不同地区浓香型大曲质量指标与细菌群落相关性研究
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摘要
利用高通量测序技术分析不同地区浓香型大曲的细菌群落结构,同时测定其相关质量指标,并结合二者进行相关性分析。结果表明:宜宾曲样的糖化酶活力和液化酶活力显著高于遂宁和泸州曲样(P<0.05),但水分、淀粉含量和酸性蛋白酶活力显著低于其它曲样(P<0.05);遂宁1曲样的水分和发酵力显著高于其它曲样(P<0.05),且其糖化酶、液化酶和酸性蛋白酶活力均处于较高水平;遂宁2曲样的酸度和酸性蛋白酶活力显著高于其它曲样(P<0.05),但其他质量指标均在较低水平;泸州曲样的淀粉含量和酯化力显著高于其他曲样(P<0.05),但液化酶和糖化酶活力较低。此外,宜宾和泸州曲样中魏斯氏菌属(Weissella)、高温放线菌属(Thermoactinomyces)等均占较高比例;而遂宁两个曲样中葡萄球菌属(Staphylococcus)、Kroppenstedtia属、芽孢杆菌属(Bacillus)、糖多孢菌属(Saccharopolyspor)占其主导地位。相关性分析结果表明,魏斯氏菌属(Weissella)、葡萄球菌属(Staphylococcus)与大曲酯化力的相关性显著(P<0.05),且片球菌属(Pediococcus)、乳球菌属(Lactococcus)与大曲酯化力的相关性达到极显著水平(P<0.01);链霉菌属(Streptomyces)和短状杆菌属(Brachybacterium)与发酵力呈显著相关(P<0.05);而酸性蛋白酶活力仅与不动杆菌属(Acinetobacter)呈极显著正相关(P<0.01)。
Analysis of bacterial community structure of Luzhou flavor Daqu in different regions by high throughput sequencing technology,at the same time,the related indexes of Daqu were detected,and combine the two to carry on the correlation analysis. The results showed that the saccharifying enzyme and liquefaction enzyme activity of Yibin sample were significantly higher than Suining and Luzhou samples,but moisture,starch content and acid protease activity were significantly lower than other samples(P<0.05). The moisture and fermentating power of Suining 1 samples were significantly higher than other samples(P<0.05),the activities of glucoamylase,liquefied enzyme and acid protease were at a relatively high level. The acidity and acid protease activity of Suining 2 samples were significantly higher than other samples(P<0.05),but all other quality indicators are at a lower level. The starch content and esterification power of Luzhou Daqu were significantly higher than those of other samples,but the activities of liquefied enzyme and glucoamylase were lower. In addition,the Weissella and Thermoactinomyces of Yibin and Luzhou accounted for a high proportion. In the two samples of Suining,the Staphylococcus,Kroppenstedtia,Bacillus,and Saccharopolyspor occupy the dominant position. The results of correlation analysis showed that the correlation between Weissella and Staphylococcus was significantly correlated with the esterification power(P<0.05),and the correlation between Pediococcus and Lactococcus and esterification power reached a very significant level(P <0.01). The Streptomyces and Brachybacterium were significantly related to the fermentation power(P<0.05). The activity of acid protease was only extremely significant positive correlation with Acinetobacter(P<0.01).
Analysis of bacterial community structure of Luzhou flavor Daqu in different regions by high throughput sequencing technology,at the same time,the related indexes of Daqu were detected,and combine the two to carry on the correlation analysis. The results showed that the saccharifying enzyme and liquefaction enzyme activity of Yibin sample were significantly higher than Suining and Luzhou samples,but moisture,starch content and acid protease activity were significantly lower than other samples(P<0.05). The moisture and fermentating power of Suining 1 samples were significantly higher than other samples(P<0.05),the activities of glucoamylase,liquefied enzyme and acid protease were at a relatively high level. The acidity and acid protease activity of Suining 2 samples were significantly higher than other samples(P<0.05),but all other quality indicators are at a lower level. The starch content and esterification power of Luzhou Daqu were significantly higher than those of other samples,but the activities of liquefied enzyme and glucoamylase were lower. In addition,the Weissella and Thermoactinomyces of Yibin and Luzhou accounted for a high proportion. In the two samples of Suining,the Staphylococcus,Kroppenstedtia,Bacillus,and Saccharopolyspor occupy the dominant position. The results of correlation analysis showed that the correlation between Weissella and Staphylococcus was significantly correlated with the esterification power(P<0.05),and the correlation between Pediococcus and Lactococcus and esterification power reached a very significant level(P <0.01). The Streptomyces and Brachybacterium were significantly related to the fermentation power(P<0.05). The activity of acid protease was only extremely significant positive correlation with Acinetobacter(P<0.01).
引文
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[3]高亦豹,王海燕,徐岩.利用PCR-DGGE未培养技术对中国白酒高温和中温大曲细菌群落结构的分析[J].微生物学通报,2010,37(7):999-1004
[4]梁晨,杜海,徐岩.大曲贮存过程中原核微生物群落结构及风味成分演替规律[J].微生物学通报,2017,44(2):384-393
[5]王福荣.酿酒分析与检测[M].化学工业出版社,2012
[6]Lipthay JRD,Enzinger C,Johnsen K,et al.Impact of DNA extraction method on bacterial community composition measured by denaturing gradient gel electrophoresis[J].Soil Biology&Biochemistry,2004,36(10):1607-1614
[7]李祖明,王德良,马美荣,等.不同酒曲酶系与发酵性能的比较研究[J].酿酒科技,2010(1):17-19,22
[8]王彩虹.基于克隆文库法研究不同香型大曲微生物群落结构[D].自贡:四川理工学院,2014:27-28
[9]李中华,段雄波,李金钟.魏斯菌属细菌的分类与鉴定新进展[J].国际检验医学杂志,2006,27(8):721-723
[10]李德林.浓香型白酒酒醅微生物分子生物学研究[D].自贡:四川理工学院,2013:43-44
[11]郭新梅.葡萄球菌属的鉴定及分类方法研究[D].贵阳:贵州大学,2006:6-8
[12]李盈颖,高雯,周帼萍.山西老陈醋样品的污染微生物分析[J].食品科学,2016,37(12):226-231
[13]张宿义.酿酒古作坊空气细菌的分析与鉴定[C].福州:经济发展方式转变与自主创新——第十二届中国科学技术协会年会(第三卷),2010:6
[14]王鹏.地衣芽孢杆菌强化对浓香型白酒酿造微生物群落结构和代谢的影响[D].无锡:江南大学,2017
[15]薛冬.广东星湖湿地放线菌多样性及其活性研究[D].合肥:安徽农业大学,2015:1-8
[16]张敬,何伟宏,唐蜀昆,等.云南干热环境可培养高温放线菌多样性及产纤维素酶活性评价[J].微生物学通报,2013,40(6):1109-1120