辣蓼草对酒药关键微生物与品质的影响研究  

Effects of Polygonum hydropiper L.on key microorganisms and quality in Jiuyao

作　　者：谢铃 刘双平 刘甜甜 刘娅 毛健 XIE Ling;LIU Shuangping;LIU Tiantian;LIU Ya;MAO Jian(School of Biotechnology,Jiangnan University,Wuxi 214122,China;National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing,Wuxi 214122,China;Jiangnan University(Shaoxing)Industrial Technology Research Institute,Shaoxing 312000,China;National Engineering Research Center for Huangjiu,Shaoxing 312000,China)

机构地区：[1]江南大学生物工程学院,江苏无锡214122 [2]粮食发酵与食品生物制造国家工程研究中心(江南大学),江苏无锡214122 [3]江南大学(绍兴)产业技术研究院,浙江绍兴312000 [4]国家黄酒工程技术研究中心,浙江绍兴312000

出　　处：《食品与发酵工业》2024年第23期53-61,共9页Food and Fermentation Industries

基　　金：传统酿造食品智能制造技术研究及示范项目(2022YFD2101204);绍兴科技计划项目(2023B43001);绍兴科技计划项目(2022B43001)。

摘　　要：辣蓼草在中国东南地区分布广泛,普遍应用于中草药、食品、酒药生产等方面。辣蓼草在酒药小曲发酵中起到促进霉菌酵母繁殖的作用。为了全面探究辣蓼草对酒药关键微生物的生长影响,该文首先采用辣蓼草叶和茎从上到下4个不同位置,在基础培养基体系中分别对酒药中选育出的8株关键微生物作为研究对象,结果表明,其添加部位和添加量的变化对8株微生物生长和功能产生不同程度的作用,辣蓼草最上端叶子AY部分(20~30 cm)促进有益菌生长效果最强。其次,在酒药小曲真实发酵体系中使用实时荧光定量PCR和第三代测序技术进行实验验证,发现在两种研究体系中戊糖片球菌和小孢根霉表现出差异性。研究得出,以液体添加量为基准,1.5%(质量分数)辣蓼草叶含量下,酒药中总真菌生物量达到最大化,使得关键微生物的生长传代更加稳定,同时降低杂菌相对丰度,在糖化力、液化力和发酵力方面对比未添加辣蓼草的酒药分别提高了214.6%、57.1%和22.0%。该研究为辣蓼草在酒药生产中的应用提供更全面的理解。Polygonum hydropiper L.is widely distributed in the southeast of China and has a significant role in various industries,such as traditional Chinese medicine,food and Jiuyao production.It plays a role in promoting the proliferation of mold and yeast in Jiuyao.In order to explore the effect of Polygonum hydropiper L.on the growth of Jiuyao microorganism.In this study,the effects of 4 positions of plant leaves and stems on the growth and function of 8 strains of key microorganisms in Jiuyao were studied in culture medium.The results showed that the addition of various proportions and locations affect the growth and reproduction of key microorganisms in Jiuyao.The leaves of upper part(20-30 cm)of Polygonum hydropiper L.had the strongest effect on promoting the growth of beneficial strain.Subsequently,the results of real Jiuyao fermentation system were validated by using real-time PCR and third-generation amplicon sequencing.And it was found that there were differences in the results of Pediococcus pentosaceus and Rhizopus microsporus in the two research systems.A maximum fungal biomass was observed in Jiuyao with the addition of 1.5%(w/w)of Polygonum hydropiper L.leaf,and the growth of key microorganisms was found to be more stable,concurrently suppressed the proportion of other microbes.In terms of saccharification,liquefaction and fermentation power,they were increased by 214.6%,36.3%,and 22.0%,respectively,comparing with that without the addition of Polygonum hydropiper L.This study provides a more comprehensive understanding of the application of Polygonum hydropiper L.in Jiuyao production.

关 键 词：辣蓼草 酒药 微生物群落结构 三代测序技术 

分 类 号：TS262.91[轻工技术与工程—发酵工程]