牛栏山二锅头酿造过程中的真菌多样性分析

Analysis of fungal diversity in Niulanshan Erguotou brewing process

目的:分析牛栏山二锅头大茬酒醅发酵过程中真菌群落结构及多样性,确定发酵过程中优势真菌,为解析牛栏山二锅头的形成过程提供理论支撑。方法:将传统可培养分离方法和高通量测序技术相结合,对牛栏山二锅头大茬酒醅发酵过程真菌进行多样性分析。结果:采用传统分离方法从大茬酒醅中分离获得559株真菌,共分为13个不同的类群,主要为扣囊覆膜酵母、酿酒酵母、伞枝横梗霉。根据微生物数量变化确定大茬酒醅真菌演替规律,即扣囊覆膜酵母和伞枝横梗霉是发酵初期的主要真菌,以毕赤酵母为主的生香酵母和酿酒酵母在发酵前期快速增长;在顶火期,除酿酒酵母以外的真菌已无法分离到,酿酒酵母成为顶火期和发酵后期的主体真菌。高通量测序中共获得143种真菌OTU,主要包括酵母目、毛霉目、散囊菌目和丝孢酵母目,其中扣囊覆膜酵母是发酵前期的主要真菌,酿酒酵母是中期和后期的主要真菌。结论:大茬发酵过程中真菌多样性丰富,两种分析手段结果较为一致,确定了大茬酿造过程中主要真菌为扣囊覆膜酵母、伞枝横梗霉和酿酒酵母。

Objective：To analyze the structure and diversity of fungi in fermented grains of Niulanshan Erguotou fermented grains and to determine the dominant fungi in the fermentation process, and to provide theoretical support for the formation process of Niulanshan Erguotou.Method：The traditional culture method and the high-throughput sequencing methods were used to analyze the diversity of fungi in fermented grains.Result：559 strains of fungi were isolated from the fermented grains by traditional separation methods.They were divided into 13 different groups, mainly as Saccharomycopsis fibuligera, Saccharornyces cerevisiae and Lichtheimia corymbifera.According to the change of microbial quantity ,the succession rule of fermented grains of fermented grains was determined as the main fungus at the early stage of fermentation. Pichia pastoris and S. cerevisiae grew rapidly in the early stage of fermentation; In the top of the fire, in addition to S. cerevisiae other fungi did not separate, S. cerevisiae become main fungi as the top of the fire and late of fermentation.In the high-throughput sequencing, 143 kinds of fungi OTU were obtained, which mainly consisted of yeast, Saccharomycetales, Mucorales, Eurotiales and Trichosporonales, in which the S.fibuligera was the main fungus in the early stage of fermentation, and the S.cerevisiae was the middle and late stages of fermentation of the main fungi.Conclusion：The results showed that the diversity of fungi was rich, and from the two methods the main fungi were identified as the S.fibuligera. L. corymbifera and S. cerevisiae as the major fungi in the Dacha fermentation.