酱香型白酒第四轮次酒酿造过程中真菌多样性分析

Analysis of fungal diversity in Moutai-flavor Baijiu during the fourth round fermentation

该研究应用Illumina MiSeq高通量测序技术解析酱香型白酒第四轮次酒酿造过程中真菌多样性,并阐明其优势真菌群落结构及其随酿造工艺动态变化。结果表明,在酒曲中主要优势菌有曲霉属(Aspergillus)、嗜热子囊菌属(Thermoascus);堆积发酵酒醅中主要优势菌有拟青霉属(Paecilomyces)、念珠菌属(Candida);窖内发酵酒醅中主要优势菌有嗜热子囊菌属(Thermoascus)、嗜热真菌属(Thermomyces);窖泥中主要优势菌有假霉样真菌属(Pseudallescheria)、镰刀菌属(Fusarium)。同一酒厂和不同酒厂新老车间酒曲、堆积发酵、窖内发酵、窖泥之间真菌组成相似度较高,但其优势菌群丰度差异显著。发酵车间使用年限及窖龄影响着酿酒微生物多样性;使用时间长的车间和窖池其环境微生物种群结构更稳定,优势菌群更突出。

In this study,the fungal diversity of Moutai-flavor Baijiu during the fourth round fermentation was analyzed by using Illumina MiSeq high-throughput sequencing,and the dominant fungal community structure and dynamic changes during the brewing process were illustrated.The results showed that the dominate fungi in Jiuqu were Aspergillus and Thermoascus;the dominate fungi in fermented grains of accumulated fermentation were Paecilomyces and Candida;Thermoascus and Thermomyces were the dominant fungi in fermented grains of pit fermentation;Pseudallescheria and Fusarium were the dominant fungi in pit mud.The similarity of fungal composition between different Jiuqu of new and old workshop,fermented grains of accumulated fermentation,pit fermentation,and pit mud of the same and different distilleries was high,but the abundance of dominant bacteria was significantly different.The microbial diversities were affected by the service period and cellar age,the environment microbial population structure was more stable and the dominant microbial community was more prominent in the workshop and pits with longer service period.