六神曲两步法发酵微生物群落结构及功能分析  

Microbial community structure and function analysis of Liu Shenqu with two-step method fermentation

作　　者：殷娴 曹爽 郭慧敏 王家栋 廖永红[1,2] YIN Xian;CAO Shuang;GUO Huimin;WANG Jiadong;LIAO Yonghong(School of Light Industry,Beijing Technology and Business University,Beijing 100048,China;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学轻工科学技术学院,北京100048 [2]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048

出　　处：《中国酿造》2023年第12期54-61,共8页China Brewing

基　　金：国家自然科学基金(21808005)。

摘　　要：六神曲可健胃消食,发酵方式分为一步法和两步法,该研究采用基于扩增子的高通量测序技术对六神曲两步法发酵过程及部分原料缺失时的微生物群落结构进行分析,并基于基因测序结果进行功能预测。结果表明,六神曲发酵过程中pH逐渐下降,微生物群落多样性显著降低,在发酵后期细菌以乳杆菌属(Lactobacillus)和片球菌属(Pediococcus)为主,真菌以毛孢子菌属(Trichosporon)为主;功能预测结果表明,六神曲发酵期间次级代谢产物的生物合成、不同环境中的微生物代谢、氨基酸的生物合成和碳代谢等相关基因有明显变化;发酵原料缺少青蒿、辣蓼、苍耳草或苦杏仁任何一种,细菌多样性均降低,而真菌多样性增加,其中乳杆菌属和毛孢子菌属的丰度均明显降低,片球菌属为优势菌。Liu Shenqu has the effect of invigorating stomach and eliminating food,and the fermentation methods are divided into one-step or two-step method.The microbial community structure of LiuShenquin two-step fermentation process and the absence of some raw materials were analyzed by high-throughput sequencing technology based on amplicon,and the function prediction was carried out based on gene sequencing results.The results showed that the pH decreased gradually and microbial community diversity decreased significantly during LiuShenqu fermentation.In the late stage of fermentation,the bacteria were mainly Lactobacillus and Pediococcus,and the fungi were mainly Trichosporon.The functional prediction results showed that the relative gene of secondary metabolites biosynthesis,microbial metabolism in different environments,amino acids biosynthesis and carbon metabolism were obviously changed during Liu Shenqu fermentation.The fermentation materials with any medicinal materials deficiency of Artemisia annua,Polygonum hydropiper,Xanthium sibiricum or Armeniacae Semen Amarum,the diversity of bacteria decreased,while the diversity of fungi increased.Among them,the abundance of Lactobacillus and Trichosporon decreased significantly,and the Pediococcus was the dominant bacteria.

关 键 词：六神曲 发酵 高通量测序 群落结构 

分 类 号：TS201.1[轻工技术与工程—食品科学]