食品与发酵工业 >

2021 , Vol. 47 >Issue 16: 66 - 71

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027000

研究报告

基于高通量扩增子测序技术解析中高温大曲微生物来源

  • 周天慈 ,
  • 何宏魁 ,
  • 周庆伍 ,
  • 曹润洁 ,
  • 马叶胜 ,
  • 杜海 ,
  • 徐岩
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  • 1(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
    2(安徽古井贡酒股份有限公司,安徽瑞思威尔科技有限公司,安徽 亳州,236800)
硕士研究生(杜海副教授与徐岩教授为共同通讯作者,E-mail:duhai88@126.com;yxu@jiangnan.edu.cn)

收稿日期: 2021-02-05

  修回日期: 2021-02-24

  网络出版日期: 2021-09-10

基金资助

江苏省自然科学基金项目(BK20201341);国家科技攻关计划项目(2018YFC1604100)

收起

Exploring the source of microbiota in medium-high temperature Daqu based on high-throughput amplicon sequencing

  • ZHOU Tianci ,
  • HE Hongkui ,
  • ZHOU Qingwu ,
  • CAO Runjie ,
  • MA Yesheng ,
  • DU Hai ,
  • XU Yan
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  • 1(Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)
    2(Anhui RiseWellTechnology Co.Ltd., Anhui GujingGongjiu Co.Ltd., Bozhou 236800, China)

Received date: 2021-02-05

  Revised date: 2021-02-24

  Online published: 2021-09-10

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摘要

基于高通量测序技术分析中高温大曲及其制作环境的微生物群落结构,利用微生物溯源追踪技术对发酵开始时大曲中的微生物来源进行分析。研究结果表明,从曲室外到曲室内环境样品中的微生物逐渐被选择、富集。从大曲发酵开始到结束,细菌群落的多样性增加,而真菌群落的多样性降低。发酵开始时大曲中细菌以魏斯氏菌属(Weissella)为主,发酵结束大曲中细菌以乳杆菌属(Lactobacillus)为主;在发酵开始和结束时大曲中的真菌以曲霉属(Aspergillus)和根霉属(Rhizopus)为主。发酵开始的大曲中细菌89.3%来自于原料,5.6%来自于室内草席;大曲中53.7%真菌来自于室外地面,23%真菌来自于室内屋顶。该研究解析了中高温大曲微生物的来源,为优化制曲工艺提供理论依据。

关键词： 中高温大曲; 微生物溯源; 高通量测序; 环境微生物; 固态发酵

本文引用格式

周天慈 , 何宏魁 , 周庆伍 , 曹润洁 , 马叶胜 , 杜海 , 徐岩 . 基于高通量扩增子测序技术解析中高温大曲微生物来源[J]. 食品与发酵工业, 2021 , 47(16) : 66 -71 . DOI: 10.13995/j.cnki.11-1802/ts.027000

Abstract

High throughput sequencing was applied to analyze the microbial community structure of Daqu and its production environment. Microbial source tracking was further applied to analyze the origins of microbiota in new Daqu. The results showed that microorganisms in environmental samples from outdoor to indoor were gradually selected and enriched. From new Daqu to mature Daqu, the diversity of bacterial communities increased, while the diversity of fungal communities decreased. The main bacteria in the new Daqu were Weissella, while the bacteria in the mature Daqu were mainly Lactobacillus. Aspergillus and Rhizopus were the predominant fungi in both the new Daqu and the mature Daqu. Raw materials (89.3%) were the main contributor of bacterial in new Daqu, followed by straw mats (5.6%). Outdoor ground (55.18%) was the main contributor for fungi in new Daqu, followed by indoor roof (23%). This study analyzed the source of the medium-high temperature Daqu microbiota and provided a theoretical basis for optimizing the Daqu making process.

Key words： medium-high temperature Daqu; microbial source tracking; high-throughput sequencing; environmental microbiota; solid-state fermentation

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