酱香大曲真菌多样性在不同制曲条件下的差异  

Differences of Fungal Diversity in Moutai-Flavor Daqu Under Different Koji-Making Conditions

作　　者：范恩帝 李岭卓 吴成 张健 尤小龙 程平言 胡建锋 胡峰 FAN Endi;LI Lingzhuo;WU Cheng;ZHANG Jian;YOU Xiaolong;CHENG Pingyan;HU Jianfeng;HU Feng(Guizhou Moutai Brewry(Group)Xijiu Co.,Ltd.,Xishui 564622,China;Guizhou Province Baijiu Manufacturing Innovation Center,Zunyi 564622,China)

机构地区：[1]贵州茅台酒厂(集团)习酒有限责任公司,贵州习水564622 [2]贵州省白酒制造业创新中心,贵州遵义564622

出　　处：《食品科技》2023年第5期26-33,共8页Food Science and Technology

基　　金：贵州省基本建设(非涉农)投资专项(黔财建[2019]303号);贵州省工业和信息化发展专项资金项目(黔财工[2021]165号);贵州省市场监管局2022年质量发展项目(黔质量发展项目[2022]8号)。

摘　　要：为研究制曲原料和制曲方式对酱香大曲真菌群落结构的影响,采用高通量测序技术对不同酱香大曲真菌组成进行解析。结果表明,酱香大曲优势真菌门包括子囊菌门(Ascomycota)、毛霉菌门(Mucoromycota)和担子菌门(Basidiomycota),优势真菌属包括嗜热霉属(Thermomyces)和伊萨酵母属(Issatchenkia)等17个属。有机小麦曲在真菌多样性上略优于普通小麦曲,而在真菌丰富度上却不如普通小麦曲。此外机械曲在真菌多样性和丰富度上均总体优于人工曲,并且两者真菌群落结构整体较为相似。就调节机制和中心(Hub)微生物而言,不同制曲条件下生产的酱香大曲真菌群落存在差异。该研究对比了不同制曲条件下酱香大曲的真菌群落结构,为改善提高贵州酱香型白酒品质提供了新思路。In order to study the effects of koji-making raw materials and koji-making methods on the structure of fungal community in Moutai-flavor Daqu,the compositions of fungal community in different Moutai-flavor Daqu were analyzed using high-throughput sequencing technology.The results showed that,the dominant fungal phyla in Moutai-flavor Daqu included Ascomycota,Mucoromycota and Basidiomycota,and the dominant fungal genera in Moutai-flavor Daqu included 17 genera such as Thermomyces and Issatchenkia.Organic Daqu is slightly superior to ordinary Daqu in fungal diversity,but inferior to ordinary Daqu in fungal richness.In addition,mechanical koji is generally better than artificial koji in terms of fungal diversity and richness,and the structure of their fungal community is relatively similar as a whole.In terms of the regulatory mechanism and hub microbes,the fungal communities in Moutai-flavor Daqu produced under different koji-making conditions are different.This study compared the fungal community structure of Moutai-flavor Daqu under different koji-making conditions,and provided a reference for improving the quality of Guizhou Moutai-flavor Baijiu.

关 键 词：制曲原料 制曲方式 酱香大曲 真菌多样性 

分 类 号：TS262.3[轻工技术与工程—发酵工程]