浓香型白酒生产区土壤微生物群落结构的季节性变化

Seasonal changes of microbial community structure in soil collected from strong-flavor Baijiu production area

采用高通量测序技术对浓香型白酒生产车间外的土壤微生物季节性变化趋势及主要影响因子进行分析,并与酿酒相关微生物进行比对。结果表明,土壤微生物群落结构和多样性有显著的季节性变化,冬季土壤微生物总数量显著高于夏季,季节对细菌的影响大于真菌。细菌优势菌群不同季节相对丰度占比无显著性差异(P>0.05),真菌优势菌群子囊菌门(Ascomycota)呈极显著性差异(P<0.01)。通过冗余分析(RDA),pH和有机碳分别是影响细菌和真菌群落结构变化的主要环境因子,解释率分别为12.7%、7.6%。此外,土壤中发现有酿酒微生物的存在,细菌共有11个菌属,真菌共有18个菌属,瘤胃球菌属(Ruminococcus)和芽孢杆菌属(Bacillus)是优势细菌菌群,镰刀菌属(Fusarium)、曲霉属(Aspergillus)、枝孢菌属(Cladosporium)则是优势真菌菌群。

The seasonal changes trend and main influencing factors of microorganisms in soil outside the production workshop of strong-flavor Baijiu(Chinese liquor)were analyzed by high-throughput sequencing technology,and the results were compared with those of liquor-making related microorganisms.The results showed that the soil microbial community structure and diversity had significant seasonal changes.The total number of soil microorganisms in winter was significantly higher than that in summer,and the influence of seasons on bacteria was greater than that on fungi.There was no significant difference in the relative abundance of bacterial dominant flora in different seasons(P>0.05),and there was a significant difference in Ascomycota of fungal dominant flora(P<0.01).Through redundancy analysis(RDA),pH and organic carbon were the main environmental factors affecting the changes of bacterial and fungal community structure,with an explanation rate of 12.7%and 7.6%,respectively.In addition,liquor-making microorganisms were found in the soil,including 11 genera of bacteria and 18 genera of fungi.Among them,Ruminococcus and Bacillus were the dominant bacterial flora,and Fusarium,Aspergillus and Cladosporium were the dominant fungal flora.