食品科学2023，Vol.44Issue(24)：211-219,9.DOI:10.7506/spkx1002-6630-20230327-255
襄阳地区高温大曲真菌群落结构及其风味品质解析
Analysis of Fungal Community Structure and Flavor Quality of High-temperature Daqu from Xiangyang,China
摘要
Abstract
The fungal community structure and flavor quality of white,yellow and black high-temperature Daqu from company A in Xiangyang,China were analyzed using MiSeq high-throughput sequencing and electronic nose technology.The sequencing results showed no significant differences in the α-diversity or β-diversity of fungal community among different colored Daqu(P＞0.05);the dominant fungal genera belonged to Ascomycota including Thermomyces(36.50％),Thermoascus(27.15％),Saccharomycopsis(9.23％)and Dipodascus(1.19％),and Mucoromycota including Aspergillus(9.36％),Rhizopus(1.44％)and Rhizomucor(1.03％).The electronic nose exhibited high sensor responses to volatile organic sulfides,terpenoids,hydroxides and ethanol and low sensor responses to aromatic substances in high-temperature Daqu;the Mann-Whitney test revealed significantly higher sensor responses to aromatic substances(P＜0.01)and lower sensor responses to the other aroma components(P＜0.05)in yellow than black Daqu.In addition,based on the fungal sequence data from the MG-RAST database for three different colored high-temperature Daqu produced by company B,comparative analysis of the fungal community structure of high-temperature Daqu produced by companies A and B was carried out.It was found that there were highly significant differences(P＜0.01)in the α-diversity and β-diversity of fungal community between Daqu produced by the two companies,and the results of cluster analysis showed that the Mahalanobis distance between the different colored high-temperature Daqu from the same company was closer.Finally,in this study,four strains of S.fibuligera were isolated from high-temperature Daqu produced by company A by traditional pure culture method.In conclusion,there was a significant difference between the fungal communities of high-temperature Daqu produced by companies A and B,which was greater than the difference between different colored high-temperature Daqu produced by the same company.关键词
高温大曲/MiSeq高通量测序/电子鼻/真菌群落结构/酵母菌Key words
high-temperature Daqu/MiSeq high-throughput sequencing/electronic nose/fungal community structure/yeast分类
轻工业引用本文复制引用
向凡舒,蔡文超,田龙新,刘菊珍,周加平,叶明波,单春会,郭壮..襄阳地区高温大曲真菌群落结构及其风味品质解析[J].食品科学,2023,44(24):211-219,9.基金项目
襄阳市重大科技计划项目(2020AAT002153) （2020AAT002153）
湖北文理学院教师科研能力培育基金"科技创新团队"项目(2020kypytd009) （2020kypytd009）
