传统工艺山西陈醋酿造微生物溯源分析  

Microbial Source Tracking of Shanxi Mature Vinegar with Traditional Technology

作　　者：寇蓉 冯国杨 李晨[3] 范晓军 KOU Rong;FENG Guoyang;LI Chen;FAN Xiaojun(College of Biomedical Engineering,Taiyuan University of Technology,Jinzhong 030600,China;Shanxi Xinghuacun Fenjiu Co.,Ltd.,Fenyang 032205,China;School of Life Science,Shanxi University,Taiyuan 030006,China;College of Environmental Science and Engineering,Taiyuan University of Technology,Jinzhong 030600,China)

机构地区：[1]太原理工大学生物医学工程学院,山西晋中030600 [2]山西杏花村汾酒集团有限责任公司,山西汾阳032205 [3]山西大学生命科学学院,山西太原030006 [4]太原理工大学环境科学与工程学院,山西晋中030600

出　　处：《山西农业科学》2022年第11期1568-1575,共8页Journal of Shanxi Agricultural Sciences

基　　金：山西省2019年度留学人员科技活动择优资助项目(201946);2021年度山西省科技战略研究专项(202104031402028)。

摘　　要：为了解传统工艺山西陈醋酿造过程中微生物群落的组成和解释酿造微生物来源提供重要的理论数据,研究采用高通量测序技术对发酵剂、车间空气、工具表面、糖化样、末期酒醅、辅料麸皮以及早期醋醅微生物的群落组成结构和多样性进行分析,通过快速期望最大化微生物源跟踪(FEAST)方法解析糖化发酵第2天和醋酸发酵第1天微生物群落的来源。结果表明,所有样本中细菌群落的多样性和丰富度均大于真菌群落,其中,大曲中优势细菌属和真菌属分别为乳酸杆菌属(Lactobacillus)和复膜孢酵母属(Saccharomycopsis),而快曲中优势细菌属和真菌属分别为魏斯氏菌属(Weissella)和曲霉属(Aspergillus),麸皮样品中主要的细菌属和真菌属分别为不动杆菌属(Acinetobacter)和节担菌属(Wallemia)。基于FEAST的微生物溯源分析结果显示,糖化发酵第2天样本中细菌群落主要来自室内地面和工具表面,真菌群落主要来自大曲;醋酸发酵第1天样本中细菌群落主要来自工具表面、火醅和酒精发酵第12天的酒醅,真菌群落主要来自工具表面、空气和酒精发酵第12天的酒醅。In order to identify the source of microbial community in Shanxi mature vinegar brewing process,provide important theorectical data for knowledge of microbial community composition in the brewing process of Shanxi mature vinegar with traditional technology and explanation of the source of brewing microorganisms,in this study,high-throughput sequencing technology was used to analyze the composition structure and diversity of microbial community in starter cultures,workshop air,tool surfaces,saccharification samples,final fermented Pei,excipient bran,and early fermented Pei.The source of microbial community on the second day of saccharification fermentation and the first day of acetic fermentation were analyzed by fast expectation-maximization microbial source tracking(FEAST)method.The results showed that the diversity and richness of bacterial community were greater than those of fungal community in all samples.The dominant bacteria and fungi in Daqu were Lactobacillus and Saccharomycopsis,respectively,while the dominant bacteria and fungi in Kuaiqu were Weissella and Aspergillus,respectively.The main bacterial and fungal genera in the bran samples were Acinetobacter and Wallemia,respectively.The results of microbial source tracking analysis based on FEAST showed that bacterial community in the samples on the second day of saccharification fermentation was mainly from indoor ground and tool surface,while the fungal community was mainly from Daqu.The bacterial community in the samples on the first day of acetic acid fermentation was mainly from the tool surface,fermented grains,and wine Pei on the 12th day of alcoholic fermentation,while the fungal community was mainly from the tool surfaces,air and wine Pei on the 12th day of alcoholic fermentation.

关 键 词：山西陈醋 溯源分析 高通量测序 微生物群落 

分 类 号：TS264.22[轻工技术与工程—发酵工程]