Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor
Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor
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小曲酒酿造用酒曲中微生物群落的比较
DOI：
10.1002/jib.388
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发表时间：
2017-01-01
影响因子：
2.6
通讯作者：
Yang, Jiangang
中科院分区：
文献类型：
--
作者：
Wu, Hechuan;Zhang, Suyi;Yang, Jiangang
为了揭示四川小曲酒的酿造机理，采用微生物分离鉴定技术、MiSeq高通量测序和生物信息学对小曲（一种糖化发酵剂）中的微生物群落进行了表征。从我国三个不同地区（大竹、彭州、湖北）常用的小曲中，分离鉴定出3株酵母菌株和7株霉菌。此外，通过高通量测序检测到17种细菌和7种真菌。彭州小区（花溪小区）优势种为白魏氏菌（85.52%）和匍匐根霉（94.98%）。另一方面，W. cibaria (17.64%)、葡萄球菌 sp.。大竹小曲（四川大竹小曲）中以酵母菌（53.17%）、酿酒酵母（43.33%）、芬尼卡假丝酵母（38.52%）为主。最后，湖北小曲主要由W. cibaria（29.64%）、未培养的Empedobacter细菌（32.60%）、R. stolonifer（18.90%）、Cunninghamella bertholletiae（67.41%）和S. cerevisiae（10.95%）组成。显然，细菌群落比真菌群落相对更复杂。但三个不同地区小曲的真菌含量是一致的。结果表明，不同地区的不同风味可能主要是由于其小曲中细菌和真菌的多样性造成的。 (C) 2017 酿造与蒸馏研究所
To reveal the brewing mechanism of Sichuan Xiaoqu liquor, microbial communities in Xiaoqu, a saccharification and fermentation agent, were characterized using microbial isolation and identification techniques, MiSeq high-throughput sequencing and bioinformatics. From Xiaoqu commonly used in three different regions (Dazhu, Pengzhou and Hubei) in China, three yeast strains and seven moulds were isolated and identified. In addition, 17 bacteria and seven fungi were detected by high-throughput sequencing. In Xiaoqu from Pengzhou (Huaxi Xiaoqu), the dominant species were Weissella cibaria (85.52%) and Rhizopus stolonifer (94.98%). On the other hand, W. cibaria (17.64%), Staphylococcus sp. (53.17%), Saccharomyces cerevisiae (43.33%), and Candida fennica (38.52%) were preponderant in Xiaoqu from Dazhu (Sichuan Dazhu Xiaoqu). Finally, Xiaoqu from Hubei consisted mostly of W. cibaria (29.64%), uncultured Empedobacter bacteria (32.60%), R. stolonifer (18.90%), Cunninghamella bertholletiae (67.41%) and S. cerevisiae (10.95%). Clearly, the bacterial community was relatively more complex than the fungal community. However, the fungal content in Xiaoqu of the three different regions was consistent. The results indicate that different flavours from different regions may result mainly from the bacterial and fungal diversity in their Xiaoqu. (C) 2017 The Institute of Brewing & Distilling