河南不同地区浓香型白酒大曲理化性质和微生物多样性分析

Physicochemical property and microbial diversity of strong-flavor Baijiu Daqu in different regions of Henan

分析河南四个不同地区(南部(YA)、东部(YB)、西部(YC)和中部(YD))浓香型白酒大曲理化性质和微生物群落结构差异,并对二者相关性进行冗余分析(RDA)。结果表明,不同大曲在糖化力、酸度和酯化力上存在显著差异(P<0.05)。高通量测序分析表明,YA、YC和YD大曲中优势细菌门为厚壁菌门(Firmicutes)(47.59%、59.18%和52.59%),YB大曲中优势细菌门为变形菌门(40.34%);YA和YC大曲的绝对优势细菌属为芽孢杆菌属(Bacillus),而YB和YD大曲优势细菌属分别为青枯菌属(Ralstonia)、乳杆菌属(Lactobacillus)。真菌门水平上,4种大曲中子囊菌门(Ascomycota)占绝对优势;真菌属水平上,YB、YC和YD大曲中嗜热子囊菌属(Thermoascomycetes)占绝对优势,而YA大曲中unclassified-o-Eurotiales占绝对优势。冗余分析表明,淀粉含量、酯化力和水分对细菌群落结构显著相关(P<0.05),酸度、酯化力、水分对真菌群落结构显著相关(P<0.05)。

The differences in physicochemical property and microbial community structure of strong-flavor(Nongxiangxing) Baijiu Daqu in four different regions of Henan(south(YA), east(YB), west(YC) and central(YD)) were analyzed, and the correlation between the two was analyzed by redundancy analysis(RDA). The results showed that there were significant differences in saccharification power, acidity and esterification power among different Daqu(P<0.05). High-throughput sequencing analysis showed that the dominant bacterial phylum in YA, YC and YD Daqu was Firmicutes(47.59%, 59.18% and 52.59%), and the dominant bacterial phylum in YB Daqu was Proteobacteria(40.34%). The absolute dominant bacterial genus in YA and YC Daqu was Bacillus, while the dominant bacterial genera in YB and YD Daqu were Ralstonia and Lactobacillus, respectively. At the fungal phylum level, Ascomycota in four species of Daqu was absolutely dominated, at the fungal genus level, Thermoascomycetes was absolutely dominated in YB, YC and YD Daqu, while unclassified-o-Eurotiales was dominated in YA Daqu. Redundancy analysis showed that starch content, esterification power and water were significantly correlated with bacterial community structure(P<0.05), and acidity, esterification power and water were significantly correlated with fungal community structure(P<0.05).