辣蓼草在中国东南地区分布广泛,普遍应用于中草药、食品、酒药生产等方面。辣蓼草在酒药小曲发酵中起到促进霉菌酵母繁殖的作用。为了全面探究辣蓼草对酒药关键微生物的生长影响,该文首先采用辣蓼草叶和茎从上到下4个不同位置,在基础培养基体系中分别对酒药中选育出的8株关键微生物作为研究对象,结果表明,其添加部位和添加量的变化对8株微生物生长和功能产生不同程度的作用,辣蓼草最上端叶子AY部分(20~30 cm)促进有益菌生长效果最强。其次,在酒药小曲真实发酵体系中使用实时荧光定量PCR和第三代测序技术进行实验验证,发现在两种研究体系中戊糖片球菌和小孢根霉表现出差异性。研究得出,以液体添加量为基准,1.5%(质量分数)辣蓼草叶含量下,酒药中总真菌生物量达到最大化,使得关键微生物的生长传代更加稳定,同时降低杂菌相对丰度,在糖化力、液化力和发酵力方面对比未添加辣蓼草的酒药分别提高了214.6%、57.1%和22.0%。该研究为辣蓼草在酒药生产中的应用提供更全面的理解。
Polygonum hydropiper L.is widely distributed in the southeast of China and has a significant role in various industries, such as traditional Chinese medicine, food and Jiuyao production. It plays a role in promoting the proliferation of mold and yeast in Jiuyao.In order to explore the effect of Polygonum hydropiper L. on the growth of Jiuyao microorganism.In this study, the effects of 4 positions of plant leaves and stems on the growth and function of 8 strains of key microorganisms in Jiuyao were studied in culture medium.The results showed that the addition of various proportions and locations affect the growth and reproduction of key microorganisms in Jiuyao.The leaves of upper part (20-30 cm) of Polygonum hydropiper L. had the strongest effect on promoting the growth of beneficial strain.Subsequently, the results of real Jiuyao fermentation system were validated by using real-time PCR and third-generation amplicon sequencing.And it was found that there were differences in the results of Pediococcus pentosaceus and Rhizopus microsporus in the two research systems.A maximum fungal biomass was observed in Jiuyao with the addition of 1.5% (w/w) of Polygonum hydropiper L. leaf, and the growth of key microorganisms was found to be more stable, concurrently suppressed the proportion of other microbes.In terms of saccharification, liquefaction and fermentation power, they were increased by 214.6%, 36.3%, and 22.0%, respectively, comparing with that without the addition of Polygonum hydropiper L. This study provides a more comprehensive understanding of the application of Polygonum hydropiper L. in Jiuyao production.
[1] 王永超, 韦琨, 林军.蓼属植物化学成分及药用活性研究新进展[J].广东化工, 2012, 39(9):16-17;19.
WANG Y C, WEI K, LIN J.Recent advances of chemical constituents and pharmacological activities of genus Polygonum[J].Guangdong Chemical Industry, 2012, 39(9):16-17;19.
[2] 何冰, 何以琳, 李品枬.“蓼” 为万曲之肇始考证[J].酿酒, 2022, 49(1):139-140.
HE B, HE Y L, LI P Z.Textual research on “Polygonum” as the origin of Qu[J].Liquor Making, 2022, 49(1):139-140.
[3] 赵国良. 绍兴黄酒酒药品质评价体系构建及其保藏条件的研究[D].大庆:黑龙江八一农垦大学, 2023.
ZHAO G L.Study on the quality evaluation system and storage conditions of Shaoxing Huangjiu JIUYAO[D].Daqing:Heilongjiang Bayi Agricultural University, 2023.
[4] TIN T M.Morphological, phytochemical investigation and nutritional values on leaves of polygonum hydropiper L[J].3rd Myanmar Korea Conference Research Journal, 2020, 3(3):1-8.
[5] 朱瑜, 吴建华, 杨剑, 等.辣蓼黄酮分离提取及3种黄酮类组分定量分析[J].辽宁中医药大学学报, 2019, 21(4):50-53.
ZHU Y, WU J H, YANG J, et al.Separation and extraction of flavonoids from PoLygonum hydropiper L.and quantitative analysis of three flavonoids[J].Journal of Liaoning University of Traditional Chinese Medicine, 2019, 21(4):50-53.
[6] 李挡挡. 天然倍半萜Drimenal的合成、结构优化及生物活性研究[D].南京:南京农业大学, 2017.
LI D D.Synthesis, structural optimization and biological activity of natural sesquiterpene Drimenal[D].Nanjing:Nanjing Agricultural University, 2017.
[7] 王开金, 张颖君, 杨崇仁.蓼属植物的化学成分与生物活性研究进展[J].天然产物研究与开发, 2006, 18(1):151-164.
WANG K J, ZHANG Y J, YANG C R.Recent advance on the chemistry and bioactivity of genus Polygonum[J].Natural Product Research and Development, 2006, 18(1):151-164.
[8] NASIR A, KHAN M, REHMAN Z, et al.Evaluation of alpha-amylase inhibitory, antioxidant, and antimicrobial potential and phytochemical contents of Polygonum hydropiper L[J].Plants, 2020, 9(7):852.
[9] 许龙, 邹玉, 王长平.辣蓼草提取物对玉米蚜的拒食活性[J].安徽农业科学, 2018, 46(15):126-127;142.
XU L, ZOU Y, WANG C P.Antifeedant activity of Polygonum hydropiper extract on corn leaf aphid[J].Journal of Anhui Agricultural Sciences, 2018, 46(15):126-127;142.
[10] 赵申升, 相飞, 汪立平, 等.辣蓼对酵母的影响及其在甜酒曲制作中的应用[J].食品研究与开发, 2017, 38(2):117-120.
ZHAO S S, XIANG F, WANG L P, et al.Effect of Polygonum hydropiper on yeast and its application in the production of rice wine starter[J].Food Research and Development, 2017, 38(2):117-120.
[11] 吴琼燕. 中草药对甜酒曲微生物发酵性能及酒酿香气成分研究[D].广州:华南农业大学, 2016.
WU Q Y.Study on microbial fermentation performance of Chinese herbal medicines on sweet koji and aroma components of fermented wine[D].Guangzhou:South China Agricultural University, 2016.
[12] 陈辉, 谢晶, 肖荣, 等.新化水酒辣蓼草酒药工艺技术研究[J].保鲜与加工, 2019, 19(4):136-140.
CHEN H, XIE J, XIAO R, et al.Processing technology of Polygonum lapathifolium L.var.salicifolium sihbth yeast for producing Xinhua watery wine[J].Storage and Process, 2019, 19(4):136-140.
[13] CHEN C, LIU Y, TIAN H X, et al.Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-Jiu[J].Food Microbiology, 2020, 86:103326.
[14] 杨晨. 酒药品质的稳定性及制作过程中微生物和代谢物变化规律解析[D].无锡:江南大学, 2022.
YANG C.Analysis of the stability of Jiuyao quality and the change pattern of microorganisms andmetabolites in the production process[D].Wuxi:Jiangnan University, 2022.
[15] 肖蓓. 酱香大曲中细菌类群关系研究与功能细菌筛选[D].贵阳:贵州大学, 2015.
XIAO B.Research on the bacterial community relationship and functional bacterial screening in sauce-flavor Daqu[D].Guiyang:Guizhou University, 2015.
[16] ZHANG W D, REN Q, WANG Z C, et al.Analysis of the microbial community structure and volatile metabolites of JIUYAO in Fangxian, China[J].Fermentation, 2022, 8(12):754.
[17] 高永强, 徐大新.辣蓼草对机械化黄酒酵母菌的影响研究[J].酿酒, 2009, 36(6):67-68.
GAO Y Q, XU D X.Study on the effects of Polygonum hydropiper on the mechanization of yellow rice wine yeast[J].Liquor Making, 2009, 36(6):67-68.
[18] ZHU Y, LIU S P, MA D L, et al.Stabilization of Jiuyao quality for Huangjiu brewing by fortifying functional strains based on core microbial community analysis[J].Food Bioscience, 2023, 52:102370.
[19] 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.
[20] BLASCHE S, KIM Y, MARS R A T, et al.Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community[J].Nature Microbiology, 2021, 6(2):196-208.
[21] 陶京兰, 陆震鸣, 王宗敏, 等.实时荧光定量PCR监测镇江香醋醋酸发酵过程中微生物变化[J].食品与发酵工业, 2013, 39(2):156-160.
TAO J L, LU Z M, WANG Z M, et al.Detection of the variation of microorganisms in acetic acid fermentation of Zhenjiang aromatic vinegar through real-time quantitative PCR[J].Food and Fermentation Industries, 2013, 39(2):156-160.
[22] 江威, 李强, 唐洁, 等.中药材对清香型白酒主要酿造微生物及风味物质的影响[J].中国酿造, 2023, 42(2):89-94.
JIANG W, LI Q, TANG J, et al.Effects of Chinese medicinal materials on main brewing microorganisms and flavor components of light-flavor Baijiu[J].China Brewing, 2023, 42(2):89-94.
[23] 王春晓, 唐佳代, 吴鑫颖, 等.酿酒小曲中功能微生物的研究进展[J].食品科学, 2019, 40(17):309-316.
WANG C X, TANG J D, WU X Y, et al.Progress in research of functional microbes in xiaoqu, a Chinese traditional fermentation starter for liquor and rice wine[J].Food Science, 2019, 40(17):309-316.