浓香型白酒包包曲微生物种群多样性及形成机制

Diversity and formation mechanism of the microflora in strong flavor Baijiu Baobaoqu

对浓香型白酒包包曲制曲过程中曲皮、曲心微生物菌群结构演替规律进行研究,分析曲皮、曲心理化因子与大曲微生物群落结构的相关性,解析包包曲独特的结构赋予的大曲微生物种群多样性及形成机制。对包包曲制曲过程中曲皮、曲心pH值、总酸、温度、水分进行了测定,通过扩增子测序研究了曲皮和曲心微生物群落结构,利用线性判别分析效应值(linear discriminant analysis effect size,LEfSe)分析了曲皮、曲心微生物种群差异,采用冗余分析、mantel test分析及Pearson相关性分析分析了理化因子与大曲微生物群落的相关性。结果表明,曲皮、曲心细菌和真菌群落具有明显差异,乳杆菌属(Lactobacillus)、魏斯氏菌属(Weissella)、根霉属(Rhizopus)、根毛霉属(Rhizomucor)、毕赤酵母属(Pichia)、曲霉属(Aspergillus)的丰度在曲皮中显著更高,嗜热子囊菌属(Thermoascus)、假单胞菌目(Pseudomonadales)、根瘤菌目(Rhizobiales)、酵母菌目(Saccharomycetales)、锁掷酵母目(Sporidiobolales)的丰度在曲心中显著更高。而pH值、总酸、温度、水分是影响曲皮、曲心微生物组成的重要因素。研究结果揭示了包包曲发酵过程中曲皮、曲心微生物群落结构及差异,有助于包包曲微生物多样性形成机制解析。

The structural succession rule of the microflora of Qupi(representing the surface of Baobaoqu,marked as QP below)and Quxin(representing the interior of Baobaoqu,marked as QX below)in the process of the spontaneous solid-state fermentation(SSF)of Baobaoqu was studied.The correlation between the microflora structure and the physicochemical factors of QP and QX,the diversity of microflora and the formation mechanism of diversity endowed by the unique structure of Baobaoqu were also analyzed.The pH,total acid,temperature,and moisture of QP and QX in the process of SSF were measured,the microflora structure in QP and QX was studied by high-throughput sequencing method,and the difference of microflora between QP and QX was analyzed by linear discriminant analysis effect size(LEfSe).Redundancy analysis,mantel test analysis,and Pearson correlation analysis were used to analyze the correlation between the physicochemical factors and the microflora of Baobaoqu.The results showed that there were significant differences in the bacterial and fungal communities between these two groups.Lactobacillus,Weissella,Rhizopus,Rhizomucor,Pichia,Aspergillus had higher abundances in QP.The abundance of Thermoascus,Pseudomonadales,Rhizobiales,Saccharomycetales,and Sporidiobolales was higher in QX.Meanwhile,it was also found that pH,total acid,temperature,and moisture were important factors affecting the microbial composition of QP and QX.The results revealed the characteristics and differences of microflora structure in QP and QX during the Baobaoqu SSF process,which might be helpful to the analysis of the formation mechanism of microbial diversity in Baobaoqu.