泸型酒酒醅中梭菌群落的研究

正泸型酒(又称浓香型白酒)的生产以高粱为主要原料,以大曲为糖化发酵剂,采用泥窖进行多菌种混合循环固态发酵,窖池中存在的微生物主要包括酵母、霉菌、细菌、古菌等,这些独特而复杂的窖内微生物群落是泸型酒独特风味形成的关键~([1])。梭菌对于泸型酒中己酸乙酯、丁酸乙酯等典型风味物质的形成具有重要作用,虽然已对窖泥进行了群落结构和演替规律的研究,但对酒醅中的这类微生物的变化及其功能则研究甚少。本期刊登了马     

浓香型白酒发酵过程中窖内古菌群落分布特征

泥窖池多菌种固态发酵是浓香型白酒的典型特点,其中古菌是重要的酿造功能菌,但目前对发酵过程古菌的群落分布及多样性尚缺乏研究。采用高通量测序技术,分析了浓香型白酒发酵过程酒醅与窖泥中古菌的生物量、群落组成与演替规律,并通过共现性网络分析了古菌与细菌的潜在互作关系。结果表明,窖泥中古菌平均生物量约是酒醅的200倍,两者之间古菌群落的结构差异不显著 (r=0.017,P=0.074),但演替规律存在显著相关性 (r=0.30,P=0.03)。甲烷杆菌属 Methanobacterium 是酒醅与窖泥中丰度占比最高的古菌,其他优势群类依次为甲烷八叠球菌属 Methanosarcina、甲烷粒菌属 Methanocorpusculum、甲烷囊菌属 Methanoculleus 和甲烷短杆菌属 Methanobrevibacter。共现性网络分析显示甲烷杆菌属在酒醅与窖泥中与多数细菌为正相关,特别是与窖泥中主要细菌氢孢菌属Hydrogenispora 和产己酸菌属 Caproiciproducens。研究结果揭示了浓香型白酒窖池中古菌群落的时空分布特点及潜在功能。     

泸型酒酒醅细菌群落的发酵演替规律

【目的】考察泸型酒发酵过程中酒醅细菌群落的演替规律,探讨菌群演替与环境因素变化的相关性。【方法】采用高通量测序技术分析泸型酒酒醅细菌群落的演替规律,并运用Mantel test分析不同发酵阶段的细菌群落演替与环境因素变化的相关性。【结果】酒醅发酵过程中有397个属的微生物,其中Lactobacillus、Bacillus、Weissella、Dysgonomonas、Comamonas以及Ruminococcaceae为优势属(相对丰度1.0%)。通过聚类分析可将酒醅发酵过程划分为3个阶段:阶段I (0–5 d),阶段II (6–17 d)和阶段III(18–40d),且3个阶段的酒醅菌群结构差异显著(P0.05)。Metastats分析结果表明,与阶段I相比,阶段II酒醅细菌群落中Lactobacillus和unclassifiedLactobacillaceae相对丰度显著升高(P0.05),而unclassifiedBacillaceae、 Staphylococcus、 Bacillus、 unclassified Enterobacteriaceae、 Lactococcus、Pseudomonas、Thermoactinomyces、Leuconostoc、Staphylococcus相对丰度显著降低(P0.05)。与阶段II相比,阶段III酒醅细菌群落中Lactobacillus相对丰度显著增长(P0.05),Comamonas、Acetobacter、unclassified Bacilli、Clostridium、Bacillus、Ruminococcus、unclassified Porphyromonadaceae和unclassified Streptophyta相对丰度显著下降(P0.05)。结果表明,阶段I的细菌菌群演替与酒醅温度、水分和乙醇浓度变化线性相关(P0.05);阶段II和阶段III的细菌菌群演替与酒醅温度、水分、酸度、乙醇浓度均没有相关性(P0.05)。【结论】泸型酒酒醅中细菌群落在不同发酵阶段结构差异显著,且温度、水分以及乙醇浓度对酒醅发酵前期(0–5 d)细菌群落演替具有重要作用。     

泸型酒酒醅中梭菌群落的发酵演替规律和功能预测

【目的】研究泸型酒酒醅中梭菌(Clostridia)群落的演替规律,探讨梭菌群落在酒醅发酵过程中的潜在功能。【方法】利用实时荧光定量PCR技术结合高通量测序技术研究不同发酵时间泸型酒酒醅中梭菌丰度变化;通过梭菌16S r RNA基因序列高通量测序数据分析揭示梭菌群落演替规律,并运用LEf Se分析找出标志性OTU;通过PICRUSt分析对梭菌功能组成进行预测。【结果】泸型酒发酵过程酒醅中梭菌的生物量在发酵14 d上升至最高(3.46×10~7 copies/g),梭菌占总细菌的相对丰度在发酵20 d达到最高(6.67%);对梭菌群落结构的聚类分析结果表明,发酵7 d的酒醅梭菌群落结构显著区别于其他发酵时间,主要体现为存在17个标志性OTU,其中大部分分类学地位尚不明确;PICRUSt分析显示梭菌主要参与氨糖与核糖代谢、磷酸戊糖途径,其次是果糖和甘露糖代谢、TCA循环、糖酵解途径、丙酸及丁酸代谢。【结论】泸型酒酒醅中梭菌的生物量和占细菌的相对丰度在发酵开始后的2-3周内逐渐达到最高,而梭菌群落的结构则在发酵1周内便发生了显著改变,并在发酵2-3周内趋于稳定。在发酵2-3周时有较多与丙酸、丁酸等风味物质代谢相关的基因在酒醅梭菌中被预测到。     

洋河酒窖泥细菌群落结构与菌株产酸能力分析

【背景】窖泥微生物的种类及其代谢产物类型是影响浓香型白酒发酵过程中丁酸和己酸等白酒中主要有机酸合成的影响因素之一。【目的】揭示浓香型白酒不同窖龄窖泥细菌群落结构,研究厌氧细菌产酸性能,阐明窖泥细菌与白酒中有机酸合成的相关性。【方法】通过Illumina HiSeq高通量测序,基于16S rRNA基因序列分析不同窖龄窖泥细菌的组成。分离获得厌氧细菌,通过比较菌株产丁酸和己酸能力来分析窖泥的微生物代谢特性。【结果】洋河酒窖泥细菌主要分布于梭菌纲(Clostridia)、拟杆菌纲(Bacteroidia)、互营养菌纲(Synergistia)和芽孢杆菌纲(Bacilli)。20年窖龄的窖泥中氢孢菌属(Hydrogenispora)和瘤胃梭菌属(Ruminiclostridium)丰度显著增加。窖泥细菌间相关性分析表明,瘤胃梭菌属(Ruminiclostridium)为窖泥中影响最大的核心微生物,很多微生物与梭菌属(Clostridium)菌株之间多为相互促进关系。通过传统可培养方法共分离得到梭菌目(Clostridiales)的20株厌氧菌。其中梭菌属(Clostridium)菌株产酸能力高...     

基于PCR-DGGE和高通量测序分析白云边酒窖泥细菌群落结构与多样性

【目的】探索白云边酒不同窖龄窖泥细菌群落结构及其多样性,分析窖泥细菌群落特征对兼香型白酒风格形成的影响。【方法】分别提取2年和23年窖泥样品总DNA,采用PCR-DGGE、基因克隆以及高通量测序技术,研究窖泥细菌的分布情况。【结果】白云边窖泥细菌归属于变形菌门(Proteobacteria)、拟杆菌门(Bacteroidetes)、厚壁菌门(Firmicutes)、放线菌门(Actinobacteria)4个菌门。2、23年窖泥共同的优势菌属(≥1.0%)包括棒状杆菌属(Corynebacterium)、香味菌属(Myroides)、鞘氨醇杆菌属(Sphingobacterium)、乳杆菌属(Lactobacillus)、梭菌属(Clostridium)、醋杆菌属(Acetobacter)、产碱杆菌属(Alcaligenes)、肠杆菌属(Enterobacter)和不动杆菌属(Acinetobacter)。2年窖泥特有优势菌属为Dysgonomonas、Fluviicola、变形杆菌属(Proteus)和Wohlfahrtiimonas,而23年窖泥特有优势菌属为葡萄球菌属(Staphylococcus)、Hazenella、魏斯氏菌属(Weissella)、葡糖醋杆菌属(Gluconacetobacter)和摩根氏菌属(Morganella)。【结论】2年窖泥细菌群落多样性高于23年窖泥。比较了白云边两种窖龄窖泥主要细菌组成情况,为研究微生物对白云边酒浓酱兼香型独特风味形成的影响提供依据。     

浓香型白酒窖池微生物群落结构特征

窖池是中国白酒,尤其是浓香型大曲酒生产颇具特色的固态生物反应器,窖龄与微生物群落结构关系密切且复杂,对产品质量影响非常显著.本研究以微生物细胞膜的特征组分磷酸脂肪酸(PLFA)为指标,研究了不同窖龄(5年、100年和300 年)窖池窖泥、糟醅和黄水的微生物群落结构特征.结果表明:窖泥中总PLFA含量最高,糟醅次之,黄水最低.PLFA的组成因窖龄而异,黄水中总PLFA含量随窖池窖龄的增长而减小.窖泥中直链饱和脂肪酸含量最高,为PLFA总量的50.7%～73.9%,其中300年窖池窖泥最高.窖泥中表征革兰氏阳性(G+)厌氧细菌的PLFA含量较高,而糟醅和黄水中均以表征革兰氏阴性(G-)厌氧菌的PLFA含量较高.100年窖泥中表征G+菌、G-菌和厌氧菌的PLFA含量高于其他窖龄相应样品.5年窖窖泥、糟醅和黄水中真菌PLFA含量均高于其他窖龄相应样品.经主成分分析,5年窖和100年窖中主要变异菌群是G+菌和真菌,300年窖中主要变异菌群是细菌.描述窖池微生物群落特征的多样性指数可以选用PLFA的频次、Simpson优势度指数和Shannon多样性指数.     

洋河浓香型白酒发酵过程酒醅微生物群落结构解析及其与有机酸合成的相关性

【目的】解析江苏洋河酒厂浓香型白酒窖内发酵过程酒醅微生物群落结构,建立酒醅微生物与主要有机酸合成的关联性。【方法】通过宏基因组测序获得白酒发酵过程中微生物群落结构变化规律,利用主成分分析和偏最小二乘回归分析寻找酒醅中影响主要有机酸合成的关键微生物。【结果】根据微生物组成结构变化和有机酸合成变化规律,可将白酒窖内发酵分为两个时期(0–14 d和15–60 d)。其中窖内发酵0–15 d与主要有机酸合成相关的微生物数量显著高于15–60 d的。窖内发酵过程与主要有机酸合成相关的微生物包括7个菌属,分别为乳杆菌属(Lactobacillus)、葡萄球菌属(Staphylococcus)、酵母属(Saccharomyces)、Naumovozyma、伊萨酵母属(Issatchenkia)、嗜冷芽孢杆菌属(Psychrobacillus)和根霉属(Rhizopus)。【结论】本研究识别了白酒窖内发酵过程中与主要有机酸合成相关的核心和关键微生物,可为阐明白酒窖内发酵产酸机理和保障白酒品质的稳定性奠定研究基础和理论依据。     

浓香型白酒两个产区窖泥微生物群落结构分析

【目的】探索浓香型白酒两个典型产区窖泥微生物群落结构和多样性,分析窖泥微生物群落地域特征及对白酒风格形成的影响。【方法】分别提取四川和安徽两个产区窖泥样品总DNA,应用PCR-ARDRA和16S rRNA基因克隆测序技术对两个产区窖泥细菌和古菌进行研究。【结果】两个浓香型白酒产区窖泥细菌丰富,包括:厚壁菌门(Firmicute)、拟杆菌门(Bacteroidetes)、绿弯菌门(Chloroflexi)、互养菌门(Synergistetes)、Armatimonadetes类群和未分类细菌(Unclassified bacteria)。两个产区窖泥绝对优势种群均为厚壁菌门中梭菌纲(Clostridia)细菌,在四川产区窖泥中检出较多的互营单胞菌属(Synthrophomonas)和紫单胞菌属(Petrimonas)。古菌的群落组成较为简单,主要是甲烷囊菌属(Methanoculleus)、甲烷八叠球菌属(Methanosarcina)、甲烷鬃菌属(Methanosaeta)和甲烷杆菌属(Methanobacterium)4个产甲烷古菌类群,四川产区窖泥优势古菌为甲烷囊菌和甲烷八叠球菌,安徽产区则为甲烷八叠球菌属和甲烷鬃菌。【结论】四川和安徽两个产区窖泥微生物的16S rRNA基因克隆文库系统地反映了两者微生物群落的相似性和差异性,对揭示浓香型白酒两个产区的酒体风格差异形成有一定的参考价值。     

不同时期窖泥理化因子、风味物质和细菌组成的相关性

[背景]窖泥品质是影响浓香型白酒质量的重要因素之一,窖泥的理化特性、微生物群落结构和风味物质等与窖泥的品质有关.[目的]揭示不同时空浓香型白酒窖泥理化因子、细菌群落结构和挥发性风味物质三者之间的关系.[方法]比较演替期(10年)和成熟期(30年)的窖泥理化因子,利用顶空固相微萃取-气相色谱质谱联用分析窖泥中挥发性风味物...     

壳聚糖酶的克隆表达与壳寡糖的制备分析

目的:克隆壳聚糖酶基因于大肠杆菌中实现高表达,制备壳寡糖。方法:以枯草芽孢杆菌总DNA为模板扩增壳聚糖酶基因(CSN),克隆至载体pET23a(+)上,转化菌株BL21(DE3)。重组子经0.5 mmol/L IPTG诱导后,SDS-PAGE和质谱检测与鉴定重组酶。酶纯化后水解壳聚糖,薄层色谱分析其水解产物。结果:质谱证明壳聚糖酶(31.5kDa)成功表达,表达量占菌体总蛋白的45%左右。纯化后重组酶浓度为900 mg/L,纯度95%、回收率85%,酶活力为10 000 U/mg。壳聚糖降解产物为壳二糖至壳四糖。结论:原核表达载体pET23a(+)-CSN构建正确,壳聚糖酶表达量与活性高,适用于水解壳聚糖制备壳寡糖。     

国内外蝗害治理技术现状与展望

本文首先概述了国内外蝗虫发生与为害的态势,总结了现阶段我国蝗虫发生与为害的主要特点:即农田飞蝗暴发频繁而且严重,草原土蝗的发生时常造成严重的经济损失,而且侵入城市干扰市民生活,我国与周边国家之间蝗虫过境迁移频繁,使用化学农药污染环境和农产品;分析了国内外蝗虫防治对策与技术的发展现状,重点介绍了应急防治和可持续治理对策、...     

Kinetics and thermodynamics of peroxidase- and laccase-catalyzed oxidation of N-substituted phenothiazines and phenoxazines

N -substituted phenothiazines (PTs) and phenoxazines (POs) catalyzed by fungal Coprinus cinereus peroxidase and Polyporus pinsitus laccase were investigated at pH 4–10. In the case of peroxidase, an apparent bimolecular rate constant (expressed as k _cat/K _m) varied from 1 ×10⁷M⁻¹s⁻¹to 2.6×10⁸M⁻¹s⁻¹ at pH 7.0. The constants for PO oxidation were higher in comparison to PT. pH dependence revealed two or three ionizable groups with pK _a values of 4.9–5.7 and 7.7–9.7 that significantly affected the activity of peroxidase. Single-turnover experiments showed that the limiting step of PT oxidation was reduction of compound II and second-order rate constants were obtained which were consistent with the constants at steady-state conditions. Laccase-catalyzed PT and PO oxidation rates were lower; apparent bimolecular rate constants varied from 1.8×10⁵M⁻¹s⁻¹ to 2.0×10⁷M⁻¹s⁻¹ at pH 5.3. PO constants were higher in comparison to PT, as was the case with peroxidase. The dependence of the apparent bimolecular constants of compound II or copper type 1 reduction, in the case of peroxidase or laccase, respectively, was analyzed in the framework of the Marcus outer-sphere electron-transfer theory. Peroxidase-catalyzed reactions with PT, as well as PO, fitted the same hyperbolic dependence with a maximal oxidation rate of 1.6×10⁸M⁻¹s⁻¹ and a reorganization energy of 0.30 eV. The respective parameters for laccase were 5.0×10⁷M⁻¹s⁻¹ and 0.29 eV. Received: 20 September 1999 / Accepted: 24 February 2000     

Coiled-coil nanomechanics and uncoiling and unfolding of the superhelix and alpha-helices of myosin

The nanomechanical properties of the coiled-coils of myosin are fundamentally important in understanding muscle assembly and contraction. Force spectra of single molecules of double-headed myosin, single-headed myosin, and coiled-coil tail fragments were acquired with an atomic force microscope and displayed characteristic triphasic force-distance responses to stretch: a rise phase (R) and a plateau phase (P) and an exponential phase (E). The R and P phases arise mainly from the stretching of the coiled-coils, with the hinge region being the main contributor to the rise phase at low force. Only the E phase was analyzable by the worm-like chain model of polymer elasticity. Restrained molecular mechanics simulations on an existing x-ray structure of scallop S2 yielded force spectra with either two or three phases, depending on the mode of stretch. It revealed that coiled-coil chains separate completely near the end of the P phase and the stretching of the unfolded chains gives rise to the E phase. Extensive conformational searching yielded a P phase force near 40 pN that agreed well with the experimental value. We suggest that the flexible and elastic S2 region, particularly the hinge region, may undergo force-induced unfolding and extend reversibly during actomyosin powerstroke.     

Synthesis of hapten and conjugates of coumestrol and development of immunoassay

3-O-Carboxymethylcoumestrol was prepared as the hapten for immunoassay by a partial alkylation of coumestrol with ethyl chloroacetate in acetone alkalized with potassium carbonate. 3-O-Ethoxycarbonylmethylcoumestrol was separated by column chromatography and finally was hydrolyzed with formic acid. 1H and 13C NMR data (APT, COSY, HMQC, and HMBC) revealed that the reaction was regioselective, as 3-O-ethoxycarboxymethylcoumestrol was the only monosubstituted derivative. The hapten was then conjugated to bovine serum albumin and used for immunization of rabbits. A radioimmunoassay (RIA) system was established based on the polyclonal antiserum and a 125I-labeled hapten-tyrosine methyl ester conjugate as the radioligand. Parameters of the RIA: sensitivity: 12 pg per tube, 50% intercept: 140 pg per tube, working range: 20-4000 pg per tube. The cross-reactivity of a panel isoflavonoid and lignan phytoestrogens was either negligible (e.g. formononetin 0.07%; biochanin A 0.06%) or not detectable at all. The major immunoreactive peak in HPLC fractions from an alfalfa extract had the same retention time as coumestrol standard and represented 94.8% of the signal. The remaining 5.2% of immunoreactivity was distributed between five minor peaks. We conclude that after the validation for particular matrices, the method will be a useful tool for analysis of coumestrol, especially in low volume and low concentration samples.     

白术同源四倍体的诱导和鉴定及其与二倍体过氧化物酶的比较

以白术（Atractylodes macrooephala Koidz.）二倍体组培苗为材料,对其四倍体诱导方法进行研究,共获得45个白术同源四倍体株系,为优良株系的选育提供了材料。此外,还分析比较了其中8个白术四倍体株系与二倍体的过氧化物酶同工酶（POD）的酶谱差异,发现四倍体各株系过氧化物酶同工酶谱比二倍体的均多了Rf0.310的谱带,且总过氧化物酶比活力也发生了很大改变,对探讨白术四倍体优良株系的生理生化机理具有一定的参考价值。     

Effect of soil salinity and water stresses on growth and content of nitrogen,chloride and phosphate of wheat and triticale

Summary Three wheats and one triticale were grown, up to flowering stage, in pots on calcareous soil adjusted to a range of salinities (S₁=3.5, S₂=6, S₃=8.5, and S₄=11 mmhos/cm, 20°C, soilpaste extract) by adding solution consisting of 3∶2∶1 of Na-, Ca- and Mg chlorides in chemical equivalent amounts. Moisture in the pots was kept at 100% (W₁), 40% (W₂) and 20% (W₃) of the available water. The vegetative growth, nitrogen and phosphate were affected by S and W treatments, chloride was affected only by S. The interaction S×W affected only dry weight. Varietal effect was observed between wheat as a group and triticale. Multiple quadratic regression equations of these properties on salinity and water revealed that the higher the available water the wider the range of tolerable salinity. Triticale was relatively more tolerant to water stress. Salinity increases Cl and decreases N, whereas water stress enhances N accumulation to a certain extent. However, in triticale at S₃ and S₄ the effect of water stress on N was overshadowed by the excessive salinity. This did not occur for the wheat (Florence). P trends were described. R² for P was low (0.7435–0.3603) which made interpretations rather difficult.     

放牧对牧草光合作用、呼吸作用和氮、碳吸收与转运的影响

研究放牧对草地植物生理活动的影响,对于揭示草地放牧演替的生理机制有重要意义.大量研究表明,家畜放牧对牧草光合作用、呼吸作用以及C和N吸收与转运的影响,可以分为生理伤害和生理恢复2个阶段.放牧通过改变草地冠层结构影响牧草光合作用,净光合作用速率短期内迅速下降,随着叶面积指数增加又逐渐上升,呼吸作用有相似的变化趋势.牧草放牧后再生长所需的C和N最初主要来自根系和留茬中的贮藏物质,此后随着牧草生长恢复逐渐由同化作用供给,C代谢与土壤N水平负相关.放牧后牧草生理活动变化与牧草遗传特性、种间竞争、家畜放牧特征、非生物环境等因素密切相关.