基于宏基因组学技术的天祝藏酒大曲微生物群落多样性及功能解析

李亚萍; 乔海军; 贾志龙; 汪月; 张忠明; 刘琦; 温得林; 张卫兵; 李亚萍; 乔海军; 贾志龙; 汪月; 张忠明; 刘琦; 温得林; 张卫兵

doi:10.12187/2025.02.004

[1]

ZHANG J,LIU S P,SUN H L,et al.Metagenomics-based insights into the microbial community profiling and flavor development potentiality of Baijiu Daqu and Huangjiu wheat Qu[J].Food Research International,2022,152:110707.

[2]

CHEN Y R,LI K M,LIU T,et al.Analysis of difference in microbial community and physicochemical indices between surface and central parts of Chinese special-flavor Baijiu Daqu[J].Frontiers in Microbiology,2021,11:592421.

[3]

YANG Y,WANG S T,LU Z M,et al.Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter[J].Food Research International,2021,140:110037.

[4]

LIU J J,CHEN J Y,FAN Y,et al.Biochemical characterisation and dominance of different hydrolases in different types of Daqu:A Chinese industrial fermentation starter[J].Journal of the Science of Food and Agriculture,2018,98(1):113-121.

[5]

ZHENG X W,YAN Z,NOUT M J,et al.Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries[J].World Journal of Microbiology & Biotechnology,2015,31(1):199-208.

[6]

罗爱国,杨牛恬,郑同庆,等.清香型白酒酿酒大曲微生物菌群多样性解析[J].中国酿造,2022,41(4):73-79.

[7]

夏亚男,刘皓,双全.基于宏基因组分析酸马奶的微生物多样性及功能基因[J].中国食品学报,2022,22(2):301-309.

[8]

夏亚男,双全.基于宏基因组技术分析固态发酵枣酒酒醅的微生物多样性及关键风味基因[J].食品科学,2022,43(2):192-198.

[9]

蔡世胜,麻建功.甘肃诞生藏香型白酒其酿造工艺获国家发明专利[J].中国酒,2013(7):74-75.

[10]

周海龙,贾志龙,乔海军,等.藏香型系列白酒特征风味化合物分析[J].食品与发酵工业,2024,50(20):326-334.

[11]

张红,张卫兵,乔海军,等.天祝传统藏曲中蛋白酶产生菌的筛选与酶学特性研究[J].食品与发酵科技,2022,58(4):8-13.

[12]

WANG Y R,CAI W C,WANG W P,et al.Analysis of microbial diversity and functional differences in different types of high-temperature Daqu[J].Food Science & Nutrition,2020,9(2):1003-1016.

[13]

FAN G S,SUN B G,FU Z L,et al.Analysis of physicochemical indices,volatile flavor components,and microbial community of a light-flavor Daqu[J].Journal of the American Society of Brewing Chemists,2018,76(3):209-218.

[14]

TIAN N,GUO X,WANG M Z,et al.Bacterial community diversity of Shilixiang Baijiu Daqu based on metagenomics[J].Journal of Food Biochemistry,2020,44(10):e13410.

[15]

WANG X D,QIU S Y,LI P,et al.Analysis of microbial community structure in traditional and automated Moutai-flavor Daqu[J].Journal of the American Society of Brewing Chemists,2019,77(2):140-146.

[16]

HU Y N,HUANG X N,YANG B,et al.Contrasting the microbial community and metabolic profile of three types of light-flavor Daqu[J].Food Bioscience,2021,44:101395.

[17]

DU H,WANG X S,ZHANG Y H,et al.Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter[J].International Journal of Food Microbiology,2019,297:32-40.

[18]

LIU S P,ZHANG Z F,MAO J Q,et al.Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in Huangjiu fermentations[J].NPJ Biofilms and Microbiomes,2023,9(1):65.

[19]

HANAN A E,EHAB A B,GEHAN M A E,et al.Achromobacter sp.and Virgibacillus pantothenticus as models of thermo-tolerant lipase-producing marine bacteria from North Delta sediments (Egypt)[J].African Journal of Microbiology Research,2015,9(14):1001-1011.

[20]

ZHU Q,CHEN L Q,PENG Z,et al.The differences in carbohydrate utilization ability between six rounds of Sauce-flavor Daqu[J].Food Research International,2023,163:112184.

[21]

ZHANG W L,FANG D,ZHANG T,et al.Characterization of a metal-dependent D-psicose 3-epimerase from a novel strain,Desmospora sp.8437[J].Journal of Agricultural and Food Chemistry,2013,61(47):11468-11476.

[22]

FU G M,DENG M F,CHEN Y,et al.Analysis of microbial community,physiochemical indices,and volatile compounds of Chinese te-flavor Baijiu Daqu produced in different seasons[J].Journal of the Science of Food and Agriculture,2021,101(15):6525-6532.

[23]

WU X Y,JIANG Q E,WANG Z S,et al.Diversity,enzyme production and antibacterial activity of Bacillus strains isolated from sesame-flavored liquor Daqu[J].Archives of Microbiology,2021,203(9):5831-5839.

[24]

XU Y,WANG D,FAN W L,et al.Traditional Chinese biotechnology[M]//TSAO G T,OUYANG P,CHEN J,et al.Advances in biochemical engineering/biotechnology.Berlin,Heidelberg:Springer Berlin Heidelberg,2009:189-233.

[25]

周会娴,熊琴琴,刘志勇,等.中高温大曲发酵中小麦籽粒营养组分的动态变化分析[J].食品与发酵工业,2024,50(15):48-55.

[26]

赵平,刘庆静,杨光,等.红茶菌发酵液宏基因组分析[J].安徽农业科学,2024,52(9):71-78.
,106.

[27]

张金萍,于佳俊,贾福晨,等.基于宏基因组学分析西藏青稞酒发酵过程中微生物多样性与风味形成的关系[J].食品与发酵工业,2025,51(5):310-321.

[28]

ZHU C T,CHENG Y X,SHI Q L,et al.Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces[J].Food Research International,2023,172:113076.

[29]

VAN BOEKEL M A J S.Formation of flavour compounds in the Maillard reaction[J].Biotechnology Advances,2006,24(2):230-233.

[30]

KIM J H,AN H J,GARRIDO D,et al.Proteomic analysis of Bifidobacterium longum subsp.infantis reveals the metabolic insight on consumption of prebiotics and host glycans[J].PLoS One,2013,8(2):e57535.

[31]

GRAEBIN N G,SCHÖFFER J D,DEANDRADES D,et al.Immobilization of glycoside hydrolase families GH1,GH13,and GH70:State of the art and perspectives[J].Molecules,2016,21(8):1074.