食品与发酵工业 >

2023 , Vol. 49 >Issue 13: 70 - 77

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033568

研究报告

不同发酵顶温大曲中细菌群落结构的差异性分析

  • 杨阳 ,
  • 禄凌飞 ,
  • 刘光钱 ,
  • 张芮 ,
  • 温福丽 ,
  • 沈才洪 ,
  • 董异 ,
  • 王小军 ,
  • 王松涛
展开
  • 1(泸州品创科技有限公司,四川 泸州,646000)
    2(泸州老窖股份有限公司,四川 泸州,646000)
    3(江南大学 生物工程学院,江苏 无锡,214122)
第一作者:博士研究生,工程师(王松涛高级工程师为通信作者,E-mail:wangst@lzlj.com)

收稿日期: 2022-09-08

  修回日期: 2022-09-28

  网络出版日期: 2023-08-07

基金资助

国家重点研发计划项目(2018YFE0127400)

收起

Difference analysis of bacterial community structure in Daqu with different peak temperatures achieved during fermentation

  • YANG Yang ,
  • LU Lingfei ,
  • LIU Guangqian ,
  • ZHANG Rui ,
  • WEN Fuli ,
  • SHEN Caihong ,
  • DONG Yi ,
  • WANG Xiaojun ,
  • WANG Songtao
Expand
  • 1(Luzhou Pinchuang Science & Technology Co.Ltd., Luzhou 646000, China)
    2(Luzhou Laojiao Co.Ltd., Luzhou 646000, China)
    3(School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2022-09-08

  Revised date: 2022-09-28

  Online published: 2023-08-07

Fold

摘要

该研究以优质白酒核心产区的中温大曲及高温大曲为对象,运用高通量测序技术对不同发酵顶温大曲样品细菌群落结构进行分析与比较。结果表明,相较于顶温类型,厂家来源对大曲细菌群落结构影响较小;中温大曲与高温大曲细菌群落差异主要体现在物种组成上,物种数量、群落稳定性(由α-多样性指数表征)无显著性差异;以Weissella、Lactobacillus等为主的乳酸菌以及包括Kroppenstedtia、Virgibacillus、Oceanobacillus等在内的芽孢杆菌目细菌分别构成了中温大曲与高温大曲的细菌优势类群;多种芽孢杆菌与多种乳酸菌之间多呈显著负相关,同时这两大类细菌内部种群之间多呈显著正相关,这些互斥和互促关系能够对大曲菌群网络的整体稳定性产生正面影响。该研究结果进一步证实了温度这一环境因素对成品大曲菌群的重要影响,并通过Spearman相关性分析解析主要菌群互作规律,可为中、高温大曲制作工艺的改进及品质提升提供理论基础。

关键词： 大曲; 温度; 自然发酵; 理化性质; 细菌群落结构; 扩增子测序; 相关性分析

本文引用格式

杨阳 , 禄凌飞 , 刘光钱 , 张芮 , 温福丽 , 沈才洪 , 董异 , 王小军 , 王松涛 . 不同发酵顶温大曲中细菌群落结构的差异性分析[J]. 食品与发酵工业, 2023 , 49(13) : 70 -77 . DOI: 10.13995/j.cnki.11-1802/ts.033568

Abstract

In this study, medium-temperature and high-temperature Daqu were collected from the core production area of high-quality Baijiu. High-throughput sequencing was applied to analyze and compare the bacterial community composition of Daqu samples with different peak temperatures achieved during fermentation. Results showed that the bacterial community structure of Daqu appeared less influenced by the manufacturer than by the peak temperature. The main difference of bacterial communities between medium-temperature Daqu and high-temperature Daqu was the composition, and there was no significant difference in the species number and community stability (indicated by α-diversity indices). Lactic acid bacteria (mainly Lactobacillus and Weissella) and Bacillales taxa (including Kroppenstedtia, Virgibacillus, and Oceanobacillus) dominated the bacterial community of the medium-temperature Daqu and high-temperature Daqu, respectively. There were significant negative correlations between certain Bacillus taxa and lactic acid bacteria taxa, and there were significant positive correlations among the respective members within these two categories. These co-exclusion and co-occurrence relationships could positively impact the overall stability of the microbiota in Daqu. This study further confirms the important influence of temperature on the microbiota of fermented Daqu and analyzes the interaction mechanism among main taxa via Spearman correlation analysis, providing a theoretical basis for improvements in craftsmanship and quality of medium-temperature and high-temperature Daqu.

Key words： Daqu; temperature; spontaneous fermentation; physicochemical properties; bacterial community structure; amplicon sequencing; correlation analysis

参考文献

[1] 胡承, 邬捷锋, 沈才洪, 等.浓香型(泸型)大曲的研究及其应用[J].酿酒科技, 2004(1):33-36.
HU C, WU J F, SHEN C H, et al.Research on Luzhou-flavor Daqu starter & its application[J].Liquor-Making Science & Technology, 2004(1):33-36.
[2] YANG Y, WANG S T, LU Z M, et al.Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature Daqu starter[J].Food Research International, 2021, 140:110037.
[3] 刘延波, 赵志军, 陈黄曌, 等.高通量测序技术分析浓香型白酒中温曲和高温曲的细菌群落结构[J].现代食品科技, 2018, 34(5):229-235.
LIU Y B, ZHAO Z J, CHEN H Z, et al.Analysis of bacterial community structure in medium temperature Daqu and high temperature daqu of Luzhou-flavor liqu by high-throughput sequencing[J].Modern Food Science and Technology, 2018, 34(5):229-235.
[4] XIAO C, LU Z M, ZHANG X J, et al.Bio-heat is a key environmental driver shaping the microbial community of medium-temperature Daqu[J].Applied and Environmental Microbiology, 2017, 83(23):e01550-e01517.
[5] ZHENG X W, TABRIZI M R, ROBERT NOUT M J, et al.Daqu:a traditional Chinese liquor fermentation starter[J].Journal of the Institute of Brewing, 2011, 117(1):82-90.
[6] 刘慧, 涂璇, 吕育财, 等.中高温大曲在制曲过程中微生物区系演替特征及功能研究[J].食品与发酵工业, 2022, 48(22):180-186.
LIU H, TU X, LYU Y C, et al.Succession of microbial communities and function of medium-high-temperature Daqu during the starter-making process[J].Food and Fermentation Industries, 2022, 48(22):180-186.
[7] 杜向军, 明红梅, 马浩, 等.机制与人工大曲曲块部位间微生物群落结构差异及关键影响因素分析[J].食品与发酵工业, 2023, 49(3):83-91.
DU X J, MING H M, MA H, et al.Microbial community structure differences and key influencing factors among different parts of mechanical and artificial Daqu[J].Food and Fermentation Industries, 2023, 49(3):83-91.
[8] CAI W C, WANG Y R, NI H, et al.Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu[J].Food Research International, 2021, 150:110734.
[9] SHI W, CHAI L J, FANG G Y, et al.Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop[J].Food Research International, 2022, 156:111298.
[10] 冯佳婷, 陆震鸣, 时伟, 等.不同培养温度对大曲微生物群落结构、酶活及挥发性化合物的影响[J].应用与环境生物学报, 2021, 27(3):760-767.
FENG J T, LU Z M, SHI W, et al.Effects of different culture temperatures on microbial community structure, enzyme activity, and volatile compounds in Daqu[J].Chinese Journal of Applied and Environmental Biology, 2021, 27(3):760-767.
[11] 张清玫, 赵鑫锐, 李江华, 等.不同香型白酒大曲微生物群落及其与风味的相关性[J].食品与发酵工业, 2022, 48(10):1-8.
ZHANG Q M, ZHAO X R, LI J H, et al.The relationship between microbial community and flavors of three types of Daqu[J].Food and Fermentation Industries, 2022, 48(10):1-8.
[12] FIERER N, JACKSON J A, VILGALYS R, et al.Assessment of soil microbial community structure by use of taxon-specific quantitative PCR assays[J].Applied and Environmental Microbiology, 2005, 71(7):4117-4120.
[13] LIU J J, CHEN J Y, FAN Y, et al.Biochemical characterisation and dominance of different hydrolases in different types of Daqu:A Chinese industrial fermentation starter[J].Journal of the Science of Food and Agriculture, 2018, 98(1):113-121.
[14] CALLAHAN B J, MCMURDIE P J, ROSEN M J, et al.DADA2:High-resolution sample inference from Illumina amplicon data[J].Nature Methods, 2016, 13(7):581-583.
[15] 李巧玉, 陈坚, 曾伟主, 等.酱醪中魏斯氏菌的分离及特性分析[J].微生物学通报, 2018, 45(11):2449-2462.
LI Q Y, CHEN J, ZENG W Z, et al.Isolation and characterization of Weissella strains from soy sauce moromi mash[J].Microbiology China, 2018, 45(11):2449-2462.
[16] ZHANG J, LIU S P, SUN H L, et al.Metagenomics-based insights into the microbial community profiling and flavor development potentiality of Baijiu Daqu and Huangjiu wheat Qu[J].Food Research International, 2022, 152:110707.
[17] 肖辰. 泸型酒中温大曲微生物群落的演替及其对酒醅发酵的贡献[D].无锡:江南大学, 2018.
XIAO C.Succession of mid-temperature Daqu microbiota and its contribution to the fermentation of Luzhou-flavor Baijiu[D].Wuxi:Jiangnan University, 2018.
[18] 张会敏. 古井贡酒微生物群落结构及其与主要风味物质的关联研究[D].哈尔滨:哈尔滨工业大学, 2017.
ZHANG H M.Study on GujingTribute microbial community structure and its association with liquor flavor molecules[D].Harbin:Harbin Institute of Technology, 2017.
[19] WANG P, WU Q, JIANG X J, et al.Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making[J].International Journal of Food Microbiology, 2017, 250:59-67.
[20] PAUL ROSS R, MORGAN S, HILL C.Preservation and fermentation:Past, present and future[J].International Journal of Food Microbiology, 2002, 79(1-2):3-16.
[21] 黎瑶依, 胡小霞, 黄永光.茅台镇酱香型白酒酿造环境中真菌菌群多样性分析[J].食品科学, 2021, 42(18):164-170.
LI Y Y, HU X X, HUANG Y G.Analysis of the diversity of fungal flora in Maotai-flavor liquor brewing environment in Maotai town[J].Food Science, 2021, 42(18):164-170.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司