姚亚林,邓杰,任志强,卫春会,钟姝霞,黄治国.不同品温大曲及其曲房空气的细菌群落变化规律和相关性[J].,2021,37(3):62-69.
不同品温大曲及其曲房空气的细菌群落变化规律和相关性
Variations and Correlation between Bacterial Communities in Daqu and the Workshop Air at Different Temperatures
投稿时间:2020-08-17  
DOI:10.13982/j.mfst.1673-9078.2021.3.0774
中文关键词:  高通量测序  曲房空气  微生物种类  环境因素
英文关键词:high-throughput sequencing  the workshop air  microbial species  environmental factors
作者简介:姚亚林(1996-),男,硕士研究生,研究方向:发酵工程;通讯作者:黄治国(1978-),男,博士,教授,研究方向:发酵工程
基金项目:四川省科技厅重点研发项目(2018JY0509);中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2018JJ008;2018JJ011);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2018-02)
作者单位
姚亚林 (1.四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾 644000) 
邓杰 (1.四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾 644000) 
任志强 (1.四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾 644000) 
卫春会 (1.四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾 644000) 
钟姝霞 (2.四川健能制药有限公司,四川自贡 643000) 
黄治国 (1.四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾 644000) 
AuthorInstitution
YAO Ya-lin (1.Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin 644000, China) 
DENG Jie (1.Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin 644000, China) 
REN Zhi-qiang (1.Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin 644000, China) 
WEI Chun-hui (1.Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin 644000, China) 
ZHONG Shu-xia (2.Sichuan Jewelland Pharmaceutical Co. Ltd., Zigong 643000, China) 
HUANG Zhi-guo (1.Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin 644000, China) 
摘要点击次数: 32
全文下载次数: 19
中文摘要:
      采用高通量测序技术对中温和高温大曲及其曲房空气细菌群落结构进行研究,同时结合环境因素和大曲细菌群落组成,初步验证环境因素对大曲微生物群落的相关性。高通量测序结果表明:从中温大曲及空气得到33细菌属,其细菌种类数与发酵温度变化呈相反趋势;从高温大曲及空气得到31个细菌属,其细菌种类数在整个发酵过程呈减少趋势;主成分分析发现,中温大曲及曲房空气细菌群落组成在发酵前期基本相似,高温大曲细菌群落组成在整个发酵过程都比较相似,与空气细菌群落组成在发酵前期较为相似。冗余分析显示,淀粉、水分、酸度、大曲品温等6个因素对大曲群落物种分布的解释率为57.41%,经Monte Carlo置换检验发现,淀粉含量、水分、酸度是影响大曲细菌群落组成的主要因素。本研究初步揭示了大曲发酵过程曲和空气的细菌群落动态变化规律和相关性,为今后大曲生产和研究提供了重要参考。
英文摘要:
      The high-throughput sequencing technology was used to study the bacterial community structure of Daqu (the medium-temperature Daqu and the high-temperature Daqu) and the workshop air, and explore the correlation between Daqu and air bacterial communities; at the same time, combined with environmental factors and the composition of Daqu bacterial communities, preliminary verification of environmental factors on Daqu microbial community relevance was performed. The results revealed that 33 bacterial genera were obtained from medium temperature Daqu and air, and the number of bacterial species showed an opposite trend to the change of fermentation temperature; 31 bacterial genera were obtained from high temperature Daqu and air, and the number of bacterial species showed a decreasing trend throughout the fermentation process. Principal component analysis showed that the composition of air bacterial communities in Daqu and workshop air at middle-temperature was basically similar in the early stage of fermentation (except the second stage in fermentation), the composition of the high-temperature Daqu bacterial community was similar throughout the fermentation process, and was similar to that of the workshop air bacterial community in the early fermentation stage. Redundant analysis showed that the 6 factors, including starch content, moisture, acidity, humidity, room temperature, and Daqu temperature, explained 57.41% of the species distribution of Daqu community. The Monte Carlo substitution test found that starch content, moisture and acidity are the main factors affecting the composition of Daqu bacterial community. The dynamic change rule and correlation of bacterial community between Daqu and air during Daqu fermentation were revealed, which provided an important reference for Daqu production and research in the future.
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