食品与发酵工业 >

2023 , Vol. 49 >Issue 10: 100 - 107

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032519

研究报告

基于宏基因组测序技术解析市售强化酒曲微生物群落结构和功能特征

  • 侯强川 ,
  • 王玉荣 ,
  • 田龙新 ,
  • 刘菊珍 ,
  • 周加平 ,
  • 刘忠军 ,
  • 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(襄阳市酱香型白酒固态发酵企校联合创新中心,湖北 襄阳,441600)
    3(襄阳市酿酒生物技术与应用企校联合创新中心,湖北 襄阳,441053)
    4(清香型白酒生物技术襄阳市重点实验室,湖北 襄阳,441053)
第一作者:博士,副教授(郭壮教授为通信作者,E-mail:guozhuang1984@163.com)

收稿日期: 2022-06-09

  修回日期: 2022-07-27

  网络出版日期: 2023-06-13

基金资助

湖北省教育厅百校联百县-高校服务乡村振兴科技支撑行动计划项目(BXLBX0701)

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Microbial community structure and functional characteristics of commercial intensified Jiuqu based on metagenomic sequencing technology

  • HOU Qiangchuan ,
  • WANG Yurong ,
  • TIAN Longxin ,
  • LIU Juzhen ,
  • ZHOU Jiaping ,
  • LIU Zhongjun ,
  • 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 Maotai-Flavor Baijiu Solid-State Fermentation Key Laboratory, Xiangyang 441600, China)
    3(Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang 441053, China)
    4(Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang 441053, China)

Received date: 2022-06-09

  Revised date: 2022-07-27

  Online published: 2023-06-13

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摘要

强化酒曲是酒厂提高酒曲性能和酒质水平的重要手段。该研究以两种不同类型的强化酒曲为研究对象,通过培养方法和宏基因组测序技术分别对其中的可培养微生物和菌群群落结构及功能进行解析。共从强化酒曲中分离得到15株酵母菌、3株细菌和2株霉菌。费比恩赛伯林德纳氏酵母和酿酒酵母是分离得到的主要微生物菌种。宏基因组学测序结果显示,不同类型强化酒曲微生物的差异主要体现在优势菌群相对丰度方面而非构成方面。具体而言,白酒曲拥有更高的酿酒酵母丰度,在功能方面白酒曲中的微生物具有潜在更强的增殖能力,有利于快速增加发酵体系中酿造微生物的丰度。而增香酒曲除了含较多的酿酒酵母外,还拥有众多与白酒风味物质产生相关的功能菌如米根霉、类肠膜魏斯氏菌、融合魏斯氏菌、蜡样芽孢杆菌等,在功能方面具有潜在更强的风味物质产生能力。此外,该研究还在强化酒曲中检测到了青霉菌、肺炎克雷伯菌等对白酒品质存在不利影响的微生物,预示着市售强化酒曲的质量存在进一步提升的空间。

关键词： 强化酒曲; 宏基因组测序; 传统培养技术; 微生物群落结构和功能; 差异性

本文引用格式

侯强川 , 王玉荣 , 田龙新 , 刘菊珍 , 周加平 , 刘忠军 , 郭壮 . 基于宏基因组测序技术解析市售强化酒曲微生物群落结构和功能特征[J]. 食品与发酵工业, 2023 , 49(10) : 100 -107 . DOI: 10.13995/j.cnki.11-1802/ts.032519

Abstract

Function intensified Jiuqu (LIJ) play important roles in improving Jiuqu performance and liquor quality. In this study, two different types of LIJ (liquor-intensified Jiuqu and flavoring-intensified Jiuqu) were studied. The cultural microbial composition and microbial community structure, function was analyzed by culture method and metagenome sequencing technique, respectively. A total of 15 yeast strains, 3 bacteria strains and 2 mold strains were isolated from LIJ. Cyberlindnera fabianii and Saccharomyces cerevisiae were the main isolated microbial species. Metagenomics sequencing results showed that the microbial differences of different types of LIJ were mainly reflected in the microbial abundance rather than the composition. Specifically, the liquor-intensified Jiuqu (LFJ) had higher S. cerevisiae abundance, and the microbes contained in the LFJ had potentially stronger proliferative capacity, which was conducive to rapidly increasing the abundance of brewing microbes in the fermentation system. In addition to S. cerevisiae with a relatively high relatively abundance, the flavoring-intensified Jiuqu also possessed a relatively large number of functional bacteria related to the production of flavor substances, such as Aspergillus oryzae, Weissella paramesenteroides, Weissella confusa, and Bacillus cereus, with potentially stronger flavor substance production capacity. Notably, microbes such as Penicillium sp. and Klebsiella pneumoniae that had adverse effects on the quality of liquor were detected in intensified Jiuqu in this study, indicating that there was room for further improvement in the quality of commercially available intensified Jiuqu.

Key words： intensified Jiuqu; metagenomic sequencing; traditional culturing method; microbial community structure and function; differences

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