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                  • EI
                  • Scopus
                  • 食品科學與工程領域高質量科技期刊分級目錄第一方陣T1
                  • DOAJ
                  • EBSCO
                  • 北大核心期刊
                  • 中國核心學術期刊RCCSE
                  • JST China
                  • FSTA
                  • 中國精品科技期刊
                  • 中國農業核心期刊
                  • CA
                  • WJCI
                  • 中國科技核心期刊CSTPCD
                  • 中國生物醫學SinoMed
                  中國精品科技期刊2020
                  鄭巳芳,程馳新笑,龍樹瑺,等. 基于理化指標和MiSeq高通量測序技術紅曲品質及微生物類群的解析[J]. 食品工業科技,2023,44(18):131?138. doi: 10.13386/j.issn1002-0306.2022080163.
                  引用本文: 鄭巳芳,程馳新笑,龍樹瑺,等. 基于理化指標和MiSeq高通量測序技術紅曲品質及微生物類群的解析[J]. 食品工業科技,2023,44(18):131?138. doi: 10.13386/j.issn1002-0306.2022080163.
                  ZHENG Sifang, CHENG Chixinxiao, LONG Shuchang, et al. Analysis of Hong Qu Quality and Microbial Taxa Based on Physicochemical Indicators and MiSeq High-throughput Sequencing Technology[J]. Science and Technology of Food Industry, 2023, 44(18): 131?138. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080163.
                  Citation: ZHENG Sifang, CHENG Chixinxiao, LONG Shuchang, et al. Analysis of Hong Qu Quality and Microbial Taxa Based on Physicochemical Indicators and MiSeq High-throughput Sequencing Technology[J]. Science and Technology of Food Industry, 2023, 44(18): 131?138. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080163.

                  基于理化指標和MiSeq高通量測序技術紅曲品質及微生物類群的解析

                  Analysis of Hong Qu Quality and Microbial Taxa Based on Physicochemical Indicators and MiSeq High-throughput Sequencing Technology

                  • 摘要: 為揭示產自山東地區的紅曲理化特性和微生物類群,本研究從山東某制曲公司采集了3個紅曲樣品,在對其理化指標和發酵特性進行評價的基礎上,使用MiSeq高通量測序技術對微生物類群進行了解析,并對其蘊含的芽孢桿菌和乳酸菌進行了分離鑒定。結果發現,3個紅曲樣品的水分含量在8.27%~10.30%之間,酸度含量在1.0~1.3 mmol/10 g之間,氨基酸態氮含量在131.65~172.76 mg/100 g之間,糖化力在476~764 U/g之間,酯化力在331~548 U/g之間,發酵力、液化力和酒化力均不足10 U/g;紅曲細菌類群主要由Weissella(魏斯氏菌屬,41.93%)和Acetobacter(醋酸桿菌屬,9.99%)構成,真菌類群主要由Pichia(畢赤酵母屬,55.83%)和Monascus(紅曲霉菌屬,21.24%)構成,其中細菌與紅曲的酒化力之間具有顯著相關性(P<0.05),而真菌與糖化力之間具有顯著相關性(P<0.05);Bacillus siamensis(暹羅芽孢桿菌)占芽孢桿菌分離株的79.17%,Pediococcus pentosaceus(戊糖片球菌)占乳酸菌分離株的55.55%,但三種紅曲糖化力達不到行業標準糖化力應≥1000 U/g的要求。由此可見,納入本研究的紅曲芽孢桿菌和乳酸菌類群主要由B. siamensisP. pentosaceus構成,Monascus含量偏低而Pichia含量偏高,可能是導致其糖化力偏低的主要原因。

                     

                    Abstract: In this study, to reveal the physicochemical properties and microbial taxa of Hong Qu produced in Shandong, China three Hong Qu samples were collected from a Shandong Qu-making company, and based on the determination of their physicochemical indexes and fermentation characteristics, the microbial taxa were resolved using MiSeq high-throughput sequencing technology, and the Bacillus and lactic acid bacteria contained in them were isolated and identified. The results showed that the moisture content of the three Hong Qu samples ranged from 8.27% to 10.30%, acidity ranged from 1.0 to 1.3 mmol/10 g, amino acid nitrogen content ranged from 131.65 to 172.76 mg/100 g, saccharification power ranged from 476 to 764 U/g, esterification power ranged from 331 to 548 U/g, and fermentation power, liquefaction power and alcoholization power were less than 10 U/g. The bacterial taxa of Hong Qu were mainly composed of Weissella (41.93%) and Acetobacter (9.99%), and the fungal taxa were mainly composed of Pichia (55.83%) and Monascus (21.24%), where the correlation between bacteria and alcoholization power was significant, and while the correlation between fungi and saccharification power was significant (P<0.05). Bacillus siamensis (B. siamensis) accounted for 79.17% of the Bacillus isolates and Pediococcus pentosaceus (P. pentosaceus) accounted for 55.55% of the lactic acid bacteria isolates. This shows that the Bacillus and lactic acid bacteria taxa included in this study mainly consisted of B. siamensis and P. pentosaceus, and the low content of Monascus and high content of Pichia might be the main reason for their low saccharification power.

                     

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