3种高温大曲发酵过程中细菌群落结构演替规律  

Investigation of Bacterial Community Structure Succession during the Fermentation of Three Types of High-Temperature Daqu

作　　者：黄魏 李浪金 谢丹 吴成 程平言 张健 尤小龙 胡峰 HUANG Wei;LI Langjin;XIE Dan;WU Cheng;CHENG Pingyan;ZHANG Jian;YOU Xiaolong;HU Feng(Guizhou Xijiu Co.,Ltd.,Xishui 564622,Guizhou,China)

机构地区：[1]贵州习酒股份有限公司,贵州习水564622

出　　处：《食品研究与开发》2023年第22期155-162,共8页Food Research and Development

基　　金：贵州省工业和信息化发展专项资金项目(黔财工[2021]165号);贵州省科技计划项目(黔科合成果[2020]2Y042);遵义市优秀青年科技创新人才培养项目(遵优青[2019]1号);贵州省十大千亿级工业(优质烟酒)专项资金项目(黔财工[2019]226号);贵州省纯粮固态酿造技术工程研究中心建设(黔财建[2019]303号)。

摘　　要：为揭示3种类型的高温大曲(黄曲、白曲、黑曲)在细菌群落、理化指标方面的差异,初步探究不同曲种在发酵过程中功能差异的成因,通过扩增子测序、菌株培养化、物种相关性分析及理化因子与优势物种相关性分析,研究不同类型高温大曲细菌群落差异及内生、外在因素对优势菌群的影响。结果表明,Kroppenstedtia、Saccharopolyspora、Arthrobacter是黄曲发酵过程中的优势细菌类群,Saccharopolyspora、Thermoactinomyces、norank_Bacteria为黑曲发酵过程中的主导细菌,而白曲发酵过程中主要以Bacillus、Thermoactinomyces、Saccharopolyspora、Weissella为主,冗余分析(redundancy analysis,RDA)分析结果表明,上述微生物中,与黄曲密切相关的优势菌属Kroppenstedtia与水分含量呈强负相关;Bacillus与糖化力呈正相关,这可能是导致白曲糖化力较高的原因;而黑曲发酵后期的优势微生物Thermoactinomyces则与酸度呈正相关,与水分含量呈负相关。上述研究结果初步揭示不同高温大曲发酵过程中细菌菌群结构演替的驱动因素,为有效提高酱香大曲的品质提供重要的理论依据。In order to reveal the differences in bacterial communities and physicochemical indices of three types of high-temperature Daqu(yellow Daqu,white Daqu,and black Daqu),and initially investigate the causes of the functional differences between the different types in the fermentation process,we investigated the differences in bacterial communities between different types of high-temperature Daqu and the effects of endogenous and exogenous factors on the dominant microorganisms by means of amplicon sequencing,strain culturing,correlation network analysis and redundancy analysis(RDA).The results showed that Kroppenstedtia,Saccharopolyspora,and Arthrobacter were the dominant bacteria in the fermentation process of yellow Daqu;Saccharopolyspora,Thermoactinomyces,and norank_Bacteria were the dominant bacteria in the fermentation process of black Daqu;while Bacillus,Thermoactinomyces,Saccharopolyspora,and Weissella were the dominant bacteria in the fermentation process of white Daqu.The RDA results showed that among the above microorganisms,the dominant bacteria genera that is closely related to yellow Daqu was Kroppenstedtia had a strong negative correlation with moisture content;Bacillus was positively correlated with the amount of saccharification,which might be the reason for the higher saccharification power of white Daqu;and Thermoactinomyces,which was the dominant bacteria in the late stage of black Daqu fermentation,had an positive correlation with acidity and negative correlation with moisture.The above findings preliminarily reveal the driving factors of bacterial structure succession in Daqu,and provided an important theoretical basis for improving the quality of high-temperature Daqu.

关 键 词：黄曲 白曲 黑曲 细菌群落结构 相关性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]