【摘要】 追踪凤型大曲培曲过程中不同部位理化指标动态变化，并运用高通量测序技术分析微生物群落演替规律。结果表明：培曲阶段曲坯温度呈现前缓中挺后缓落趋势，水分含量持续降低，曲皮始终低于曲心；微生物增殖对淀粉的利用率在10%左右，且曲皮消耗速率高于曲心；培曲前期伊萨酵母菌大量增殖，引起曲坯酸度迅速升高，中后期酵母菌大量消亡，酸度降低；大曲糖化力、发酵力随着微生物的消长呈现波动变化，曲皮整体高于曲心；酯化力在培曲的后期迅速升高，主要与后期细菌大量增殖有关。高通量测序结果显示，培曲大曲中细菌物种丰富度和多样性大于真菌，曲皮真菌始终以Issatchenkia为主，曲心前期以Issatchenkia为主，后期Thermoascus迅速增殖成为优势菌；曲皮细菌始终以Lactobacillus为主导，曲心优势细菌Lactobacillus、Acetobacter、Staphylococcus、Helicobacter更替变化；α-多样性进一步表明大曲培曲过程中不同时期、不同部位微生物丰富度和多样性存在差异。更多还原

【Abstract】 In this study, we tracked the dynamic changes of physicochemical indexes in different parts of Fengxiang Daqu during cultivation, and analyzed the succession rules of microbial communities by using high-throughput sequencing technology. During cultivation, the temperature of Daqu showed a trend of slowly rising in the beginning, then remaining stable at a high temperature, and then slowly falling; the moisture content kept decreasing, and the moisture content of the surface was always lower than that of the center;the starch utilization rate by microbes was about 10 %, and the starch utilization rate of the surface was higher than that of the center.Issatchenkia thrived in the early stage of cultivation, resulting in a rapid increase of acidity; large numbers of Issatchenkia died and the acidity decreased in the middle and later stage of cultivation. The saccharifying power and fermenting power of Daqu fluctuated with the fluctuation of microbes, and the saccharifying power and fermenting power of the surface was higher than that of the center.The esterifying power increased rapidly in the later stage of cultivation, which was mainly related to the rapid proliferation of bacteria. The results of high-throughput sequencing showed that the species richness and diversity of bacteria in Daqu were higher than that of fungi. Issatchenkia was always the dominant fungus of the surface of Daqu; in the center of Daqu, Issatchenkia was the dominant fungus in the early stage of cultivation, while Thermoascus became the dominant fungus in the later stage. Lactobacillus was always the dominant bacterium of the surface of Daqu, while Lactobacillus, Acetobacter, Staphylococcus and Helicobacter successively became the dominant bacterium in the center of Daqu. α-diversity analysis further indicated that there were differences in microbial richness and diversity in different parts of Daqu at different cultivation stages.更多还原