泸型酒中层酒醅真菌群落的发酵演替规律  

Succession of the fungal community on fermented grains of Luzhou-flavor baijiu through fermentation

作　　者：肖辰 陆震鸣 张晓娟 王松涛 敖灵 沈才洪 史劲松 许正宏[1,2,4,5] XIAO Chen;LU Zhenming;ZHANG Xiaojuan;WANG Songtao;AO Ling;SHEN Caihong;SHI Jinsong;XU Zhenghong(Ministry of Education Key Laboratory of lndustrial Biotechnology,School of Biotechnology,Jiangnan University,Wuxi 214122,China;National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;School of Pharmaceutical Science,Jiangnan University,Wuxi 214122,China;jiangsu Engineering Research Center for Bioactive Products Processing Technology,Jiangnan University,Wuxi 214122,China;National Engineering Research Center of Solid-State Brewing,Luzhou 646000,China)

机构地区：[1]江南大学工业生物技术教育部重点实验室生物工程学院,无锡214122 [2]江南大学粮食发酵工艺与技术国家工程实验室,无锡214122 [3]江南大学药学院,无锡214122 [4]江南大学江苏省生物活性制品加工工程技术研究中心,无锡214122 [5]国家固态酿造工程技术研究中心,泸州646000

出　　处：《应用与环境生物学报》2018年第5期1081-1086,共6页Chinese Journal of Applied and Environmental Biology

基　　金：国家863项目(2012AA021301,2013AA102106,2014AA021501);国家自然科学基金项目(31530055)资助~~

摘　　要：考察泸型酒发酵过程中中层酒醅真菌群落的演替规律，探讨菌群演替与环境因子变化的相关性．采用高通量测序技术分析泸型酒中层酒醅真菌群落的演替规律，并运用Manteltest分析不同发酵阶段的真菌群落演替与环境因子变化的相关性．结果表明，中层酒醅发酵过程中存在155个属的真菌，以Kazachstania、Aspergillus、Thermoyces、Thermoascus和Eurotium为主（相对丰度〉0．5％）．通过聚类分析可将酒醅发酵过程划分为3个阶段：阶段Ⅰ（0．4d），阶段Ⅱ（5-17d）和阶段Ⅲ（18．40d），且3个阶段的酒醅真菌群落结构差异显著（P〈0．05）．Metastats分析发现，阶段Ⅱ酒醅真菌群落中Kazachstania的相对丰度比阶段嘘著升高（P〈0．05），而Trichomonascus、Xeromyces、Thermomyces、Paecilomyces、Aspergillus和Thermoascus相对丰度显著降低（P〈0．05）．与阶段Ⅱ相比，阶段Ⅲ酒醅真菌群落中Kazachstania相对丰度显著增长（P〈0．05），Thermomyces、Thermoascus、Aspergillus、Wickerhamomyces和Paecilomyces相对丰度显著下降（P〈0．05）．Manteltest分析发现，阶段Ⅰ的真菌菌群演替与酒醅水分含量呈显著线性相关（P〈0．05），而阶段Ⅱ和阶段Ⅲ的真菌菌群演替与酒醅温度、水分、酸度、乙醇浓度变化均没有显著相关性（P〉0．05）．本研究表明，泸型酒中层酒醅中真菌群落在不同发酵阶段结构差异显著，且酒醅水分变化与发酵前期（0-4d）真菌群落演替具有显著相关性，结果可为进一步阐明泸型酒发酵过程微生物酿造机理奠定研究基础．（图3表3参29）The fungal community succession on fermented grains throughout the process of fermentation and its correlation with the dynamics of environmental factors in the middle layer of a Luzhou-flavor baijiu cellar were studied. High-throughput sequencing of the internal transcribed spacer ribosomat RNA （ITS rRNA） gene was applied to reveal the succession of different taxa in the fungal community, and the Mantel test was used to test for correlations between changes in environmental factors and the fungal community succession on the fermented grains. The taxa of fungi detected on fermented grains of Luzhou-flavor baijiu included 155 genera, among which Kazachstania, Aspergillus, Thermoyces, Thermoascus, and Eurotium were the dominant genera （with relative abundances 〉 0.5%）. Cluster analysis of the fungal community showed that the fermentation process could be divided into three stages： stage Ⅰ （0-4 days）, stage Ⅱ （5-17 days）, and stage Ⅲ（18-40 days）. The fungal community structure was significantly different among all three stages. Metastat analysis showed that the relative abundance of Kazachstania in stage Ⅱ was significantly higher than that in stage Ⅰ （P 〈 0.05）, while the situation was reversedfor Trichomonascus, Xeromyces, Thermomyces, Paecilomyces, Aspergillus, and Thermoascus （P 〈 0.05）. A comparison of the fungal communities in stages Ⅱand Ⅲ showed that the relative abundance of Kazachstania was higher in stage Ⅲ （P 〈 0.05）, while Thermomyces, Thermoascus, Aspergillus, Wickerharnomyces, and Paecilomyces were less abundant in stage III than in stage Ⅱ （P 〈 0.05）. The Mantel test revealed that the moisture of the fermented grains was linearly correlated with fungal community succession in stage I （P 〈 0.05）, while no environmental factor was linearly correlated with the fungal community succession in stages II and Ⅲ （P 〉 0.05）. The structure of the fungal community on the fermented grains changed significantly during the fermentation

关 键 词：泸型酒 酒醅 真菌群落 演替 

分 类 号：TS261.1[轻工技术与工程—发酵工程]