宏基因组学技术研究剑南春糟醅细菌多样性特征

Studies on the Diversity of Bacteria in the Fermented Grains of Jiannanchun Liquor by Metagenomics Technology

利用宏基因组学对剑南春同一窖池不同层糟醅细菌16SrRNA的V4区进行高通量测序,结合数据分析软件对细菌微生物群落进行了多样性分析。按发酵窖池糟醅层从上到下,细菌群落多样性和丰富度逐渐降低。门、科、属水平上各层糟醅优势细菌类别一致,但在丰度上存在差异,其它丰度较低的微生物在不同糟层的分布也各不一样。结果表明同一窖池不同糟层的细菌微生物组成结构存在差异,这些差异是造成各糟层白酒风味不同的重要原因。

In this paper, high-throughput sequencing was performed on the V4 region of 16SrRNA of bacteria in the fermented grains at different level in the same cellar of Jiannanchun liquor by metagenomics, and the bacterial community was analyzed by data analysis software. The diversity and abundance of bacterial communities decreased gradually from top to bottom in the cellar layers of fermented grains. Bacterial species are similar on phylum, family and genus levels, but their abundance is different. The distribution of other microorganisms with low abundance in different layers was also different. The results showed that there is difference in the microbial composition of bacteria in different layers in the same cellar, and this difference is the main cause which leads to the difference of liquor＇s flavor in different lays of fermented grains.