首页|贵州特色米酒产区酒曲微生物群落多样性分析

贵州特色米酒产区酒曲微生物群落多样性分析

扫码查看
原文链接
  • NETL
  • NSTL
  • 万方数据
该研究采用Illumina NovaSeq高通量测序技术分析两个贵州特色米酒产区-黔南州、黔东南州6个米酒曲样品的微生物群落多样性，并通过线性判别分析效应大小(LEfSe)对不同米酒曲中的差异菌群进行分析。结果表明，从6个米酒曲样品中共注释到18个细菌门、21个细菌属、14个真菌门和22个真菌属，6个米酒曲样品的共有优势细菌门(相对丰度＞1％)为厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)和拟杆菌门(Bacteroidetes)，共有优势细菌属为葡萄球菌属(Staphylococcus);共有优势真菌门为毛霉菌门(Mucoromy-cota)和子囊菌门(Ascomycota)，共有优势真菌属为根霉属(Rhizopus)。在门和属水平上，拟杆菌门、哈萨克斯坦酵母属(Kazachstania)、乳杆菌属(Lactobacillus)和伊萨酵母属(Issatchenkia)是引起黔南州和黔东南州米酒曲样品细菌和真菌类群差异最主要的菌群。该研究结果为进一步筛选功能微生物并制作强化酒曲、米酒发酵工艺控制奠定基础。
Analysis on microbial community diversity of Jiuqu in Guizhou characteristic rice wine production areas
In this study,the microbial community diversity of 6 rice Jiuqu samples from two Guizhou characteristic rice wine producing areas-Qiannan and Qiandongnan was analyzed using Illumina NovaSeq high-throughput sequencing technology.The difference microbial community in different rice wine Jiuqu was analyzed by linear discriminant analysis effect size(LEfSe).The results showed that 18 bacterial phyla,21 bacterial genera,14 fungal phyla and 22 fungal genera were identified from 6 rice wine Jiuqu samples.The common dominant bacterial phyla(relative abundance＞1％)of the 6 rice wine Jiuqu samples were Firmicutes,Proteobacteria and Bacteroidetes,and the common dominant bacterial genus was Staphylococcus.The common dominant fungal phyla were Mucoromycota and Ascomycota,and the common dominant fungal genus was Rhizopus.At phylum and genus level,Bacteroides,Kazachstania,Lactobacillus and Issatchenkia were the main bacteria groups causing the differences between the rice wine Jiuqu samples from Qiannan and Qiandongnan.The research laid a foundation for further screening functional microorganisms and controlling the fermen-tation process of fortified Jiuqu and rice wine.

Guizhou characteristic rice wineJiuquhigh-throughput sequencingmicrobial communitydiversitydifferential species

谢玲、龚小会、张东亚、陈晨

展开 >

贵州省轻工业科学研究所,贵州贵阳 550014

贵州轻工职业技术学院,贵州贵阳 550025

贵州特色米酒 酒曲 高通量测序 微生物群落 多样性 差异物种

贵州省科技计划项目贵州省科技计划项目贵州科学院科研发展资金贵州科学院省级科研专项资金项目贵州科学院省级科研专项资金项目贵州科学院省级科研专项资金项目贵州科学院青年科学基金项目

黔科合服企[2021]3号黔科合支撑[2021]一般103黔科院科发[2023]02号黔科院科专合字[2022]06号黔科院科专合字[2021]01号黔科院科专合字[2020]07号黔科院J字[2023]01号

2024

10.11882/j.issn.0254-5071.2024.08.024

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子：0.759
ISSN：0254-5071
年,卷(期)：2024.43(8)