山西老陈醋和怀仁醋酒精发酵阶段细菌菌群多样性分析

Bacterial diversity analysis of Shanxi aged vinegar and Huairen vinegar during alcohol fermentation

为了探明山西老陈醋酿造工艺和怀仁醋酿造工艺对细菌菌群的影响,该研究利用高通量测序技术对两种工艺酒精发酵阶段样品(分别编号为S和X)的细菌菌群多样性进行分析。结果表明,S样品的细菌菌群多样性更高。两种工艺酒精发酵阶段样品的细菌菌群组成差别较大,与S样品相比,X样品中相对丰度较高的乳杆菌属(Lactobacillus)、魏斯氏菌属(Weissella)、乳球菌属(Lactococcus)均增多,片球菌属(Pediococcus)、明串珠菌属(Leuconostoc)、泛菌属(Pantoea)、链霉菌属(Streptomyces)、短状杆菌属(Brachybacterium)、肠杆菌属(Enterobacter)和非培养细菌(uncultured bacterium)均减少。导致两种工艺酒精发酵阶段样品有显著差异的细菌在S样品中为片球菌属、明串珠菌属、链霉菌属和泛菌属,在X样品中则为乳杆菌属、魏斯氏菌属和乳球菌属。相关性分析结果表明,乳杆菌属、泛菌属、魏斯氏菌属和片球菌属与其他物种联系紧密。

In order to investigate the influences of Shanxi aged vinegar brewing process and Huairen vinegar brewing process on bacterial flora,the bacterial diversity of samples(nunmber as S and X)made with two brewing processes during alcohol fermentation was analyzed by high-throughput sequencing technology.The results showed the bacterial diversity of sample S was higher.The composition of bacterial flora of the samples with two brewing processes during alcohol fermentation was significantly different,compared to sample S,the Lactobacillus,Weissella and Lactococcus with high relative abundance increased in sample X,while the Pediococcus,Leuconostoc,Pantoea,Streptomyces,Brachybacterium,Enterobacter and uncultured bacterium reduced.The bacteria causing the significant differences between the samples with two brewing processes during alcohol fermentation were Pediococcus,Leuconostoc,Streptomyces and Pantoea in sample S,while Lactobacillus,Weissella and Lactococcus in sample X.The correlation analysis results showed that the Lactobacillus,Pantoea,Weissella and Pediococcus were closely related to other genera.