采用高通量测序方法分析青稞大曲制作过程中微生物群落结构及其演替规律,并应用多元统计分析方法揭示了影响制曲过程的微生物群落变化的关键因子,分析了不同配料大曲微生物群落之间的差异,初步确定青稞大曲中的优势微生物属为: Pantoea、Staphylococcus、Pichia和Saccharomycopsis。通过微生物与代谢产物网络可视化分析,初步判定在大曲发酵过程中与重要的代谢产物相关的微生物有Lactobacillus、Leuconostoc、Pediococcus、Saccharomycopsis、Pediococcus、Wickerhamomyces和Aureobasidium。通过冗余分析发现,与主要环境因子相关的微生物有Wickerhamomyces、Rhizopus、Ralstonia、Lactobacillus、Saccharomyconsis和Acinetobacter,它们很可能是青稞大曲制作过程中的核心微生物。蒙特卡洛置换检验结果表明,在大曲制备过程中游离氨态氮对微生物群落分布具有极显著相关性,随着原料中小麦含量的增加,氨态氮含量变化会驱动大曲中微生物群落衍变。
High-throughput sequencing was used to analyze the microbial structure and succession rule during the preparation of highland barley Daqu,and multivariable statistics were used to reveal the key factors affecting the microbial changes.Daqu with different ingredients was analyzed.The dominant microbes in highland barley Daqu are Pantoea,Staphylococcus,Pichia,and Saccharomycopsis.Through the network analysis of microbes and metabolites,the microbes related to important metabolites in Daqu include Lactobacillus,Leuconostoc,Pediococcus,Saccharomycopsis,Pediococcus,Wickerhamomyces,and Aureobasidium. Through redundancy analysis,we found that Wickerhamomyces,Rhizopus,Rhizopus,Ralstonia,Lactobacillus,Saccharomyconsis,Acinetobacter were related to the main environmental factors.These microbes are probably the core microbiota during the preparation of highland barley Daqu.The results of Monte-Carlo showed that the free ammonia nitrogen had a significant correlation with the distribution of microbes.With the increase of wheat content in raw materials,the change of ammonia nitrogen content can drive the evolution of microbes.This study has a guiding effect on the analysis of microbial community,the determination of core microbiota and the improvement of quality in highland barley Daqu.
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