不同品种小麦中温大曲真菌群落多样性及其品质分析  

Analysis of fungal community diversity and quality properties of medium-temperature Daqu from different wheat varieties

作　　者：侯小歌 惠明[2] 王文琪 韩朝阳 郭福利 胡新 孙西玉[1,3,4] 李瑞芳 潘春梅[1,3] HOU Xiaoge;HUI Ming;WANG Wenqi;HAN Zhaoyang;GUO Fuli;HU Xin;SUN Xiyu;LI Ruifang;PAN Chunmei(College of Food and Biological Engineering(Liquor College),Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;School of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China;Henan Provincial Engineering Research Center for Liquor Making Grains,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;Henan Zhanggong Laojiu Liquor Co.,Ltd.,Shangqiu 476700,China;Wheat Research Laboratory,Shanqiu Academy ofAgriculture and Forestry Science,Shangqiu 476000,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院(酒业学院),河南郑州450046 [2]河南工业大学生物工程学院,河南郑州450001 [3]河南牧业经济学院,河南省酿酒专用粮工程研究中心,河南郑州450046 [4]河南张弓老酒酒业有限公司,河南商丘476700 [5]商丘市农林科学院小麦研究所,河南商丘476000

出　　处：《中国酿造》2024年第7期162-170,共9页China Brewing

基　　金：河南省重点研发专项课题(231111112000);河南省重大专项子课题(181100211400-8-4);河南省科技攻关项目(222102110242)。

摘　　要：该研究采用相关国标法测定5个品种小麦的主要品质指标,采用高通量测序技术分析5种小麦中温大曲的真菌菌群多样性,并对其感官品质和理化特性进行测定比较,进一步考察小麦主要品质指标、大曲理化特性与主要真菌属间的相关性。结果表明,中筋小麦中温大曲具有较高的感官综合评分、优良的理化特性和最高的真菌菌群丰富度。从5种小麦中温大曲中共注释到3个优势真菌门和12个优势真菌属,共有的主要优势真菌属为嗜热真菌属(Thermomyces)、曲霉属(Aspergillus)、伊萨酵母属(Issatchenkia)、Cutaneotrichosporon和假丝酵母属(Candida)。中筋小麦大曲含有丰度较为均衡的4种共有优势真菌属,而粉质率高的强筋小麦大曲含有最低丰度的曲霉属。8个优势真菌属与大曲理化特性存在一定相关性;小麦粗蛋白和湿面筋含量显著正相关于枝孢属(Cladosporium)(P<0.05),而显著负相关于Apiotrichum、节担菌属(Wallemia)、未分类的小囊菌科(unclassified_f_Microascaceae)及子囊菌门(unclassified_p_Ascomycota)(P<0.05),淀粉含量与优势真菌属的相关性则与上述相反,粉质率也影响部分真菌属。The main quality indexes of 5 varieties of wheat were determined by national standard methods,and the diversity of fungal community in medium-temperature Daqu from 5 wheat varieties was studied using high-throughput sequencing technology.Meanwhile,the sensory quality and physicochemical properties of Daqu were detected and compared,and the correlation between the main quality indexes of wheat,physicochemical properties of Daqu and dominant fungal genera was further explored.The results showed that medium-temperature Daqu made from medium-gluten wheat had a higher comprehensive sensory score,the preferable physicochemical properties and the highest relative abundance of fungal community.A total of 3 dominant fungal phyla and 12 dominant fungal genera were annotated,and the dominant fungal genera shared by the medium-temperature Daqu from 5 wheat varieties were Thermomyces,Aspergillus,Issatchenkia,Cutaneotrichosporon and Candida.Daqu from medium-gluten wheat had 4 shared dominant fungal genera with similar relative abundance,while Daqu from strong-gluten wheat with the high powder rate had the lowest relative abundance of Aspergillus.8 dominant fungal genera were correlated with physicochemical properties of Daqu.Meanwhile,the crude protein and wet gluten contents of wheat were significantly positively correlated with Cladosporium(P<0.05),and significantly negatively correlated with Apiotrichum,Wallemia,unclassified_f_Microascaceae and unclassified_p_Ascomycota(P<0.05),while the correlation between starch content and the dominant fungi was the opposite of the above,and the powder rate also had effect on some fungal genera.

关 键 词：小麦 中温大曲 理化特性 品质指标 真菌群落 高通量测序 相关性分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程]