摘要
采用理化分析和MiSeq高通量测序相结合的方法,对山西省长治地区11个清香型大曲的理化特性和细菌类群进行了解析,并对两者的相关性进行了揭示。理化分析发现,不同清香型大曲样品在氨基酸态氮、液化力和酒化力等指标上变异系数均大于15%存在较大的差异,其中不同样品在液化力上的差异最大,在灰分上的差异最小。MiSeq高通量测序分析发现,在所有样品中均存在且平均相对含量>1.0%的细菌属分别为水杆菌属(Aquabacterium)、嗜糖假单胞菌属(Pelomonas)、芽孢杆菌属(Bacillus)、雷尔氏菌属(Ralstonia)、鞘脂单胞菌属(Sphingomonas)、伯克氏菌属(Burkholderia)、甲基杆菌属(Methylobacterium)和慢生根瘤菌属(Bradyrhizobium),且不同样品共有大量的细菌类群。经相关性分析发现,Sphingomonas与蛋白质含量呈显著正相关(P<0.05),而与酸度呈显著负相关(P<0.05),Ralstonia与水分活度和酯化力均呈显著正相关(P<0.05),Pelomonas和Aquabacterium与水分活度均呈显著正相关(P<0.05)。由此可见,不同清香型大曲间存在大量共有细菌类群,且细菌类群与酒曲的部分理化特性存在一定相关性。
In this study,the physicochemical characteristics and bacterial taxa of 11 fen-flavor Daqu samples from Changzhi,Shanxi Province were analyzed using a combination of physicochemical analysis and MiSeq high-throughput sequencing,and the correlation between them was revealed.The physicochemical analysis showed that the variation coefficients of amino acid nitrogen,liquefaction power and alcoholization power of different fen-flavor Daqu samples were greater than 15%,with the largest difference in liquefaction power and the smallest difference in ash.MiSeq high-throughput sequencing analysis found that the bacterial genera presented in all samples with an average relative content>1.0%were Aquabacterium,Pelomonas,Bacillus,Ralstonia,Sphingomonas,Burkholderia,Methylobacterium and Bradyrhizobium,and a large number of bacterial taxa were shared among the different samples.Correlation analysis revealed that Sphingomonas showed a significant positive correlation with protein content(P<0.05)and a significant negative correlation with acidity(P<0.05),Ralstonia showed a significant positive correlation with both water activity and esterification power(P<0.05),and Pelomonas and Aquabacterium both showed a significant positive correlation with water activity(P<0.05).It is evident that there are a large number of shared bacterial taxa among the different fen-flavor Daqu,and there is a correlation between bacterial taxa and some physicochemical properties of Daqu.
作者
龙树瑺
葛东颖
蔡文超
刘忠军
宋子赟
郭千璋
郭壮
LONG Shuchang;GE Dongying;CAI Wenchao;LIU Zhongjun;SONG Ziyun;GUO Qianzhang;GUO Zhuang(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center,Xiangyang 441053,China;Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory,Xiangyang 441053,China;Shanxi Laoxiongshan Wine Industry Co.,Ltd.,Changzhi 047100,China)
出处
《食品工业科技》
CAS
北大核心
2023年第17期115-120,共6页
Science and Technology of Food Industry
基金
湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009)
湖北文理学院科研启动基金(kyqdf2021014)。
关键词
长治
清香型大曲
理化特性
细菌类群
Changzhi
fen-flavor Daqu
physicochemical properties
bacterial taxa
