食品与发酵工业 >

2023 , Vol. 49 >Issue 16: 240 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034075

研究报告

河套地区中温大曲真菌类群与理化指标关联性分析

  • 王玉荣 ,
  • 雷炎 ,
  • 刘忠军 ,
  • 张敏 ,
  • 李擎 ,
  • 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,441053)
    3(清香型白酒生物技术襄阳市重点实验室,湖北 襄阳,441053)
    4(内蒙古河套酒业集团股份有限公司,内蒙古 巴彦淖尔,015400)
第一作者:博士,讲师(郭壮教授为通信作者,E-mail:guozhuang1984@163.com)

收稿日期: 2022-10-23

  修回日期: 2022-11-02

  网络出版日期: 2023-09-12

基金资助

襄阳市重点科技计划项目(2022AAS00);湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009);湖北文理学院科研启动基金(kyqdf2021014)

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Correlation analysis of fungal community structure and physicochemical characteristics of medium-temperature Daqu from Hetao area

  • WANG Yurong ,
  • LEI Yan ,
  • LIU Zhongjun ,
  • ZHANG Min ,
  • LI Qing ,
  • 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 441053, China)
    3(Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang 441053, China)
    4(Inner Mongolia Hetao Wine Group Co.Ltd., Bayannur 015400, China)

Received date: 2022-10-23

  Revised date: 2022-11-02

  Online published: 2023-09-12

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摘要

为分析河套地区中温大曲真菌类群及其理化特性,该研究使用MiSeq高通量测序技术对采集自河套地区的中温大曲真菌群落进行解析,样本中平均相对含量>1%的真菌属有7个,分别为嗜热真菌属(Thermomyces)、曲霉属(Aspergillus)、节担菌属(Wallemia)、横梗霉属(Lichtheimia)、根毛霉属(Rhizomucor)、双足囊菌属(Dipodascus)和根霉属(Rhizopus)。理化分析表明,样品间糖化力和酯化力波动较大。关联分析表明,Lichtheimia和Dipodascus均与大曲液化力及糖化力呈显著正相关(P<0.05),Dipodascus亦与水分含量间呈显著相关性(P<0.05);Wallemia与大曲发酵力呈显著正相关(P<0.05),而Rhizomucor不利于该地区中温大曲酒化力形成(P<0.05)。同时,该研究从样品中分离出2株酵母菌,经鉴定均为扣囊覆膜酵母(Saccharomycopsis fibuligera)。综上表明,河套地区中温大曲中含有丰富的真菌类群和一定数目的可培养S.fibuligera,且部分真菌属与大曲理化指标之间呈现明显关联性。通过探究河套中温大曲真菌群落结构与理化特性关联性,可为该类酿酒大曲的规范化生产提供参考。

关键词： 中温大曲; 高通量测序; 真菌群落; 理化特性; 酵母菌

本文引用格式

王玉荣 , 雷炎 , 刘忠军 , 张敏 , 李擎 , 郭壮 . 河套地区中温大曲真菌类群与理化指标关联性分析[J]. 食品与发酵工业, 2023 , 49(16) : 240 -246 . DOI: 10.13995/j.cnki.11-1802/ts.034075

Abstract

In order to analyze the fungal community structure and physicochemical characteristics of medium-temperature Daqu from Hetao area, MiSeq high-throughput sequencing was used to analyze the fungal communities of medium-temperature Daqu collected from the Hetao area and the samples contained seven fungal genera with an average relative content>1%, which were Thermomyces, Aspergillus, Wallemia, Lichtemia, Rhizomucor, Dipodascus, and Rhizopus. The physicochemical analysis showed that the saccharification and esterification fluctuated significantly between samples. Correlation analysis showed that Lichtheimia and Dipodascus were both positively correlated with the liquefaction and saccharification of Daqu (P<0.05), and Dipodascus was also significantly correlated with water content (P<0.05). Wallemia had a significant positive correlation with the fermentation power of Daqu (P<0.05), while Rhizomucor was not conducive to the formation of the fermentation power of medium-temperature Daqu in Hetao (P<0.05). At the same time, two yeasts were isolated from the samples, which were identified as Saccharomycosis fibuligera. To sum up, the medium-temperature Daqu in Hetao area were rich in fungus and a certain number of culturable S. fibuligera, and there was obvious correlation between some fungal genera and the physicochemical indexes of Daqu. By exploring the correlation between the fungal community structure and physicochemical characteristics of Hetao medium-temperature Daqu, we can provide reference for the standardized production of this kind of Baijiu-making Daqu.

Key words： medium-temperature Daqu; high-throughput sequencing; fungal community; physicochemical characteristics; yeast

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