王茅大曲微生物菌群多样性分析

Microbial Diversity Analysis of Wangmao Daqu

王茅大曲是以小麦、母曲(添加63味本草)和水为原料制作而成的酱香型高温大曲,研究采用第三代高通量测序技术及纯培养分离筛选对王茅大曲中微生物分布情况进行全面分析,共检出1914个属水平,其中细菌1208个、霉菌482个、酵母菌203个、其他21个。霉菌在酱香型白酒的主要功能是产生多种活性酶,分解大分子物质;细菌则很可能是王茅大曲中生香动力、酱香风味的重要来源;扣囊腹膜酵母在王茅大曲中可能具备复合性功能,兼具酯化、产酒及产香的特性。通过对王茅大曲可培养微生物进行计数及分离筛选,研究发现其酵母含量比其他已报道的酱香型高温大曲酵母含量高1~2个数量级,共计分离鉴定可培养微生物119株,其中细菌73株、酵母菌29株、霉菌17株,并对可培养微生物构建系统发育树,为深入研究王茅大曲中微生物资源提供理论依据。

Wangmao Daqu(mixture starter)is a high-temperature,Moutai-flavor Daqu made from wheat,ripe starter for inoculation(63 kinds of herbs added)and water.In this study,the microbial distribution in Wangmao Daqu was comprehensively analyzed by third-generation high-throughput sequencing technology and pure culture isolation screening.A total of 1914 genera were detected,including 1208 bacteria,482 molds,203 yeasts and 21 others.The main function of mold in Moutai-flavor liquor is to produce a variety of active enzymes,decompose macromolecules.Bacteria may be an important source of the middle-flavor and Moutai-flavor of Wangmao Daqu.Saccharomycopsis fibuliqura may have compound functions in Wangmao Daqu,including esterification,wine production and aroma production.By counting,isolating and screening culturable microorganisms of Wangmao Daqu,and the yeast content of Wangmao Daqu was 1-2 orders of magnitude higher than that of other reported high-temperature Moutai-flavor Daqu,and a total of 119 culturable microorganisms were isolated and identified,including 73 bacteria,29 yeasts and 17 moulds.A phylogenetic tree was constructed for the culturable microorganisms,providing a theoretical basis for the in-depth study of microbial resources in Wangmao Daqu.