浓香型白酒发酵过程中酒醅的原核生物群落演替过程

Changes of Prokaryotic Community Succession Process of Fermented Grains During Strong-flavor Baijiu Fermentation

本文对整个发酵过程中的浓香型白酒酒醅进行分层取样,分别取上层、中层和下层酒醅进行高通量测序,分析了在整个酒醅发酵过程中微生物的α-多样性、群落组成的变化。结果表明,在酒醅发酵过程中,微生物群落的多样性变化明显,在发酵前20 d,群落物种丰度呈上升趋势,20 d之后开始下降,整个过程的优势菌属为乳杆菌属、芽孢杆菌属、魏斯氏菌属、梭菌属、醋杆菌属、链霉菌属、丛毛单胞菌属、片球菌属、瘤胃球菌属、克罗彭斯特菌属,在众多微生物的协同作用下,合成出多种风味物质,形成了浓香型白酒独特的风格。

In this paper,stratified sampling of fermented grains in the whole fermentation process of strong-flavor baijiu was conducted.High-throughput sequencing was carried out on the top,middle and lower fermented grains,respectively.Theα-diversity of microorganisms and the changes of community composition of fermented grains in the whole fermentation process were analyzed.The results showed that during fermentation of fermented grains,the diversity of microbial community changed obviously.The species abundance of the community increased during the first 20 days of fermentation,and began to decrease after 20 days.The dominant bacterial genus of whole process are Lactobacillus,Bacillus,Weissella,Fusiformis,Acetobacter,Streptomyces,Comamonas,Pediococcus,Ruminococcus and Cropenstella,under the synergy of many microorganisms,a variety of flavor substances were synthesized,a unique style of strong-flavor baijiu was created.