

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