酱香高温堆积酒醅中原核微生物构成的分析  

Analysis of Prokaryotic Microbial Community Structure in High Temperature Store of Jiang-flavour Chinese Spirits

作　　者：韩兴林[1] 潘学森 尚柯[1] 张五九[1] 王德良[1] 闫寅卓[1] 栾春光[1] 

机构地区：[1]中国食品发酵工业研究院,北京100015 [2]山东青州云门酒业(集团)有限公司,山东青州252500

出　　处：《酿酒》2017年第1期22-27,共6页Liquor Making

摘　　要：采用高通量测序技术对酱香白酒高温堆积酒醅中原核微生物结构进行了系统分析。共检出原核微生物基因序列965622条,检出原核类微生物7个门,73个属,1427个种,其中包括不动杆菌属、魏斯氏菌属、乳球菌属、高温放线菌属、葡萄球菌属、乳杆菌属等61个细菌菌属。分析得出,堆积过程中原核类微生物种类保持在100~150种的范围内,数量平均为13259个,优势原核类微生物包括不动杆菌属、魏斯氏菌属等12种。堆积空间位置对于原核类微生物的种类影响较小,但是对原核类微生物数量影响较大,表现为表层>面层>堆心。This paper used high throughput sequencing to analyse the prokaryotic microbial community structure in high temperature store of Jiang-flavour Chinese spirits. Detected the gene sequences about 965622 of prokaryotic microorganism, had 7 Phylums, 73 Genus, 1427 Species, included Acinetobacter, Weissella, Lactococcus, Thermoactinomyces, Staphylococcus, Lactobacillus and so on. Analyzed results,the species of prokaryotic microorganism in high temperature store were between 100 and 150, the average quantity was about 13259, the preponderant prokaryotic microorganisms were about 12 species included Acinetobacter, Weissella and so on. The influence for the species of prokaryotic microorganism was lesser by the different spatial position, but it＇s larger of the influence for the microbial population, showed that surface layer〉the middle〉centre.

关 键 词：酱香型 高温堆积 原核微生物 高温放线菌 高通量测序 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]