摘要
为分析越南地区米酒曲中微生物群落结构组成差异,该研究以越南5个地区米酒曲样品(YB、Y2G、YNNB、YNG1、YNG2)为研究对象,采用常规方法测定其理化指标,通过Mi Seq高通量测序技术解析了的微生物群落结构,并基于检测结果进行主坐标分析(PCo A)及相关性分析。结果表明,不同米酒曲样品中糖化力及液化力有一定差异,样品YNNB的糖化力、YNG1的液化力最高,分别为306.63 mg/(g·h)、1.02 g/(g·h);不同米酒曲微生物菌群有明显差异,样品YNG1细菌和真菌丰富度及多样性均最高;5种样品共检出10个优势细菌属和13个优势真菌属(相对丰度>1%),共有优势细菌属为乳酸杆菌属(Lactobacillus),假丝酵母属(Candida)为样品YNNB和Y2G中共有优势真菌属,曲霉属(Aspergillus)为样品YNG1、YNG2和YB中共有优势真菌属。PCo A可以有效区分不同地区米酒曲样品。菌群相关性网络分析结果表明,细菌属间节点联系紧密,真菌属间连接度较低;泛菌属(Pantoea)与液化力呈显著正相关(P<0.05),醋酸杆菌属(Acetobacter)与液化力呈显著负相关(P<0.05)。
To analyze the differences in the composition of microbial community structure of rice wine koji in Vietnam,taking rice wine koji samples(YB,Y2G,YNNB,YNG1,YNG2)from five regions in Vietnam as the research objects,the physicochemical indicators were detected by conventional methods,the microbial community structure was analyzed by MiSeq high-throughput sequencing technology,and principal coordinate analysis(PCoA)and correlation analysis were conducted based on the results.The results showed that there were certain differences in saccharification power and liquefaction power among different koji samples.The saccharification power of sample YNNB and the liquefaction power of sample YNG1 were the highest,which were 306.63 mg/(g·h)and 1.02 g/(g·h),respectively.There were significant differences in microbial flora of different rice wine koji samples.The richness and diversity of bacteria and fungi in sample YNG1 were the highest.A total of 10 dominant bacterial genera and 13 dominant fungal genera(relative abundance>1%)were detected in 5 samples.The common dominant bacterial genus was Lactobacillus,Candida was the common dominant fungal genera in samples YNNB and Y2G,and Aspergillus was the dominant fungal genera in the samples YNG1,YNG2 and YB.PCoA could effectively distinguish rice wine koji samples in different regions.Analysis results of the microbial correlation network indicated that the nodes among bacterial genera were closely connected,while the connectivity among fungal genera was relatively low.Pantoea was significantly positively correlated with liquefaction power(P<0.05),and Acetobacter was significantly negatively correlated with liquefaction power(P<0.05).
作者
周展
甘晋铭
廖蓓
王鸿彪
方尚玲
李辉
陈茂彬
ZHOU Zhan;GAN Jinming;LIAO Bei;WANG Hongbiao;FANG Shangling;LI Hui;CHEN Maobin(Hubei Provincial Key Laboratory of Industrial Microbiology,Key Laboratory of Fermentation Engineering(Ministry of Education),Cooperative Innovation Center of Industrial Fermentation(Ministry of Education&Hubei Povince),School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China;Angel Yeast Co.,Ltd.,Yichang 443003,China;Hubei Miao Xianju Biotechnology Co.,Ltd.,Enshi 445512,China;Hubei Mipopo Biotechnology Co.,Ltd.,Xiaogan 432003,China)
出处
《中国酿造》
北大核心
2025年第12期59-66,共8页
China Brewing
基金
楚天英才计划科技创新团队项目(2024年)
湖北工业大学研究生教学改革研究项目(校2021057)
湖北省揭榜制科技项目(2023BEB035)。
关键词
高通量测序
米酒曲
微生物群落
理化指标
相关性分析
high-throughput sequencing
rice wine koji
microbial community
physicochemical indicator
correlation analysis
