基于宏基因组学的茅台酒酒曲细菌的多样性分析  

Bacterial Community Diversity of Moutai Distiller's Yeast Based on Metagenomics

作　　者：唐婧[1] 苏迪[1] 徐小蓉[1] 乙引[1] 

机构地区：[1]贵州师范大学贵州省植物生理与发育重点实验室,贵州贵阳550001

出　　处：《贵州农业科学》2014年第11期180-183,2,共4页Guizhou Agricultural Sciences

基　　金：贵州师范大学联合基金项目"用宏基因组学方法分析比较仁怀酒曲中微中物"[黔科合J字LKS(2011)36];贵州茅台科技联合基金项目"茅台酒生态功能区植物生理代谢多样性功能研究"[黔科合茅科联字(7006)];贵州省重点实验室建设项目"贵州省植物生理与发育调控重点实验室"[黔科合计Z字(2011)4005]

摘　　要：为了解茅台酒酒曲微生物的菌群组成结构,为其制曲工艺的稳定及质量评估提供理论依据,利用宏基因组学方法分别提取2011—2013年的茅台酒酒曲微生物总基因组DNA,经PCR扩增16SrDNA V4区构建文库并测序,进行茅台酒酒曲细菌群落多样性的研究。结果表明:茅台酒酒曲微生物群落构成较稳定,主要分布于γ-变形菌纲(50%以上)和芽孢杆菌纲(30%以上),分属于魏斯氏菌属、片球菌属、明串球菌属、糖多孢菌属、欧文氏菌属、真丝菌属、短状杆菌属、鞘氨醇杆菌属、醋酸杆菌属、糖单孢菌属、盐单胞菌属和德库菌属;各年茅台酒酒曲细菌群落结构差异不大。Total DNA of microorganism in Moutai distiller＇s yeast with different years was respectively extracted by the metagenomics method and then its 16 SrDNA V4was amplified and sequenced to study bacterial community diversity of Moutai distiller＇s yeast for understanding composition and structure of bacterial community and provide the theoretical basis for stability and quality evaluation of distiller＇s yeast-making technology.The results showed that the microorganism community structure of Moutai distiller＇s yeast is relatively stable and the bacterial community mainly consists of Gammaproteobacteria（50%） and Bacilli（30%）including Weissella, Pedioccus, Leuconostoc,Saccharopolyspora,Erwinia, Planifilum,Brachybacterium sp.,Sphingobacterium, Acetobacter,Saccharomonospora,Halomonas and Desemzia.There is no difference in bacterial community structure among Moutai distiller＇s yeasts with different years.

关 键 词：酒曲 宏基因组 细菌多样性 16SrDNA 茅台酒 

分 类 号：S182[农业科学—农业基础科学]