摘要
以吉林延边朝鲜族地区酒曲及其发酵后粗滤和精滤米酒为研究对象,分别采用Illunina MiSeq、Illunina HiSeq高通量测序平台对朝鲜族传统米酒及其酒曲中细菌16SrDNA V3区和真菌ITST1区进行测序,分析其微生物群落结构多样性。结果表明,本次测序深度有效地覆盖其微生物种类,酒曲及米酒中细菌和真菌有丰富多样性;与酒曲相比,米酒中微生物群落结构存在显著差异,粗滤、精滤米酒间微生物群落结构具有一定相似性。在属水平下,酒曲和米酒样品中共鉴定出147个细菌物种,酒曲中优势菌种为假单胞菌属(Pseudomonas)(5.00%)、肠杆菌属(Enterobacter)(4.28%),2种米酒中优势菌均为乳杆菌属(Lactobacillus)(粗滤米酒3.72%、精滤米酒7.73%)和肠杆菌属(粗滤米酒6.31%、精滤米酒4.41%);在种水平下,真菌菌属共鉴定出12个物种,酒曲中优势菌为普鲁蓝久浩酵母(Guehomyces pullulans)(10.22%),2种米酒中优势菌均为酿酒酵母(Saccharomyces cerevisiae)(粗滤米酒49.48%、精滤米酒81.52%)和伯顿丝孢毕赤酵母(Hyphopichiaburtonii)(粗滤米酒29.47%、精滤米酒6.43%)。
The microbial community structure and diversity in crude and refined Korean traditional rice wine from Yanbian,Jilin province and its starter culture were analyzed by high-throughput sequencing of the bacterial 16S rDNA V3 region and the fungal ITST1 region on the Illunina MiSeq and HiSeq platforms, respectively. The results of sequencing showed effective in-depth coverage of the microbial species, and the starter culture and rice wines were all populated by a highly diverse array of bacteria and fungi. The rice wines were similar to each other in microbial community structure, but significantly different from the starter culture. At the genus level, a total of 147 bacterial species were identified in all the samples. The dominant bacteria in the starter culture were Pseudomonas(5.00%) and Enterobacter(4.28%), while Lactobacillus(3.72% and 7.73%)and Enterobacter(6.31% and 4.41%) were dominant in both the crude and refined wines. Meanwhile, at the specie level,12 fungi were identified in all these samples. The dominant fungus in the starter culture was Guehomyces pullulans(10.22%),while Saccharomyces cerevisiae(49.48% and 81.52%) and Hyphopichia burtonii(29.47% and 6.43%) were dominant in both the crude and refined wines.
作者
宁亚丽
吴跃
何嫱
徐帅哲
陈艳
NING Yali;WU Yue;HE Qiang;XU Shuaizhe;CHEN Yan(National Engineering Laboratory for Deep Processing of Rice and Byproduct, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第16期107-114,共8页
Food Science
基金
国家自然科学基金面上项目（31771981）
湖南省自然科学青年基金项目（2018JJ3877）
2017年度湖南省大学生研究性学习和创新性实验计划项目（257）
关键词
朝鲜族米酒
酒曲
微生物群落多样性
高通量测序
Chinese Korean rice wine
starter culture
microbial community diversity
high-throughput sequencing
