夏秋茶大曲与传统中温大曲中微生物群落及多样性研究  

Microbial Community and Diversity of Summer-Autumn Tea Daqu and Traditional Medium-Temperature Daqu

作　　者：张杰[1] 程伟[1] 李娜 潘天全 陈兴杰[1] 杨金玉[1] 杜先锋[2] ZHANG Jie;CHENG Wei;LI Na;PAN Tianquan;CHEN Xingjie;YANG Jinyu;DU Xianfeng(Jinzhongzi Distillery Co.Ltd.,Fuyang,Anhui 236048;Anhui Agricultural University,Hefei,Anhui 238009,China)

机构地区：[1]安徽金种子酒业股份有限公司,安徽阜阳236048 [2]安徽农业大学,安徽合肥238009

出　　处：《酿酒科技》2021年第11期36-44,共9页Liquor-Making Science & Technology

摘　　要：基于高通量测序技术分析夏秋茶大曲与传统中温大曲中微生物群落结构及多样性。结果表明,传统中温大曲与夏秋茶大曲中共检测出9个细菌门和10个真菌门,细菌优势菌属为Lactobacillus(乳杆菌属)、Pseudomonas(假单孢菌属)、Acetobacter(醋菌属)、Staphylococcus(葡萄球菌属)、Pantoea(泛菌属)、Kocuria(考克氏菌属)、Leuconostoc(明串珠菌属)、Brevibacterium(短杆菌属),真菌优势菌属为Blumeria(布氏白粉菌属)、Saccharomycopsis(扣囊复膜孢酵母属)、Rhizopus(根霉菌属)、Thermoascus(热子囊菌属)、Issatchenkia(伊萨酵母属)、Wickerhamomyces(异常威克汉姆酵母)、Aspergillus(曲霉菌属)、Hanseniaspora(西方有孢汉逊酵母);曲块中添加茶叶对细菌前期多样性影响明显,但对后期多样性影响较小,对于真菌而言,前后期多样性影响均明显;曲块培养过程中,真菌、细菌中优势菌属发生着改变,但乳杆菌属(Lactobacillus)在整个培曲过程中都属于优势菌属。本研究揭示了原料对曲块中微生物的影响,以及曲块在培养过程中菌落的变化,为制曲工艺的优化提供科学依据。High throughput sequencing was applied to analyze the microbial community and diversity of summer-autumn tea Daqu and traditional medium-temperature Daqu.A total of 9 bacterial phyla and 10 fungal phyla were detected;the dominant bacterial genera were Lactobacillus,Pseudomonas,Acetobacter,Staphylococcus,Pantoea,Kocuria,Leuconostoc,and Brevibacterium;the dominant fungal genera were Blumeria,Saccharomycopsis,Rhizopus,Thermoascus,Issatchenkia,Wickerhamomyces,Aspergillus,and Hanseniaspora.The effect of tea leaves on the bacterial diversity of Daqu was obvious in the early stage of cultivation,but not obvious in the late stage of cultivation.The effect of tea leaves on fungal diversity of Daqu was obvious in both early and late stage of cultivation.In the cultivation process of Daqu,the dominant bacterial and fungal genera were changing,but Lactobacillus was the dominant bacteria in the whole cultivation process.This study has revealed the influence of raw materials on the microorganisms in Daqu,as well as the changes of microbial community during the cultivation of Daqu,which has provided a scientific basis for the optimization of the Daqu-making technology.

关 键 词：夏秋茶曲 传统中温大曲 微生物多样性 差异性 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]