泸型酒发酵酒醅中乳酸菌群落的来源、演替规律及功能预测
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TS201.3

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Origin,Succession and Potential Function of Lactic Acid Bacteria in Fermented Grains of Luzhou-Flavor Liquor
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    摘要:

    为明确泸型酒发酵酒醅中乳酸菌的来源、群落演替规律以及潜在功能,作者利用16S rRNA基因高通量测序技术比较了大曲、酒醅和窖泥中的乳酸菌群落结构,并解析了酒醅乳酸菌在发酵过程中的动态变化,最后采用PICRUSt分析对酒醅微生物群落中乳酸菌的功能进行了预测。高通量测序结果显示,发酵过程酒醅中存在49种乳酸菌,其中16种来源于大曲,3种来源于窖泥。酒醅乳酸菌群落结构在发酵的第一周出现剧烈变动,发酵2 d后 Lactobacillus acetotolerans取代 Weissella confusa成为优势微生物并保持至发酵结束。PICRUSt分析表明,乳酸菌在酿酒过程中可能主要参与糖酵解途径,也具有参与丁酸、丙酸等重要香气前体物质代谢的潜力。

    Abstract:

    To identify the origin,succession and potential function of lactic acid bacteria(LAB) during the fermentation process of Luzhou-flavor liquor,we compared the LAB community structures among Daqu,fermented grains,and pit mudusing 16S rRNA gene high-throughput sequencing,revealed the succession of LAB community in fermented grains,and predicted the potential function of LAB during fermentation processvia PICRUSt technology. Results showed significant differences of LAB community structure among Daqu,fermented grains and pit mud. The structureof LAB community in fermented grains changed dramatically in the first week of fermentation. Furthermore,PICRUStanalysis showed that LAB mainly participated in glycolysis,and possessed the functional potential to generate butanoate and propanoate.

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栗连会,肖辰,陆震鸣,张晓娟,王松涛,沈才洪,史劲松,许正宏.泸型酒发酵酒醅中乳酸菌群落的来源、演替规律及功能预测[J].食品与生物技术学报,2018,37(12):1242-1247.

LI Lianhui, XIAO Chen, LU Zhenming, ZHANG Xiaojuan, WANG Songtao, SHEN Caihong, SHI Jinsong, XU Zhenghong. Origin,Succession and Potential Function of Lactic Acid Bacteria in Fermented Grains of Luzhou-Flavor Liquor[J]. Journal of Food Science and Biotechnology,2018,37(12):1242-1247.

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  • 在线发布日期: 2019-01-04
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