摘要 为系统性研究茅台镇主酿区生产大曲和酿造环境霉菌菌群多样性结构,基于MiSeq平台采用高通量测序技术对茅台镇酱香白酒7个主酿区大曲和环境样品霉菌进行解析,共检出霉菌95个属,其中从大曲样品中检出68个属,环境样品中检出89个属。明确了Aspergillus、Byssochlamys、Monascus、Thermoascus、Thermomyces、Rhizomucor等属是酱香白酒酿造大曲中的优势霉菌;Alternaria、Aspergillus、Byssochlamys、Cladosporium、Fusicolla、Lecythophora、Monascus、Penicillium、Phoma、Pyrenochaeta、Thermoascus、Thermomyces、Toxicocladosporium等属是酱香白酒酿造环境中的优势霉菌,通过对各主酿区之间霉菌差异性分析、主酿区生产大曲和酿造环境之间霉菌差异性分析,对比霉菌在各区域多样性指数、富集率、衰减率和迁移率变化,深入剖析了不同主酿区酿造大曲与周围环境霉菌的交互程度,从微生物角度为酒厂的选址提供一定理论依据。 The present work aimed to systematically study the structure and diversity of the mold communities in Daqu and environmental samples from seven main Maotai-flavor Baijiu brewing areas of Maotai town by high-throughput sequencing on an MiSeq platform.A total of 95 genera were detected,including 68 genera from Daqu samples and 89 genera from environmental samples.Aspergillus,Byssochlamys,Monascus,Thermoascus,Thermomyces,Rhizomorcor were identified as the dominant molds in Daqu,while Alternaria,Aspergillus,Byssochlamys,Cladosporium,Fusicolla,Lecythophora,Monascus,Penicillium,Phoma,Pyrenochaeta,Thermoascus,Thermomyces and Toxicocladosporium as the dominant molds in the environmental samples.We analyzed the differences in mold community in terms of diversity index,enrichment rate,decay rate and mobility between the main brewing areas,and between Daqu and environmental samples from each brewing area,and we dissected the interaction between molds in Daqu and those in the brewing environment,which will provide a theoretical basis for deciding where to site a new winery from a microbial perspective.
机构地区 贵州大学酿酒与食品工程学院
出处 《食品科学》 EI CAS CSCD 北大核心 2021年第8期150-156,共7页 Food Science
基金 贵州省科技重大专项(黔科合重大专项字[2015]6012) 贵州省重点基金项目(黔科合基础[2017]1405) 贵州省科技平台及人才团队计划项目(黔科合平台人才[2016]5637)。
关键词 酱香型白酒 主酿区 高通量测序 霉菌菌群结构多样性 Maotai-flavor Baijiu main brewing areas high-throughput sequencing structure and diversity of mold flora
