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[1]肖 辰 陆震鸣 张晓娟 王松涛 敖灵 沈才洪 史劲松 许正宏**.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):1-9.[doi:10.3724/SP.J.1145.2017.12057]
 XIAO Chen,LU Zhenming,ZHANG Xiaojuan,et al.Succession of Fungal community in fermented grains of Luzhou-flavor baijiu through fermentation *[J].Chinese Journal of Applied & Environmental Biology,2018,24(05):1-9.[doi:10.3724/SP.J.1145.2017.12057]
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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:
1-9
栏目:
研究论文
出版日期:
2018-10-25

文章信息/Info

Title:
Succession of Fungal community in fermented grains of Luzhou-flavor baijiu through fermentation *
文章编号:
201712057
作者:
肖 辰12 陆震鸣24 张晓娟24 王松涛5 敖灵5 沈才洪5 史劲松3 许正宏1245**
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 Zhenming24 ZHANG Xiaojuan24 WANG Songtao5 Ao Ling 5 SHEN Caihong5 SHI Jinsong3 & XU Zhenghong 1245**
1 Key Laboratory of Industrial Biotechnology, Ministry of Education, 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
DOI:
10.3724/SP.J.1145.2017.12057
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。本文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),且三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)。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。图3表3参29
Abstract:
Objective: The Fungal community succession of fermented grains through fermentation, and its correlation with the dynamics of environmental factors in middle layer of Luzhou-flavor baijiu cellar were studied. Methods: ITS rRNA gene high-throughput sequencing was applied to reveal the succession of fungal community, and mantel test was used to uncover the correlation between environmental factors dynamics and fungal community succession in fermented grains . Results: Taxon of fungi in fermented grains of Luzhou-flavor baijiu include 155 genera, in which Kazachstania, Aspergillus, Thermoyces, Thermoascus and Eurotium were dominant genera (relative abundance>0.5%) . Cluster analysis of the fungal community structure showed that the fermentation process could be divided three stages: stage I (0 -4 d), stage II (5-17 d) and stage III (18-40 d), and the fungal community structure was significantly different among three stages. Metastats analysis showed that the relative abundance of Kazachstania in the stage II was significantly higher than that in the stage I (P<0.05), while the situation of Trichomonascus, Xeromyces, Thermomyces, Paecilomyces, Aspergillus and Thermoascus was different ( P<0.05). A Comparison of fungal community of stage II and stage III, the relative abundance of Kazachstania was higher in stage III ( P<0.05), and the situation of Thermomyces, Thermoascus, Aspergillus, Wickerhamomyces and Paecilomyces was different (P<0.05). Mantel test revealed that the moisture of fermented grains was linearly correlat ed with fungal community succession in the stage I (P<0.05), while no environmental factor linearly correlated with fungal community succession in the stages II and III ( P>0.05).Conclusion: The structure of fungal community in the fermented grains changed significant ly during the fermentation process of Luzhou-flavor baijiu. Moisture could be the main factor influencing the fungal community succession in early stage of fermentation (0-4 d).

相似文献/References:

[1]熊亚,陈强,唐玉明,等.泸州老窖不同窖龄窖泥中乳酸菌多样性PCR-DGGE分析[J].应用与环境生物学报,2013,19(06):1020.[doi:10.3724/SP.J.1145.2013.01020]
 XIONG Ya,CHEN Qiang,TANG Yuming,et al.PCR-DGGE Analysis of Lactobacillus Diversity in Pit Muds of Different Cellar-aged Luzhou Laojiao Liquor[J].Chinese Journal of Applied & Environmental Biology,2013,19(05):1020.[doi:10.3724/SP.J.1145.2013.01020]

备注/Memo

备注/Memo:
收稿日期: 2017-12-31 接受日期: 2018-02-09
*国家863项目(2012AA021301, 2013AA102106, 2014AA021501)和国家自然科学基金(31530055)资助
**通讯作者(E-mail: zhenghxu@jiangnan.edu.cn)
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更新日期/Last Update: 2018-03-19