食品与发酵工业 >

2022 , Vol. 48 >Issue 1: 36 - 44

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027415

研究报告

茅台和尧治河高温大曲细菌群落结构差异及功能预测

  • 侯强川 ,
  • 王玉荣 ,
  • 王文平 ,
  • 田龙新 ,
  • 赵慧君 ,
  • 郭壮
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  • 1(湖北文理学院 湖北省食品配料工程技术研究中心,湖北 襄阳,441053)
    2(襄阳市酿酒生物技术与应用企校联合创新中心,湖北 襄阳,441705)
    3(湖北尧治河楚翁泉酒业有限公司,湖北 襄阳,441614)
博士,讲师(郭壮副教授为通信作者,E-mail:guozhuang1984@163.com)

收稿日期: 2021-03-17

  修回日期: 2021-04-26

  网络出版日期: 2022-01-27

基金资助

襄阳市重大科技计划项目(2020AAT002153);湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009)

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Difference of bacterial community structure and functional prediction in high-temperature Daqu of Maotai and Yaozhihe

  • HOU Qiangchuan ,
  • WANG Yurong ,
  • WANG Wenping ,
  • TIAN Longxin ,
  • ZHAO Huijun ,
  • GUO Zhuang
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  • 1(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science,Xiangyang 441053,China)
    2(Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center,Xiangyang 441705,China)
    3(Hubei Yaozhihe Chuwengquan Liquor Industry Co.Ltd.,Xiangyang 441614,China)

Received date: 2021-03-17

  Revised date: 2021-04-26

  Online published: 2022-01-27

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摘要

通过整合贵州遵义茅台酒厂和湖北襄阳尧治河楚翁泉酒业不同颜色高温大曲测序数据,分别从菌群群落结构、功能以及细菌表型等多个维度全面比较了2个地区高温大曲间品质的共性和差异。结果发现,尧治河和茅台高温大曲细菌均主要由芽胞杆菌属、嗜热放线菌属、葡萄球菌属、Kroppenstedtia等组成,但这些菌属在2个地区高温大曲间的相对含量存在较大差异,这种差异可能与尧治河高温大曲制作时的发酵温度较茅台大曲更高有关。同一地区不同颜色高温大曲间拥有大量的共有菌群,采样地区不同对大曲菌群组成的影响大于曲块颜色的影响。茅台大曲菌群的丰度和多样性、菌群彼此间的相关关系及菌群中移动元件相对含量均显著高于尧治河大曲(P<0.05),而尧治河白曲菌群对原料中的蛋白质和脂质潜在利用率更高。在后续的制曲过程中适当降低制曲温度,同时尝试具有优良发酵特性芽胞杆菌的外源添加,对提升尧治河酱香型白酒的品质可能具有积极的意义。

关键词： 高温大曲; 高通量测序; 细菌群落结构; 功能预测; 表型预测

本文引用格式

侯强川 , 王玉荣 , 王文平 , 田龙新 , 赵慧君 , 郭壮 . 茅台和尧治河高温大曲细菌群落结构差异及功能预测[J]. 食品与发酵工业, 2022 , 48(1) : 36 -44 . DOI: 10.13995/j.cnki.11-1802/ts.027415

Abstract

By integrating the sequencing data of high-temperature Daqu with different colors in Maotai distillery in Zunyi city, Guizhou province and Yaozhihe Chuwengquan in Xiangyang city, Hubei province, the quality of high-temperature Daqu between the two regions were comprehensively compared. The results showed that the bacteria in Yaozhihe and Maotai high-temperature Daqu mainly consisted of Bacillus, Thermoactinomyces, Staphylococcus and Kroppenstedtia. However, the relative abundance of these bacteria in the high-temperature Daqu from two regions was quite different, which may due to the higher fermentation temperature of Yaozhihe Daqu than that of Maotai Daqu. High-temperature Daqu with different colors in the same region possessed many shared bacteria, and different sampling regions had a greater effect on the bacterial composition of high-temperature Daqu than on the colors. The bacterial abundance and diversity, the correlation among bacteria as well as the relative abundance of mobile elements in the bacteria of Maotai Daqu were significantly higher than those in Yaozhihe Daqu (P<0.05), while the potential utilization rate of protein and lipid in raw materials of Yaozhihe Baiqu bacteria was higher than that of Maotai. Appropriate reduction of the Daqu-making temperature along with attempting the exogenous addition of Bacillus sp. with excellent fermentation characteristics might be of positive significance in enhancing the quality of Yaozhihe sauce-flavor Baijiu.

Key words： high-temperature Daqu; high throughput sequencing; bacterial community structure; functional prediction; functional prediction

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