基于高通量测序技术对6种黄酒酒曲中微生物多样性的研究  

Microbial Diversity in Six Kinds of Huangjiu Koji Based on HighThroughput Sequencing Techniques

作　　者：谷晓东 刘怡琳 席晓丽 陈志周[1,3] 马艳莉 刘旭[1] 王印壮 李素萍 GU Xiaodong;LIU Yilin;XI Xiaoli;CHEN Zhizhou;MA Yanli;LIU Xu;WANG Yinzhuang;LI Suping(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;Zhang Zhongjing School of Chinese Medicine,Nanyang Institute of Technology,Nanyang 473004,China;College of Mechatronical and Electrical,Hebei Agricultural University,Baoding 071001,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]南阳理工学院张仲景国医国药学院,河南南阳473004 [3]河北农业大学机电工程学院,河北保定071001

出　　处：《食品工业科技》2022年第16期148-157,共10页Science and Technology of Food Industry

基　　金：国家自然科学基金(31601462);南阳市科技重大专项(2019ZDZX10);河南省工业微生物资源与发酵技术重点实验室开放课题(HIMFT20190307,HIMFT20190308);河南省高等学校青年骨干培养计划(2020GGJS226)。

摘　　要：本研究以6种黄酒酒曲为原料,利用高通量测序技术,研究酒曲中细菌和真菌的微生物群落结构及其多样性。结果显示,大米红曲(JQ1)、小米红曲(JQ2)的细菌群落结构及真菌群落结构都相似;麦曲(JQ3)、中药曲(JQ4)、酒药(JQ6)的细菌群落结构接近;JQ3、JQ4、黄酒曲(JQ5)的真菌群落结构接近。在门水平上,厚壁菌门(Firmicutes)是JQ2、 JQ3、 JQ4、 JQ6优势细菌门;JQ1、 JQ5优势细菌门为变形杆菌门(Proteobacteria)。6种酒曲的优势真菌门是子囊菌门(Ascomycota)。在属水平上,乳酸杆菌属(Lactobacillus)是JQ1优势细菌属;双歧杆菌属(Bifidobacterium)是JQ2优势细菌属;JQ3、JQ5优势细菌属为未培养叶绿体细菌属(uncultured_bacterium_o_Chloroplast);枝芽孢菌属(Virgibacillus)仅为JQ4优势细菌属;葡萄球菌属(Staphylococcus)是JQ6优势细菌属。JQ1优势真菌属为塞伯林德纳氏酵母属(Cyberlindnera),JQ2优势真菌属为红曲霉属(Monascus),JQ3、JQ5优势真菌属为曲霉菌属(Aspergillus);JQ4优势真菌属是耐干霉菌属(Xeromyces),米根霉属(Rhizopus)是JQ6优势真菌属。综上,6种酒曲的微生物群落结构在门和属水平上都有较大差异,本文为后续红谷黄酒酒曲的筛选提供了理论参考。In this study, six kinds of Huangjiu koji were used as raw materials to study the microbial community structure and diversity of bacteria and fungi by using high-throughput sequencing technique. The results showed that the bacterial community structure and fungal community structure of rice red koji(JQ1) and millet red koji(JQ2) were similar, the bacterial community structure of wheat koji(JQ3), traditional Chinese medicine koji(JQ4) and alcohol medicine(JQ6)were similar, and the fungal community structures of JQ3, JQ4 and sweet koji(JQ5) were similar. At the gate level,Firmicutes was the dominant bacterial phylum of JQ2, JQ3, JQ4 and JQ6. The dominant bacteria of JQ1 and JQ5 were Proteobacteria. The dominant fungal phylum of 6 kinds of koji was Ascomycota. At the genus level, Lactobacillus was the dominant genus of JQ1, Bifidobacterium was the dominant genus of JQ2, uncultured_bacterium_o_Chloroplast was the dominant genus of JQ3 and JQ5, Virgibacillus was only the dominant genus of JQ4, and Staphylococcus was the dominant genus of JQ6. The dominant fungi in JQ1 were Cyberlindnera, Monascus in JQ2, Aspergillus in JQ3 and JQ5, Xeromyces in JQ4 and Rhizopus in JQ6. It was suggested that, the microbial community structure of six kinds of koji were quite different at the gate and genus level, which would provide a theoretical reference for the follow-up screening of red millet Huangjiu koji.

关 键 词：微生物多样性 高通量测序 菌落结构 黄酒酒曲 理化性质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]