不同地区黄酒麦曲真菌与细菌多样性比较分析  

Comparative analysis of fungus and bacterium diversity of yellow rice wine wheat Qu from different regions

作　　者：陆进舟 龙华 黄元敏 康梅 李银凤[2] 刘晓柱[2] LU Jinzhou;LONG Hua;HUANG Yuanmin;KANG Mei;LI Yinfeng;LIU Xiaozhu(Zhejiang Jiashan Rice Wine Co.,Ltd.,Jiaxing 314102;Guizhou Institute of Technology,Guiyang 550000)

机构地区：[1]浙江嘉善黄酒股份有限公司,嘉兴314102 [2]贵州理工学院,贵阳550000

出　　处：《中国食品添加剂》2022年第10期204-212,共9页China Food Additives

基　　金：浙江嘉善黄酒股份有限公司黄酒麦曲微生物多样性分析项目(ZJWRGIT-2021)。

摘　　要：采用Illumina MiSeq高通量测序技术对来自浙江(安吉、嘉善、绍兴)、上海(枫泾)、山东(济宁)不同地区的黄酒麦曲中真菌和细菌的菌群落组成及多样性进行解析。结果从5个不同地区的黄酒麦曲中共发现245个种的真菌,506个种的细菌。不同地区黄酒麦曲中真菌和细菌种类数不同,其中上海枫泾(FJ)样品中真菌物种数最多(75个种),细菌物种类最少(44个种);而山东济宁(JN)样本中真菌数最少(9个种),细菌数最多(264个种);嘉善(JS)和安吉(AJ)黄酒麦曲中优势真菌主要为曲霉属(Aspergillus);绍兴黄酒麦曲中优势真菌则为疏棉状嗜热丝孢菌(Thermomyces lanuginosus);坚脆嗜热子囊菌(Thermoascus crustaceus)则是济宁(JN)和枫泾(FJ)的优势真菌;糖多孢菌(uncultured_ bacterium_g_Saccharopolyspora)为所有黄酒麦曲中的优势细菌类。因而,不同地区的黄酒麦曲在真菌和细菌种类组成上具有差异性。研究不同地区黄酒麦曲真菌和细菌多样性,为通过微生物菌群组成调控黄酒品质提供了理论基础。Illumina MiSeq high-throughput sequencing technology was used to analyze the community composition and diversity of fungus and bacterium in yellow rice wine wheat Qu from Zhejiang(Anji,Jiashan and Shaoxing),Shanghai(Fengjing)and Shandong(Jining).The results demonstrated that a total of 245 species of fungi and 506 species of bacteria were found in yellow rice wine wheat Qu from different regions.The number of fungal and bacterial species in yellow rice wine wheat Qu from different regions was different,among which the number of fungal species in Fengjing(FJ)sample was the most(75 species),and the number of bacterial species was the least(44 species),whereas,the number of fungi species in Jining(JN)samples was the least(9 species),but the number of bacterial species was the most(264 species).Aspergillus was the dominant fungus of Jiashan(JS)and Anji(AJ);Thermomyces lanuginosus was the dominant fungus in Shaoxing rice wine,and Thermoascus Crustaceus was the dominant fungus of Jining(JN)and Fengjing(FJ).Uncultured_bacterium_g_Saccharopolyspora was the dominant bacteria in all yellow rice wine wheat Qu.Therefore,the species composition of fungi and bacteria of yellow rice wine wheat Qu in different regions are different.Study on the diversity of fungi and bacteria of yellow rice wine wheat Qu in different regions provide a theoretical basis for controlling the quality of yellow rice wine through the composition of microflora.

关 键 词：黄酒麦曲 真菌 细菌 物种组成 多样性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]