红曲米醋制曲过程中微生物群落演替及其对生化指标的影响  

Microbial community succession during koji making process of red koji rice vinegar and its effects on biochemical indexes

作　　者：张娇娇 李婧 范冰倩 杜鹏 郑宇 朱立磊 宋佳 ZHANG Jiaojiao;LI Jing;FAN Bingqian;DU Peng;ZHENG Yu;ZHU Lilei;SONG Jia(Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control,Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Shandong Engineering Research Center of Condiment Fermentation Technology,Shandong Yutu Food Co.,Ltd.,Zibo 255300,China)

机构地区：[1]天津科技大学生物工程学院工业发酵微生物教育部重点实验室天津市微生物代谢与发酵过程控制技术工程中心,天津300457 [2]山东玉兔食品股份有限公司山东调味品发酵工程技术研究中心,山东淄博255300

出　　处：《中国酿造》2019年第12期36-42,共7页China Brewing

基　　金：天津科技大学青年创新基金项目(2016LG10);天津市高等学校大学生创新创业训练计划项目(201810057079);天津市食品绿色制造及安全校企协同创新实验室建设(17PTSYJC0080);工业微生物优良菌种选育与发酵技术公共服务平台项目(17PTGCCX00190)

摘　　要：通过高通量测序对红曲米醋红曲制曲过程中微生物群落多样性进行分析,结合红曲的糖化力、液化力等生化指标,采用典范对应分析(CCA)深度解析微生物群落演替对红曲生化指标的影响。结果显示,分别获得16个真菌属菌株和16个细菌属菌株,主要真菌有曲霉属(Aspergillus)(相对丰度为0.36%~66.79%)、酿酒酵母属(Saccharomyces)(相对丰度为14.77%~47.80%)、红曲霉属(Monascus)(相对丰度为11.28%~41.09%),随着制曲时间增加,优势真菌由Saccharomyces、Monascus逐渐变为Aspergillus;细菌中乳酸菌(Lactobacillus)为优势菌(相对丰度为63.54%~94.98%),且随着制曲时间的增加,呈先增后降趋势。CCA分析结果表明,真菌中Aspergillus、Penicillium对红曲生化指标的影响起主要作用,细菌属对红曲生化指标影响甚微。The microbial community diversity during koji making process of red koji rice vinegar was analyzed by high throughput sequencing technology.Combined with biochemical indexes such as saccharification power and liquefaction power,the effect of microbial community succession on the biochemical indexes of red koji was deeply analyzed by canonical correspondence analysis(CCA).The results showed that the 16 fungal genera and 16 bacterial genera were obtained.The main fungus was Aspergillus(relative abundance 0.36%-66.79%),Saccharomyces(relative abundance 14.77%-47.80%)and Monascus(relative abundance 11.28%-41.09%),and the dominant fungal genera gradually changed from Saccharomyces and Monascus to Aspergillus during the koji making process.The dominant bacterial genus was Lactobacillus(relative abundance 63.54%-94.98%),and first increased and then decreased during the koji making process.The results of CCA showed that Aspergillus and Penicillium played a major role in biochemical indexes of red koji,while bacterial genera had little effect.

关 键 词：红曲米醋 微生物群落演替 生化指标 高通量测序 典范对应分析 

分 类 号：TS201.3[轻工技术与工程—食品科学]