食品工业科技2024，Vol.45Issue(3)：56-64,9.DOI:10.13386/j.issn1002-0306.2023030131
黄精对麦曲微生物群落结构及其功能基因的影响
Effects of Polygonatum sibiricum on Microbial Community Structure and Functional Genes of Wheat Qu
摘要
Abstract
Objective:To investigate the effect of the addition of 2.5%and 5%mass fractions of Polygonatum sibiricum on the microbial community structure and functional genes of wheat Qu,and on this basis to provide theoretical reference for future selection of Polygonatum sibiricum wheat Qu.Methods:The microbial composition and functional genes in Polygonatum sibiricum wheat Qu were annotated by macrogenomics techniques,and the effects of Polygonatum sibiricum on the microbial community structure and functional genes of wheat Qu were analyzed using principal component analysis,stacked histogram and cluster heat map.Results:The species richness and homogeneity of wheat Qu(HJ100)made by adding 2.5%mass fraction of Polygonatum sibiricum were higher than that of wheat Qu(HJ200)with 5%mass fraction and without the addition(PTMQ).All there were differed at the genus and species levels.The dominant genera of HJ100 were Aspergillus,Paecilomyces,Rasamsonia,Limosilactobacillus,Rhizopus,Klebsiella,Pantoea and Puccinia,and the dominant genera of both HJ200 and PTMQ were Aspergillus,Paecilomyces and Rasamsonia.The dominant species of HJ100 were Paecilomyces varioti,Rasamsonia emersonii,Limosilactobacillus pontis,Pantoea agglomerans,Rhizopus microspores and Puccinia striiformis,and the dominant species of HJ200 and PTMQ were Paecilomyces varioti and Rasamsonia emersonii.Compared to HJ200 and PTMQ,the relative abundance of functional genes annotated by HJ100 showed higher homogeneity,there were a higher abundance of functional genes related to carbohydrate metabolism,protein and amino acid metabolism,which were directly associated with the quality of Huang Jiu.The brewing experiments showed that the Huang Jiu brewed by HJ100 was better than HJ200 and PTMQ in terms of total sugar and polysaccharide content,which could guarantee the functionality and quality of Huang Jiu,and HJ100 had a same fermentation capacity as PTMQ and HJ200.Conclusion:The addition of 2.5%mass fraction of Polygonatum sibiricum could improve the species richness and uniformity and quality of wheat Qu,and could be used for brewing Hung Jiu in the future.关键词
黄精/麦曲/宏基因组学技术/功能注释/微生物群落组成Key words
Polygonatum sibiricum/wheat Qu/macrogenomics technologies/functional annotation/microbial community composition分类
轻工纺织引用本文复制引用
张国泰,贺思桥,蒙倩倩,芦润青,唐菁雯,向琴,耿敬章,田洪磊..黄精对麦曲微生物群落结构及其功能基因的影响[J].食品工业科技,2024,45(3):56-64,9.基金项目
秦巴生物资源与生态环境国家重点实验室(培育)"市校共建"专项(SXC-2106) （培育）
陕西省秦创原"科学家+工程师"队伍建设项目(2023KXJ-203) （2023KXJ-203）
陕西省教育厅重点科学研究计划项目 （）
陕西理工大学秦巴食品资源开发利用科技创新团队科研专项 （）
陕西理工大学研究生创新基金(SLGYCX2238). （SLGYCX2238）
