Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing.
Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing.
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两种传统广式酒曲与圆曲曲的细菌多样性比较
DOI：
10.3389/fmicb.2018.01053
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发表时间：
2018
影响因子：
5.2
通讯作者：
Liao Z
中科院分区：
文献类型：
--
作者：
Wang J;Zhong Q;Yang Y;Li H;Wang L;Tong Y;Fang X;Liao Z
小曲是中国白酒生产中使用的一种传统发酵剂。尽管发酵剂中的微生物与白酒的质量和风味密切相关，但对小曲中的微生物区系的了解仍然远远不完整，更不用说新工艺生产的发酵剂了。应用Illumina MiSeq高通量测序技术，对广东酱香型(池香型)白酒中的三种小曲，即两种传统曲(九冰和冰丸)和一种全自动制曲圆曲(三曲)中的细菌组成进行了研究。结果表明，传统曲霉的细菌多样性与圆曲曲霉相似，且高于圆曲曲霉曲霉。不同发酵剂中也存在不同的优势属，即酒冰的威氏杆菌属、醋酸杆菌属和葡萄球菌属，冰丸的威塞拉属，三曲的芽孢杆菌属、醋杆菌属、不动杆菌属和克雷伯氏菌属。同时，在散曲中还发现了一种特殊的微生物--胞噬菌科，以及克雷伯氏菌、克雷伯氏菌、肠杆菌等病原菌，说明全自动制曲圆盘机在应用于工业生产之前还需要改进。这些结果丰富了我们对小曲相关微生物的认识，对池香型白酒的工业化生产和发酵技术的发展具有一定的指导意义。
Xiaoqu is a traditional fermentation starter that is used for Chinese liquor production. Although microorganisms in the starters are closely associated with the quality and flavor of liquor, knowledge of the microbiota in xiaoqu is still far from complete, let alone the starters produced by new processes. Here, Illumina MiSeq high-throughput sequencing was applied to study bacterial composition in three types of xiaoqu used in Cantonese soybean-flavor (Chi-flavor) liquor, namely two traditional starters (Jiu Bing and Bing Wan) and a Round-Koji-maker starter (San qu) produced by the automatic starter-making disk machine. The results showed bacterial diversity in traditional starters was similar and higher than that in the Round-Koji-maker starter. Lactobacillus and Pediococcus were the dominant genera in all starters, while other different dominant genera also existed in different starters, which were Weissella, Acetobacter, and Gluconobacter for Jiu Bing, Weissella for Bing Wan, and Bacillus, Acetobacter, Acinetobacter and Klebsiella for San qu, respectively. Meanwhile, Cytophagaceae, one particular microbial family, and some pathogens including Klebsiella, Cronobacter, and Enterobacter were also found in San qu, indicating the automatic starter-making disk machine should be ameliorated before applied into industrial production. These results enriched our knowledge on xiaoqu-related microorganisms and might be helpful in industrial Chi-flavor liquor production and the development of fermentation technology.
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影响因子：
2.6
作者：
Wu, Hechuan;Zhang, Suyi;Yang, Jiangang
通讯作者：
Yang, Jiangang
影响因子：
3
作者：
Li, Pan;Aflakpui, Francis Worlanyo Kwami;Lin, Wei-Tie
通讯作者：
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影响因子：
3
作者：
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影响因子：
8.1
作者：
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通讯作者：
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影响因子：
16.6
作者：
Zhang, Chenhong;Li, Shoufeng;Yang, Liu;Huang, Ping;Li, Wenjun;Wang, Shengyue;Zhao, Guoping;Zhang, Menghui;Pang, Xiaoyan;Yan, Zhen;Liu, Yong;Zhao, Liping
通讯作者：
Zhao, Liping