酱香型白酒不同轮次细菌资源结构多样性的研究

Diversity of Bacterial Resources in Different Rounds of Jiangxiang Baijiu

为深入研究酱香型白酒酿造过程细菌资源结构变化,本研究基于高通量测序技术和数理统计分析,系统地对酱香型白酒制酒一轮次、四轮次及五轮次的生产晾堂和大曲进行细菌资源结构多样性研究。结果表明,一轮次共分离出10个细菌门及所含的122个属,四轮次共分离出15个细菌门及所含的145个属,五轮次共分离出19个细菌门及所含的227个属;芽孢杆菌属(Bacillus)、乳酸杆菌属(Lactoba-cillus)、片球菌属(Pediococcus)、魏斯氏菌属(Weissella)等23种细菌属的相对丰度>1%且至少出现在2个样品中。通过对制酒各轮次晾堂地面和生产用大曲中细菌多样性分析、优势细菌差异性分析,深入剖析了酱香型白酒制酒一轮、四轮、五轮次优势细菌属的功能特性及演替规律,在微生物角度为指导生产提供了理论支撑。

In order to deeply understand the structure change of bacterial resources in the fermentation process of Jiangxiang Baijiu,based on high-throughput sequencing technology and mathematical statistical analysis,we studied the structure diversity of bacterial resources on the cooling field and in the Daqu of the first,fourth and fifth production rounds.10 bacterial phyla and 122 genera were isolated in the first round,15 bacterial phyla and 145 genera were isolated in the fourth round,and 19 bacterial phyla and 227 genera were isolated in the fifth round.23 bacterial genera with relative abundance above 1%were detected in at least 2 samples,including Bacillus,Lactobacillus,Pediococcus,Weusella,etc.Through bacterial diversity analysis and dominant bacterial difference analysis,the functional characteristics and succession rules of the dominant bacterial genera in the first,fourth and fifth production rounds were explored,so as to provide theoretical support for Baijiu production from the perspective of microorganisms.