浓香型白酒发酵结束后不同层酒醅的微生物多样性分析

Analysis of Microbial Diversity in Different Layers of Grain after Fermentation of Strong-flavor Baijiu

为研究浓香型白酒酒醅发酵结束时不同层酒醅中微生物多样性的不同,利用高通量测序研究了四川某著名浓香型酒厂出窖时面糟、上层、中层和下层糟微生物多样性。结果表明,出窖酒醅中绝对优势细菌是乳杆菌科(Lactobacillaceae),下层糟中普雷沃氏菌科(Prevotellaceae)细菌显著高于其它部位。假丝酵母属(Candida)、双足囊菌属(Dipodascus)与拟威克酵母属(Wickerhamiella)是出窖糟中的主要真菌,面糟中拟威克酵母属和念珠菌属(Moniliella)丰度较上中下层糟高。

In order to study the difference of microbial diversity in different layers of fermented grain at the end of the fermentation of Strong-flavor Baijiu,high-throughput sequencing was used to analyze the microbial diversity of the surface,upper,middle and lower layer of a famous strong-flavor winery in Sichuan.The results showed that the absolute predominant bacteria in the fermented grain was Lactobacillaceae,and the Prevotellaceae bacteria in the lower layer fermented grains were significantly higher than those in other different layers.Candida,Dipodascus and Wickerhamiella were the main fungi in the fermented grains.On the other hand,the abundance of Wickerhamiella and Moniliella in the top of fermented grain was higher than those in upper,middle and lower layer of fermented grains.