建始地区米酒曲细菌和真菌多样性研究

向凡舒; 朱媛媛; 邓风; 钟小丹; 张振东; 郭壮

doi:10.13386/j.issn1002-0306.2020020221

建始地区米酒曲细菌和真菌多样性研究

doi: 10.13386/j.issn1002-0306.2020020221

1. 湖北文理学院食品科学技术学院, 鄂西北传统发酵食品研究所, 湖北襄阳 441053;
2. 湖北米婆婆生物科技股份有限公司, 湖北孝感 432003

基金项目:

湖北省自然科学基金计划项目（2016CFB527）；湖北省荆楚卓越工程师协同育人计划（201657）。

详细信息

作者简介:
向凡舒(1998-),女,本科,研究方向:食品生物技术,E-mail:2209015394@qq.com。

通讯作者:
郭壮(1984-),男,博士,副教授,研究方向:食品生物技术,E-mail:guozhuang1984@163.com。

中图分类号: TS201.3
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出版历程
- 收稿日期: 2020-02-24

Bacterial and Fungal Diversity of Rice Wine Koji in Jianshi Aera

1. Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology, Hu Bei University of Arts and Science, Xiangyang 441053, China;
2. Granny Mi Biotechnology Hubei Co., Ltd., Xiaogan 432003, China

摘要

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。
- 米酒曲 /
- 高通量测序 /
- 乳酸菌 /
- 酵母菌 /
- 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.
- rice wine koji /
- high-throughput sequencing /
- lacticacid bacteria /
- yeast /
- microbial diversity

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