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
Analysis of microbial community diversity and function of Tianzhu Tibetan-flavor Daqu based on metagenomic technology
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摘要: 为深入研究天祝藏酒大曲的特性及其在白酒酿造过程中发挥的作用,采用宏基因组学技术分析其微生物群落多样性,并对其功能基因进行注释。结果表明:从天祝藏酒大曲中鉴定出的微生物分别属于53个门和835个属,其中优势菌门包括厚壁菌门、放线菌门和毛霉菌门,优势菌属包括糖多孢菌属、枝芽孢杆菌属、慢生芽胞杆菌属、横梗霉属、Desmospora、海洋芽孢杆菌属、芽孢杆菌属、Syncephalastrum和链霉菌属。在KEGG二级水平上共注释到22条代谢通路,其中碳水化合物代谢和氨基酸代谢功能较突出,且糖酵解/糖异生及甘氨酸、丝氨酸和苏氨酸代谢最旺盛;糖基转移酶和糖苷水解酶被CAZy数据库注释到的基因较多,分别占总基因数目的40.49%和39.09%。Abstract: To deeply explore the characteristics of Tianzhu Tibetan-flavor Daqu and its role in the Baijiu brewing process, the diversity of microbial communities was analyzed by using metagenomic technology, and its functional genes were annotated. The results showed that the microorganisms identified from Tianzhu Tibetan-flavor Daqu belonged to 53 phyla and 835 genera, of which the dominant phyla included Firmicutes, Actinobacteria and Mucoromycota, and the dominant genera included Saccharopolyspora, Virgibacillus, Lentibacillus, Lichtheimia, Desmospora, Oceanobacillus, Bacillus, Syncephalastrum and Streptomyces. A total of 22 metabolic pathways were annotated at the secondary level of KEGG database, among which carbohydrate metabolism and amino acid metabolism were the most prominent. Moreover, glycolysis/gluconeogenesis and glycine, serine and threonine metabolism were the most vigorous. Glycosyl transferase and glycoside hydrolase annotated the most genes by the CAZy database, accounting for 40.49% and 39.09% of the total number of genes, respectively.
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Key words:
- Tianzhu Tibetan-flavor Daqu /
- metagenomic technology /
- microbial community /
- diversity /
- functional gene
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