首页 | 本学科首页   官方微博 | 高级检索  
     

热风干燥大曲在贮存期细菌群落结构的变化
引用本文:王洪,罗惠波,周平,黄丹,邓波,沈才萍,邬捷峰. 热风干燥大曲在贮存期细菌群落结构的变化[J]. 现代食品科技, 2017, 33(11): 89-95
作者姓名:王洪  罗惠波  周平  黄丹  邓波  沈才萍  邬捷峰
作者单位:(1.四川理工学院生物工程学院,四川自贡 643000),(1.四川理工学院生物工程学院,四川自贡 643000)(2.酿酒生物技术及应用四川省重点实验室,四川自贡 643000),(1.四川理工学院生物工程学院,四川自贡 643000),(1.四川理工学院生物工程学院,四川自贡 643000),(3.泸州老窖股份有限公司,四川泸州 646000)(4.国家固态酿造工程技术研究中心,四川泸州 646000),(3.泸州老窖股份有限公司,四川泸州 646000),(3.泸州老窖股份有限公司,四川泸州 646000)
基金项目:固态酿造关键技术研究四川省院士(专家)工作站项目(GY2014-03);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2014-01);四川理工学院研究生创新基金项目(y2015010);国家固态酿造工程技术研究中心项目(2015K-245);四川省科技成果转化项目(2016CC0032)
摘    要:本文通过高通量测序技术对热风干燥大曲在贮存期细菌群落结构进行研究,旨在探究热风干燥对大曲在贮存期细菌群落结构的影响。研究发现,热风干燥大曲随着贮存时间的增加细菌丰富度呈先增后减,而细菌群落多样性随着贮存时间在增加。大曲中Firmicutes(厚壁菌门)为绝对优势菌门,Weissella(魏斯氏菌属)为绝对优势菌属。热风干燥大曲于曲库贮存能促进Staphylococcus(葡萄球菌属)细菌的生长,而对Lactobacillus(乳杆菌属)细菌的生长有一定的抑制作用,于实验室贮存对Kroppenstedtia属和Bacillus(芽孢杆菌属)细菌的生长有促进作用。随着贮存时间的增加,实验室贮存能使热风干燥大曲的Paenibacillus(类芽孢杆菌属)、Pseudogracilibacillus(假纤细芽孢杆菌属)、Kroppenstedtia和Melghirimyces(迈勒吉尔霉菌属)细菌的丰度进一步提升。随着大曲贮存时间的增加,于曲库贮存的热风干燥大曲细菌数量趋于稳定。

关 键 词:热风干燥大曲;贮存期;细菌群落结构;相关性分析
收稿时间:2017-06-11

The Changes of Bacterial Community Structure of Hot Air Dried Daqu during the Storage
WANG Hong,LUO Hui-bo,ZHOU Ping,HUANG Dan,DENG Bo,SHEN Cai-ping and WU Jie-feng. The Changes of Bacterial Community Structure of Hot Air Dried Daqu during the Storage[J]. Modern Food Science & Technology, 2017, 33(11): 89-95
Authors:WANG Hong  LUO Hui-bo  ZHOU Ping  HUANG Dan  DENG Bo  SHEN Cai-ping  WU Jie-feng
Affiliation:(1.College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China),(1.College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China)(2.Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong 643000, China),(1.College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China),(1.College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China),(3.Luzhou Laojiao Co., Ltd., Luzhou 646000, China)(4.National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China),(3.Luzhou Laojiao Co., Ltd., Luzhou 646000, China) and (3.Luzhou Laojiao Co., Ltd., Luzhou 646000, China)
Abstract:Bacterial community structure of hot air dried Daqu in the storage period was researched by high-throughput sequencing technology. The results showed that the bacterial abundance of hot air dried Daqu increased firstly and then reduced with increasing the storage time, while bacterial community diversity increased all the time. Firmicutes was the absolute dominant phyla, and Weissella was the absolute dominant genera. Hot air drying for Daqu stored in Daqu room could promote the growth of Staphylococcus bacteria, and inhibit the growth of Lactobacillus bacteria. Hot air drying for Daqu stored under laboratory conditions could promote the growth of Kroppenstedtia bacteria and Bacillus bacteria. With increasing the storage time, laboratory conditions could promote the abundance of Paenibacillus, Pseudogracilibacillus, Kroppenstedtia, Melghirimyces bacteria of hot air dried Daqu. The bacterial biomass of hot air dried Daqu stored in Daqu room tended to be stable with increasing the storage time.
Keywords:hot air drying Daqu   storage period   bacterial community structure   correlation analysis
本文献已被 CNKI 等数据库收录!
点击此处可从《现代食品科技》浏览原始摘要信息
点击此处可从《现代食品科技》下载免费的PDF全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号