浓香型白酒大曲微生物群落结构研究进展

大曲通常作为发酵剂用于酿造传统中国白酒,其提供各类微生物菌系和酶系启动白酒发酵,影响白酒风味和独特风格。近年来,对大曲微生物群落结构的研究成为研究热点,研究人员对大曲微生物群落结构、基因功能和功能微生物等进行了广泛而深入的研究,对大曲微生物组成、变迁规律和功能的认识逐渐清晰。本文综述了浓香型大曲微生物群落结构分析方法、主要微生物组成、重要功能微生物和微生物溯源,为研究大曲微生物群落结构、优化大曲生产工艺和改善白酒品质提供一定的理论依据。     

高温大曲中地衣芽胞杆菌(Bacillus licheniformis CGMCC 3963)的耐高温特征

【目的】高温大曲的使用是中国酱香型白酒酿造的特征之一,耐高温的细菌是高温大曲中重要的优势功能菌,它们对酱香型白酒的酿造具有重要的价值。研究高温大曲中细菌的耐高温特征对于认识酱香型白酒的酿造特征具有一定的作用。【方法】本文以中国白酒高温大曲中筛选获得的一株具有自主知识产权的耐高温功能细菌地衣芽胞杆菌(Bacillus licheniformis)CGMCC 3963为对象,测定其耐高温特征,并首次通过细胞形态学的分析,以及转录组学等技术的应用系统研究了B.licheniformis CGMCC 3963的耐高温机制。【结果】地衣芽胞杆菌B.licheniformis CGMCC 3963能够耐受55℃高温生长。在高温条件下,该菌仍具有较旺盛的代谢生长能力,且产生大量荚膜,同时大量I类热休克蛋白基因以及聚谷氨酸合成基因的表达水平均得到明显提高。【结论】B.licheniformis CGMCC 3963在高温下,I类热休克蛋白以及以聚谷氨酸为主要成分的荚膜大量产生,对功能细菌耐高温具有重要的作用。该结果首次从分子水平认识了中国白酒酿造微生物的耐高温特征,丰富了白酒酿造微生物学的科学理论。     

小麦/蚕豆，玉米/蚕豆和小麦/玉米间作对根际细菌群落结构的影响

利用PCR-DGGE技术研究了小麦/蚕豆、玉米/蚕豆和小麦/玉米间作对作物根际细菌群落结构的影响.结果表明：间作能够提高作物根际细菌群落多样性、改变根际细菌群落结构组成.其中,小麦/蚕豆间作对根际细菌群落结构的影响最为突出,作物花期时小麦/蚕豆间作显著提高和改变两种作物根际细菌多样性和群落结构组成.玉米/蚕豆间作主要表现出对苗期玉米根际细菌多样性的显著提高和群落结构组成的改变.小麦/玉米间作对作物根际细菌群落结构的影响程度较弱.同时,3种间作体系都具有不同程度的产量优势.结果证明了间作体系中地上部植物多样性与地下部微生物多样性存在紧密联系.     

清香型白酒固态酿造过程中酵母种群结构和多样性分析

【目的】探索清香型白酒固态酿造过程中酵母的种群结构和生态多样性变化规律,为科学认识白酒酿造的过程与机制提供理论依据。【方法】运用WL鉴别培养基和26S rRNA D1/D2序列分析方法对清香型白酒3种典型大曲和酒醅发酵过程的酵母进行分类学研究。【结果】从清香型白酒固态酿造过程中共鉴定出10种酵母,分别为Saccharomyces cerevisiae、Issatchenkia orientalis、Pichia anomala、Saccharomycopsis fibuligera、Pichia fermentans、Trichosporon asahii、Hanseniaspora osmophila、Pichia farinosa、Pichia membranifaciens和Clavispora lusitaniae。其中T.asahii、C.lusitaniae、H.osmophila、P.membranifaciens、P.farinose和P.fermentans为首次从清香型白酒酿造过程中分离获得的酵母种类。考察3种典型大曲(清茬、红心、后火曲)和大茬、二茬酒醅发酵过程的酵母种群结构变化规律显示,3种大曲具有相同的优势菌种S.fibuligera,但三者酵母结构组成差异较大,且清茬曲含有最多的酵母数量和种类。酒醅发酵过程中的酵母种群结构与3种大曲均明显不同,大茬和二茬酒醅酵母结构也不同,两种酒醅发酵后期的优势酵母均为S.cerevisiae,而发酵前期优势酵母则分别是H.osmophila和P.membranifaciens。【结论】深入研究了清香型白酒酿造过程中微生物的分布特征和规律,对认识清香型白酒酿造过程和群体微生物的发酵机制,以及丰富我国传统酿造食品微生物的研究,具有重要的理论和实践价值。     

接种微生物菌剂对猪粪堆肥过程中细菌群落多样性的影响

利用PCR-DGGE方法研究了接种外源微生物菌剂对鲜猪粪高温好氧堆肥过程中细菌群落多样性的影响.结果表明：接种外源微生物菌剂可以促进堆肥的顺利进行,比不接种处理的高温期提前2 d.DGGE图谱分析表明,堆肥中优势细菌群落组成发生了明显的更迭现象,不同堆肥时期细菌群落的Shannon-Wiener指数呈显著差异.目的条带克隆测序结果表明,整个堆肥过程Clostridium stercorarium subsp. thermolacticum sp.一直是优势菌属,不经培养细菌、Bacillus coagulans sp.、Clostridium thermocellum sp.在接种外源微生物菌剂处理的第10、16天成为优势菌属,不经培养的Firmicutes sp.和不经培养的 delta proteobacterium分别在未接种外源微生物菌剂处理堆肥发酵的第5天和第16天成为优势菌属.非优势菌属Ureibacillus thermosphaericus、不经培养的Silvimonas sp.出现在堆肥腐熟后期,不经培养的土壤细菌主要出现在堆肥初期和高温初期.UPGMC聚类分析表明,接种外源微生物菌剂明显影响了堆肥不同时期的细菌群落结构组成.堆肥化过程中细菌DGGE图谱主成分分析表明,细菌群落变化主要受外源接种微生物菌剂的影响.     

传统醋曲储存过程中的微生物多样性

【背景】醋曲是我国传统谷物醋酿造中的重要微生物来源,通常一次制备分批使用。【目的】解析传统醋曲储存过程中微生物群落结构变化规律。【方法】从山西晋南一家百年老醋坊分别采集大曲原料、新制醋曲、储存7个月和12个月的醋曲,利用高通量测序技术分析微生物多样性。【结果】从4组样品中共找到610个真菌可操作分类单元(operational taxonomic unit, OTU)和747个细菌OTU。子囊菌门(Ascomycota,占比95%)和厚壁菌门(Firmicutes,占比81%)分别为优势的真菌和细菌类群。醋曲成品中约1/3的真菌OTU和约95%的细菌OTU可在醋曲原料中找到,说明原料是醋曲的重要微生物来源。相较于新制醋曲,储存7个月和12个月醋曲中的真菌和细菌多样性均显著降低。醋曲贮存过程中微生物群落结构发生明显改变,并且相较于真菌群落结构,细菌群落结构更易波动。相较于醋曲原料,醋曲成品中显著富集扣囊复膜孢酵母(Saccharomycopsis fibuligera)、东方伊萨酵母(Issatchenkiaorientalis)等真菌,以及克罗彭斯特菌属(Kroppenstedtia)...     

中高温大曲制作过程中火圈真菌菌群演替规律及其风味功能

[背景] 大曲真菌为白酒发酵过程提供发酵剂和糖化剂,火圈为白酒生产提供重要的风味物质,但针对火圈真菌的菌群演替规律及风味功能尚不清楚。[目的] 探索中高温大曲火圈真菌菌群演替规律及风味功能,为优化制曲工艺,提升白酒品质提供理论支撑。[方法] 使用顶空固相微萃取结合气相色谱质谱联用技术和内转录间隔区扩增子测序技术,结合中高温大曲制作过程火圈的理化参数,采用冗余分析的手段对大曲制作过程中火圈真菌演替规律及风味功能进行解析。[结果] 大曲火圈中的乙酸乙酯、丁酸乙酯、正己酸乙酯、乳酸吡喃糖苷甲酯和油酸乙酯等酯类化合物,苯乙酸乙酯、2,4-二甲基苯甲醛、苯甲醇和苯乙醇等芳香族化合物,酸类化合物乙酸,醇类化合物3-辛醇、糠醇等化合物的含量高于曲皮、曲心中的含量。大曲制作过程中从第4阶段开始,火圈位置温度>40℃,还原糖的含量>2%,产生美拉德反应,火圈逐渐形成。库德里阿兹威氏毕赤酵母（Pichia kudriavzevii）、扣囊复膜酵母（Saccharomycopsis fibuligera）是火圈中的优势真菌,在大曲制作的第2-3阶段占据了95%以上的丰度,此时火圈真菌的多样性最低。[结论] 中高温大曲火圈真菌群落演替主要受还原糖含量和温度的影响。大曲火圈为白酒生产提供了重要的酯类、芳香族、酸类、醇类化合物等风味物质,以及P.kudriavzevii、S.fibuligera等白酒发酵的核心酵母菌群,对白酒的生产起着重要的作用。研究结果进一步加深了对火圈的认识,为制曲工艺的调整、白酒品质的提升提供理论依据。     

基于PCR-DGGE技术的红树林区微生物群落结构

【目的】为了解红树林沉积物中细菌的群落结构特征。【方法】应用PCR-DGGE技术对福建浮宫红树林的16个采样站位样品细菌的群落结构进行了研究。根据DGGE指纹图谱,对它们的遗传多样性进行了分析。【结果】各站位样品细菌多样性指数(H)、丰度(S)和均匀度(EH)均有所不同,这些差异与它们所处站位的不同有关,红树林区细菌多样性高于非红树林区细菌多样性。对不同站位细菌群落相似性分析,它们的相似性系数也存在一定的规律,同一断面的细菌群落结构相近性较高。对DGGE的优势条带序列分析,同源性最高的微生物分别属于变形菌门(Proteobacteria)、酸菌门(Acidobacteria)和绿菌门(Chlorobi),它们均为未培养微生物,分别来自于河口海岸沉积物。【结论】应用PCR-DGGE技术更能客观地反映红树林沉积物中真实的细菌群落结构信息。另外,研究也表明红树林区微生物多样性丰富,在红树林区研究开发未知微生物资源具有巨大的潜力。     

米酒曲细菌多样性研究

目的分析米酒曲中微生物群落组成。方法采集7个地区的米酒曲样品,通过PCR-DGGE与传统可培养方法对米酒曲中的细菌多样性进行解析。结果基于PCR-DGGE法,米酒曲中细菌由Enterococcus、Streptococcus、Lactobacillus、Pediococcus和Weissella等乳酸菌类群组成。基于传统纯培养方法,在厌氧条件下共分离到细菌24株,使用MRS培养基分离得到14株乳酸菌,其中Enterococcus类群乳酸菌最多,其次是Weissella,而Pediococcus最少;在厌氧条件下,通过LB培养基得到10株菌,经鉴定属于Cronobacter、Enterobacter、Klebsiella类群。结论米酒曲中存在着丰富的乳酸菌类群,同时也有有害微生物的存在。     

野生冬虫夏草伴生细菌群落结构及多样性分析

采用基于PCR扩增的变性梯度凝胶电泳(PCR-DGGE)技术,研究8种不同地理来源野生冬夏草中伴生细菌的群落结构,通过优势条带切胶测序分析,确定了不同来源冬虫夏草伴生优势细菌的种属信息,分析结果表明冬虫夏草中细菌群落多样性丰富,不同来源冬虫夏草的细菌多样性指数(H’)、丰度(D)和均匀度(J)均有所不同,且伴生细菌群落相似性与样品产地间的距离远近呈一定的正相关。本研究还发现了冬虫夏草样品中的4种共有细菌Flavihumibacter petaseus、Sphingomonas aestuarii、Geobacillus pallidus和Methylovirgula ligni,为进一步研究伴生细菌在冬虫夏草生长发育中所起的作用奠定了基础。     

Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE

Aims: To identify and compare microbiota in Chinese liquor Daqu, which were produced in the different regions using different production process. Methods and Results: The DNA exacted from Daqu samples was used as a template for PCR with universal primers of 16S rRNA, 26S rRNA and 18S rRNA, respectively. The amplicons were analysed using denaturing gradient gel electrophoresis (DGGE). It was observed that the bacterial DGGE profile indicated high diversity and predominance of lactic acid bacteria. The results showed that Saccharomycopsis fibuligera and Pichia anomal were dominant yeast species and that several non‐Saccharomyces yeasts including Hanseniaspora guilliermondii, Debaryomyces hansenii, Issatchenkia orientalis and Trichosporon asahii were also detected. As for fungal DGGE, Aspergillus oryzae and Absidia blakesleeana were the most common species amongst different samples. Based on the DGGE analysis, a few differences in community structure were found between Daqu samples. Conclusions: A variety of bacteria, yeast and moulds were identified in Daqu samples, in addition to the present knowledge obtained mainly through the traditional culture‐dependent methods. Moreover, production temperature played a more decisive role on the formation of micro‐organism composition in Daqu than geographical region. Significance and Impact of the Study: PCR–DGGE technique was used in this study to fully observe and asses all microbial community (including bacteria, yeast and mould) in Chinese liquor Daqu for the first time and proved to be effective in profiling Daqu microbial diversity.     

酱香型与清香型白酒发酵过程中乳酸菌菌群的差异性分析

【目的】为认识乳酸菌在中国白酒酿造过程中的作用与影响, 分析、比较了酱香型与清香型白酒发酵过程中乳酸菌的菌群结构及其差异。【方法】运用PCR-DGGE技术分析酱香型与清香型白酒发酵过程中乳酸菌群的演变规律。并利用传统微生物分离筛选方法进一步确定酱香型白酒发酵中的主要乳酸菌种。【结果】DGGE图谱表明, 白酒发酵过程中的主要乳酸菌种是乳杆菌。但两种香型白酒发酵过程中乳酸菌群组成及动态变化均呈现出明显的差异。清香型白酒酒醅中Lactobacillus fuchuensis是优势菌种, 而酱香型白酒发酵中检测到多种含量较高的乳酸菌种。利用MRS培养基从酱香型白酒酒醅中共筛选获得5种乳酸菌种。通过两种方法, 确定Lactobacillus homohiochii是酱香型白酒发酵过程中含量最高的乳酸菌。【结论】深入研究白酒发酵过程中乳酸菌的组成及分布规律, 对于更好地认识中国白酒酿造中主要的细菌类群——乳酸菌的作用, 具有重要的理论意义和实践价值。     

大曲贮存过程中原核微生物群落结构及风味成分演替规律

【目的】研究大曲贮存过程中原核微生物群落结构及风味成分变化规律,阐述大曲贮存阶段的必要性和重要性,并探索不同微生物种属之间的相互关系,为更好地控制大曲品质提供微生物和风味方面的参考依据。【方法】通过Mi Seq高通量测序剖析大曲成熟过程中原核微生物群落结构变化;利用共存(Co-occurrence)模式方法分析不同种属微生物之间的相关关系,预测其相关性;利用SPME-GC-MS分析贮存过程中大曲风味成分的变化规律。【结果】采用Mi Seq测序方法共得到3 710个OTUs,除不能有效比对的序列外共鉴定出29个门和160个种属。其中,乳杆菌属、芽孢杆菌属、明串珠菌属、高温放线菌属、乳球菌属等是大曲中的优势菌群。随大曲贮存时间推移,贮存前期不断积累酸、醇类物质,后期酯类及含氮类等重要风味物质不断形成,而4-甲基苯酚等异味物质的含量却不断降低。相关性分析结果表明,乳酸菌与乳酸、乙酸等酸类物质之间存在显著的相关性,芽孢杆菌与酸类及含氮化合物之间存在显著的相关性。【结论】大曲贮存过程中,原核微生物结构不断发生调整,风味物质向更优质白酒风味进行变化。除环境因素外,原核微生物的代谢活动对风味物质的形成具有重要的影响,因此大曲贮存是白酒酿造过程中必不可少的环节。     

基于PCR-DGGE基因指纹的对虾体内优势细菌组成分析

采用不依赖分离培养的16S rDNA的PCR-DGGE基因指纹技术对刀额新对虾与中国对虾的鳃部与肠道优势细菌种群组成进行比较分析。研究发现:对虾鳃部与肠道存在着丰富多样的细菌;根据DGGE指纹图的聚类分析发现不同对虾及同一种对虾的鳃部与肠道内的细菌组成差异性非常大;同时也发现不同对虾体内有相同的细菌存在。首次尝试建立基于16S rDNA的PCR-DGGE基因指纹的对虾体内细菌组成揭示方法,对于今后建立对虾与养殖水体微生物和相关疾病的关系具有重要意义。     

PCR-DGGE Comparison of Bacterial Community Structure in Fresh and Archived Soils Sampled along a Chihuahuan Desert Elevational Gradient

The polymerase chain reaction coupled with denaturing gradient gel electrophoresis (PCR-DGGE) has been used widely to determine species richness and structure of microbial communities in a variety of environments. Researchers commonly archive soil samples after routine chemical or microbial analyses, and applying PCR-DGGE technology to these historical samples offers evaluation of long-term patterns in bacterial species richness and community structure that was not available with previous technology. However, use of PCR-DGGE to analyze microbial communities of archived soils has been largely unexplored. To evaluate the stability of DGGE patterns in archived soils in comparison with fresh soils, fresh and archived soils from five sites along an elevational gradient in the Chihuahuan Desert were compared using PCR-DGGE of 16S rDNA. DNA from all archived samples was extracted reliably, but DNA in archived soils collected from a closed-canopy oak forest site could not be amplified. DNA extraction yields were lower for most archived soils, but minimal changes in bacterial species richness and structure due to archiving were noted in bacterial community profiles from four sites. Use of archived soils to determine long-term changes in bacterial community structure via PCR-DGGE appears to be a viable option for addressing microbial community dynamics for particular ecosystems or landscapes.     

长期不同施肥制度对潮棕壤微生物生物量碳、氮及细菌群落结构的影响

以沈阳生态站长期定位试验为研究平台,采用传统氯仿熏蒸方法和现代PCR-DGGE技术探讨了长期不同施肥制度对土壤微生物生物量碳和氮及细菌群落结构的影响.结果表明:在整个试验期,土壤微生物生物量碳和氮的动态变化趋势基本相同;长期施用有机肥可显著提高土壤有机碳和土壤微生物生物量碳和氮含量,而长期施用化肥明显降低土壤pH,土壤微生物生物量碳和氮含量也显著降低.DGGE图谱表明:不同施肥处理的细菌16S rDNA多数条带分布相同,28条带中有18条为共有条带,说明潮棕壤中细菌类群较稳定,但其数量受到施肥的影响;长期施用有机肥促进潮棕壤细菌群落结构的多样性,而施用化肥处理则降低了其多样性.     

Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor

Bacterial populations in fermented grains during fermentation may play important roles in Chinese liquor flavor. PCR-based denaturing gradient gel electrophoresis (DGGE) and 16S rRNA gene library analysis were performed to analyze the bacterial community structure of two styles of liquor. The results of DGGE profiles showed that bacterial diversity decreased with the fermentation process and Lactobacillus acetotolerans became the predominant species at the end of the fermentation. But the obvious differences of bacterial community appeared in the middle stage of two styles of liquor fermentation, in which the different upstream production techniques were used. Moreover, 16S rRNA gene libraries of two styles were constructed. A total of 125 and 107 clones, chosen from two libraries, were grouped into 46 and 49 operational taxonomic units (OTUs) by amplified ribosomal DNA restriction analysis. According to sequencing results of clones, the predominant bacteria in strong aroma style fermented grains were those from the class Bacilli, Bacteroidetes, and Clostridia, whereas the predominant bacteria in fermented grains of roasted sesame aroma style belonged to Bacilli, Flavobacteria, and Gammaproteobacteria. Molecular analysis of the bacterial diversity of the liquor fermentation will benefit the analysis of important microorganisms playing key roles in the formation of liquor flavor components.     

Occurrence and community composition of fast-growing Mycobacterium in soils contaminated with polycyclic aromatic hydrocarbons

Fast-growing mycobacteria are considered essential members of the polycyclic aromatic hydrocarbons (PAH) degrading bacterial community in PAH-contaminated soils. To study the natural role and diversity of the Mycobacterium community in contaminated soils, a culture-independent fingerprinting method based on PCR combined with denaturing gradient gel electrophoresis (DGGE) was developed. New PCR primers were selected which specifically targeted the 16S rRNA genes of fast-growing mycobacteria, and single-band DGGE profiles of amplicons were obtained for most Mycobacterium strains tested. Strains belonging to the same species revealed identical DGGE fingerprints, and in most cases, but not all, these fingerprints were typical for one species, allowing partial differentiation between species in a Mycobacterium community. Mycobacterium strains inoculated in soil were detected with a detection limit of 10(6) CFU g(-1) of soil using the new primer set as such, or approximately 10(2) CFU g(-1) in a nested PCR approach combining eubacterial and the Mycobacterium specific primers. Using the PCR-DGGE method, different species could be individually recognized in a mixed Mycobacterium community. This approach was used to rapidly assess the Mycobacterium community structure of several PAH-contaminated soils of diverse origin with different overall contamination profiles, pollution concentrations and chemical-physical soil characteristics. In the non-contaminated soil, most of the recovered 16SrRNA gene sequence did not match with previous described PAH-degrading Mycobacterium strains. In most PAH-contaminated soils, mycobacteria were detected which were closely related to fast-growing species such as Mycobacterium frederiksbergense and Mycobacterium austroafricanum, species that are known to include strains with PAH-degrading capacities. Interestingly, 16S rRNA genes related to M. tusciae sequences, a Mycobacterium species so far not reported in relation to biodegradation of PAHs, were detected in all contaminated soils.