基于高通量测序浓香型和芝麻香型白酒酒曲真菌群落结构的分析

Analysis of fungi community of strong-flavor and sesame-flavor Baijiu Jiuqu using high-throughput sequencing

该研究应用高通量测序(HTS)技术研究浓香型白酒中高温酒曲和芝麻香型白酒高温酒曲的真菌菌群结构,分析酒曲中真菌的种类、相对丰度和功能。结果表明,浓香型白酒中高温酒曲的优势真菌群(相对丰度≥1%)主要有假丝酵母(Candida)、嗜热子囊菌属(Thermoascus)、根毛霉属(Rhizomucor)等。芝麻香型白酒高温酒曲的优势真菌群主要有假丝酵母(Candida)、曲霉属(Aspergillus)、威克汉姆酵母(Wickerhamomyces)等。随着浓香型白酒中高温酒曲贮存时间的延长,假丝酵母(Candida)的相对丰度逐渐增加,其在两种酒曲中都是优势真菌,此属中许多种具有酒精发酵能力。HTS技术为建立浓香型和芝麻香型白酒酒曲微生物信息数据库、优化酒曲的发酵工艺和提升品质提供了理论依据。

The fungi community of medium and high temperature Jiuqu of strong-flavor Baijiu and high temperature Jiuqu of sesame-flavor Baijiu was studied by high-throughput sequencing (HTS), and the species, relative abundance and function of the fungi in Jiuqu were analyzed. The results showed that the dominant fungi community (relative abundance≥1%) in the medium and high temperature Jiuqu of strong-flavor Baijiu was Candida, Thermoascus, Rhizomucor and so on. The dominant fungi community in the high temperature Jiuqu of sesame-flavor Baijiu was Candida, Aspergillus and Wickerhamomyces and so on. With the extension of storage time of the medium and high temperature Jiuqu , the relative abundance of Candida gradually increased. The Candida was the dominant fungi in two kinds of Jiuqu, and many species were capable for alcoholic fermentation. The HTS technology provided theoretical basis for establishing the microbial information database of strong-flavor and sesame-flavor Baijiu Jiuqu, optimizing the Jiuqu fermentation process and improving the quality.