高通量测序技术分析酱香型白酒酒醅的微生物多样性  

Analysis of Microbial Diversity in the Fermented Grains of Maotai-flavor Liquor Using High-throughput Sequencing

作　　者：李欣[1] 王彦华[1] 林静怡[1] 刘龙山[1] 黄祖新[1] 

机构地区：[1]福建师范大学生命科学学院,工业微生物发酵技术国家地方联合工程研究中心,福建福州350117

出　　处：《福建师范大学学报（自然科学版）》2017年第1期51-59,共9页Journal of Fujian Normal University：Natural Science Edition

基　　金：农业部公益性行业(农业)科研专项(201303094);福建省科技厅高校产学合作科技重大项目(2014N5001)

摘　　要：通过提取酱香型白酒福矛窖酒生产发酵的第2轮窖内发酵末期、第3轮堆积发酵、第3轮窖内发酵中期的酒醅微生物基因组DNA,采用高通量测序技术对各个发酵时期的酒醅的微生物多样性进行测序分析,实验结果显示:福矛窖酒的堆积发酵和窖内发酵的酒醅的微生物菌群结构具有多样性.不同发酵时期的优势菌群,堆积发酵酒醅的优势微生物为乳球菌属、醋酸杆菌属、芽孢杆菌属、梭形杆菌属、假丝酵母属、曲霉属.窖内发酵酒醅的优势微生物为乳杆菌属、醋酸杆菌属、青霉菌属、毕赤酵母属、曲霉属、嗜热子囊菌属、假丝酵母属.从实验结果分析初步揭示不同发酵时期的酿造微生物功能以及在酱香型白酒的酿造过程的作用,酱香型白酒的丰富香味物质的产生与酿造微生物菌群具有相关性.The microbial genomic DNA in the fermented grains of Maotai-flavor Fumao cellar wine in the period of the 2nd pit entry fermentation anaphase,the 3rd stacking fermentation phase and the 3rd pit entry fermentation metaphase were extracted for high-throughput sequencing to analyze the microbial diversity in fermented grains. The results showed the microbial diversity of fermented grains from stacking fermentation and pit entry fermentation. In the different fermentation phase,the dominant microbes in fermented grains from stacking fermentation mainly included Lactococcus,Acetobacter,Bacillus, Lysinibacillus, Candida, Aspergillus. And the dominant microbes in fermented grains from pit fermentation mainly included Lactobacillus,Acetobacter,Penicillium,Pichia,Aspergillus,Thermoascus,Candida. The analysis results preliminarily revealed the function of microbe in the Maotai-flavor liquor brewing,and the relationship between the produce of rich flavor components and the brewing microbe.

关 键 词：酱香型白酒 酒醅 高通量测序 微生物多样性 

分 类 号：Q939.9[生物学—微生物学]