摘要
采用宏基因组学技术对8种中日酒曲中微生物群落结构进行解析。研究表明,邛崃米曲MB和清香型小曲QX中主要有根霉属(Rhizopus);2种黄酒麦曲TH和FHC物种组成相对丰富,主要为糖多孢菌属(Saccharopolyspora)和横梗霉属(Lichtheimia)等;4种日本酒曲(NP_MS、NP_SJR、NP_SJW和NP_SY)均主要为曲霉属(Aspergillus,均>91%),其中主要为米曲霉(Aspergillus oryzae)、黄曲霉(Aspergillus flavus)、白曲霉(Aspergillus kawachii)和黑曲霉(Aspergillus niger)。8种中日酒曲理化指标检测结果显示,日本酒曲的平均糖化力、液化力和还原糖含量均高于中国酒曲,中国酒曲的平均发酵力略高于日本酒曲。8种中日酒曲理化指标与其微生物种群结构具有明显相关性。此外,根据8种中日酒曲KEGG(Kyoto Encyclopedia of Genes and Genomes)功能注释发现,中日酒曲内部微生物代谢活动均较为活跃,其中有关碳水化合物代谢和氨基酸代谢的相关基因表达量占比最高,且碳水化合物代谢在8种中日酒曲之间具有显著性差异。研究结果揭示了8种中日酒曲之间微生物种群结构的差异,为后续解析中日酒曲中微生物代谢机理,并筛选特定功能微生物,开发功能型强化酒曲提供了理论基础。
In this study, metagenomics technology was used to analyze the microbial community structure of eight kinds of Chinese Jiuqu and Japanese koji. The results showed that Rhizopus was the main species in Qionglai rice Qu(MB) and Qingxiang Xiaoqu(QX);The species of Huangjiu wheat Qu(TH and FHC) were relatively abundant, mainly including Saccharopolyspora and Lichtheimia;four kinds of Japanese koji(NP_MS、NP_SJR、NP_SJW and NP_SY) were mainly Aspergillus(>91%), of which, Aspergillus oryzae, Aspergilus flavus, Aspergilus kawachi and Aspergillus niger were the main species. The results of physicochemical indicators of the eight kinds of starters showed that the average saccharification power, liquefaction power and reducing sugar content of Japanese koji were higher than those of Chinese Jiuqu, the average fermenting power of Chinese Jiuqu was higher than that of Japanese koji. There was a significant correlation between the physicochemical indicators and the microbial community structure of the starters. In addition, according to the KEGG functional annotation, the microbial metabolism activities in the starters were active, among which the expression of related genes related to carbohydrate metabolism and amino acid metabolism accounted for the highest proportion. Carbohydrate metabolism had significant difference between starters. This study revealed the differences of microbial community structures between the starters, which provided a theoretical basis for analyzing the mechanism of microbial metabolism in Chinese Jiuqu and Japanese koji, screening specific functional microorganism, and developing functional enhanced Jiuqu.
作者
唐鳗秋
夏玙
吴正云
周山大慶
张文学
TANG Manqiu;XIA Yu;WU Zhengyun;SUYAMA Taikei;ZHANG Wenxue(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Department of Electrical and Computer Engineering,National Institute of Technology,Akashi College,Hyogo 674-8501,Japan;School of Liquor-making Engineering,Sichuan University Jinjiang College,Meishan 620860,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第5期233-239,共7页
Food and Fermentation Industries
基金
国家重点研究计划国际合作专项(2018YFE0127400)。
关键词
中日酒曲
宏基因组学技术
微生物多样性
理化特性
KEGG功能注释
Chinese Jiuqu and Japanese koji
metagenomics technology
microbial diversity
physicochemical property
KEGG function annotation
