College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China.
College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China; National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China.
Food Res Int. 2019 Jul;121:422-432. doi: 10.1016/j.foodres.2019.03.021. Epub 2019 Mar 11.
Microbial community diversity and volatile profiles of 14 Jiang-flavor liquor Daqu (JFLQ) samples were investigated by Illumina MiSeq platform and Head Space-solid Phase Microextraction Gas Chromatograph Mass Spectrometer (HS-SPME-GC-MS). Correlations between microbial community and volatile profiles of JFLQ were disclosed by redundancy analysis. Results indicated the outstanding high content of nitrogenous and aromatics compounds in Moutai Daqu samples, whereas esters were dominant for the samples from the brewing sites rather than Moutai. Bacillales, Enterobacteriales, and Lactobacillales were the dominant bacteria, while Candida, Trichoderma, Aspergillus, Trichosporon and Thermomyces were predominant in the fungal community. Compared to the randomly dispersed feature of fungi communities, bacterial communities had preferred "shelter": Lactobacillales mainly clustered in the surface of Daqu, whereas Bacillales in the core. Microbial interaction of JFLQ was stronger in the core than in the surface. Bacillales and Lactobacillales were closely positive-related with pyrazines and esters respectively, and Aspergillus was correlated with pyrazines, esters and aromatics. Based on the results, a metabolic map of abundant microorganisms in JFLQ was built up.
采用 Illumina MiSeq 平台和顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术研究了 14 个江味大曲（JFLQ）样品的微生物群落多样性和挥发性成分。通过冗余分析揭示了 JFLQ 微生物群落与挥发性成分之间的相关性。结果表明，茅台大曲样品中含有丰富的含氮和芳香族化合物，而酯类则是酿造场所样品而非茅台大曲样品的主要成分。芽孢杆菌目、肠杆菌目和乳杆菌目是优势细菌，而酵母属、木霉属、曲霉属、毛孢子菌属和嗜热丝孢菌属是真菌群落的主要成分。与真菌群落的随机分布特征相比，细菌群落具有偏好的“庇护所”：乳杆菌目主要聚集在大曲的表面，而芽孢杆菌目则聚集在大曲的核心。与表面相比，大曲核心的微生物相互作用更强。芽孢杆菌目与吡嗪类和酯类呈密切正相关，而曲霉属与吡嗪类、酯类和芳香族化合物呈相关。基于这些结果，构建了 JFLQ 中丰富微生物的代谢图谱。
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