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襄阳地区高温大曲真菌群落结构及其风味品质解析

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为探讨湖北襄阳地区白色、黄色和黑色高温大曲真菌群落结构和风味品质,本研究采用MiSeq高通量测序与电子鼻技术对A企业生产的高温大曲展开了分析.测序结果显示,3种颜色高温大曲的真菌在a多样性和β多样性上均不存在显著差异(P>0.05):优势真菌属分别为隶属于子囊菌门(Ascomycota)的嗜热丝孢菌属(Thermomyces,36.50%)、嗜热子囊菌属(Thermoascus,27.15%)、酵母菌属(Saccharomycopsis,9.23%)和双足囊菌属(Dipodascus,1.19%),隶属于毛霉菌门(Mucoromycota)的曲霉属(Aspergillus,9.36%)、根霉菌属(Rhizopus,1.44%)和毛霉菌属(Rhizomucor,1.03%).电子鼻检测结果显示,高温大曲中的挥发性有机硫化物、萜类物质、氢氧化物和乙醇等物质检测值普遍较高,而芳香类物质检测值较低;经Mann-Whitney检验发现,黄曲中的芳香类物质检测值极显著高于黑曲(P<0.01),而其他香气成分检测值则显著低于黑曲(P<0.05).此外,本研究还从MG-RAST数据库中下载了B企业生产的3种颜色高温大曲真菌序列,进一步对不同企业生产的高温大曲真菌群落结构展开了比较分析.结果发现两个企业生产的高温大曲真菌在a多样性和β多样性上均存在极显著差异(P<0.01),且马氏聚类分析结果显示来源于同一企业的3种颜色高温大曲距离更近.最后,本研究通过纯培养从A企业高温大曲中分离得到4株扣囊覆膜孢酵母(S.fibuligera).由此可见,A企业和B企业产生的高温大曲真菌类群存在明显差异,且其差异大于同一企业生产的不同颜色高温大曲之间的差异.
Analysis of Fungal Community Structure and Flavor Quality of High-temperature Daqu from Xiangyang,China
The fungal community structure and flavor quality of white,yellow and black high-temperature Daqu from company A in Xiangyang,China were analyzed using MiSeq high-throughput sequencing and electronic nose technology.The sequencing results showed no significant differences in the α-diversity or β-diversity of fungal community among different colored Daqu(P>0.05);the dominant fungal genera belonged to Ascomycota including Thermomyces(36.50%),Thermoascus(27.15%),Saccharomycopsis(9.23%)and Dipodascus(1.19%),and Mucoromycota including Aspergillus(9.36%),Rhizopus(1.44%)and Rhizomucor(1.03%).The electronic nose exhibited high sensor responses to volatile organic sulfides,terpenoids,hydroxides and ethanol and low sensor responses to aromatic substances in high-temperature Daqu;the Mann-Whitney test revealed significantly higher sensor responses to aromatic substances(P<0.01)and lower sensor responses to the other aroma components(P<0.05)in yellow than black Daqu.In addition,based on the fungal sequence data from the MG-RAST database for three different colored high-temperature Daqu produced by company B,comparative analysis of the fungal community structure of high-temperature Daqu produced by companies A and B was carried out.It was found that there were highly significant differences(P<0.01)in the α-diversity and β-diversity of fungal community between Daqu produced by the two companies,and the results of cluster analysis showed that the Mahalanobis distance between the different colored high-temperature Daqu from the same company was closer.Finally,in this study,four strains of S.fibuligera were isolated from high-temperature Daqu produced by company A by traditional pure culture method.In conclusion,there was a significant difference between the fungal communities of high-temperature Daqu produced by companies A and B,which was greater than the difference between different colored high-temperature Daqu produced by the same company.

high-temperature DaquMiSeq high-throughput sequencingelectronic nosefungal community structureyeast

向凡舒、蔡文超、田龙新、刘菊珍、周加平、叶明波、单春会、郭壮

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湖北文理学院湖北省食品配料工程技术研究中心,湖北襄阳 441053

襄阳市酱香型白酒固态发酵企校联合创新中心,湖北襄阳 441053

石河子大学食品学院,新疆石河子 832000

酱香型白酒固态发酵襄阳市重点实验室,湖北襄阳 441053

湖北东方明珠酒业有限责任公司,湖北襄阳 441053

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高温大曲 MiSeq高通量测序 电子鼻 真菌群落结构 酵母菌

襄阳市重大科技计划湖北文理学院教师科研能力培育基金"科技创新团队"项目

2020AAT0021532020kypytd009

2023

食品科学
北京食品科学研究院

食品科学

CSTPCDCSCD北大核心
影响因子:1.327
ISSN:1002-6630
年,卷(期):2023.44(24)
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