探究谢村黄酒酒曲微生物多样性,筛选产功能性成分菌株,为谢村黄酒的品质研究提供理论依据。采用分离培养法结合高通量测序技术分析酒曲微生物多样性;通过薄层层析法定性筛选、异硫氰酸苯酯柱前衍生高效液相色谱法定量筛选,得到产γ-氨基丁酸(γ-aminobutyric acid,GABA)的菌株。结果表明：酒曲中细菌可划分为48个属,优势属为克罗彭斯特菌属(Kroppenstedtia)、芽孢杆菌属(Bacillus)、乳杆菌属(Lactobacillus)等;真菌可划分为18个属,主要为耐干霉菌属(Xeromyces)、横梗霉属(Lichtheimia)、根毛霉属(Rhizomucor)等。分离培养出细菌及真菌共27株,其中6株具有产GABA的能力,占总菌数22%。其中优势菌芽孢杆菌属菌株N1产GABA的能力最高,产量达0.78 g/L。研究探明了谢村黄酒酒曲中优势微生物及其产GABA的能力,为通过调控微生物来改善黄酒品质,开发功能性黄酒提供了科学参考。
This study was conducted to explore the microbial diversity of Xiecun Huangjiu Wheat Qu and to screen strains that can produce functional components. The diversity of microorganisms in Wheat Qu was analyzed by isolated culture and high-throughput sequencing, and the strains that produced γ-aminobutyric acid (GABA) were qualitatively screened by thin layer chromatography and quantitatively screened by pre-column derivatization HPLC with phenylisothiocyanate. The results showed that the bacteria in Wheat Qu were divided into 48 genera, and the dominant genera were Kroppenstedtia, Bacillus, and Lactobacillus etc. The fungi in the Qu were divided into 18 genera, and were mainly Xeromyces, Lichtheimia, and Rhizomucor etc. A total of 27 strains of bacteria and fungi were isolated and cultured, of which 6 strains (22% of the total strains) were capable of producing GABA. Among them, the dominant strain, Bacillus N1, had the highest GABA production capacity, with a yield of 0.78 g/L. This study revealed dominant microorganisms in Xiecun Huangjiu Wheat Qu and their abilities to produce GABA, which provides a scientific reference for improving the quality of Huangjiu and developing functional Huangjiu by regulating microorganisms.
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