酿酒酵母对浓香型白酒酒醅微生物群落结构及功能的影响
Effects of Saccharomyces cerevisiae on Microbial Community Structure and Function of Nong-flavour Fermented Grains
马世源 1李子健 2罗惠波 2孙跃鹏 3李津 3黄丹2
作者信息
- 1. 四川轻化工大学生物工程学院 四川 自贡 643000
- 2. 四川轻化工大学生物工程学院 四川 自贡 643000;酿酒生物技术及应用四川省重点实验室 四川 自贡 643000
- 3. 宜宾今良造制酒有限公司 四川宜宾 644000
- 折叠
摘要
通过分析酿酒酵母对浓香型白酒酒醅微生物组成及挥发性代谢物的影响,探究其对酒醅微生物生态网络、挥发性代谢物以及微生物群落代谢功能的作用.将1株分离 自浓香型白酒酒醅的酿酒酵母(Y1)扰动酒醅固态发酵过程,采用高通量测序技术和顶空固相微萃取质谱联用技术分析微生物群落构成和挥发性代谢物组成,利用随机森林学习算法计算能够表征试验组与空白组间差异的生物标志物,基于共现性网络模型分析试验组与空白组的微生物生态网络差异,采用PLS-DA和斯皮尔曼相关性分别分析其挥发性风味物质差异、差异代谢物与生物标志物的相关性,最后通过PICRUST2功能预测以及通路富集分析微生物群落潜在功能的改变.结果表明,5种细菌和15种真菌可以作为表征酿酒酵母扰动酒醅中微生物组成的生物标志物,并且提高了微生物生态网络的复杂性;挥发性代谢物的组成发生了改变,共有18种差异代谢物,部分挥发性代谢物的含量得到提高,绝大多数生物标志物与差异代谢呈显著相关.此外,酿酒酵母的扰动效应导致微生物群落出现180个上调基因,46个下调基因,这些基因大多数与物质的代谢有关.这些结果为酿酒酵母在白酒发酵中的应用及优化酒醅发酵过程提供了试验依据.
Abstract
By analyzing the changes of Saccharomyces cerevisiae fortification on the microbial composition and volatile metabolites of Nong-flavour fermented grains,the disturbances of the microbial ecological network,volatile metabolites and the potential metabolic functions of the microbial community were explored.A strain of Saccharomyces cerevisiae Y1 isolated from nong-flavour fermented grains fermented was used to disturb the solid-state fermentation of fermented grains,and the composition of microorganisms and volatile metabolites were studied by high-throughput sequencing tech-nology and headspace solid-phase microextraction-mass spectrometry technology,respectively.The random forest learning algorithm was used to calculate the biomarkers between the experimental group and the blank group,and the differences in the microbial ecological network between the experimental group and the blank group were analyzed based on the construction of a co-occurrence network model.PLS-DA analysis and Spearman correlation were used to analyze the dif-ferences of volatile flavor compounds,the correlation of differential metabolites and biomarkers,respectively.Finally,po-tential functional changes were analyzed by PICRUST2 functional prediction and pathway enrichment.The results showed that 5 bacteria and 15 fungi can be used as biomarkers to characterize the microbial composition of fermented grains disturbed by Saccharomyces cerevisiae,and also increased the complexity of the microbial ecological network.Meanwhile,the composition of volatile metabolites was altered,with 18 differential metabolites,and the content of some volatile metabolites was improved.The vast majority of biomarkers were significantly associated with differential metabolism.In addition,the perturbation effect of Saccharomyces cerevisiae resulted in 180 up-regulated genes and 46 down-regulated genes in the microbial community,most of which were related to the metabolism of substances.These results provide a basis for the application of Saccharomyces cerevisiae in Baijiu fermentation and the optimization of the fermentation pro-cess of fermented grains.
关键词
酒醅/酿酒酵母/共现性网络/生物扰动/挥发性代谢物/功能预测Key words
fermented grains/Saccharomyces cerevisiae/co-occurrence network/bioturbation/volatile metabolites/func-tional prediction引用本文复制引用
基金项目
四川省科技计划项目(2019YJ0475)
国家自然科学基金项目(30372310)
四川省科技厅项目(2022YFS0547)
出版年
2024
NETL
NSTL
万方数据