酱香型白酒第四轮次酒酿造过程中细菌多样性分析

Analysis of bacterial diversity during the fourth round of sauce-flavor Baijiu fermentation

该研究应用Illumina Mi Seq高通量测序技术解析酱香型白酒第四轮次酒酿造过程中细菌多样性,并阐明其优势真菌微生物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芽孢杆菌科(Bacillaceae)、海洋芽胞杆菌属(Oceanobacillus);堆积发酵中主要优势菌有芽孢杆菌科(Bacillaceae)、变形菌纲(Proteobacteria);在窖内发酵中乳杆菌属(Lactobacillus)占绝对优势;窖泥中主要优势菌有放线菌(Actinomyces)和乳杆菌属(Lactobacillus)和醋杆菌属(Acetobacter)。同一酒厂和不同酒厂新老车间酒曲、堆积、窖内发酵、窖泥之间细菌组成相似度较高,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。

The bacterial diversity of sauce-flavor Baijiu(Chinese liquor)in the fourth round of fermentation was analyzed by using Illumina Miseq sequencing,and the dominant microbial community structure and dynamic changes during the fermentation were illustrated.The results showed that the dominate bacterial groups in Jiuqu were Bacillaceae and Oceanobacillus;the dominate bacterial groups in fermented grains of accumulated fermentation were Bacillaceae and Proteobacteria;Lactobacillus was dominant in pit fermentation;Actinomyces,Lactobacillus and Acetobacter were the dominant bacteria in pit mud.The composition of bacterial in Jiuqu,accumulated and pit fermentation and pit mud were higher similarity between the same distillery and old and new workshops of different distilleries,but the abundance of dominant bacteria was significantly different.The microbial diversity was affected by the service life 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 life.