红曲米醋制曲过程中微生物群落演替及其对生化指标的影响

通过高通量测序对红曲米醋红曲制曲过程中微生物群落多样性进行分析，结合红曲的糖化力、液化力等生化指标，采用典范对应分析（CCA）深度解析微生物群落演替对红曲生化指标的影响。结果显示，分别获得16个真菌属菌株和16个细菌属菌株，主要真菌有曲霉属（Aspergillus）（相对丰度为0.36%～66.79%）、酿酒酵母属（Saccharomyces）（相对丰度为14.77%～47.80%）、红曲霉属（Monascus）（相对丰度为11.28%～41.09%），随着制曲时间增加，优势真菌由Saccharomyces、Monascus逐渐变为Aspergillus；细菌中乳酸菌（Lactobacillus）为优势菌（相对丰度为63.54%～94.98%），且随着制曲时间的增加，呈先增后降趋势。CCA分析结果表明，真菌中Aspergillus、Penicillium对红曲生化指标的影响起主要作用，细菌属对红曲生化指标影响甚微。

Microbial community succession during koji making process of red koji rice vinegar and its effects on biochemical indexes

The microbial community diversity during koji making process of red koji rice vinegar was analyzed by high throughput sequencing technology. Combined with biochemical indexes such as saccharification power and liquefaction power, the effect of microbial community succession on the biochemical indexes of red koji was deeply analyzed by canonical correspondence analysis (CCA). The results showed that the 16 fungal genera and 16 bacterial genera were obtained. The main fungus was Aspergillus (relative abundance 0.36%-66.79%), Saccharomyces (relative abundance 14.77%-47.80%) and Monascus (relative abundance 11.28%-41.09%), and the dominant fungal genera gradually changed from Saccharomyces and Monascus to Aspergillus during the koji making process. The dominant bacterial genus was Lactobacillus (relative abundance 63.54%-94.98%), and first increased and then decreased during the koji making process. The results of CCA showed that Aspergillus and Penicillium played a major role in biochemical indexes of red koji, while bacterial genera had little effect.