基于DNA高通量测序分析生料酿醋过程中的真菌多样性
作者:
基金项目:

国家自然科学基金(31872162);山西省重点研发计划重点项目(201703D211010);山西省回国留学人员科研资助项目(2017-015)


Fungal diversity during raw vinegar brewing process as revealed by high-throughput sequencing
Author:
  • 摘要
  • | |
  • 访问统计
  • |
  • 参考文献 [23]
  • |
  • 相似文献 [20]
  • | | |
  • 文章评论
    摘要:

    [目的] 了解生料酿醋不同阶段的真菌群落结构及其变化规律,为生料酿醋工艺优化提供理论指导。[方法] 从山西一家生料酿醋企业采集原料、麸曲、发酵缸醋醅、熏醋样、淋醋样等涉及生料酿醋各阶段的样品共51份,扩增真菌ITS1区序列并利用高通量测序技术分析真菌多样性。[结果] 除5份样品未扩增成功外,在剩余46份样品中共检测到489个真菌OTU,以子囊菌为主(占88.3%)。原料、麸曲、发酵缸醋醅、熏醋样、淋醋样等不同组别间在真菌群落结构方面存在显著差异。原料和麸曲中的真菌物种丰富度最低,发酵缸醋醅的真菌物种丰富度最高,熏醋样和淋醋样中的真菌物种丰富度又有所降低。原料和麸曲中的优势真菌分别为酿酒酵母和黑曲霉,是发酵阶段真菌的重要来源,但发酵缸醋醅中也检测到大量可能来源于发酵室环境的真菌。发酵缸醋醅在不同发酵时期间也存在明显的真菌群落结构差异,并可据此划分成发酵前期(包括发酵第2-13天的样品)和发酵后期(包括发酵第17-46天的样品)。酿酒酵母和亮白曲霉的丰度在发酵前期显著高于发酵后期,而黑曲霉、一种小戴卫霉科真菌等的丰度在发酵后期显著高于发酵前期。[结论] 生料酿醋的不同阶段和发酵缸醋醅发酵的不同时期,其真菌群落结构都存在明显差异。酿酒酵母和黑曲霉是发酵阶段的优势真菌。本研究为生料酿醋工艺优化提供了理论依据。

    Abstract:

    [Objective] To understand the structure and dynamics of fungal community during raw vinegar brewing. [Methods] In total 51 samples including raw materials, starter, fermenting samples in urns, smoking cupei and leaching cupei were collected from a raw vinegar making enterprise in Shanxi Province, and fungal diversity was analyzed by high throughput sequencing of ITS1 regions. [Results] Except 5 samples having failure amplifications, 489 fungal OTUs were detected in the remaining 46 samples, dominated by Ascomycetes (88.3%). There were significant fungal community differences among groups. The species richness was the lowest in raw materials and starter, the highest in fermenting samples, and medium in smoking and leaching cupei. The dominant fungi from raw materials and starter were Saccharomyces cerevisiae and Aspergillus niger, respectively, which were important inocula for fermentation. There were also obvious fungal community variations during fermentation in urns, which were further divided into early (F2 to F13) and late (F17 to F46) fermentation stages. The abundance of S. cerevisiae and Aspergillus candidus was significantly higher in the early fermentation stage, whereas that of A. niger and Davidiellaceae sp. was significantly higher in the late fermentation stage. [Conclusion] There are significant fungal community variations among different brewing steps and among different fermentation stages in urns. S. cerevisiae and A. niger represent the main fungi contributing to raw vinegar fermentation. This study provides a theoretical basis for the optimization of raw vinegar brewing process.

    参考文献
    [1] 张宝善. 食醋酿造学. 北京:科学出版社, 2014.
    [2] Dong E. Four famous vinegar in China. Friend of Science Amateurs, 2006, (10):37. (in Chinese) 东耳. 中国四大名醋. 科学之友, 2006, (10):37.
    [3] 中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. GB/T 19777-2013地理标志产品山西老陈醋. 北京:中国标准出版社, 2014.
    [4] Liu RP, Han BY. Focus on Shanxi aged vinegar. Farm Products Processing, 2011, (8):4-5. (in Chinese)刘润平, 韩葆颖. 聚焦山西老陈醋. 农产品加工, 2011, (8):4-5.
    [5] Liu CG. Thirty-year's retrospection of vinegar production with uncooked raw materials. China Brewing, 2003, (1):41-42. (in Chinese)刘传刚. 生料制醋三十年回顾. 中国酿造, 2003, (1):41-42.
    [6] Li YJ. Study on the new technology of making raw vinegar by pre-liquid and post-solid method. Jiangsu Condiment and Subsidiary Food, 1998, (3):11-12. (in Chinese)李彦杰. 前液后固酶法生料制醋新工艺的研究. 江苏调味副食品, 1998, (3):11-12.
    [7] Zhang W. Raw vinegar brewing using enzyme preparation, ventilation and reflux. Jiangsu Condiment and Subsidiary Food, 1997, (3):10-12. (in Chinese)张伟. 酶制剂生料通风回流制醋工艺. 江苏调味副食品, 1997, (3):10-12.
    [8] Li X, Luo CX. Brewing vinegar with raw material. Chinese Condiment, 2001, (12):3-6. (in Chinese)李祥, 罗仓学. 生料酿醋. 中国调味品, 2001, (12):3-6.
    [9] Ruan CB, He J, Li WH, Tu GQ. Review on application of fermentation technique using uncooked raw material. China Brewing, 2010, (1):4-8. (in Chinese)阮彩彪, 何建, 李文华, 涂国全. 生料发酵技术应用概述. 中国酿造, 2010, (1):4-8.
    [10] Nie ZQ, Han Y, Zheng Y, Shen YB, Wang M. Metagenomic analysis of microbial diversity in the traditional vinegar fermentation process. Food Science, 2013, 34(15):198-203. (in Chinese)聂志强, 韩玥, 郑宇, 申雁冰, 王敏. 宏基因组学技术分析传统食醋发酵过程微生物多样性. 食品科学, 2013, 34(15):198-203.
    [11] Du HF, Nie ZQ, Liu X, Wang M, Zheng Y. Study on the relationship between bacterial community composition and changes of organic acids during fermentation process of Shanxi Aged Vinegar. China Condiment, 2015, 40(7):26-31, 42. (in Chinese)杜宏福, 聂志强, 刘贤, 王敏, 郑宇. 山西老陈醋发酵过程中细菌群落组成与有机酸变化的关系研究. 中国调味品, 2015, 40(7):26-31, 42.
    [12] Nie ZQ, Wang YN, Zheng Y, Wang M. The diversity and functional feature of microflora in traditional vinegar brewing process. China Brewing, 2012, 31(7):1-6. (in Chinese)聂志强, 汪越男, 郑宇, 王敏. 传统食醋酿造过程中微生物群落的多样性及功能研究进展. 中国酿造, 2012, 31(7):1-6.
    [13] 弓晓艳. 老陈醋酿造过程中微生物群落结构与功能研究. 山西大学硕士学位论文, 2010.
    [14] Nie ZQ, Zheng Y, Du HF, Xie SK, Wang M. Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar. Food Microbiology, 2015, 47:62-68.
    [15] Li S, Li P, Liu X, Luo LX, Lin WF. Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar. Applied Microbiology and Biotechnology, 2016, 100(10):4395-4411.
    [16] Nie ZQ, Zheng Y, Xie SK, Zhang XL, Song J, Xia ML, Wang M. Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar. Scientific Reports, 2017, 7:9240.
    [17] Wang ZM, Lu ZM, Shi JS, Xu ZH. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar. Scientific Reports, 2016, 6:26818.
    [18] Wu LH, Lu ZM, Zhang XJ, Wang ZM, Yu YJ, Shi JS, Xu ZH. Metagenomics reveals flavour metabolic network of cereal vinegar microbiota. Food Microbiology, 2017, 62:23-31.
    [19] Zhang YJ, Skaar I, Sulyok M, Liu XZ, Rao MY, Taylor JW. The microbiome and metabolites in fermented Pu-erh tea as revealed by high-throughput sequencing and quantitative multiplex metabolite analysis. PLoS One, 2016, 11(6):e0157847.
    [20] Bengtsson-Palme J, Ryberg M, Hartmann M, Branco S, Wang Z, Godhe A, de Wit P, Sánchez-García M, Ebersberger I, de Sousa F, Amend A, Jumpponen A, Unterseher M, Kristiansson E, Abarenkov K, Bertrand YJK, Sanli K, Eriksson KM, Vik U, Veldre V, Nilsson RH. Improved software detection and extraction of ITS1 and ITS2 from ribosomal ITS sequences of fungi and other eukaryotes for analysis of environmental sequencing data. Methods in Ecology and Evolution, 2013, 4(10):914-919.
    [21] Department of Biology in Shanxi University, Shanxi Institute of Scientific and Technological Information, Taiyuan Brewery. Research report on new technology of raw vinegar brewing. China Condiment, 1989, (1):11-13. (in Chinese)山西大学生物系, 山西省科技情报研究所, 太原市酿造厂. 生料制醋新工艺研究报告. 中国调味品, 1989, (1):11-13.
    [22] Li DY. Technical conditions to be mastered in the process of raw vinegar brewing. China Condiment, 1995, (10):21-25. (in Chinese)李大英. 生料酿造食醋工艺应掌握的技术条件. 中国调味品, 1995, (10):21-25.
    [23] Zhu YP, Zhang FF, Zhang CN, Yang L, Fan GS, Xu YQ, Sun BG, Li XT. Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation. Scientific Reports, 2018, 8:8612.
    引证文献
    网友评论
    网友评论
    分享到微博
    发 布
引用本文

张永杰,崔宁波,张丽珍,甄晓君,柳青山. 基于DNA高通量测序分析生料酿醋过程中的真菌多样性[J]. 微生物学报, 2020, 60(7): 1358-1369

复制
分享
文章指标
  • 点击次数:980
  • 下载次数: 1136
  • HTML阅读次数: 1793
  • 引用次数: 0
历史
  • 收稿日期:2019-08-15
  • 最后修改日期:2019-11-19
  • 在线发布日期: 2020-07-01
文章二维码