酱香型白酒大曲和糟醅的真菌多样性分析

Analysis of Maotai-flavor Daqu and Fungal Diversity of Fermented Grains

本文利用Hiseq测序手段对高温大曲、堆积发酵和窖池发酵过程中的真菌微生物菌落结构进行分析,以便更加深入地了解样本原生态的微生物多样性和群落结构,特别是复杂的酱酒发酵工序中的菌群。在整个酿酒过程中,堆积发酵真菌微生物多样性相对较高,窖池发酵过程中的群落丰度除优势真菌外都比较低。在窖池发酵过程中,在大曲中能鉴定出的真菌菌群,并且还发现了一些新的类群,如Coprinellus、Calcarisporium、Myxotrichum和Cladophialophora等,这说明高温堆积和窖池发酵使得微生物多样性有所改变。对酱香型白酒而言,普遍认为酵母菌与霉菌存在共生关系,本文尝试通过网络分析来简单了解真菌菌属间的关系,发现一些优势菌类呈现负相关且多为酵母菌属,而部分霉菌类为正相关,这些研究结果为将来深入鉴定单株菌株的作用奠定基础。

This article presents the application of Hiseq sequencing method to analyse the fungal colony structureover the stacking fermentation and pit fermentation with high-temperature Daqu. The study aimed to gain a deeper understanding of the microbial diversity and community structure of original sample, especially the complex flora in Maotai-flavor liquor（Jiang-flavour Baijiu） fermentation. Throughout the entire fermentation process, a higher microbial diversity was found with the stacking fermentation, with a lower microbial abundance observed for the pit fermentation except for the dominant fungus. During pit fermentation, some new species were found besides the fungi flora of Daqu, such as Coprinellus, Calcarisporium, Myxotrichumand Cladophialophora. These results indicate the changes in microbial diversity owing to the high-temperature stacking and pit fermentation processes. For Maotai-flavor liquor, it is widely believed that there is a symbiotic relationship between the yeast and mold. This research attempts to understand the relationship between fungal species, through network analysis.The findings that some advantageous specieis exhibited negative correlations and they were mostly Saccharomyces, whilst some molds showed positive correlations. These findings would lay the foundation for further identification of the roles of individual strains in the future.