酱香型白酒高温大曲发酵过程中真菌多样性研究

Investigation on Fungal Diversity During High-Temperature Daqu Fermentation of Sauce-Flavor Baijiu

摘要:

基于传统可培养方法和单分子实时测序技术对酱香型白酒仿生机制曲和传统人工曲发酵过程的真菌群落组成及特征进行了研究。结果表明，Wicherhanmomyces anomalus、Pichia kudriavzevii、Candida tropicalis、Kodamaea ohmeri、Kazachstania humilis、Kluveromyces marxianus和Aspergillus属丝状真菌，可以同时被2种方法检出，从曲坯成型入仓到发酵结束出仓，真菌多样性呈现逐渐降低的趋势。同时，与二代高通量测序结果相比，单分子实时测序技术在种水平上更适合于小类真菌多样性的鉴定。此外，高温大曲多数优势真菌属之间呈显著正相关调节机制，其中包括55个真菌属呈显著正相关，6个真菌属呈显著负相关。本研究揭示了酱香型白酒高温大曲制作过程的真菌群落组成及其特征，旨在为挖掘高温大曲中功能微生物及阐明高温大曲发酵机理提供依据。

Abstract:

Traditional culture-dependent approaches and single molecule real-time sequencing technology were applied to investigate the fungal community composition and characteristics during the fermentation process of sauce-flavor baijiu using the biomimetic machine-produced Daqu and the traditional manual Daqu. The results showed that Wicherhanmomyces anomalus, Pichia kudriavzevii, Candida tropicalis, Kodamaea ohmeri, Kazachstania humilis, Kluveromyces marxianus, and Aspergillus could be simultaneously detected by both approaches. The fungal diversity gradually decreased from the formation of Daqu to the end of fermentation. In addition, compared with the results of second-generation high-throughput sequencing, single-molecule real-time sequencing technology was more suitable to identify the diversity of minor fungal. Moreover, the dominant fungal genera the high-temperature Daqu showed a significant positive correlation regulation mechanism, including 55 fungal genera showing a significant positive correlation, and 6 fungal genera showing a significant negative correlation. This study revealed fungal community composition and characteristics during high-temperature Daqu fermentation of sauce-flavor baijiu, and aimed to lay a theoretical foundation for exploiting functional microorganisms and clarifying the fermentation mechanism of high-temperature Daqu.