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[1]肖辰,陆震鸣,张晓娟,等.泸型酒中层酒醅真菌群落的发酵演替规律[J].应用与环境生物学报,2018,24(05):1081-1086.[doi:10.19675/j.cnki.1006-687x.2017.12057]
 XIAO Chen,LU Zhenming,ZHANG Xiaojuan,et al.Succession of the fungal community on fermented grains of Luzhou-flavor baijiu through fermentation[J].Chinese Journal of Applied & Environmental Biology,2018,24(05):1081-1086.[doi:10.19675/j.cnki.1006-687x.2017.12057]
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泸型酒中层酒醅真菌群落的发酵演替规律()
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
24卷
期数:
2018年05期
页码:
1081-1086
栏目:
研究论文
出版日期:
2018-10-25

文章信息/Info

Title:
Succession of the fungal community on fermented grains of Luzhou-flavor baijiu through fermentation
作者:
肖辰陆震鸣张晓娟王松涛敖灵沈才洪史劲松许正宏
1江南大学工业生物技术教育部重点实验室, 生物工程学院 无锡 214122 2江南大学粮食发酵工艺与技术国家工程实验室 无锡 214122 3江南大学药学院 无锡 214122 4江南大学江苏省生物活性制品加工工程技术研究中心 无锡 214122 5国家固态酿造工程技术研究中心 泸州 646000
Author(s):
XIAO Chen1 LU Zhenming2 4 ZHANG Xiaojuan2 4 WANG Songtao5 AO Ling5 SHEN Caihong5 SHI Jinsong3 & XU Zhenghong1 2 4 5**
1 Ministry of Education Key Laboratory of Industrial Biotechnology, School of Biotechnology, Jiangnan University, Wuxi 214122, China 2 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China 3 School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, China 4 Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi 214122, China 5 National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
关键词:
泸型酒酒醅真菌群落演替
Keywords:
Luzhou-flavor baijiu fermented grains fungal community succession
分类号:
TS261.1
DOI:
10.19675/j.cnki.1006-687x.2017.12057
摘要:
考察泸型酒发酵过程中中层酒醅真菌群落的演替规律,探讨菌群演替与环境因子变化的相关性. 采用高通量测序技术分析泸型酒中层酒醅真菌群落的演替规律,并运用Mantel test分析不同发酵阶段的真菌群落演替与环境因子变化的相关性. 结果表明,中层酒醅发酵过程中存在155个属的真菌,以Kazachstania、Aspergillus、Thermoyces、Thermoascus和Eurotium为主(相对丰度> 0.5%). 通过聚类分析可将酒醅发酵过程划分为3个阶段:阶段I(0-4 d),阶段II(5-17 d)和阶段III(18-40 d),且3个阶段的酒醅真菌群落结构差异显著(P < 0.05). Metastats分析发现,阶段II酒醅真菌群落中Kazachstania的相对丰度比阶段I显著升高(P < 0.05),而Trichomonascus、Xeromyces、Thermomyces、Paecilomyces、Aspergillus和Thermoascus相对丰度显著降低(P < 0.05). 与阶段II相比,阶段III酒醅真菌群落中Kazachstania相对丰度显著增长(P < 0.05),Thermomyces、Thermoascus、Aspergillus、Wickerhamomyces和Paecilomyces相对丰度显著下降(P < 0.05). Mantel test分析发现,阶段I的真菌菌群演替与酒醅水分含量呈显著线性相关(P < 0.05),而阶段II和阶段III的真菌菌群演替与酒醅温度、水分、酸度、乙醇浓度变化均没有显著相关性(P > 0.05). 本研究表明,泸型酒中层酒醅中真菌群落在不同发酵阶段结构差异显著,且酒醅水分变化与发酵前期(0-4 d)真菌群落演替具有显著相关性,结果可为进一步阐明泸型酒发酵过程微生物酿造机理奠定研究基础. (图3 表3 参29)
Abstract:
The fungal community succession on fermented grains throughout the process of fermentation and its correlation with the dynamics of environmental factors in the middle layer of a Luzhou-flavor baijiu cellar were studied. High-throughput sequencing of the internal transcribed spacer ribosomal RNA (ITS rRNA) gene was applied to reveal the succession of different taxa in the fungal community, and the Mantel test was used to test for correlations between changes in environmental factors and the fungal community succession on the fermented grains. The taxa of fungi detected on fermented grains of Luzhou-flavor baijiu included 155 genera, among which Kazachstania, Aspergillus, Thermoyces, Thermoascus, and Eurotium were the dominant genera (with relative abundances > 0.5%). Cluster analysis of the fungal community showed that the fermentation process could be divided into three stages: stage I (0-4 days), stage II (5-17 days), and stage III (18-40 days). The fungal community structure was significantly different among all three stages. Metastat analysis showed that the relative abundance of Kazachstania in stage II was significantly higher than that in stage I (P < 0.05), while the situation was reversed for Trichomonascus, Xeromyces, Thermomyces, Paecilomyces, Aspergillus, and Thermoascus (P < 0.05). A comparison of the fungal communities in stages II and III showed that the relative abundance of Kazachstania was higher in stage III (P < 0.05), while Thermomyces, Thermoascus, Aspergillus, Wickerhamomyces, and Paecilomyces were less abundant in stage III than in stage II (P < 0.05). The Mantel test revealed that the moisture of the fermented grains was linearly correlated with fungal community succession in stage I (P < 0.05), while no environmental factor was linearly correlated with the fungal community succession in stages II and III (P > 0.05). The structure of the fungal community on the fermented grains changed significantly during the fermentation process producing Luzhou-flavor baijiu. It appears that moisture could be the main factor influencing the fungal community succession during the earliest stage of fermentation (0-4 days).

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更新日期/Last Update: 2018-10-25