不同制曲季节浓香型大曲真菌群落结构多样性的研究  

Study on the Diversity of Fungal Community Structure of Nongxiangxing Daqu in Different Koji-making Seasons

作　　者：刘孟华[1] 陈仪 樊科权[1] 唐清兰[1] 徐姿静[1] 徐占成[1] LIU Menghua;CHEN Yi;FAN Kequan;TANG Qinglan;XU Zijing;XU Zhancheng(Sichuan Jiannanchun Group Co.,Ltd.,Mianzhu 618200,China)

机构地区：[1]四川剑南春集团有限责任公司,绵竹618200

出　　处：《食品与发酵科技》2024年第3期82-85,116,共5页Food and Fermentation Science & Technology

基　　金：国家重点研发计划(2018YFE0127400)。

摘　　要：本文以不同制曲季节的剑南春大曲为研究对象,运用高通量测序技术分析其真菌群落多样性特征。结果表明:大曲真菌群落结构复杂,不同制曲季节的剑南春大曲中真菌群落结构在门水平下的优势真菌主要分布于子囊菌门(Ascomycota)、担子菌门(Basidiomycota)和毛霉菌门(Mucoromycota),其中子囊菌门(Ascomycota)是剑南春大曲的绝对优势真菌。属水平下的优势真菌为嗜热子囊菌属(Thermoascus)、嗜热真菌属(Thermomyces)、曲霉属(Aspergillus)、伊萨酵母属(Issatchenkia)、假丝酵母属(Candida)、复膜孢酵母属(Saccharomycopisis)、根霉属(Rhizopus)和红曲霉属(Monascus)。嗜热子囊菌属(Thermoascus)、假丝酵母属(Candida)等微生物随大曲入室温度的变化呈现出一定的分布规律,且不同季节大曲的理化性能存在显著差异(P<0.05),这为生产优质浓香型大曲提供了理论依据。In this paper,the fungal community diversity of Jiannanchun Daqu in different koji-making seasons was analyzed by high-throughput sequencing technology.The results showed that the community structure of Daqu was complex and rich.At the phylum level,Ascomycota,Basidiomycota and Mucoromycota were the dominant,Ascomycota is the absolute dominant fungus in Jiannanchun Daqu.At the genus level,the dominant fungi are Thermoascus,Thermomyces,Aspergillus,Issatchenkia,Candida,Saccharomycopisis,Rhizopus,Monascus.Thermoascus,Candida and other microorganisms showed a certain distribution pattern with the change of entry temperature of Daqu.And there were significant differences in the physical and chemical properties of Daqu in different seasons,which provided a theoretical basis for the production of high-quality Nongxiangxing Daqu.

关 键 词：浓香型大曲 高通量测序 真菌 多样性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]