摘要
分别以青稞、紫小麦和纯小麦为原料,相同条件下加工而成的酱香大曲为样品,采用Illumina平台对微生物群落结构和多样性进行分析,并基于多元统计分析揭示了组间分离情况及标记微生物。结果表明:在门水平上,3种大曲样品中均以子囊菌门、厚壁菌门和放线菌门为绝对优势门。在细菌属中,小麦曲(XMQ)以克罗彭斯特菌属、枝芽孢菌属、乳杆菌属和魏斯氏菌属为主;紫麦曲(ZMQ)以克罗彭斯特菌属、枝芽孢菌属、uncultured_bacterium_f_Bacillaceae、芽孢杆菌属和火山渣芽孢杆菌属为主;青稞曲(QKQ)以乳杆菌属、魏斯氏菌属和高温放线菌属为主。在真菌属中,样品均以热子囊菌属和德巴利氏酵母属为优势属;同时,XMQ以丝衣霉属、红曲霉属、哈萨克斯坦酵母属和孢圆酵母属为主;ZMQ以红曲霉属、曲霉属和Rasamsonia为主;QKQ以哈萨克斯坦酵母属、孢圆酵母属和嗜热真菌属为主。此外,主成分分析、聚类分析和正交偏最小二乘判别分析等多元分析表明组间分离明显,线性判别分析在优势属中共获得了10种差异显著细菌属和9种差异显著真菌属,从而得到了不同原料条件下在微生物属水平上的菌群关键生物标记物。本研究为酱香大曲品质提升奠定了理论基础。
In this study,the structure and diversity of microbial community in Jiang-flavor Daqu processed using highland barley,purple wheat or pure wheat as raw material under the same conditions were analyzed using the Illumina platform,and intergroup separation was investigated and marker microorganisms were identified by multivariate statistical analysis.The results showed that Ascomycetes,Firmicutes,and Actinomycetes were the absolute dominant phyla in each of the three Daqu samples.The bacterial community in pure wheat Daqu(XMQ)was dominated by the genera Kroppenstedtia,Virgibacillus,Lactobacillus,and Weissella.The bacterial community in purple wheat Daqu(ZMQ)was dominated by the genera Kroppenstedtia,Virgibacillus,uncultured_bacterium_f_Bacillaceae,Bacillus,and Scopulibacillus.The bacterial community in QKQ was dominated by Lactobacillus,Weissella,and Thermoactinomyces.Thermoascus and Debaryomyces were dominant fungal genera in all samples.Meanwhile,Byssochlamys,Monascus,Kazachstania,and Torulaspora were dominant fungal genera in XMQ.Monascus,Aspergillus,and Rasamsonia were dominant fungal genera in ZMQ.Kazachstania,Torulaspora,and Thermomyces were dominant fungal genera in QKQ.In addition,principal component analysis(PCA),hierarchical cluster analysis(HCA),and orthogonal partial least squares discriminant analysis(OPLS-DA)revealed a clear separation between the three Daqu samples,and out of the dominant genera,10 significantly differential bacterial genera and nine significantly differential fungal genera were obtained by linear discriminant analysis as key biomarkers to discriminate among Daqu produced from different raw materials.The results of this study lay a theoretical foundation for the quality improvement of Jiang-flavor Daqu.
作者
赵驰
苏伟
母应春
郑璞
王涵钰
ZHAO Chi;SU Wei;MU Yingchun;ZHENG Pu;WANG Hanyu(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province,Guizhou University,Guiyang 550025,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第10期133-141,共9页
Food Science
基金
国家自然科学基金地区科学基金项目(31860441)
贵州省优秀青年科技人才项目(黔科合平台人才[2019]5645)
贵州省科技平台及人才团队计划项目(黔科合平台人才[2018]5251)
贵州省发酵工程与白酒酿造人才基地项目(黔人领发〔2018〕3号)。
关键词
酱香大曲
原料
高通量测序
微生物多样性
多元分析
线性判别分析
Jiang-flavor Daqu
raw materials
high throughput sequencing
microbial diversity
multivariate analysis
linear discriminant analysis effect size