摘要
以茅台镇不同酒厂高温大曲为研究对象,采用纯培养技术和宏基因组测序对高温大曲中微生物多样性进行解析。结果发现,分离的212株芽孢杆菌主要为77株索诺拉沙漠芽孢杆菌(Bacillus sonorensis)、39株地衣芽孢杆菌(B. licheniformis)和19株解淀粉芽孢杆菌(B. amyloliquefaciens)等。通过宏基因组Binning技术共获得55个高质量基因组,其中有18个疑似新菌株,分别为Bacillus sp.、Lactobacillus sp.和Weissella sp.等。菌群结构分析表明,高温大曲中的主要菌属分别为Desmospora sp. 8437、B. sonorensis和B. amyloliquefaciens等,其中A酒厂在B. sonorensis和B. amyloliquefaciens等的相对丰度显著较低(P<0.05)。A酒厂高温大曲中微生物的多样性和丰富度均显著低于B酒厂(P<0.05),且两者的菌群结构存在明显的差异。在功能方面,A酒厂高温大曲中丰度较高的差异代谢通路主要与氨基酸的生物合成相关,而B酒厂高温大曲中丰度较高的差异代谢通路主要与L-鼠李糖的降解相关。由此可见,本研究对后续发酵工艺的改良和优良菌株的筛选具有积极意义。
In this study,the microbial diversity of high temperature Daqu from different distilleries in Maotai town was analyzed by the pure culture technique and macrogenomic sequencing.The results showed that a total of 212 Bacillus strains were isolated and identified including B.sonorensis(77 strains),B.licheniformis(39 strains)and B.amyloliquefaciens(19 strains).A total of 55 high-quality genomes were obtained by metagenomic binning,including 18 new strains suspected of being Bacillus sp.,Lactobacillus sp.and Weissella sp..The analysis of the microflora structure showed that the dominant bacteria in Daqu were Desmospora sp.8437,B.sonorensis and B.amyloliquefaciens,and the relative abundance of B.sonorensis and B.amyloliquefaciens in Daqu from distillery A were significantly lower than that from distillery B(P<0.05).The diversity and abundance of microorganisms in high temperature Daqu from distillery A were significantly lower than those in Daqu from distillery B(P<0.05),and there was a significant difference in microflora structure between them.In terms of functions,the differential metabolic pathways with higher abundance in high temperature Daqu from distillery A were mainly related to the biosynthesis of amino acids,while those from distillery B was mainly related to the degradation of L-rhamnose. This study is of positive significance for improving the fermentation process and screening excellent strains in the future.
作者
王玉荣
侯强川
田龙新
刘菊珍
周加平
郭壮
WANG Yurong;HOU Qiangchuan;TIAN Longxin;LIU Juzhen;ZHOU Jiaping;GUO Zhuang(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center,Xiangyang 441053,China;Xiangyang Key Laboratory of Solid-State Fermentation of Jiangxiang Baijiu,Xiangyang 441614,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第4期108-115,共8页
Food Science
基金
湖北省自然科学基金计划襄阳创新发展联合基金项目(2023AFD049)
湖北文理学院教师科研能力培育基金“科技创新团队”项目(2020kypytd009)
湖北文理学院科研启动基金项目(kyqdf2021014)。
关键词
高温大曲
纯培养技术
宏基因组
芽孢杆菌
生物信息学
high temperature Daqu
pure culture technique
macrogenome
Bacillus
bioinformatics
