食品科学 ›› 2026, Vol. 47 ›› Issue (17): 131-142.doi: 10.7506/spkx1002-6630-20260114-119

• 生物工程 • 上一篇    下一篇

浓香型大曲发酵过程中稀有微生物群的组成、演替机制及其对微生物群落的影响

王劲松,徐千惠,朱敏,黄丹   

  1. (1.四川轻化工大学食品与酿酒工程学院,四川?自贡 643000;2.酿酒科学与技术四川省重点实验室,四川?宜宾 644000)
  • 出版日期:2026-09-15 发布日期:2026-09-03
  • 基金资助:
    四川轻化工大学研究生创新基金项目(Y2024194);酿酒科学与技术四川省重点实验室培育项目(NJ-2025-PY-1); 四川轻化工大学人才引进项目(2025RCZ121)

Rare Microbial Groups of Nongxiangxing Daqu during Fermentation: Composition, Succession Mechanisms and Impact on the Microbial Community

WANG Jingsong, XU Qianhui, ZHU Min, HUANG Dan   

  1. (1. School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Zigong 643000, China; 2. Brewing Science and Technology Key Laboratory of Sichuan Province, Yibin 644000, China)
  • Online:2026-09-15 Published:2026-09-03

摘要: 本研究利用扩增子测序技术探究浓香型大曲微生物稀有类群群落结构,通过零模型分析微生物群落的组装机制,结合共现网络分析评估稀有微生物群对大曲微生物群落结构的影响。结果表明,共检测到83 种稀有细菌和65 种稀有真菌。零模型分析表明,稀有微生物群落的演替整体以随机过程为主,但稀有细菌在发酵初期和末期受到确定性过程的显著影响。与此同时,稀有微生物群比丰富微生物群具有更大的系统发育距离和更宽的生态位宽度,表明其对环境变化具有较强适应能力。共现网络分析进一步表明,部分稀有类群在网络中处于关键位置,并可能通过与丰富类群的协同作用参与群落结构的维持。移除11 个关键稀有属后,微生物共现网络的复杂性和连通性下降,模块化程度增强,表明关键稀有微生物对网络结构完整性具有重要作用。本研究结果可为分析大曲发酵过程中稀有微生物的作用提供基础信息,有助于调节浓香型大曲发酵过程中微生物的生长与代谢。

关键词: 稀有微生物群;浓香型大曲;群落结构;零模型;组装机制;共现网络

Abstract: In this study, amplicon sequencing was used to characterize the community structure of rare microbial groups in Nongxiangxing Daqu, null model analysis was applied to elucidate the assembly mechanisms of the microbial community, and co-occurrence network analysis was employed to evaluate the influence of rare microbial groups on the overall microbial community structure of Daqu. The results showed that 83 rare bacterial taxa and 65 rare fungal taxa were detected. Null model analysis indicated that the succession of rare microbial groups was overall dominated by stochastic processes, whereas rare bacterial communities were significantly influenced by deterministic processes during the early and late stages of fermentation. Meanwhile, rare microbial groups exhibited greater phylogenetic distances and broader niche breadths than abundant microbial groups, suggesting that they possessed stronger adaptability to environmental changes. Co-occurrence network analysis further revealed that some rare taxa occupied key positions in the network and might contribute to the maintenance of community structure through synergistic interactions with abundant taxa. After the removal of 11 key rare genera, the complexity and connectivity of the microbial co-occurrence network decreased, whereas module separation increased, indicating that key rare microorganisms play an important role in maintaining the structural integrity of the network. These findings provide fundamental information for understanding the roles of rare microbial groups during Daqu fermentation and may contribute to the regulation of microbial growth and metabolism in Nongxiangxing Daqu fermentation.

Key words: rare microbial groups; Nongxiangxing Daqu; community composition; null model; succession mechanism; co-occurrence network

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