酱香大曲中高温放线菌的筛选及基因组解析

doi:10.7506/spkx1002-6630-20220928-319

食品科学 ›› 2023, Vol. 44 ›› Issue (18): 68-76.doi: 10.7506/spkx1002-6630-20220928-319

• 生物工程 • 上一篇

酱香大曲中高温放线菌的筛选及基因组解析

田浩杰，李豆南，邱树毅，周剑丽，龙则河，王珂佳，刘茂强，陈杰，程度，潘凤爽

（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.酿酒生物技术及应用四川省重点实验室，四川宜宾 644000；3.贵州省仁怀市天邦酿酒有限公司，贵州仁怀 564500；4.贵州轻工职业技术学院轻工化工系，贵州贵阳 550025）

发布日期:2023-09-29
基金资助:
国家自然科学基金地区科学基金项目（32260581）；贵州大学引进人才科研项目（贵大人基合字（2021）47号）；贵州省发酵工程与白酒酿造人才基地项目（黔人领发[2018]3号）；酿酒生物技术及应用四川省重点实验室开放课题（NJ2022-06）；贵州省科技支撑计划项目（黔科合支撑[2020]2Y054）；贵州省科技计划项目（黔科合基础-ZK[2023]一般088）

Identification and Genome Analysis of Laceyella sacchari FBKL4.014 Isolated from Moutai-Flavor Daqu

TIAN Haojie, LI Dounan, QIU Shuyi, ZHOU Jianli, LONG Zehe, WANG Kejia, LIU Maoqiang, CHEN Jie, CHENG Du, PAN Fengshuang

(1. Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province, Yibin 644000, China; 3. Guizhou Renhuai Tianbang Liquor Co. Ltd., Renhuai 564500, China; 4. Department of Light Industry and Chemical Engineering, Guizhou Light Industry Technical College, Guiyang 550025, China)

Published:2023-09-29

摘要/Abstract

摘要： 通过筛菌方法的设计，从酱香型高温大曲中筛选到1 株具有嗜热特性的糖莱斯氏菌（Laceyella sacchari）FBKL4.014，并对其进行全基因组测序，测序和完成图组装结果表明L. sacchari FBKL4.014基因组序列全长3.35 Mb，GC含量48.67%，测序深度433×，共预测到3 328 个蛋白编码基因。全基因组数据解析结果表明，该菌株具备进行完整的碳水化合物和氨基酸代谢潜力，进一步推断该菌株还可能具备生物合成四甲基吡嗪的潜能。本研究为高温放线菌代谢生成酱香型白酒风味物质机理提供了基因层面的数据支持，同时也为该菌株未知功能基因的挖掘和基因改造提供了数据参考。

关键词: 酱香型高温大曲；高温放线菌；全基因组测序；四甲基吡嗪

Abstract: A thermophilic strain of Laceyella sacchari designated as FBKL4.014 was isolated from high-temperature Moutai-flavor Daqu, and its whole genome was sequenced. The results showed that the full genomic length of L. sacchari FBKL4.014 was 3.35 Mb, with a GC content of 48.67%. The sequencing depth was 433 ×, and a total of 3 328 protein-coding genes were predicted. Strain FBKL4.014 had the potential for complete carbohydrate and amino acid metabolism, and it was further inferred that the strain may have the potential to biosynthesize tetramethylpyrazine. This study provides genetic data for understanding the mechanism for the production of flavor substances in Maotai-flavor baijiu by Thermoactinomycetaceae metabolism, and also provides a reference for further research on the discovery of unknown functional genes of this strain and its genetic modification.

Key words: high-temperature Moutai-flavor Daqu; Thermoactinomycetaceae; whole genome sequencing; tetramethylpyrazine

中图分类号:

Q938.15

田浩杰，李豆南，邱树毅，周剑丽，龙则河，王珂佳，刘茂强，陈杰，程度，潘凤爽. 酱香大曲中高温放线菌的筛选及基因组解析[J]. 食品科学, 2023, 44(18): 68-76.

TIAN Haojie, LI Dounan, QIU Shuyi, ZHOU Jianli, LONG Zehe, WANG Kejia, LIU Maoqiang, CHEN Jie, CHENG Du, PAN Fengshuang. Identification and Genome Analysis of Laceyella sacchari FBKL4.014 Isolated from Moutai-Flavor Daqu[J]. FOOD SCIENCE, 2023, 44(18): 68-76.

[1]	田浩杰李豆南邱树毅周剑丽龙则河王珂佳刘茂强陈杰程度潘凤爽. 酱香大曲中高温放线菌的筛选及基因组解析[J]. 食品科学, 0, (): 0-0.
[2]	李豆南邱树毅黄魏王晓丹罗小叶. 酱香型大曲中高温放线菌的筛选及风味成分分析[J]. 食品科学, 0, (): 0-0.
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酱香大曲中高温放线菌的筛选及基因组解析

Identification and Genome Analysis of Laceyella sacchari FBKL4.014 Isolated from Moutai-Flavor Daqu

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