682023,Vol.44,No.18食品科学※生物工程酱香大曲中高温放线菌的筛选及基因组解析田浩杰1，李豆南1,2,*，邱树毅1，周剑丽1，龙则河3，王珂佳1,4，刘茂强1，陈杰1，程度1，潘凤爽1（1.贵州大学酿酒与食品工程学院，贵州省发酵工程与生物制药重点实验室，贵州贵阳550025；2.酿酒生物技术及应用四川省重点实验室，四川宜宾644000；3.贵州省仁怀市天邦酿酒有限公司，贵州仁怀564500；4.贵州轻工职业技术学院轻工化工系，贵州贵阳550025）摘要：通过筛菌方法的设计，从酱香型高温大曲中筛选到1株具有嗜热特性的糖莱斯氏菌（Laceyellasacchari）FBKL4.014，并对其进行全基因组测序，测序和完成图组装结果表明L.sacchariFBKL4.014基因组序列全长3.35Mb，GC含量48.67%，测序深度433×，共预测到3328个蛋白编码基因。全基因组数据解析结果表明，该菌株具备进行完整的碳水化合物和氨基酸代谢潜力，进一步推断该菌株还可能具备生物合成四甲基吡嗪的潜能。本研究为高温放线菌代谢生成酱香型白酒风味物质机理提供了基因层面的数据支持，同时也为该菌株未知功能基因的挖掘和基因改造提供了数据参考。关键词：酱香型高温大曲；高温放线菌；全基因组测序；四甲基吡嗪IdentificationandGenomeAnalysisofLaceyellasacchariFBKL4.014IsolatedfromMoutai-FlavorDaquTIANHaojie1,LIDounan1,2,*,QIUShuyi1,ZHOUJianli1,LONGZehe3,WANGKejia1,4,LIUMaoqiang1,CHENJie1,CHENGDu1,PANFengshuang1(1.GuizhouProvinceKeyLaboratoryofFermentationEngineeringandBiopharmacy,SchoolofLiquorandFoodEngineering,GuizhouUniversity,Guiyang550025,China;2.LiquorMakingBiologicalTechnologyandApplicationofKeyLaboratoryofSichuanProvince,Yibin644000,China;3.GuizhouRenhuaiTianbangLiquorCo.Ltd.,Renhuai564500,China;4.DepartmentofLightIndustryandChemicalEngineering,GuizhouLightIndustryTechnicalCollege,Guiyang550025,China)Abstract:AthermophilicstrainofLaceyellasaccharidesignatedasFBKL4.014wasisolatedfromhigh-temperatureMoutai-flavorDaqu,anditswholegenomewassequenced.TheresultsshowedthatthefullgenomiclengthofL.sacchariFBKL4.014was3.35Mb,withaGCcontentof48.67%.Thesequencingdepthwas433×,andatotalof3328protein-codinggeneswerepredicted.StrainFBKL4.014hadthepotentialforcompletecarbohydrateandaminoacidmetabolism,anditwasfurtherinferr...
