食品与发酵工业2024，Vol.50Issue(13)：82-90,9.DOI:10.13995/j.cnki.11-1802/ts.038394
湘产高温大曲主发酵期微生物群落演替及主要酶系动态分析
Microbial community succession and main enzyme dynamics analysis during main fermentation period of high-temperature Daqu in Hunan Province
摘要
Abstract
High-temperature Daqu serves as a starter,saccharifying,and flavoring agent of Maotai-flavor liquor.Abundant with mi-croorganisms and enzymes,which play a crucial role in liquor brewing.This study aimed to analyze the dynamic changes in community structure and enzyme systems of microorganisms during the main fermentation stage of high-temperature Daqu to clarify the mechanisms in-volved.In this study,high-throughput sequencing technology combined with enzyme activity measurements was used to analyze the changes in microbial community structure and enzyme variations in high-temperature Daqu in different fermentation stages.Results revealed that the changes in enzyme activity during the primary fermentation of high-temperature Daqu were significant,particularly in the first turning(day 9)and second turning(day 15)if the koji processed,where xylanase,cellulase,and tannase were significantly active.The results of high-throughput sequencing analysis highlighted the key differences were 10 bacterial genera and 5 fungal genera.The bacterial genera in-cluded Virgibacillus,Kroppenstedtia,Weissella,Sediminibacterium,Sphingomonas,Bacillus,Lactobacillus,Enterobacter,Scopulibacillus,and Escherichia.Shigella.The fungal genera comprised Candida,Monascus,Leiothecium,Millerozyma,and Saccharomyces.They drive the evolution of microbial community structure throughout the high-temperature Daqu fermentation.This study utilized modern biotechnology to analyze the changes in microorganisms and enzyme systems in high-temperature Daqu,which provided a theoretical basis for the optimiza-tion of the koji production process,the preparation of enhanced koji and the improvement of Maotai-flavor liquor quality.关键词
酱香型白酒/高温大曲/酶系/微生物群落演替/高通量测序技术Key words
Maotai-flavor liquor/high-temperature Daqu/enzymes/microbial community succession/lllumina MiSeq high-throughput se-quencing引用本文复制引用
姜庆昊,翟忠英,赵英,肖功为..湘产高温大曲主发酵期微生物群落演替及主要酶系动态分析[J].食品与发酵工业,2024,50(13):82-90,9.基金项目
湖南省普通高等学校科技创新团队支持项目资助(湘教通[2023]233号) （湘教通[2023]233号）
湖南省自然科学基金项目(2022JJ50231) （2022JJ50231）
邵阳学院研究生科研创新项目(CX2022SY069) （CX2022SY069）
