基于高通量测序技术对不同地区米酒曲微生物群落结构的分析  

Analysis of Microbial Community Structure of Rice Wine Starter from Different Regions Based on High-Throughput Sequencing

作　　者：罗莉[1] 甘晋铭 向亮亮 毛文定 谭爱华[1] 徐丹艺 李方桥[1] LUO Li;GAN Jinming;XIANG Liangliang;MAO Wending;TAN Aihua;XU Danyi;LI Fangqiao(College of Agriculture,Hubei Three Gorges Polytechnic,Yichang,Hubei 443000;Hubei Technology Center of Brewing and Equipment Engineering,School of Food and Biological Engineering,Hubei University of Technology,Wuhan,Hubei 430068;Hubei Chuzhai Fermentation Products Co.Ltd.,Yichang,Hubei 443003,China)

机构地区：[1]湖北三峡职业技术学院农学院,湖北宜昌443000 [2]湖北工业大学生物工程与食品学院,湖北省酿造工业与装备工程中心,湖北武汉430068 [3]湖北楚寨发酵制品有限公司,湖北宜昌443003

出　　处：《酿酒科技》2024年第9期82-86,共5页Liquor-Making Science & Technology

基　　金：2022年宜昌市自然科学研究项目(A22-3-025)。

摘　　要：采用高通量测序技术对湖北宜昌当地传统米酒曲与广西玉林传统米酒曲中的微生物群落结构进行解析,获得了酒曲中主要微生物种属和占比。结果表明,广西米酒曲在物种丰富度以及群落多样性上均高于宜昌米酒曲;广西米酒曲中优势真菌属以根霉属(Rhizopus)、毛霉属(Mucor)、毕赤酵母属(Pichia)和假丝酵母属(Candida)为主,宜昌米酒曲中根霉属(Rhizopus)和毛霉属(Mucor)为优势菌属;在细菌属水平上,广西米酒曲以片球菌属(Pediococcus)、假单胞菌属(Pseudomonas)、魏斯氏属(Weissella)、乳杆菌属(Lactobacillus)为主,宜昌米酒曲优势菌属为假单胞菌属(Pseudomonas)和魏斯氏属(Weissella);ASV/OTU韦恩图分析表明宜昌酒曲在物种独特性上要优于广西玉林酒曲。本研究揭示了宜昌传统米酒曲中的真菌与玉林传统米酒曲真菌菌种的差别,为逐步改善传统酒曲质量,以及相关微生物的进一步利用提供了理论指导依据。High-throughput sequencing was used to analyze the microbial community structure of the traditional rice wine starter from Yichang,Hubei and Yulin,Guangxi,and the main microbial species and proportions in the starter were obtained.The species richness and community diversity of Yulin rice wine starter were higher than those of Yichang rice wine starter.The dominant fungal genera in Yulin rice wine starter were Rhizopus,Mucor,Pichia and Candida;the dominant fungal genera in Yichang rice wine starter were Rhizopus and Mucor.The dominant bacterial genera in Yulin rice wine starter were Pediococcus,Pseudomonas,Weissella,and Lactobacillus;the dominant bacterial genera in Yichang rice wine starter were Pseudomonas and Weissella.ASV/OTU Venn diagram showed that Yichang rice wine starter had higher species uniqueness than Yulin rice wine starter.This study reveals the microbial differences between Yichan rice wine starter and Yulin rice wine starter,which provides a theoretical basis for the improvement of the quality of traditional rice wine starter,as well as further utilization of related microorganisms.

关 键 词：高通量测序技术 菌落结构 米酒曲 ASV/OTU韦恩图 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.4[轻工技术与工程—食品科学与工程]