人工和机械化生产酱香型高温大曲过程中微生物群落多样性比较

Comparison of microbial community diversity in the manual work and mechanized production process of sauce-flavor high-temperature Daqu

该研究利用高通量测序技术对人工车间及新、旧机械车间酱香型高温大曲制曲过程中微生物组成及其差异进行分析。结果表明,无论是人工制曲还是机械制曲,大曲的主要微生物属组成相对一致,差异主要表现为各微生物属的相对丰度。酱香型高温大曲发酵过程中细菌属以克罗彭斯特菌属(Kroppenstedtia)、枝芽孢菌属(Virgibacillus)、芽孢杆菌属(Bacillus)、魏斯氏菌属(Weissella)、大曲岩石芽胞杆菌属(Scopulibacillus)、大洋芽孢杆菌属(Oceanobacillus)、糖多孢菌属(Saccharopolyspora)、泛菌属(Pantoea)和粘液乳杆菌属(Limosilactobacillus)为主,储存过程以克罗彭斯特菌属和枝芽孢菌属为主;发酵过程中真菌属以嗜热子囊菌属(Thermoascus)、嗜热真菌属(Thermomyces)、拟青霉属(Paecilomyces)、链格孢属(Alternaria)和红曲霉属(Monascus)为主,储存过程以嗜热子囊菌属、嗜热真菌属和拟青霉属为主。综上,在微生物层面上,人工制曲和机械制曲具有较高的相似性。

The composition and difference of microorganisms in the production process of sauce-flavor(Jiangxiangxing)high-temperature Daqu in the manual workshop,the new and the old machine workshop were analyzed by high-throughput sequencing technology.The results showed that the composition of dominant microbial genera in Daqu was same whether the Daqu was produced manually or mechanically,the difference was mainly reflected in the relative abundance of each microbial genus.The dominant bacterial genera in the fermentation process of sauce-flavor high-temperature Daqu were Kroppenstedtia,Virgibacillus,Bacillus,Weissella,Scopulibacillus,Oceanobacillus,Saccharopolyspora,Pantoea and Limosilactobacillus,the dominant bacterial genera during storage were Kroppenstedtia and Virgibacillus.The dominant fungal genera in the fermentation process were Thermoascus,Thermomyces,Paecilomyces,Alternaria and Monascus,and the dominant fungal genera during storage were Thermoascus,Thermomyces and Paecilomyces.To sum up,the manual and mechanical production Daqu had a high similarity on the microbial level.