现代食品科技2018，Vol.34Issue(7)：97-104,8.DOI:10.13982/j.mfst.1673-9078.2018.7.015
酱香型白酒大曲和糟醅的真菌多样性分析
Analysis of Maotai-flavor Daqu and Fungal Diversity of Fermented Grains
戴奕杰 1李宗军 2田志强1
作者信息
- 1. 湖南农业大学食品科技学院,湖南长沙 410128
- 2. 贵州省产品质量监督检验院,贵州贵阳 550016
- 折叠
摘要
Abstract
This article presents the application of Hiseq sequencing method to analyse the fungal colony structureover the stacking fermentation and pit fermentation with high-temperature Daqu. The study aimed to gain a deeper understanding of the microbial diversity and community structure of original sample, especially the complex flora in Maotai-flavor liquor (Jiang-flavour Baijiu) fermentation. Throughout the entire fermentation process, a higher microbial diversity was found with the stacking fermentation, with a lower microbial abundance observed for the pit fermentation except for the dominant fungus. During pit fermentation, some new species were found besides the fungi flora of Daqu, such as Coprinellus, Calcarisporium, Myxotrichumand Cladophialophora. These results indicate the changes in microbial diversity owing to the high-temperature stacking and pit fermentation processes. For Maotai-flavor liquor, it is widely believed that there is a symbiotic relationship between the yeast and mold. This research attempts to understand the relationship between fungal species, through network analysis.The findings that some advantageous specieis exhibited negative correlations and they were mostly Saccharomyces, whilst some molds showed positive correlations. These findings would lay the foundation for further identification of the roles of individual strains in the future.关键词
酱香型白酒/大曲/糟醅/真菌/高通量测序Key words
Maotai-flavor liquor/Daqu/Fermenting grains/fungus/high throughput sequencing引用本文复制引用
戴奕杰,李宗军,田志强..酱香型白酒大曲和糟醅的真菌多样性分析[J].现代食品科技,2018,34(7):97-104,8.
