不同工艺绍兴酒麦曲微生物菌群多样性分析  

Microbial diversity analysis of Shaoxing Huangjiu wheat Qu with different processes

作　　者：葛松涛[1,2] 孙国昌 寿泉洪[1,2] 韩文凤[1,2] 毛青钟 胡梦莎 沙如意[2,4] 王珍珍 胡普信[1,2] 毛建卫 GE Songtao;SUN Guochang;SHOU Quanhong;HAN Wenfeng;MAO Qingzhong;HU Mengsha;SHA Ruyi;WANG Zhenzhen;HU Puxin;MAO Jianwei(Huangjiu College,Zhejiang Industry Polytechnic College,Shaoxing 312000,China;Zhejiang Provincial Key Lab For Chem&Bio Processing Technology of Farm Product,Hangzhou 310023,China;Kuaijishan Shaoxing Rice Wine Co.,Ltd.,Shaoxing 312030,China;School of Biological&Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023,China)

机构地区：[1]浙江工业职业技术学院、黄酒学院,浙江绍兴312000 [2]浙江省农产品化学与生物加工技术重点实验室,浙江杭州310023 [3]会稽山绍兴酒股份有限公司,浙江绍兴312030 [4]浙江科技学院生物与化学工程学院,浙江杭州310023

出　　处：《中国酿造》2023年第8期140-146,共7页China Brewing

基　　金：高等学校国内访问工程师“校企合作项目”(FG2022,206);浙江省农产品化学与生物加工技术重点实验室开放基金项目(2021KFJJ001)。

摘　　要：为研究不同培养环境、制曲工序、地理方位对绍兴酒麦曲微生物群落结构和多样性的影响,采用高通量测序技术对6种不同工艺绍兴酒麦曲样品的微生物菌群多样性进行分析。结果表明,从6种绍兴酒麦曲样品中共注释到30个细菌属和43个真菌属,其中共有的优势细菌属为糖多孢菌属(Saccharopolyspora)(69.16%)和芽孢杆菌属(Bacillus)(10.90%);共有的优势真菌属为根毛霉属(Rhizomucor)(50.37%)、曲霉属(Aspergillus)(28.32%)、横梗霉属(Lichtheimia)(12.66%)、镰刀菌属(Fusarium)(3.64%)。高温放线菌属(Thermoactinomyces)(4.81%)和伊萨琴基亚(Issatchenkia)(1.43%)仅在西路箱式麦曲样品中为优势菌属。综合无度量多维标定法(NMDS)和线性判别分析效应大小(LEfSe)分析发现,西路箱式麦曲样品与其他绍兴酒麦曲样品间细菌群落结构差异主要由优势菌群相对丰度的差别所致,真菌菌群结构差异主要由差异菌群复膜孢酵母科(Saccharomycopsidaceae)微生物所致。研究表明,培养环境对绍兴酒麦曲的微生物多样性影响较大,而制曲工序与市域内的地理方位对绍兴酒麦曲的微生物多样性影响较小。In order to study the effects of different culture environment,Qu-making process and geographical orientation on the microbial community structure and diversity of Shaoxing Huangjiu wheat Qu,the microbial diversity of 6 kinds of Shaoxing Huangjiu wheat Qu samples with different process were analyzed by high-throughput sequencing technology.The results showed that a total of 30 bacterial genera and 43 fungal genera were identified from 6 types of Shaoxing Huangjiu wheat Qu samples.Among them,the common dominant bacterial genera were Saccharopolyspora(69.16%)and Bacillus(10.90%).The common dominant fungal genera were Rhizomucor(50.37%),Aspergillus(28.32%),Lichtheimia(12.66%)and Fusarium(3.64%).Thermoactinomyces(4.81%)and Issatchenkiawas(1.43%)were the dominant genera only found in Xilu Box wheat Qu samples.The non-metric multidimensional scaling(NMDS)and linear discriminant analysis effect size(LEfSe)analysis revealed that the difference in bacterial community structure between Xilu Box wheat Qu samples and other Shaoxing Huangjiu wheat Qu samples was mainly caused by the difference in relative abundance of dominant community,and the difference of fungal community was mainly caused by Saccharomycopsidaceae.The results showed that the culture environment had a great influence on the microbial diversity of Shaoxing Huangjiu wheat Qu,while Qu-making process and the geographical locations in the city had little influence on the microbial diversity of Shaoxing Huangjiu wheat Qu.

关 键 词：绍兴酒麦曲 高通量测序 微生物菌群多样性 群落结构 

分 类 号：TS261.1[轻工技术与工程—发酵工程]