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中国精品科技期刊2020
向凡舒, 朱媛媛, 邓风, 钟小丹, 张振东, 郭壮. 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. DOI: 10.13386/j.issn1002-0306.2020020221
引用本文: 向凡舒, 朱媛媛, 邓风, 钟小丹, 张振东, 郭壮. 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. DOI: 10.13386/j.issn1002-0306.2020020221
XIANG Fan-shu, ZHU Yuan-yuan, DENG Feng, ZHONG Xiao-dan, ZHANG Zhen-dong, GUO Zhuang. Bacterial and Fungal Diversity of Rice Wine Koji in Jianshi Aera[J]. Science and Technology of Food Industry, 2021, 42(1): 126-131. DOI: 10.13386/j.issn1002-0306.2020020221
Citation: XIANG Fan-shu, ZHU Yuan-yuan, DENG Feng, ZHONG Xiao-dan, ZHANG Zhen-dong, GUO Zhuang. Bacterial and Fungal Diversity of Rice Wine Koji in Jianshi Aera[J]. Science and Technology of Food Industry, 2021, 42(1): 126-131. DOI: 10.13386/j.issn1002-0306.2020020221

建始地区米酒曲细菌和真菌多样性研究

Bacterial and Fungal Diversity of Rice Wine Koji in Jianshi Aera

  • 摘要: 本研究采用MiSeq高通量测序技术对4个建始地区米酒曲细菌和真菌多样性进行了解析,同时对其中乳酸菌和酵母菌进行了分离鉴定。由测序结果可知,米酒曲中平均相对含量>1.0%的细菌属为Pseudomonas(假单胞菌属,40.10%)、Pediococcus(片球菌属,14.41%)、Weissella(魏斯氏菌属,9.62%)、Bacillus(芽孢杆菌属,5.44%)、Enterobacter(肠杆菌属,3.50%)、Pantoea(泛菌属,2.86%)、Klebsiella(克雷伯菌属,2.29%)和Lactococcus(乳球菌属,2.18%);平均相对含量>1.0%的真菌属为Amylomyces(淀粉霉属,49.97%)、Saccharomycopsis(复膜孢酵母属,39.47%)和Wickerhamomyces(威克汉姆酵母属,3.95%);分别发现共有10个和4个平均相对含量>1.0%的细菌和真菌核心分类操作单元,累计含量高达61.38%和93.76%。采用纯培养基技术,各分离出10株乳酸菌和酵母菌,其中P.pentosaceus(戊糖片球菌)和S.fibuligera(扣囊复膜酵母)各占分离株的40%和70%。由此可见,建始地区米酒曲具有较高的微生物多样性。

     

    Abstract: In this study,MiSeq high-throughput sequencing technology were used to analyze the bacterial and fungal diversity in 4 rice wine koji samples collected from Jianshi,lacticacid bacterial and yeast strains were also isolated and identified by traditional culture methods. The relative abundances of bacterial genus more than 1.0% were Pseudomonas(40.10%),Pediococcus(14.41%),Weissella(9.62%),Bacillus(5.44%),Enterobacter(3.50%),Pantoea(2.86%),Klebsiella(2.29%)and Lactococcus(2.18%). The relative abundances of fugal genus more than 1.0% were Amylomyces(49.97%),Saccharomycopsis(39.47%)and Wickerhamomyces(3.95%). Ten bacterial and four fungal core operational taxonomic units(OTUs)with relative abundance of more than 1.0% were found in all samples,with the cumulative relative content 61.38% and 93.76%. Ten strains of lacticacid bacteria were isolated and 40% were identified as P. pentosaceus. Meanwhile,10 strains of yeast were isolated and 70% were identified as S.fibuligera. Thus,the Rice Wine Koji in Jianshi area has high microbial diversity.

     

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