JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

中温大曲发酵过程中细菌群落结构解析及功能预测

胡晓龙 ,  冯大鸿 ,  田瑞杰 ,  迟雷 ,  张勇 ,  李建民 ,  黄润娜 ,  韩素娜

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胡晓龙, 冯大鸿, 田瑞杰, 等. 中温大曲发酵过程中细菌群落结构解析及功能预测[J]. 轻工学报, 2023, 38(2): 23-32. doi: 10.12187/2023.02.003
引用本文: 胡晓龙, 冯大鸿, 田瑞杰, 等. 中温大曲发酵过程中细菌群落结构解析及功能预测[J]. 轻工学报, 2023, 38(2): 23-32. doi: 10.12187/2023.02.003
shu
HU Xiaolong, FENG Dahong, TIAN Ruijie, et al. Bacterial community structure analysis and functional prediction during fermentation of medium-temperature Daqu[J]. Journal of Light Industry, 2023, 38(2): 23-32. doi: 10.12187/2023.02.003
Citation: HU Xiaolong, FENG Dahong, TIAN Ruijie, et al. Bacterial community structure analysis and functional prediction during fermentation of medium-temperature Daqu[J]. Journal of Light Industry, 2023, 38(2): 23-32. doi: 10.12187/2023.02.003
shu

中温大曲发酵过程中细菌群落结构解析及功能预测

  • 1. 郑州轻工业大学 食品与生物工程学院, 河南 郑州 450001;

  • 2. 河南仰韶酒业有限公司 博士后科研工作站, 河南 渑池 472400

    • 作者简介: 胡晓龙(1984-),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:huxiaolong188@126.com;

  • 基金项目: 国家自然科学基金项目(31801535)；河南省重点研发与推广专项项目(222102110214)；中原产业创新领军人才项目(214100510009)；三门峡市引进高层次创新创业人才(团队)产业化项目(2020111)

  • 中图分类号: TS261.1

Bacterial community structure analysis and functional prediction during fermentation of medium-temperature Daqu

  • 1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;

  • 2. Postdoctoral programme, Henan Yangshao Liquor Co., Ltd., Mianchi 472400, China

  • Received Date: 2022-05-29

    CLC number: TS261.1

  • 摘要: 利用高通量测序技术解析了中温大曲发酵过程中的细菌群落结构、功能及表型变化。结果表明:中温大曲细菌群落主要由魏斯氏菌属、葡萄球菌属、埃希氏菌属、乳杆菌属等组成;基于OTU水平可将中温大曲样品聚类为前期(0 d和3 d)、中期(9 d和13 d)和后期(30 d)3类;发酵前期以葡萄球菌属为主要优势菌,中期以魏斯氏菌属为主要优势菌,后期则以Muribaculum为主要优势菌;中温大曲细菌菌群的氨基酸转运和代谢、碳水化合物转运和代谢等基因功能丰度较高;与发酵中期相比,发酵前期和后期细菌菌群的细胞壁/膜/包膜生物发生、翻译后修饰、蛋白质折叠和伴侣蛋白等基因功能丰度较高;发酵前期大多为兼性厌氧菌,中期以好氧菌为主,后期则主要是厌氧菌。
    Abstract: Using high-throughput sequencing technology the changes in bacterial community structure, function and phenotype during the fermentation of medium-temperature Daqu were analyzed. The results showed that the bacterial community of medium-temperature Daqu was mainly composed of Welchiella, Staphylococcus, Escherichia, Lactobacillus, etc. Based on OTU level, the samples of medium-temperature Daqu could be clustered into three stages including early stage (0 d and 3 d), middle stage (9 d and 13 d) and late stage (30 d). Staphylococcus was the main bacteria in the early fermentation stage, weissella was the main dominant bacteria in the middle stage, and muribaculum was the main bacteria in the late fermentation stage. The functional abundance of genes such as amino acid transport and metabolism, carbohydrate transport and metabolism from bacteria inhabiting medium-temperature Daqu was high. The bacterial community in the early and late fermentation stages had higher abundance in gene function such as cell wall/membrane/envelope biogenesis, posttranslational modification, protein turnover, chaperones protein than in the middle fermentation stage. Most microorganisms were facultative anaerobic bacteria in the early stage of fermentation while the aerobic bacteria and anaerobic bacteria dominated in the middle and late stage, respectively.
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胡晓龙, 冯大鸿, 田瑞杰, 等. 中温大曲发酵过程中细菌群落结构解析及功能预测[J]. 轻工学报, 2023, 38(2): 23-32. doi: 10.12187/2023.02.003
引用本文: 胡晓龙, 冯大鸿, 田瑞杰, 等. 中温大曲发酵过程中细菌群落结构解析及功能预测[J]. 轻工学报, 2023, 38(2): 23-32. doi: 10.12187/2023.02.003
shu
HU Xiaolong, FENG Dahong, TIAN Ruijie, et al. Bacterial community structure analysis and functional prediction during fermentation of medium-temperature Daqu[J]. Journal of Light Industry, 2023, 38(2): 23-32. doi: 10.12187/2023.02.003
Citation: HU Xiaolong, FENG Dahong, TIAN Ruijie, et al. Bacterial community structure analysis and functional prediction during fermentation of medium-temperature Daqu[J]. Journal of Light Industry, 2023, 38(2): 23-32. doi: 10.12187/2023.02.003
shu

中温大曲发酵过程中细菌群落结构解析及功能预测

    作者简介:胡晓龙(1984-),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:huxiaolong188@126.com
  • 1. 郑州轻工业大学 食品与生物工程学院, 河南 郑州 450001;
  • 2. 河南仰韶酒业有限公司 博士后科研工作站, 河南 渑池 472400
  • 收稿日期: 2022-05-29
基金项目:  国家自然科学基金项目(31801535)；河南省重点研发与推广专项项目(222102110214)；中原产业创新领军人才项目(214100510009)；三门峡市引进高层次创新创业人才(团队)产业化项目(2020111)

摘要: 利用高通量测序技术解析了中温大曲发酵过程中的细菌群落结构、功能及表型变化。结果表明:中温大曲细菌群落主要由魏斯氏菌属、葡萄球菌属、埃希氏菌属、乳杆菌属等组成;基于OTU水平可将中温大曲样品聚类为前期(0 d和3 d)、中期(9 d和13 d)和后期(30 d)3类;发酵前期以葡萄球菌属为主要优势菌,中期以魏斯氏菌属为主要优势菌,后期则以Muribaculum为主要优势菌;中温大曲细菌菌群的氨基酸转运和代谢、碳水化合物转运和代谢等基因功能丰度较高;与发酵中期相比,发酵前期和后期细菌菌群的细胞壁/膜/包膜生物发生、翻译后修饰、蛋白质折叠和伴侣蛋白等基因功能丰度较高;发酵前期大多为兼性厌氧菌,中期以好氧菌为主,后期则主要是厌氧菌。

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