食品与发酵工业 >

2021 , Vol. 47 >Issue 11: 38 - 44

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027067

研究报告

浓香型大曲中的枯草芽孢杆菌对固态混菌发酵体系的扰动效应

  • 刘丹 ,
  • 陈杰 ,
  • 罗惠波 ,
  • 韩保林 ,
  • 李子健 ,
  • 谢军 ,
  • 黄丹
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  • 1(四川轻化工大学 生物工程学院,四川 自贡,643000)
    2(宜宾六尺巷酒业有限公司,四川 宜宾,644100)
    3(酿酒生物技术及应用四川省重点实验室,四川 自贡,643000)
硕士研究生(黄丹教授为通讯作者,E-mail:632348827@qq.com)

收稿日期: 2021-02-18

  修回日期: 2021-03-12

  网络出版日期: 2021-07-16

基金资助

中国轻工业浓香型白酒固态发酵重点实验室开放基金(2019JJ016);四川省科技计划项目(2018GZ0112)

收起

Disturbance effect of Bacillus subtilis in strong-flavor Daqu on the fermentation system of solid-state mixed bacteria

  • LIU Dan ,
  • CHEN Jie ,
  • LUO Huibo ,
  • HAN Baolin ,
  • LI Zijian ,
  • XIE Jun ,
  • HUANG Dan
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  • 1(College of Biological Engineering,Sichuan University of Science & Engineering,Zigong 643000,China)
    2(Yibin Liuchixiang Liquor Co.Ltd.,Yibin 644100,China)
    3(Brewing Biotechnology and Application of Sichuan Key Laboratory,Zigong 643000,China)

Received date: 2021-02-18

  Revised date: 2021-03-12

  Online published: 2021-07-16

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摘要

将浓香型大曲中分离得到的1株枯草芽孢杆菌进行固态混菌发酵,研究不同条件下枯草芽孢杆菌对微生物菌群结构及功能的影响。结合浓香型大曲不同阶段下的发酵条件,选择温度/湿度分别为25 ℃/95%、35 ℃/85%、43 ℃/70%、50 ℃/60%、58 ℃/40%,以小麦为培养基进行生料固态发酵,研究枯草芽孢杆菌对微生物菌群结构及功能的扰动。结果表明,在温度较高时,枯草芽孢杆菌会造成细菌的丰富度和多样性增加,而真菌略有减少;对固态混菌发酵体系中优势菌属的影响主要体现为,在35 ℃/85%、43 ℃/70%发酵条件下,芽孢杆菌属(Bacillus)和毕赤酵母属(Pichia)的相对丰度增加,在25 ℃/95%和50 ℃/60%发酵条件下未知曲霉属(unspecified-Aspergillus)、肠杆菌属(Enterobacter)和横梗霉属(Lichtheimia)的相对丰度增加;且与氨基酸代谢等相关的代谢通路显著改变。可见接种枯草芽孢杆菌会对固态混菌发酵体系中其他的微生物造成扰动进而影响体系中的微生物代谢。该研究结果为深入研究枯草芽孢杆菌在浓香型大曲中的应用提供了重要的数据。

关键词： 枯草芽孢杆菌; 扰动效应; 固态混菌; 微生物相互作用; 功能预测

本文引用格式

刘丹 , 陈杰 , 罗惠波 , 韩保林 , 李子健 , 谢军 , 黄丹 . 浓香型大曲中的枯草芽孢杆菌对固态混菌发酵体系的扰动效应[J]. 食品与发酵工业, 2021 , 47(11) : 38 -44 . DOI: 10.13995/j.cnki.11-1802/ts.027067

Abstract

A strain of Bacillus subtilis isolated from strong-flavor Daqu was fermented by solid-state mixed bacteria to study the effect of B.subtilis on the structure and function of microbial flora under different conditions.With the fermentation conditions of strong-flavor Daqu at different stages,the temperature/humidity was 25 ℃/95%,35 ℃/85,43 ℃/70,50 ℃/60,58 ℃/40%,respectively.The disturbance of B.subtilis to the structure and function of microbial flora was studied by solid fermentation of raw materials with wheat as medium.The results showed that the disturbance of B.subtilis could increase the richness and diversity of bacteria at higher temperature,while the fungi decreased slightly;the effects on dominant genera in solid mixed bacteria fermentation system were mainly reflected in the increase of relative abundance of Bacillus and Pichia under 35 ℃/85% and 43 ℃/70% fermentation conditions.The relative abundance of unspecified-Aspergillus,Enterobacter and Lichtheimia was increased under 25 ℃/95% and 50 ℃/60% fermentation condition;and the metabolic pathways related to amino acid metabolism were significantly changed.It can be seen that inoculation of B.subtilis will disturb other microorganisms in solid mixed fermentation system and affect microbial metabolism in the system,and it provides important data for further study of the application of B.subtilis in strong-flavor Daqu.

Key words： Bacillus subtilis; disturbance effect; solid mixed bacteria; microbial interaction; function prediction

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