基于IlluminaMiSeq技术对特香型白酒中高温和高温大曲真菌群落结构解析  

Illumina MiSeq Analysis of the Fungal Community Structure in Medium-high-temperature and High-temperature Daqu

作　　者：王玉荣[1,2] 蔡文超 田龙新 周加平 刘菊珍 郭壮 WANG Yurong;CAI Wenchao;TIAN Longxin;ZHOU Jiaping;LIU Juzhen;GUO Zhuang(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center,Xiangyang 441053,China;Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu,Xiangyang,441053,China)

机构地区：[1]湖北文理学院湖北省食品配料工程技术研究中心,乳酸菌生物技术与工程襄阳市重点实验室,湖北襄阳441053 [2]襄阳市酱香型白酒固态发酵企校联合创新中心,湖北襄阳441053 [3]酱香型白酒固态发酵襄阳市重点实验室,湖北襄阳441053

出　　处：《现代食品科技》2023年第10期113-118,共6页Modern Food Science and Technology

基　　金：襄阳市重大科技计划项目(2020AAT002153);湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009);湖北文理学院科研启动基金(kyqdf2021014)。

摘　　要：该研究以江西省鹰潭地区特香型白酒中高温和高温大曲为研究对象,采用高通量测序技术对真菌多样性进行分析。结果表明,大曲中的真菌属以曲霉属(Aspergillus,18.40%)、干霉菌属(Xeromyces,18.16%)、根霉菌属(Rhizopus,11.33%)和横梗霉属(Lichtheimia,10.01%)等为主。多样性分析显示中高温大曲中真菌的多样性和丰富度均显著高于高温大曲(P<0.05),且两者中真菌群落的整体结构存在显著性差异(P=0.001)。对潜在关键菌属甄别发现中高温大曲中的潜在关键菌属为Rhizopus、根毛霉属(Rhizomucor)和Lichtheimia,高温大曲中的潜在关键菌属为假丝酵母属(Candida)、嗜磷脂菌属(Hyphopichia)和干霉菌属,差异分析进一步表明Rhizopus、Lichtheimia、Candida和Xeromyces在两者中存在显著差异(P<0.05)。相关性分析发现,中高温和高温大曲中真菌属的网络结构存在较大差异,且高温大曲中真菌群落的稳定性较高。综上所述,大曲随着制曲温度的升高,真菌群落的多样性和丰富度逐渐丧失,群落结构发生明显改变,但其会明显提升大曲中真菌群落结构的稳定性,并增加大曲中生态网络的复杂性。The fungal diversity of special-flavor Baijiu,namely medium-high-temperature and high-temperature Daqu,from Yingtan,Jiangxi Province was analyzed through high-throughput sequencing.The results showed that Aspergillus(18.40%),Xeromyces(18.16%),Rhizopus(11.33%),and Lichtheimia(10.01%)were the dominant fungal genera in Daqu.The diversity analysis further suggested that fungal diversity and abundance in the medium-high-temperature Daqu were significantly higher than those in the high-temperature Daqu(P<0.05),and their overall fungal community structures differed significantly(P=0.001).In particular,Rhizopus,Rhizomucor,and Lichtheimia were the potential key genera in the medium-high-temperature Daqu,whereas Candida,Hyphopichia,and Deuteromycetes were the potential key genera in the high-temperature Daqu.Variance analysis indicated that the abundance of Rhizopus,Lichtheimia,Candida,and Xeromyces differed significantly between the two types of Daqu(P<0.05).Moreover,correlation analysis revealed that the network structures of the fungal genera in the two Daqu differed significantly,and the stability of the fungal community in the high-temperature Daqu was higher.In conclusion,as the production temperature of special-flavor Daqu increases,the diversity and abundance of the fungal communities in it will gradually diminish,leading to a considerable alteration in the community structure;however,the stability of the fungal community structure and the complexity of the ecological network in Daqu will increase.

关 键 词：特香型大曲 真菌多样性 网络相异性 

分 类 号：TS262.3[轻工技术与工程—发酵工程]