现代食品科技2024，Vol.40Issue(7)：72-80,9.DOI:10.13982/j.mfst.1673-9078.2024.7.0912
不同粉碎度小麦发酵高温大曲的微生物群落结构及功能特征比较
Comparison of Microbial Community Structures and Functional Characteristics in High-temperature Daqu Fermented from Wheat Ground to Different Degrees
摘要
Abstract
Wheat ground to different degrees was fermented in high-temperature Daqu(HT-Daqu)to evaluate the effects of grinding on fermentation and the maturity ratio.After fermentation,the microbial community structures and functional characteristics of three categories(black,yellow,and white)of HT-Daqu were analyzed via metagenomic sequencing.The temperature of the low-grinding-degree group reached 60℃in the shortest time,with time gaps observed in three temperature rises with no prolonged overheating.Yellow Daqu accounted for 82.37%of the mature Daqu in this group,which was the highest ratio among the three groups with different grinding degrees.The total relative abundance of major bacteria in black and yellow Daqu of the high-grinding-degree group was more than 28.95%,which was higher than that in the other two groups.Aspergillus,Rasamsonia,Paecilomyces,and Talaromyces dominated the microbial community in the medium-and low-grinding-degree groups,accounting for more than 73.95%of the total,significantly higher than the high-grinding-degree group.The genes of glycoside hydrolases in black and yellow Daqu were mainly contributed by Eurotiales including Rasamsonia,Aspergillus,and Paecilomyces(46.78%～62.33%),while those in white Daqu were found to be mainly derived from Saccharopolyspora.These results demonstrate the importance of the grinding degree of wheat on the quality of Daqu and identifies the microbial sources of genes encoding different carbohydrate-active enzymes.The findings have a practical significance for understanding the fermentation of HT-Daqu comprehensively and guiding the production of HT-Daqu scientifically.关键词
高温大曲/小麦粉碎度/发酵/宏基因组/微生物群落/代谢功能Key words
high-temperature Daqu/grinding degree of wheat/fermentation/metagenomics/microbial community/metabolic function引用本文复制引用
杨阳,张芮,于惠,刘文虎,张立强,冉茂芳,沈才洪,王松涛..不同粉碎度小麦发酵高温大曲的微生物群落结构及功能特征比较[J].现代食品科技,2024,40(7):72-80,9.基金项目
四川省中央引导地方科技发展专项项目(2021ZYD0102) （2021ZYD0102）
