浓香型白酒酿造区域空气微生物群落结构研究

Microbial community structure in air of strong-flavor Baijiu brewing area

为探究浓香型白酒厂不同区域空气微生物的群落结构特征,利用Illumina Miseq高通量测序技术对趵突泉浓香型酒厂厂区内、酿酒车间外、酿酒车间内空气微生物的群落结构及分布情况进行研究。结果表明,厂区内空气样品微生物菌群最丰富,多样性最高,酿酒车间内多样性较低,表明在长期酿造过程中,经过不断地筛选,淘汰不适应酿酒环境的微生物,适宜的微生物富集形成了与环境相适应且相对稳定的微生物区系。从所有空气样品中共检测出748个细菌操作分类单元(OTUs),340个真菌操作分类单元;共注释到20个细菌门、289个细菌属和7个真菌门、149个真菌属。酒厂不同区域空气样品细菌菌群差异较大,真菌菌群相似度较高,与厂区内空气样品微生物相比,酿酒车间内、外微生物群落更接近。此外,在酿酒车间内还发现了机械化浓香型白酒酿造特有的副球菌属(Paracococcus)等微生物菌群。

In order to investigate the microbial community structure in air of different regions of strong-flavor(Nongxiangxing)Baijiu distillery,the microbial community structure and distribution in air of Baotuquan strong-flavor distillery,outside and inside the brewing workshop were studied by Illumina Miseq high-throughput sequencing technology.The results showed that the microbial community in the air samples of distillery was the richest and the highest in diversity,while the diversity in the brewing workshop was low,indicating that in the long-term brewing process,the microorganisms that were not suitable for the brewing environment were eliminated after continuous screening,and a relatively stable microbial flora suitable for the environment was formed by the appropriate microbial enrichment.A total of 748 bacterial operational taxonomic units(OTUs)and 340 fungal OTUs were detected in all the air samples.A total of 20 bacterial phyla and 289 bacterial genera and 7 fungal phyla and 149 fungal genera were noted.The bacterial community in the air samples of different distillery areas was different,while the similarity of the fungal community was high.Compared with the microorganism in air samples of distillery,the microbial communities inside and outside the brewing workshop were more similar.In addition,the unique microbial communities such as Paracococcus were found in the brewing workshop of strong-flavor Baijiu brewed by mechanization.