Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production
Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production
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中国白酒生产用三种发酵剂的微生物群落特征
DOI：
10.1002/jib.272
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发表时间：
2015-10-01
影响因子：
2.6
通讯作者：
Kida, Kenji
中科院分区：
文献类型：
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作者：
Gou, Min;Wang, HuiZhong;Kida, Kenji
本研究采用16S和18SrRNA基因克隆文库分析方法，对我国三种典型的白酒发酵曲（大曲、小曲和复曲）中的微生物群落进行了比较研究。结果表明，三种发酵剂（酒曲）中微生物多样性差异显著。大曲和复曲中的细菌种类主要为嗜热或耐热细菌。大曲中的优势菌种为血嗜热放线菌（53.85%）和成团泛菌（19.23%），其次为未培养菌（15.39%）。乳酸菌Weissella cibaria（50%）和肠杆菌科成员路德维希肠杆菌（10%）是小曲中的优势菌种。据报道，小曲中其他细菌的丰度较低，包括耐辐射球菌、变异棒状杆菌和鲍曼不动杆菌。富曲中检出屎肠球菌、拜氏梭菌和蜡样芽孢杆菌，分别占总检出菌数的46.67%、23.33%和16.67%。大曲中真菌多样性较高，仅由嗜热霉菌组成，如灰绿曲霉（62.5%）、绵毛嗜热菌（12.5%）和甲壳嗜热菌（12.5%）。仅报道了两种真菌，即复曲和小曲，均含有霉菌根霉。在复曲和小曲中分别鉴定出酿酒酵母和非酿酒酵母。这一发现表明，酒曲中的微生物群落结构是决定酒曲风味多样性的关键因素。版权所有© 2015酿酒和蒸馏研究所
This study examined and compared the microbial community in three typical fermentation starters (called as Daqu, Xiaoqu, and Fuqu in China) used for liquor production by analysing the 16S and 18S rRNA gene clone library. The results show that the microbial diversity in the three types of fermentation starters (JiuQu) differs significantly. The bacterial species in Daqu and Fuqu were mainly thermophilic or thermotolerant. In Daqu, the dominant bacterial species were Thermoactinomyces sanguinis (53.85%) and Pantoea agglomerans (19.23%), followed by uncultured bacteria (15.39%). The lactic acid bacterium Weissella cibaria (50%) and a member of Enterobacteriaceae, Enterobacter ludwigii (10%), were the dominant bacterial species in Xiaoqu. Low abundances of other bacteria, including Deinococcus radiodurans, Corynebacterium variabile and Acinetobacter baumannii, were reported for Xiaoqu. Enterococcus faecium, Clostridium beijerinckii and Bacillus cereus were observed in Fuqu and accounted for 46.67, 23.33 and 16.67% of the total bacteria identified, respectively. Fungal diversity was high in Daqu and consisted exclusively of thermophilic moulds, such as Aspergillus glaucus (62.5%), Thermomyces lanuginosus (12.5%) and Thermoascus crustaceus (12.5%). Only two fungal species were reported for Fuqu and Xiaoqu and both contained the mould Rhizopus oryzae. Saccharomyces cerevisiae and the non-Saccharomyces yeast (Saccharomycopsis fibuligera) were also identified in Fuqu and Xiaoqu, respectively. This finding suggests that microbial community structure in JiuQu starters is the key factor to determine the variety of flavours. Copyright © 2015 The Institute of Brewing & Distilling