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基于高通量测序的宋河浓香型白酒不同窖龄窖泥细菌群落结构分析 被引量:23

Analysis of bacterial community structure in strong-flavor Baijiu pit mud with different cellar ages from Songhe distillery based on high-throughput sequencing
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摘要 以宋河浓香型白酒不同窖龄窖泥为研究对象,采用Illumina Miseq高通量测序技术和典范对应分析(CCA)等方法探究细菌菌群结构变化特征及其环境影响因素。结果表明,16年窖龄窖泥的细菌群落结构多样性高于6年窖龄窖泥,相同窖龄、同一窖池的窖底泥高于窖壁泥。6年窖壁泥与窖底泥的细菌群落结构相似,绝对优势细菌属均为乳酸菌属(Lactobacillus)。16年窖壁泥与窖底泥的细菌群落结构差异较大,共有绝对优势细菌属为梭菌属(Clostridium)、氨基酸杆菌(Aminobacterium)、理研菌属(Petrimonas)、互营单胞菌属(Syntrophomonas)和Sedimentibacter。特有绝对优势细菌属中Lactobacillus相对丰度的降低以及Clostridium和Aminobacterium相对丰度的迅速增长均表明16年窖池已成为趋于老熟化的优质窖池。CCA分析结果推测,pH和有机物可能是影响16年窖池细菌群落结构改变的主要环境因子。 Using the strong-flavor Baijiu pit mud with different cellar ages from Songhe distillery as the research objects,the changes of bacterial community structure characteristics and its environmental impact factors were studied by Illumina Miseq high-throughput sequencing technology and canonical correspondence analysis (CCA).The results showed that the bacterial community structure diversity of pit mud with cellar age of 16 years was higher than that of the 6 years,and the pit bottom mud was higher than pit wall mud in same pit with same cellar age.The bacterial community structure of the pit bottom mud and the pit wall mud with cellar age of 6 years was similar,and the absolute dominant bacteria were Lactobacillus.While the bacterial community structure of the pit bottom mud and the pit wall mud with cellar age of 16 years had great differences,and the common absolute dominant bacteria were Clostridium,Aminobacterium,Petrimonas,Syntrophomonas and Sedimentibacter.The decrease of the relative abundance of Lactobacillus and the rapid increase of Clostridium and Aminobacterium in unique absolute dominant bacteria indicated that the pit with cellar age of 16 years had become high-quality pit that tends to mature.The results of the CCA analysis suggested that pH and organic matter may be the main environmental factors affecting the bacterial community structure change of the pit with cellar age of 16 years.
作者 王春艳 宋建阳 吕慧鑫 张玉梅 范玉璞 李学思 郭书贤 WANG Chunyan;SONG Jianyang;LV Huixin;ZHANG Yumei;FAN Yupu;LI Xuesi;GUO Shuxian(School of Biological and Chemical Engineering,Nanyang Institute of Technology,Nanyang 473004,China;Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology,Nanyang 473004,China;Henan Songhe Distillery Co.,Ltd.,Luyi 477265,China)
出处 《中国酿造》 CAS 北大核心 2019年第9期163-166,共4页 China Brewing
基金 河南省重大科技专项(181100211400) 河南省科技攻关项目(192102110209,162102210114)
关键词 浓香型白酒 窖泥 高通量测序 细菌群落结构 strong-flavor Baijiu pit mud high-throughput sequencing bacterial community structure
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