JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

基于高通量测序和纯培养联用技术的药曲微生物多样性解析

黄怡 ,  蔡文超 ,  余培荣 ,  陈炜 ,  单春会 ,  郭壮 ,  王玉荣

黄怡, 蔡文超, 余培荣, 等. 基于高通量测序和纯培养联用技术的药曲微生物多样性解析[J]. 轻工学报.
引用本文: 黄怡, 蔡文超, 余培荣, 等. 基于高通量测序和纯培养联用技术的药曲微生物多样性解析[J]. 轻工学报.
HUANG Yi, CAI Wenchao, YU Peirong, et al. Analysis of microbial diversity in meidicinal koji based on high-throughput sequencing and pure culture techniques[J]. Journal of Light Industry.
Citation: HUANG Yi, CAI Wenchao, YU Peirong, et al. Analysis of microbial diversity in meidicinal koji based on high-throughput sequencing and pure culture techniques[J]. Journal of Light Industry.

基于高通量测序和纯培养联用技术的药曲微生物多样性解析

    作者简介: 黄怡(2000—),女,湖北省襄阳市人,湖北文理学院硕士研究生,主要研究方向为食品生物技术。E-mail:huangyi200003@163.com;
    通讯作者: 王玉荣,wang_HFu6456@163.com
  • 基金项目: 湖北省高等学校优秀中青年科技创新团队计划项目(T2023022)
    新疆生产建设兵团第七师胡杨河市“揭榜挂帅”项目(QS2024011)

  • 中图分类号: TS201.3

Analysis of microbial diversity in meidicinal koji based on high-throughput sequencing and pure culture techniques

    Corresponding author: WANG Yurong, wang_HFu6456@163.com
  • Received Date: 2024-09-05
    Accepted Date: 2025-02-27
    Available Online: 2025-08-27

    CLC number: TS201.3

  • 摘要: 采用MiSeq高通量测序和纯培养联用技术对采集自江西省南昌市的药曲样品进行微生物多样性解析,以揭示药曲中的微生物群落结构。结果表明:药曲中细菌类群的丰富度和多样性均明显高于真菌类群,细菌主要优势属为片球菌属(Pediococcus)和促生乳杆菌属(Levilactobacillus),平均相对含量分别为38.04%和13.00%,真菌优势属为假丝酵母属(Candida)和复膜孢酵母属(Saccharomycopsis),平均相对含量分别为78.30%和17.92%。从药曲中分离出的9株细菌被鉴定为戊糖片球菌(Pediococcus pentosaceus)、乳酸片球菌(Pediococcus acidilactici)和地衣芽孢杆菌(Bacillus licheniformis)3个种,7株真菌被鉴定为扣囊复膜酵母(Saccharomycopsis fibuligera)、马兰加酵母(Saccharomycopsis malanga)、库德里阿兹威毕赤酵母(Pichia kudriavzevii)和酿酒酵母(Saccharomyces cerevisiae)4个种。
    1. [1]

      HOR P K,GOSWAMI D,GHOSH K,et al. Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile[J]. Systems Microbiology and Biomanufacturing,2022,2(1):147-156.

    2. [2]

      吴志,陈晓芸.甜酒曲主要微生物的分离、筛选及其中草药制曲工艺研究[J].轻工科技,2020,36(5):18-20.

    3. [3]

      江威,李强,唐洁,等.中药材对清香型白酒主要酿造微生物及风味物质的影响[J].中国酿造, 2023, 42(2):89-94.

    4. [4]

      梁敏华,赵文红,白卫东,等.白酒酒曲微生物菌群对其风味形成影响研究进展[J].中国酿造,2023,42(5):22-27.

    5. [5]

      QUIJADA N M, HERNÁNDEZ M, RODRÍGUEZLAZÁRO D. High-throughput sequencing and food microbiology[J]. Advances in Food and Nutrition Research, 2020,91:275-300.

    6. [6]

      ZHAO X X,WANG Y R,CAI W C,et al. High-throughput sequencing-based analysis of microbial diversity in rice wine koji from different areas[J]. Current Microbiology,2020,77(5):882-889.

    7. [7]

      张清玫,刘芳,张建敏,等.基于人工合成菌群提升白酒品质的策略分析[J].酿酒科技,2024,8:71-77.

    8. [8]

      WANG C X, TANG J D, QIU S Y. Profiling of fungal diversity and fermentative yeasts in traditional Chinese Xiaoqu[J]. Frontiers in Microbiology,2020,11:2103.

    9. [9]

      HOU Q C, WANG Y R, NI H, et al. Deep sequencing reveals changes in prokaryotic taxonomy and functional diversity of pit muds in different distilleries of China[J]. Annals of Microbiology,2022,72(1):12.

    10. [10]

      NOURRISSON C,SCANZI J,BRUNET J,et al. Prokaryotic and eukaryotic fecal microbiota in irritable bowel syndrome patients and healthy individuals colonized with Blastocystis[J]. Frontiers in Microbiology,2021,12:713347.

    11. [11]

      LI Y L,LIU S P,ZHANG S Y,et al. Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop:The case of Chinese Baijiu[J]. Food Research International,2022,156:111126.

    12. [12]

      XIAO R,CHEN S Q,WANG X Q,et al. Microbial community starters affect the profiles of volatile compounds in traditional Chinese Xiaoqu rice wine:Assement via highthroughput sequencing and gas chromatography-ion mobility spectrometry[J]. LWT-Food Science and Technology, 2022,170:114000.

    13. [13]

      CAI W C,WANG Y R,HOU Q C,et al. PacBio sequencing combined with metagenomic shotgun sequencing provides insight into the microbial diversity of Zha-chili[J]. Food Bioscience,2021,40:100884.

    14. [14]

      CHEN T Y,WANG H Y,SU W,et al. Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics[J]. Food Research International,2023,165:112350.

    15. [15]

      MVE-OBIANG A, MESTDAGH M, PORTAELS F. DNA isolation from chloroform/methanol-treated mycobacterial cells without lysozyme and proteinase K[J]. BioTechniques,2001,30(2):272-274,276.

    16. [16]

      WANG X H,WANG S H,ZHAO H. Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by highthroughput sequencing[J]. Journal of Food Science and Technology,2019,56(7):3254-3263.

    17. [17]

      唐佳代,邱树毅,王春晓,等.贵州地区酿酒小曲细菌多样性比较分析[J].中国酿造,2019,38(10):55-59.

    18. [18]

      ZHAO X X,LIU Y H,SHU L,et al. Study on metabolites of Bacillus producing soy sauce-like aroma in Jiang-flavor Chinese spirits[J]. Food Science&Nutrition, 2019, 8(1):97-103.

    19. [19]

      WADE M E,STRICKLAND M T,OSBORNE J P,et al. Role of Pediococcus in winemaking[J]. Australian Journal of Grape and Wine Research,2019,25(1):7-24.

    20. [20]

      ZHANG X R,LI Y X,ZHAO Y R,et al. Effect of Levilactobacillus brevis as a starter on the flavor quality of radish Paocai[J]. Food Research International,2023,168:112780.

    21. [21]

      向凡舒,朱媛媛,邓风,等.建始地区米酒曲细菌和真菌多样性研究[J].食品工业科技,2021,42(1):126-131.

    22. [22]

      梁敏华,赵文红,白卫东,等.白酒酒曲微生物菌群对其风味形成影响研究进展[J].中国酿造, 2023, 42(5):22-27.

    23. [23]

      XU P,WU Y J,CHEN H,et al. Promoting microbial community succession and improving the content of esters and aromatic compounds in strong-flavor Daqu via bioaugmentation inoculation[J]. Food Bioscience,2023,56:103299.

    24. [24]

      谢铃,刘双平,刘甜甜,等.辣蓼草对酒药关键微生物与品质的影响研究[J].食品与发酵工业, 2024, 50(23):53-61.

    25. [25]

      赵晨辉.馒头用酿酒酵母与乳酸菌的筛选及复合发酵剂的制备[D].阿拉尔:塔里木大学,2024.

    26. [26]

      王乃军,马美荣.扣囊复膜酵母在白酒生产中的应用研究进展[J].酿酒科技,2023,3:115-119.

    27. [27]

      雷炎,刘梦琦,易秦振,等.扣囊复膜酵母在红枣酒中的应用[J].食品研究与开发,2021,42(5):131-136.

  • 加载中
计量
  • PDF下载量:  8
  • 文章访问数:  11098
  • 引证文献数: 0
文章相关
  • 通讯作者:  王玉荣, wang_HFu6456@163.com
  • 收稿日期:  2024-09-05
  • 修回日期:  2025-02-27
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索
黄怡, 蔡文超, 余培荣, 等. 基于高通量测序和纯培养联用技术的药曲微生物多样性解析[J]. 轻工学报.
引用本文: 黄怡, 蔡文超, 余培荣, 等. 基于高通量测序和纯培养联用技术的药曲微生物多样性解析[J]. 轻工学报.
HUANG Yi, CAI Wenchao, YU Peirong, et al. Analysis of microbial diversity in meidicinal koji based on high-throughput sequencing and pure culture techniques[J]. Journal of Light Industry.
Citation: HUANG Yi, CAI Wenchao, YU Peirong, et al. Analysis of microbial diversity in meidicinal koji based on high-throughput sequencing and pure culture techniques[J]. Journal of Light Industry.

基于高通量测序和纯培养联用技术的药曲微生物多样性解析

    作者简介:黄怡(2000—),女,湖北省襄阳市人,湖北文理学院硕士研究生,主要研究方向为食品生物技术。E-mail:huangyi200003@163.com
    通讯作者: 王玉荣, wang_HFu6456@163.com
  • 1. 湖北文理学院 酿酒技术产业学院, 湖北 襄阳 441053;
  • 2. 湖北文理学院 湖北省食品配料工程技术研究中心, 湖北 襄阳 441053;
  • 3. 石河子大学 食品学院, 新疆 石河子 832003;
  • 4. 新疆五五酒业有限公司, 新疆 胡杨河 830099
基金项目:  湖北省高等学校优秀中青年科技创新团队计划项目(T2023022)新疆生产建设兵团第七师胡杨河市“揭榜挂帅”项目(QS2024011)

摘要: 采用MiSeq高通量测序和纯培养联用技术对采集自江西省南昌市的药曲样品进行微生物多样性解析,以揭示药曲中的微生物群落结构。结果表明:药曲中细菌类群的丰富度和多样性均明显高于真菌类群,细菌主要优势属为片球菌属(Pediococcus)和促生乳杆菌属(Levilactobacillus),平均相对含量分别为38.04%和13.00%,真菌优势属为假丝酵母属(Candida)和复膜孢酵母属(Saccharomycopsis),平均相对含量分别为78.30%和17.92%。从药曲中分离出的9株细菌被鉴定为戊糖片球菌(Pediococcus pentosaceus)、乳酸片球菌(Pediococcus acidilactici)和地衣芽孢杆菌(Bacillus licheniformis)3个种,7株真菌被鉴定为扣囊复膜酵母(Saccharomycopsis fibuligera)、马兰加酵母(Saccharomycopsis malanga)、库德里阿兹威毕赤酵母(Pichia kudriavzevii)和酿酒酵母(Saccharomyces cerevisiae)4个种。

English Abstract

参考文献 (27)

目录

/

返回文章