凤香型白酒生产阶段酒醅微生物群落结构分析研究

Study on Microbial Community Structure in Fermented Grains of Fengxiang Baijiu

本研究利用高通量测序技术结合荧光定量PCR法,对凤香型白酒不同生产阶段的酒醅微生物群落结构进行分析,分离鉴定酒醅中的优势菌种。结果表明:各阶段出池酒醅中细菌的生物量在10^(7)~10^(9)copies/g酒醅之间,真菌的生物量在10^(6)~10^(8)copies/g酒醅之间,细菌的生物量高于真菌。酒醅中共检测到15个细菌门和6个真菌门,厚壁菌门Firmicutes和子囊菌门Ascomycota为绝对优势菌门;共检测到204个细菌属和140个真菌属,乳杆菌属Lactobacillus为绝对优势细菌属,毕赤酵母属Pichia、单孢酵母属Kazachstania、曲霉属Aspergillus、热子囊菌属Thermoascus、假丝酵母属Candida、德克酵母属Dekkera和纽曼菌属Naumovozyma为优势真菌属。分离鉴定得到36株细菌和25株真菌,其中3种细菌、5种真菌是酒醅中相对丰度排名前十的优势菌种。

The microbial community structure in the fermented grains of Fengxiang Baijiu at different production stages was analyzed by using high-throughput sequencing combined with q PCR,and the dominant strains were isolated and identified.The results showed that the biomass of bacteria in the fermented grains at each stage was between 10^(7)copies/g and 10^(9)copies/g,and the biomass of fungi was between 10^(6) copies/g and 10^(8) copies/g.A total of 15 bacterial phyla and 6 fungal phyla were detected in the fermented grains.Firmicutes and Ascomycota were the absolute dominant phyla.204 bacterial genera and 140 fungal genera were detected.Lactobacillus was the absolute dominant bacterial genus;Pichia,Kazachstania,Aspergillus,Thermoascus,Candida,Dekkera and Naumovozyma were the dominant fungal genera.36 strains of bacteria and 25 strains of fungi were isolated and identified,among which 3 species of bacteria and 5 species of fungi were the dominant species with the highest relative abundance.