基于高通量测序分析建曲发酵过程中微生物多样性变化

目的 明确建曲在发酵过程中微生物种类、优势类群的组成和功能特征的变化。方法 通过高通量测序技术对建曲不同发酵时间点的细菌和真菌群落结构和功能进行分析。结果 建曲发酵过程中，真菌的优势类群为曲霉菌属（Aspergillus，36.57%），其中溜曲霉（Aspergillus tamarii，22.30%）和小菌核曲霉（Aspergillus minisclerotigenes，21.19%）为发酵后的优势菌种。细菌由红串红球菌（Rhodococcus erythropolis，29.56%）和类肠膜魏斯菌（Weissella paramesenteroides，25.24%）先后成为优势类群。在整个发酵过程中，建曲的优势菌群均出现明显的变化，反映了建曲发酵过程中存在清晰的群落演替。功能预测分析显示，建曲中存在丰富的与代谢途径相关的真菌和细菌功能基因，且不同发酵时间点微生物发挥的功能也不同。结论 建曲发酵后的真菌主要为溜曲霉和小菌核曲霉，细菌主要为红串红球菌和类肠膜魏斯菌，不同发酵时间点其菌群相对丰度和功能有所不同，为后续建立稳定可控的建曲现代发酵工艺提供参考依据。

Microbial Diversity Change During Fermentation of Jianqu Based on High-throughput Sequencing Technology

Objective To clarify the changes in microbial species, composition, and functional characteristics of dominant groups in the fermentation process of Jianqu.Methods High-throughput sequencing technology was used to analyze the community structure and function of bacteria and fungi at different fermentation time points.Results During the fermentation of Jianqu, one of the dominant fungi was Aspergillus (36.57%), among which, Aspergillus tamarii (22.30%) and Aspergillus minisclerotigenes (21.19%) were dominant after fermentation. Rhodococcus erythropolis (29.56%) and Weissella paramesenteroides (25.24%) became the dominant bacteria successively. In the whole fermentation process, the dominant species of Jiangqu showed obvious changes, which reflected that there was clear community succession. Functional prediction analysis showed that there were abundant fungi and bacterial functional genes related to metabolic pathways in Jianqu, and the microbial functions were different at different fermentation time points.Conclusion The main fungi after fermentation are Aspergillus tamarii and Aspergillus minisclerotigenes, and the bacteria are Rhodococcus erythropolis and Weissella paramesenteroides. The abundance and function of species are different at different fermentation time points, which provides a reference for the establishment of a stable and controllable modern Jianqu fermentation process.