酱香型白酒第二轮次酒发酵过程微生物多样性研究

Microbial diversity of the second rounds liquid of Moutai-flavor Baijiu during fermentation process

为探究酱香型白酒二轮次发酵过程中微生物群落结构的变化、微生物多样性以及物种与样品之间的关系,应用高通量测序技术对酱香型白酒第二轮次酒生产堆积及窖池发酵过程酒醅中微生物的多样性及其主要功能菌群进行研究。结果表明,在堆积过程中共检测到细菌138个属,真菌54个属;窖池发酵过程中共检测到细菌262个属,真菌267个属。酒醅中主要细菌类群为Firmicutes和Proteobacteria,主要真菌类群为Ascomycota和Basidiomycota。堆积过程中绝对优势细菌属有Bacillus、Enterococcus、Lactococcus、Lactobacillus;绝对优势真菌属有Thermoascus、Thermomyces、Candida、Aspergillus。在窖池发酵酒醅中其绝对优势细菌属为Lactobacillus;绝对优势真菌属为Saccharomyces、Candida、Penicillium、Fusarium。由于堆积、窖池发酵酒醅所处发酵环境、发酵物料物态及其工艺参数差异较大原因,使得两者之间生物物种存在较大差异。

In order to explore the changes of microbial community structure, microbial diversity and the relationship between species and samples in the second rounds liquid ofMoutai-flavor Baijiu during the fermentation process, the microbial diversity and its main functional flora in the fermented grains of Moutai-flavor Baijiu second rounds liquid accumulation and pits fermentation process were researched by high-throughput sequencing tech- nology. The results showed that the 138 genera of bacteria and 54 genera of ftmgi were detected in the accumulation process, and the 262 genera of bacteria and 267 genera of fungi were detected in the pits fermentation process. The main bacterial groups in the fermented grains were Firmicutes and Proteobacteria, and the main fungi groups were Ascomycota and Basidiomycota. In the accumulation process, the absolute dominant bacteria were Bacillus, Enterococcus, Lactococcus and Lactobacillus, and the absolute dominant fungi were Thermoascus, Thermomyces, Candida and As- pergillus. In the pits fermentation process, the absolute dominant bacteria was Lactobacillus, the absolute dominant fungi were Saccharomyces, Can- dida, Penicillium and Fusarium. Due to the great difference of fermented grains in accumulation, fermentation environment, fermentation material state, process parameters and pits fermentation process, there were significant differences in biological species.