高通量测序技术解析五粮液酿造环境空气微生物菌群结构

Analysis of Air Microbial Community Structure in the Production Environment of Wuliangye Liquor by High-Throughput Sequencing

为了探究五粮液酿造环境空气微生物菌群的多样性,利用Illumina Mi Seq高通量深度测序平台分析五粮液冷、热季酿酒车间内、外环境空气中原核微生物V3-V4区序列和真核微生物ITS1区序列,并同时分析了原核和真核微生物菌群的丰度、多样性。结果表明,从五粮液冷、热季酿酒车间内外环境空气中共检出27个门、72个纲、183个目、358个科、907个属的原核微生物,共有优势原核微生物属包括:Methylobacterium-Methylorubrum(10.79%~18.75%)、Pantoea(9.03%~14.06%)、Pseudomonas(4.40%~15.88%)、Weissella(2.84%~16.90%)、Sphingomonas(3.63%~5.85%)、Lactobacillus(0.51%~7.18%)、Thermoactinomyces(0.83%~8.05%)、Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium、Saccharopolyspora、Staphylococcus、Curtobacterium、Deinococcus、Exiguobacterium、Aureimonas、Xanthomonas、Bacillus、Quadrisphaera等;从五粮液冷、热季酿酒车间内外环境空气检出7个门、32个纲、87个目、243个科、562个属的真核微生物,共有优势真核微生物属包括:Aspergillus(65.15%~84.67%)、Cladosporium(2.88%~10.36%)、Epicoccum、Naganishia、Gibberella、Lodderomyces、Catenulostroma等;原核和真核微生物属水平上的样品之间主要以酿造周期(冷季、热季)而聚类/相似,并且同一周期内的样本(外环境、内环境)之间的距离比较近而聚类度/相似度高;五粮液酿造环境空气中的微生物具有良好的共性,强化了五粮液稳定的酿造微生态。研究结果揭示了五粮液酿造环境空气微生物菌群结构,丰富了五粮液微生物资源大数据,为相关研究奠定了基础,也为酿造微生态监测提供了参考和指导。

In order to explore the diversity of air microbial diversity of air microbial communities in the production MiSeq high-throughput sequencing was adopted to analyze the abundance and diversity of the prokaryotic and eukaryotic microorgan-isms inside and outside the liquor-making workshops in cold and hot seasons.A total of 907 genera of prokaryotic microorganisms were detected,belonging to 27 phyla,72 classes,183 orders and 358 families.The dominant genera of prokaryotic microorganisms were Methylobacterium-Methylorubrum(10.79%-18.75%),Pantoea(9.03%-14.06%),Pseudomonas(4.40%-15.88%),Weissella(2.84%-16.90%),Sphingomonas(3.63%-5.85%),Lactobacillus(0.51%-7.18%),Thermoactinomyces(0.83%-8.05%),Allorhizobi-um-Neorhizobium-Pararhizobium-Rhizobium,Saccharopolyspora,Staphylococcus,Curtobacterium,Deinococcus,Exiguobacterium,Aureimonas,Xanthomonas,Bacillus and Quadrisphaera.A total of 562 genera of eukaryotic microorganisms were detected,belong-ing to 7 phyla,32 classes,87 orders and 243 families.The dominant genera of eukaryotic microorganisms were Aspergillus(65.15%-84.67%),Cladosporium(2.88%-10.36%),Epicoccum,Naganishia,Gibberella,Lodderomyces and Catenulostroma.The samples were clustered according to seasons.In the same season,the samples collected inside and outside the workshops were clustered to-gether.The air microorganisms in the production environment of Wuliangye Liquor showed good commonness,forming a stable mi-cro-ecosystem.This study reveals the air microbial community structure in the production environment of Wuliangye Liquor,enriches the liquor-making microbial resources,lays a foundation for relative research,and provides reference and guidance for the monitoring of liquor-making micro-ecosystem.