国井绵雅酱香不同轮次堆积发酵的细菌群落多样性研究

Bacterial Community Diversity of Guojing Mianya Jiangxiang Baijiu during Different Rounds of Stacking Fermentation

基于MiSeq平台采用高通量测序技术对国井绵雅酱香不同轮次堆积发酵酒醅中的细菌进行解析,共检出32个细菌门,706个细菌属。优势细菌门为Firmicutes、Proteobacteria和Actinobacteria;优势细菌属为Lactobacillus、Acetobacter、Kroppenstedtia和Bacillus。弄清了不同轮次绵雅酱香堆积发酵酒醅中的细菌菌群结构多样性及特征,为国井绵雅酱香型白酒高品质酿造提供了科学依据。

Based on MiSeq platform, high-throughput sequencing was used to analyze the bacteria in the fermented grains of Guojing Mianya Jiangxiang Baijiu during different rounds of stacking fermentation. A total of 32 bacterial phyla and 706 bacterial genera were detected. The dominant phyla were Firmicutes, Proteobacteria and Actinobacteria. The dominant genera were Lactobacillus, Acetobacter, Kroppenstedtia and Bacillus. The structural diversity and characteristics of the bacterial community in the fermented grains of Guojing Mianya Jiangxiang Baijiu during different rounds of stacking fermentation were clarified, which provided a scientific basis for the production of high-quality Guojing Mianya Jiangxiang Baijiu.