热风干燥大曲在贮存期细菌群落结构的变化  

The Changes of Bacterial Community Structure of Hot Air Dried Daqu during the Storage

作　　者：王洪[1] 罗惠波[1,2] 周平[1] 黄丹[1] 邓波[3,4] 沈才萍 邬捷峰[3] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000 [3]泸州老窖股份有限公司,四川泸州646000 [4]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《现代食品科技》2017年第11期89-95,256,共8页Modern Food Science and Technology

基　　金：固态酿造关键技术研究四川省院士(专家)工作站项目(GY2014-03);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2014-01);四川理工学院研究生创新基金项目(y2015010);国家固态酿造工程技术研究中心项目(2015K-245);四川省科技成果转化项目(2016CC0032)

摘　　要：本文通过高通量测序技术对热风干燥大曲在贮存期细菌群落结构进行研究,旨在探究热风干燥对大曲在贮存期细菌群落结构的影响。研究发现,热风干燥大曲随着贮存时间的增加细菌丰富度呈先增后减,而细菌群落多样性随着贮存时间在增加。大曲中Firmicutes(厚壁菌门)为绝对优势菌门,Weissella(魏斯氏菌属)为绝对优势菌属。热风干燥大曲于曲库贮存能促进Staphylococcus(葡萄球菌属)细菌的生长,而对Lactobacillus(乳杆菌属)细菌的生长有一定的抑制作用,于实验室贮存对Kroppenstedtia属和Bacillus(芽孢杆菌属)细菌的生长有促进作用。随着贮存时间的增加,实验室贮存能使热风干燥大曲的Paenibacillus(类芽孢杆菌属)、Pseudogracilibacillus(假纤细芽孢杆菌属)、Kroppenstedtia和Melghirimyces(迈勒吉尔霉菌属)细菌的丰度进一步提升。随着大曲贮存时间的增加,于曲库贮存的热风干燥大曲细菌数量趋于稳定。Bacterial community structure of hot air dried Daqu in the storage period was researched by high-throughput sequencing technology. The results showed that the bacterial abundance of hot air dried Daqu increased firstly and then reduced with increasing the storage time, while bacterial community diversity increased all the time. Firmicutes was the absolute dominant phyla, and Weissella was the absolute dominant genera. Hot air drying for Daqu stored in Daqu room could promote the growth of Staphylococcus bacteria, and inhibit the growth of Lactobacillus bacteria. Hot air drying for Daqu stored under laboratory conditions could promote the growth of Kroppenstedtia bacteria and Bacillus bacteria. With increasing the storage time, laboratory conditions could promote the abundance of Paenibacillus, Pseudogracilibacillus, Kroppenstedtia, Melghirimyces bacteria of hot air dried Daqu. The bacterial biomass of hot air dried Daqu stored in Daqu room tended to be stable with increasing the storage time.

关 键 词：热风干燥大曲 贮存期 细菌群落结构 相关性分析 

分 类 号：TS261.1[轻工技术与工程—发酵工程]