食品与发酵工业 >

2023 , Vol. 49 >Issue 7: 99 - 105

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032166

研究报告

扣囊复膜孢酵母CICC 33077对芝麻香白酒高温大曲微生物群落结构和功能特性的影响

  • 孙思佳 ,
  • 翟磊 ,
  • 于学健 ,
  • 许玲 ,
  • 姚粟
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  • 1(中国食品发酵工业研究院有限公司,北京,100015)
    2(山东扳倒井股份有限公司,山东 淄博,256300)
硕士,工程师(姚粟教授级高级工程师为通信作者,E-mail:milly@china-cicc.org)

收稿日期: 2022-04-29

  修回日期: 2022-07-01

  网络出版日期: 2023-04-28

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Influences of Saccharomycopsis fibuligera CICC 33077 on microbial community and functional characteristics of high temperature Daqu in sesame flavor Baijiu

  • SUN Sijia ,
  • ZHAI Lei ,
  • YU Xuejian ,
  • XU Ling ,
  • YAO Su
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  • 1(China National Research Institute of Food and Fermentation Industries, China Center of Industrial Culture Collection, Beijing 100015,China)
    2(Bandaojing Distillery Co.Ltd., Zibo 256300, China)

Received date: 2022-04-29

  Revised date: 2022-07-01

  Online published: 2023-04-28

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摘要

扣囊复膜孢酵母是白酒酿造中重要的功能性微生物。为探究扣囊复膜孢酵母在高温大曲制备过程中的具体作用机制,该研究采用扫描电镜观察了大曲内部结构,采用宏基因组测序和生物信息学分析技术比较分析扣囊复膜孢酵母强化大曲和对照大曲在微生物群落结构、物质代谢方面的异同。实验结果表明,经扣囊复膜孢酵母CICC 33077强化的高温大曲内部结构疏松,微生物数量较多。在微生物群落结构方面,扣囊复膜孢酵母CICC 33077的强化增加了高温大曲中复膜孢酵母属(Saccharomycopsis)、酵母菌属(Saccharomyces)和乳杆菌属(Lactobacillus)、乳球菌属(Lactococcus)、明串珠菌属(Leuconostoc)、片球菌属(Pediococcus)和魏斯氏菌属(Weissella)等功能乳酸菌的丰度。在功能特性方面,扣囊复膜孢酵母的强化整体提升了高温大曲的代谢活力,增加了淀粉代谢酶的数量。可见扣囊复膜酵母菌的强化会改变高温大曲的微生物群落结构进而影响体系中的微生物代谢。

关键词： 扣囊复膜孢酵母CICC 33077; 高温大曲; 微生物强化; 微生物群落结构; 功能特性

本文引用格式

孙思佳 , 翟磊 , 于学健 , 许玲 , 姚粟 . 扣囊复膜孢酵母CICC 33077对芝麻香白酒高温大曲微生物群落结构和功能特性的影响[J]. 食品与发酵工业, 2023 , 49(7) : 99 -105 . DOI: 10.13995/j.cnki.11-1802/ts.032166

Abstract

Saccharomycopsis fibuligera is an important functional microorganism in the brewing of Baijiu. To explore the mechanism of S. fibuligera in the preparation of high-temperature Daqu, metagenomic sequencing and bioinformatics analysis was used to study the microbial community and substance metabolism of S. fibuligera enhanced Daqu. Results showed that the internal structure of Daqu enhanced by S. fibuligera CICC 33077 was loose and contained more microorganisms. In terms of microbial community structure, the enhancement of S. fibuligera CICC 33077 increased the abundance of Saccharomycopsis, Saccharomyces, and functional lactic acid bacteria of Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Weissella in high-temperature Daqu. In terms of functional characteristics, the enhancement of S. fibuligera CICC 33077 improved the metabolic activity of high-temperature Daqu as a whole and increased the number of enzymes related to starch metabolism. These results indicated that the enhancement of S. fibuligera will change the microbial community structure of high-temperature Daqu and then affect the microbial metabolism in the system.

Key words： Saccharomycopsis fibuligera CICC 33077; high-temperature Daqu; microbial intensification; microbial community structure; functional characteristics

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