摘要
采用高通量测序技术结合数理统计软件分析方法,系统研究茅台镇酱香型白酒不同酿造轮次生产环境中的真菌菌群结构及特征。7个轮次中共检测到4个真菌门、212个真菌属。根据各菌门、属的相对丰度,子囊菌门(Ascomycota)和担子菌门(Basidiomycota)是茅台镇酱香型白酒酿造环节中各酿造轮次的优势菌门,节担菌属(Wallemia)、复膜孢酵母属(Saccharomycopsis)为各轮次绝对优势真菌属。不同轮次环境样品中真菌组成结构的相似度较高,但其各轮次标志性真菌属存在差异。7个酿造轮次共有相同真菌属56个,在各轮次占主导地位,特征性真菌属在各轮次当中相对丰度和占比较小但种类丰富。Ascomycota最强节点为德巴利酵母属(Debaryomyces),Basidiomycota最强节点为红酵母属(Rhodotorula)。本研究揭示了茅台镇酱香型白酒不同酿造轮次环境中真菌菌群结构及其特征,为深入研究酱香型白酒酿造机理以及对酿造环境中微生物结构的解析提供了参考依据。
In this study,high-throughput sequencing combined with mathematical statistical software analysis was used to systematically investigate the structure and characteristics of fungal flora in environmental samples from different fermentation rounds of Maotai-flavor liquor in Maotai town.A total of 4 fungal phyla and 212 fungal genera were detected in seven fermentation rounds.According to their relative abundance,Ascomycota and Basidiomycota were the dominant phyla in each round,and Wallemia and Saccharomycopsis were the absolute dominant fungal genera.The fungal compositions in the seven rounds were highly similar to each other,but there were fungal genera characteristic of each round.A total of 56 fungal genera were found to be common to the seven rounds,which were dominant in each round;the number of fungal genera characteristic of each round was great,but their relative abundance was small.The strongest node of Ascomycota was Debaryomyces and the strongest node of Basidiomycota was Rhodotorula.The results of this study can lay a scientific foundation for further studies on the mechanism behind the brewing of Maotai-flavor liquor and on microorganisms in the brewing environment.
作者
黎瑶依
胡小霞
黄永光
LI Yaoyi;HU Xiaoxia;HUANG Yongguang(Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province,School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第18期164-170,共7页
Food Science
基金
贵州省重点基金项目(黔科合基础[2017]1405)
贵州省科技平台及人才团队计划项目(黔科合平台人才[2016]5637)
贵州省科学技术厅重大专项(黔科合重大专项字[2015]6012)
贵州省科技支撑计划项目(黔科合支撑[2017]2542)
贵州大学引进人才项目(贵大人基合[2016]38号)。
关键词
酱香型白酒
高通量测序技术
酿造环境
核心真菌群
菌群结构
Maotai-flavor liquor
high-throughput sequencing
brewing environment
core fungal community
microflora structure
