摘要
为深入了解鄂西北酱酒产区高温大曲的微生物多样性,该研究采用MiSeq高通量测序技术对其展开分析。结果发现该产区高温大曲中的优势细菌类群主要为克罗彭斯特德菌属(Kroppenstedtia,22.04%)、慢生芽孢杆菌属(Lentibacillus,17.82%)和芽孢杆菌属(Bacillus,15.81%),优势真菌类群主要为嗜热丝孢菌属(Thermomyces,39.91%)、嗜热子囊菌属(Thermoascus,28.23%)和曲霉菌属(Aspergillus,10.10%)。基于操作分类单元(operational taxonomic unit,OTU)水平分析发现,该产区样品中存在7个核心细菌OTU,被鉴定为Kroppenstedtia(18.11%)、Lentibacillus(11.72%)和覆膜孢酵母菌属(Saccharopolyspora,2.93%),累计相对含量达32.77%;存在2个核心真菌OTU,被鉴定为嗜热丝孢菌属(Thermomyces,26.00%)和Aspergillus(5.17%),累计平均相对含量达31.17%。主坐标分析显示各县区样品的微生物群落结构仍有不同。南漳县样品中主要的特有细菌为Bacillus(23.75%),神农架林区样品中主要的特有细菌和真菌分别为高温放线菌属(Thermoactinomyces,4.92%)和根霉菌属(Rhizopus,20.70%),保康县样品中特有细菌为葡萄球菌属(Staphylococcus,17.63%)。值得注意的是,神农架林区样品中的特有细菌和真菌种类及其累计相对含量均较高,这说明神农架林区的样品与其他2个县区的样品差异较大。
To deeply understand the microbial diversity of high-temperature Daqu(HTD)from the sauce-amora Baijiu production region in the northwestern Hubei Province,this study used MiSeq high-throughput sequencing technology to analyze it.The results showed that the dominant bacterial taxa in the HTD from this production area were mainly Kroppenstedtia(22.04%),Lentibacillus(17.82%),and Bacillus(15.81%),and the dominant fungal taxa were mainly Thermomyces(39.91%),Thermoascus(28.23%),and Aspergillus(10.10%).Operational taxonomic unit(OTU)-level analysis identified seven core bacterial OTUs,which were assigned to Kroppenstedtia(18.11%),Lentibacillus(11.72%),and Saccharopolyspora(2.93%),with a cumulative relative abundance of 32.77%.Two core fungal OTUs were assigned to Thermomyces(26.00%)and Aspergillus(5.17%),with a cumulative average relative abundance of 31.17%.Principal coordinates analysis indicated that the microbial community structures of samples from different counties still exhibited differences.In the sample from Nanzhang County,the predominant unique bacterial taxon was Bacillus(23.75%),while in the Shennongjia Forest District,the unique bacterial and fungal taxa were Thermoactinomyces(4.92%)and Rhizopus(20.70%),respectively.In Baokang County,the unique bacterial taxon was Staphylococcus(17.63%).Notably,the unique bacterial and fungal taxa and their cumulative relative abundance in the Shennongjia Forest District were higher than those in the other two counties,indicating a significant difference between the Shennongjia samples and those from the other two counties.
作者
赵恒
倪慧
侯强川
叶明波
张海波
郭壮
ZHAO Heng;NI Hui;HOU Qiangchuan;YE Mingbo;ZHANG Haibo;GUO Zhuang(Brewing Technology Industrial College,Hubei University of Arts and Sciences,Xiangyang 441053,China;Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu,Xiangyang 441053,China;Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center,Xiangyang 441053,China;Xiangyang Maotai-Flavor Baijiu Ecological Brewing Enterprise-University Joint Innovation Center,Xiangyang 441053,China)
出处
《食品与发酵工业》
北大核心
2026年第1期162-168,共7页
Food and Fermentation Industries
基金
湖北省高等学校优秀中青年科技创新团队计划项目(T2023022)。
关键词
鄂西北地区
酱香型白酒
高温大曲
微生物类群
核心微生物
northwest Hubei region
sauce-amora Baijiu
high-temperature Daqu
microbial taxa
core microorganisms
