高通量测序分析黄酒糟制香糟自然发酵过程中微生物群落多样性  

High-throughput Sequencing Analysis of Microbial Community Diversity in Xiangzao of Made from Huangjiu(Yellow Rice Wine)Vinasse during Spontaneous Fermentation

作　　者：贾曼 杨絮 周国燕[1] 郭全友[2] 朱琳[1,2] 郑尧 JIA Man;YANG Xu;ZHOU Guoyan;GUO Quanyou;ZHU Lin;ZHENG Yao(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093 [2]中国水产科学研究院东海水产研究所,上海200090

出　　处：《食品科学》2023年第14期190-196,共7页Food Science

基　　金：中国水产科学研究院基本科研业务费资助项目(2020TD68);国家自然科学基金面上项目(31871872);中央级公益性科研院所基本科研业务费专项(2021M01)。

摘　　要：利用高通量测序技术对黄酒糟自然发酵过程中微生物群落多样性进行研究,结果表明细菌及真菌多样性丰富。整个发酵过程中,优势细菌门为变形菌门(Proteobacteria),相对丰度变化范围为71.26%~75.27%;厚壁菌门(Firmicutes)在发酵初期相对丰度为16.09%,发酵中后期呈现下降趋势。优势细菌属为水小杆菌属(Aquabacterium)和短波单胞菌属(Brevundimonas),发酵初期水小杆菌属相对丰度为22.48%,发酵中期相对丰度升高到24.94%,发酵结束时恢复到21.29%;还存在芽孢杆菌属(Bacillus)和乳杆菌属(Lactobacillus)等。优势真菌门为子囊菌门(Ascomycota),相对丰度呈下降趋势,发酵初期相对丰度为63.46%,发酵结束时降至51.68%;优势真菌属为毕赤酵母(Pichia),相对丰度变化范围为6.58%~13.79%;另外,Tausonia和被孢霉属(Mortierella)相对丰度均在3%以上。综上,黄酒糟自然发酵过程中微生物多样性丰富,且发酵过程对微生物相对丰度具有明显影响。The microbial community diversity in huangjiu(yellow rice wine)vinasse during spontaneous fermentation into Xiangzao was analyzed by high-throughput sequencing.It turned out that the bacterial and fungal diversity was abundant.During the whole fermentation process,Proteobacteria was the dominant bacterial phylum,whose relative abundance ranged from 71.26% to 75.27%.The relative abundance of Firmicutes was 16.09% in the initial stage of fermentation and showed a downward trend in the middle and late stages.The dominant bacterial genera were Aquabacterium and Brevundimonas.The relative abundance of Aquabacterium was 22.48% at the beginning of fermentation,increased to 24.94% at the middle,and decreased to 21.29% at the end.Bacillus and Lactobacillus were also found during fermentation.The dominant phylum of fungi was Ascomycota,and its relative abundance decreased from 63.46% at the beginning of fermentation to 51.68% at the end.The dominant genus of fungi was Pichia,and its relative abundance ranged from 6.58% to 13.79%.Additionally,the relative abundance of Tausonia and Mortierella was above 3%.To sum up,the microbial community diversity is abundant during the spontaneous fermentation of huangjiu vinasse,and the fermentation process has a significant impact on the relative abundance of microorganisms.

关 键 词：黄酒糟 高通量测序 微生物群落 多样性 优势菌群 

分 类 号：TS201.3[轻工技术与工程—食品科学]