白水地区清香型大曲理化指标及真菌多样性分析  

Analysis of physicochemical indexes and fungal diversity of light-flavor Daqu from Baishui region

作　　者：陈佩 翟彩宁 刘莹 李军莉 党辉[3] CHEN Pei;ZHAI Caining;LIU Ying;LI Junli;DANG Hui(School of Tourism&Hospitality,The Open University of Shaanxi,Xi′an 710119,China;School of Nursing,The Open University of Shaanxi,Xi′an 710119,China;College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi′an 710119,China)

机构地区：[1]陕西开放大学旅游与酒店管理学院,陕西西安710119 [2]陕西开放大学护理学院,陕西西安710119 [3]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《食品与发酵工业》2024年第10期197-204,共8页Food and Fermentation Industries

基　　金：陕西省第三批“青年杰出人才支持计划”(陕教工[2019]95号);陕西开放大学2022年度科研一般课题(2022KY-B06)。

摘　　要：该研究在测定了陕西白水地区清香型大曲理化指标的基础上,进一步采用MiSeq高通量测序技术对其真菌类群进行了解析,并探讨了真菌类群与理化指标间的相关性。理化指标检测结果显示,不同清香型大曲样品在酒化力、发酵力、液化力和糖化力等指标上存在较大差异(变异系数>15%),且酸度偏低(0.52~0.76 mmol/10 g)。测序结果显示优势真菌类群主要为红曲霉菌属(Monascus,37.37%)、嗜热子囊菌属(Thermoascus,25.57%)和根霉菌属(Rhizopus,21.70%)等。相关性分析显示Rhizopus与糖化力和发酵力之间存在显著正相关关系(P<0.05),而Xeromyces和Lichtheimia均与氨基酸态氮之间存在显著负相关关系(P<0.05)。此外,该研究从MG-RAST数据库中下载了湖北襄阳地区清香型大曲的真菌序列,将白水地区与襄阳地区清香型大曲的真菌群落结构展开了比较分析。结果显示白水地区清香型大曲的真菌多样性要显著高于襄阳地区,且白水地区的特征微生物主要为Rhizomucor和Lichtheimia等,而襄阳地区的主要为Monascus。与此同时,2个地区清香型大曲中还含有Thermoascus、酵母菌属(Saccharomycopsis)、假丝酵母菌属(Candida)和Aspergillus等核心真菌类群。纯培养结果表明白水地区清香型大曲中的可培养酵母菌主要为Saccharomycopsis fibuligera。由此可见,白水地区清香型大曲在酒化力、发酵力和糖化力等理化指标上存在一定差异,其中的优势真菌主要以Monascus、Thermoascus和Rhizopus为主,且优势真菌类群与部分理化指标间存在一定的相关性。Based on the determination of the physicochemical indicators of light-flavor Daqu(LFD)from Baishui regions in Shaanxi province,this study further used MiSeq high-throughput sequencing technology to analyze its fungal community and explore the correlation between fungal community and physicochemical indicators.The results of physicochemical indicators detection showed that there were significant differences in the indexes such as alcohol fermentation power,fermentation power,liquefaction power,and saccharification power among different samples of LFD(coefficients of variation>15%),and the acidity was low(0.52~0.76 mmol/10 g).The sequencing results showed that the dominant fungal communities were primarily Monascus(37.37%),Thermoascus(25.57%),and Rhizopus(21.70%).The correlation analysis revealed a significant positive relationship between Rhizopu s and saccharification ability as well as fermentation ability(P<0.05).On the other hand,both Xeromyces and Lichtheimia exhibited a significant negative correlation with amino acid nitrogen(P<0.05).Additionally,in this study,the fungal sequences of the LFD from Xiangyang region in Hubei province were downloaded from the MG-RAST database,and a comparative analysis of the fungal community structure between Xiangyang and Baishui regions was conducted.Results showed that the fungal diversity of LFD from Baishui was significantly higher than that of Xiangyang,and the characteristic microorganisms in Baishui were mainly Rhizomucor and Lichtheimia,while in Xiangyang,they were mainly Monascus.At the same time,both LFD in the two regions contained core fungal groups such as Thermoascus,Saccharomycopsis,Candida,and Aspergillus.Pure cultivation results showed that the cultivable yeast in LFD from Baishui was mainly Saccharomycopsis fibuligera.Therefore,it can be seen that there are certain differences in the physicochemical indicators such as saccharification power,fermentation power,and brewing performance of the LFD from the Baishui region.The dominant fungi are mainly Monascus,Th

关 键 词：清香型大曲 理化指标 MiSeq高通量测序 真菌类群 酵母菌 

分 类 号：TS261.11[轻工技术与工程—发酵工程]