茅台镇酱香型白酒酿造大曲及环境中可培养细菌多样性及功能分析

Diversity and Function of Culturable Bacteria in Daqu and Brewing Environment of Moutai-fiavor Baijiu in Maotai Town

通过传统微生物分离筛选与分子鉴定方法,对茅台镇酱香型白酒连续7轮次的大曲和酿造环境样品的可培养细菌进行研究,从样品中共分离得1 370株细菌,归属于5个门、28个属和59种细菌。所分离菌株中Bacillus solani、B.gottheilii、B.paralicheniformis、Brevibacillus agri、Pseudomonas xanthomarina、Lelliottia nimipressuralis、Aureimonas sp.、 Sphingobacterium daejeonense、Oceanobacillus indicireducens、Cronobacter sakazakii、Mixta gaviniae、Paraburkholderiafungorum、Viridibabacillus arvi和Atlantibacter hermannii在酱香型白酒酿造中鲜有检出并报道。细菌的分布频率和优势度分析表明,Bacillus、Lysinibacillus、Staphylococcus和Micrococcus为大曲中的核心可培养细菌,Bacillus、Staphylococcus、Micrococcus和Alcaligenes为环境中的核心可培养细菌,Bacillus、Staphylococcus和Micrococcus为大曲和环境样品中共有的可培养核心细菌。各轮次大曲与环境样品中的细菌菌群多样性结构存在差异,但其主要功能细菌菌群结构及其演替基本保持一致。大曲和环境样品中的优势细菌均可代谢丰富酶系的功能,且具有较强的金属离子吸附降解功能。本研究可为茅台镇酱香白酒酿造及其他地域酱香型白酒酿造微生物的研究提供基础。

In this study, the culturable bacterial communities of Daqu and brewing environment samples of Moutai-fiavor Baijiu in Maotai town were studied through traditional microbial isolation and screening and molecular identification. A total of 1 370 isolates belonging to 5 phyla, 28 genera and 59 species of bacteria were obtained, including Bacillus solani, B. gottheilii, B. paralicheniformis, Brevibacillus agri, Pseudomonas xanthomarina, Lelliottia nimipressuralis, Aureimonas sp., Sphingobacterium daejeonense, Oceanobacillus indicireducens, Cronobacter sakazakii, Mixta gaviniae, Paraburkholderia fungorum, Viridibacillus arvi and Atlantibacter hermannii, which have been rarely detected during Moutai-flavor Baijiu brewing. Analysis of the distribution frequency and dominance of bacteria showed that Bacillus, Lysinibacillus, Staphylococcus and Micrococcus were the core culturable bacteria in Daqu, while Bacillus, Staphylococcus, Micrococcus and Alcaligenes were the core culturable bacteria in the brewing environment, and Bacillus, Staphylococcus and Micrococcus were the culturable core bacteria common to Daqu and environmental samples. The diversity and structure of bacterial fiora differed between Daqu and environmental samples for each round of fermentation, while the structure and succession of the main functional bacterial flora remained basically consistent. The dominant bacteria in Daqu and environmental samples could function to metabolize abundant enzyme systems and to strongly adsorb and degrade metal ions. The data of this study provide a basis for research on microorganisms involved in the brewing of Moutai-fiavor Baijiu in Maotai town and other areas.