Bacterial and fungal diversity in the traditional Chinese strong flavour liquor Daqu
Bacterial and fungal diversity in the traditional Chinese strong flavour liquor Daqu
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DOI：
10.1002/jib.574
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发表时间：
2019-01-01
影响因子：
2.6
通讯作者：
Guang Jiaquan
中科院分区：
文献类型：
--
作者：
Yan Shoubao;Chen Xiangsong;Guang Jiaquan
本研究采用聚合酶链反应变性梯度凝胶电泳（PCR-DGGE）技术对浓味大曲生产过程中细菌和真菌群落的多样性进行了研究。16S rDNA的带数、优势度、多样性和相似性在不同的DGGE模式中存在差异，反映了不同时期微生物群落的广泛多样性。真核微生物群落的频带丰度和优势度在不同阶段有所不同。为了深入了解造成这种多样性的因素，对大曲的物理化学性质进行了探讨。大曲岩心温度在定火期逐渐升高至最大值，随后又逐渐下降。水分和淀粉含量在发酵过程中逐渐降低。总酸、还原糖、氨基氮、α -淀粉酶活性、葡萄糖淀粉酶活性、蛋白酶活性、细菌和霉菌数量逐渐增加，在培军期末达到最大值，在定火期下降，在环洛期略有增加，之后基本保持不变。酯酶活性表现出与其他酶相似的变化，在培君期后略有升高。酵母菌在培军期数量最多，而后逐渐减少。相关分析表明，细菌和真菌多样性与水分和淀粉呈负相关，与其他指标呈正相关。还原糖、氨基氮、α -淀粉酶和蛋白酶活性与细菌呈极显著正相关，与真菌呈极显著正相关。(C) 2019美国酿酒与蒸馏学会
In this study, the diversity of bacterial and fungal communities in the strong flavour Daqu production process was investigated using polymerase chain reaction denatured gradient gel electrophoresis (PCR-DGGE). The band number, dominance, diversity and similarity of the 16S rDNA differed in the DGGE patterns, reflecting the wide diversity of the microbial communities present in the different phases. The band abundance and dominance of the eukaryotic microbial community varied in the different phases. To provide insight into factors contributing to this diversity, the physicochemical properties of Daqu were explored. The core temperature of Daqu gradually increased to a maximum during the Dinghuo phase followed by a decline. The moisture and starch content decreased throughout fermentation. The total acid, reducing sugar, amino nitrogen, alpha-amylase activity, glucoamylase activity, protease activity, bacterial and mould number increased gradually to a maximum value at the end of the Peijun phase before decreasing in the Dinghuo phase increasing slightly in the Huanluo phase and then remaining almost unchanged. The esterase activity exhibited a similar change to that of other enzymes and then slightly increased after the Peijun stage. For yeasts, the highest number was obtained at the Peijun stage and then decreased. Correlation analysis revealed that the diversity of both bacteria and fungi was negatively correlated with moisture and starch and positively correlated with other indices. The reducing sugar, amino nitrogen, alpha-amylase and protease activities showed significant positive correlation with bacteria, and glucoamylase and esterase showed significant correlation with fungi. (C) 2019 The Institute of Brewing & Distilling