黄精对麦曲微生物群落结构及其功能基因的影响

张国泰; 贺思桥; 蒙倩倩; 芦润青; 唐菁雯; 向琴; 耿敬章; 田洪磊

doi:10.13386/j.issn1002-0306.2023030131

黄精对麦曲微生物群落结构及其功能基因的影响

Effects of Polygonatum sibiricum on Microbial Community Structure and Functional Genes of Wheat Qu

摘要

摘要: 目的：探究分别添加2.5%及5%质量分数的黄精对麦曲微生物群落结构及功能基因的影响，在此基础上为今后黄精麦曲的选择提供理论参考。方法：通过宏基因组学技术对黄精麦曲中的微生物组成及功能基因进行注释，使用主成分分析、堆叠柱状图及聚类热图等方法分析黄精对麦曲的微生物群落结构及功能基因的影响。结果：添加质量分数为2.5%的黄精制作的麦曲（HJ100）物种丰富度及均匀度均高于质量分数为5%（HJ200）及未添加黄精的麦曲（PTMQ）；三者在属、种水平上均存在差异，其中HJ100的优势属为Aspergillus、Paecilomyces、Rasamsonia、Limosilactobacillus、Rhizopus、Klebsiella、Pantoea及Puccinia；HJ200与PTMQ的优势属均为Aspergillus、Paecilomyces及Rasamsonia；HJ100优势种为Paecilomyces varioti、Rasamsonia emersonii、Limosilactobacillus pontis、Pantoea agglomerans、Rhizopus microsporus及Puccinia striiformis，HJ200与PTMQ的优势种均为Paecilomyces varioti和Rasamsonia emersonii；与HJ200及PTMQ相比，HJ100所注释出的功能基因的相对丰度展现出更高的均匀性，同时又具有高丰度的与碳水化合物代谢、蛋白质和氨基酸代谢的功能基因，该基因与黄酒的品质直接相关；酿造实验表明HJ100酿造的黄酒在总糖和多糖含量等指标上均优于HJ200及PTMQ，可保障黄酒的功能性与品质，且HJ100具有与PTMQ及HJ200相同的发酵能力。结论：添加2.5%质量分数的黄精，能够提高麦曲物种丰富度及均匀度和品质，可用于今后的黄酒酿造。

Abstract: Objective: To investigate the effect of the addition of 2.5% and 5% mass fractions of Polygonatum sibiricum on the microbial community structure and functional genes of wheat Qu, and on this basis to provide theoretical reference for future selection of Polygonatum sibiricum wheat Qu. Methods: The microbial composition and functional genes in Polygonatum sibiricum wheat Qu were annotated by macrogenomics techniques, and the effects of Polygonatum sibiricum on the microbial community structure and functional genes of wheat Qu were analyzed using principal component analysis, stacked histogram and cluster heat map. Results: The species richness and homogeneity of wheat Qu (HJ100) made by adding 2.5% mass fraction of Polygonatum sibiricum were higher than that of wheat Qu (HJ200) with 5% mass fraction and without the addition（PTMQ）. All there were differed at the genus and species levels. The dominant genera of HJ100 were Aspergillus, Paecilomyces, Rasamsonia, Limosilactobacillus, Rhizopus, Klebsiella, Pantoea and Puccinia, and the dominant genera of both HJ200 and PTMQ were Aspergillus, Paecilomyces and Rasamsonia. The dominant species of HJ100 were Paecilomyces varioti, Rasamsonia emersonii, Limosilactobacillus pontis, Pantoea agglomerans, Rhizopus microspores and Puccinia striiformis, and the dominant species of HJ200 and PTMQ were Paecilomyces varioti and Rasamsonia emersonii. Compared to HJ200 and PTMQ, the relative abundance of functional genes annotated by HJ100 showed higher homogeneity, there were a higher abundance of functional genes related to carbohydrate metabolism, protein and amino acid metabolism, which were directly associated with the quality of Huang Jiu. The brewing experiments showed that the Huang Jiu brewed by HJ100 was better than HJ200 and PTMQ in terms of total sugar and polysaccharide content, which could guarantee the functionality and quality of Huang Jiu, and HJ100 had a same fermentation capacity as PTMQ and HJ200. Conclusion: The addition of 2.5% mass fraction of Polygonatum sibiricum could improve the species richness and uniformity and quality of wheat Qu, and could be used for brewing Hung Jiu in the future.